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.
How To Make Caramelized Onion Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Good caramelized onion takes a steak sandwich, hamburger, or simple grilled sausages, from good to great! You can’t rush caramelised onions, it’s worth taking the time to reduce them down to a really dark, sticky mass. […]
How To Make Coconut Cream & Coconut Milk Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Coconut milk and coconut cream are essentials in many southeast Asian recipes, from curries to laksas and rice dishes to desserts. While good canned coconut cream and milk are great standbys (and I […]
How To Cook With Banana Leaves Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes It’s good to know how to cook with banana leaves as they’re wonderfully versatile. They can be used to wrap all sorts of food for cooking and presentation and also as plates or serving platters. […]
Chicory Gratin Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland! In northern Europe, notably Switzerland, the greens of chard, chicory and curly endive are often discarded, as it’s the crisp stems that are prized. There’s no need to waste either part of these tasty, healthy vegetables. Use the […]
How To Prepare Artichokes For Cooking Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Thorny, primitive-looking globe artichokes are a member of the thistle family and one of my favourite vegetables. Globe artichokes – not to be confused with potato-like Jerusalem artichokes, which are a different vegetable altogether – […]
Eggplant Fatteh Like this recipe? You’ll love my online Lebanese cooking class! Fatteh comes from the Arabic verb to ‘break up’ or ‘crumble’, which is what’s done to the stale flatbread in this eggplant fatteh recipe. Fatteh is one of those ingenious peasant dishes created to ensure nothing goes to waste and it’s a great […]
Tabbouleh Like this recipe? You’ll love my online Lebanese cooking class! Along with hummus, tabbouleh (tabouli) is perhaps the best-known Lebanese dish outside the Middle East. It was certainly part of my introduction to Lebanese food and I remember my sister’s mother-in-law – Teta as everyone called her – making it in huge metal bowls […]
Fattoush Like this recipe? You’ll love my online Lebanese cooking class! Whenever I have stale Lebanese bread I generally turn it into pita crisps, then use some of them to make fattoush, one of the easiest and most delicious salads. There are as many variations on fattoush as there are Lebanese cooks. Some recipes include […]
Lebanese Cauliflower Like this recipe? You’ll love my online Lebanese cooking class! I love the deep-fried cauliflower often seen as part of a Lebanese mezze, but it can be a touch oily. So I usually roast my Lebanese cauliflower in the oven instead. Roasting gives the same great caramelised flavour with less mess and fewer […]
Ejjeh(Lebanese Omelette) Like this recipe? You’ll love my online Lebanese cooking class! In Lebanon, ejjeh (omelettes), typically filled with just green onion and herbs, are popular as a snack, part of a meze, or as a sandwich filling wrapped inside fresh pita – sometimes with a little extra green onion and parsley or onion and […]
