Bagna Cauda Recipe

Bagna Cauda Like this recipe? You’ll love my online Northern Italian cooking class! From the landlocked region of Piedmont pressed against the Alps in north-western Italy, bagna càuda was originally a peasant dish that made the most of winter’s limited vegetables by dressing them in a rich garlicky sauce. Bagna means ‘bath’ and càuda, ‘hot’, […]

Muhammara Recipe (Turkish Capsicum & Walnut Dip)

Muhammara Muhammara is an easy Turkish capsicum and walnut dip that’s so delicious, you’ll be whipping it up to serve alongside everything. It’s especially good with seafood and a wonderful addition to a mezze table. I like to oven roast capsicum as the slower cooking gives a deeper flavour. But if you’re short on time, […]

Borani Laboo Recipe

Borani Laboo (Persian Beetroot & Yoghurt Dip) Borani (sometimes written burani or boorani) are Persian vegetable dips made with a tangy yoghurt base, they’re ideal for stimulating appetite and cutting through rich stews and other dishes. Spinach is commonly used and there’s a delicious eggplant version. I love the earthy flavour of this beetroot borani, […]

Recipe – Potted Trout

Potted Trout Potting is an old English technique for preserving meat or seafood by storing it under a layer of fat, similar to French confit or rillettes. The food was traditionally cooked thoroughly to eliminate excess moisture then packed into a ceramic pot. Meats with a lot of natural fat could be sealed under a […]

Recipe – Beetroot Leaf Boorani

Beetroot Leaf Boorani Fresh crisp beetroot leaves make a great addition to a salad or a Persian herb platter (sabzi khordan), but they tend not to be valued in Australia. They’re generally chopped off the beets and thrown out, so they’re usually not in great condition; but it’s surprising what a good soak in a […]

Recipe – Kashke Bademjan (Persian Eggplant Dip)

Kashke Bademjan (Persian Eggplant Dip) Bademjan is Farsi for eggplant, kashk is fermented whey, and kashke bademjan (roasted eggplant dip) is one of my favourite Persian dishes. My friend Parya-joon made a huge bowl of it for my last birthday party which was a great hit! It uses the same garnishes as the classic Iranian […]

Recipe – Skordalia

Skordalia Skordalia, Greece’s famous garlicky white dip, is sometimes made with bread as the thickening agent, sometimes with ground almond and sometimes potato. I love chef Janni Kyritsis’ version using both bread and almond as it gives a lovely rich flavour. Any leftover will keep in the fridge for 3–4 days and is delicious slathered […]

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 to make this broad bean bruschetta. In summer it’s often diced ripe tomatoes; sliced sauteed mushrooms are […]

Recipe – Southern Ham Salad

SouthernHam Salad The South is famous for smoked ham. It’s fried for breakfast, sliced for sandwiches and popular in this party favourite. It’s called a salad, but is really more of a dip or spread, perfect for serving alongside its retro cousins, pimento cheese dip (see video below) and devilled eggs, for an impressive start […]

Recipe – Portuguese Sardine Pate

Sardine Pâté (Paté de Sardinha)

Portuguese Sardine Pate Sardines abound in Portuguese waters and are one of the country’s most popular fish, with each person consuming an average of 5kg per year. Lisbon’s annual sardine festival sees the streets filled with parties, parades and makeshift charcoal grilling stations cooking so many sardines that about 13 are eaten every second of […]

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