Recipe – Broad Bean Bruschetta

Broad Bean Bruschetta Every meal at Lucio’s Paddington restaurant started with bruschetta, a slice of delicious toasted Italian bread, topped with a mound of something seasonal. I love using tender young broad beans during their short spring season; in summer it’s often diced ripe tomatoes; sliced sauteed mushrooms are wonderful in autumn; and in winter […]

Recipe – Focaccia

Focaccia I love authentic focaccia made with a generous amount of olive oil and had such fun working on focaccia recipes for our Month on the Italian Riviera inspired by Lucio Galletto. Lucio uses more water and oil in his recipe than many I’ve seen and I think that’s what makes his focaccia so delicious. […]

Recipe – Pane Carasau with Rosemary, Olives & Pecorino

I love Sardinia’s crisp flatbread, called carta di musica or, in dialect, pane carasau … especially the way chef Giovanni Pilu serves it, sprinkled with olive oil, salt and rosemary and crisped in the oven. Add a few olives, a chunk of Pecorino and your favourite aperitivo (here are mine) … and I just might […]

Recipe – Burrata with Tapenade

Burratawith Tapenade I love stretched curd cheeses of every kind – including delicate, creamy burrata, the southern Italian cheese that’s a thin pouch of mozzarella filled with a rich blend of cream and fine strands of stringy fresh curd tied off with a knot. It makes a lovely presentation and, with a touch of tapenade […]

Recipe – Radishes with Cultured Butter & Salt

I heard about this way of serving radishes many years ago, but it made no sense. Then one day I was served the most beautiful baby radishes with cultured butter and salt flakes … and it was delicious! So this is one of those recipes that is so basic it isn’t even a recipe. It’s […]

Recipe – Bruschetta Caprese

Bruschetta Caprese It’s good to eat with the seasons, but occasionally I want a touch of summer year-round … that’s when I call on a few of my favourite things and create this delicious bruschetta. Windy Hills Farm pots of living basil are the perfect way to use this summer herb year-round, Vannella’s small buffalo bocconcini […]

Recipe – Pan-fried Radicchio

Pan-fried Radicchio Radicchio is a wonderfully versatile vegetable. In Italy it’s popular cooked as well as in salads; the cooking softens the bitterness and brings out a touch of sweetness. I often shred it and toss it through pasta with some garlic and olive oil for a quick meal. This recipe is inspired by a […]

Recipe – Mushroom Bruschetta

One of the things I loved most about Lucio’s Paddington restaurant was the seasonal bruschetta that always arrived with our aperitivi, a tradition I like to continue at home. In autumn, the crisp air of Italy’s hilly regions is filled with the wonderful aroma of mushrooms, inspiring cooks to prepare many dishes (sometimes even whole […]

Recipe – Gnocchi Fritti with Salumi Antipasti

Gnocchi Fritti with Salumi Want a delicious, abundant, stress free feast for a large gathering? The key is platters of simple food that can be assembled ahead of time. Make the centrepiece an array of salumi (I love Salumi Australia’s selection): pancetta, different salamis, bresaola, spreadable spicy ‘nduja, mortadella and delicate Prosciutto di San Danielle. […]

Recipe – Deep-fried Zucchini Flowers

Deep-fried Zucchini Flowers The best deep-fried zucchini flowers I’ve ever tasted were served at Buon Ricordo. They weren’t filled, just coated in a very light yeasted batter, deep-fried in olive oil and well salted! I used to drive chef-patron Armando Percuoco crazy by asking for them out of season. “Yes, Roberta,” he said one night, […]