Father and son team, Chris and Julian Parisi, are at Flemington Produce Markets every day as well as working with an extensive network of growers to source great fruit and vegetables. Here are some of my favourite recipes using Parisi fruit and veg.
Cucumber, Fetta & Tomato Salad Like this recipe? You’ll love my online Greek cooking class Inspired by Janni Kyritsis! I love the salty tang of fetta-style cheeses, especially combined with cooling cucumber. Traditional Greek Feta is made from sheep milk, sometimes with a little goat milk added. It has PDO status, meaning only cheese produced […]
Mini Bánh Mí Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! Bánh mì are a take-away mainstay, a healthy quick lunch to grab on the run. They’re also fun to serve as finger food or a starter if you turn them into mini bánh mì: little open sandwiches on […]
Swiss Cucumber Salad Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland! This easy Swiss cucumber salad is a refreshing side dish for almost any main course. The yoghurt dressing adds a touch of acid which cuts through the richness of creamy or fried dishes. A good natural pot-set […]
Swiss Kohlrabi & Herb Salad Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland! The Swiss love creamy salad dressings, often using yoghurt to supply both the creaminess and a little tang. Finely sliced root vegetables such as kohlrabi or celeriac are often served this way. As celeriac are […]
Provençale Omelette Like this recipe? You’ll love my online French cooking class featuring the food of Provence! Provençal omelettes tend to be open-faced rather than the folded omelettes found elsewhere in France. They’re also often hearty with stronger flavours typical of Provençal cuisine – and they’re a great way to use up leftovers such as […]
Orangettes Like this recipe? You’ll love my online French cooking class featuring the food of Provence! I started making chocolate covered candied orange peel for dinner parties in the 1980s without realizing they had a connection to France where they’re called orangettes. Candied citrus rind isn’t a new thing and I’m sure many people have […]
Mushroom Duxelles Like this recipe? You’ll love my online British cooking class! https://youtu.be/eqjjtczUezc Duxelles is a classic French preparation of finely chopped mushroom and onion cooked down in butter with herbs (usually thyme or parsley), black pepper and salt, sometimes with a dash of cream, Sherry or Madeira. It’s used in a range of English […]
Mushroom & Cheese Pies Like this recipe? You’ll love my online British cooking class! Thanks to chef Simon Sandall who rattled off this suggestion on the spur of the moment when we were making beef Wellington together and wondering what to do with leftover mushroom duxelles and pastry off-cuts. You could always make the duxelles […]
Crisp Prawn-Topped Eggplant Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! These crisp discs of prawn-topped eggplant are one of my favourite yum cha dishes and I’m grateful to my friend Cheong Liew for teaching me how to make them. When he cooks them, he adds pork mince […]
Beetroot Leaf Boorani Like this recipe? You’ll love my online Persian cooking class! 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 […]
