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.
Pilze in Sahnesosse Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland! Classic Swiss geschnetzeltes often includes mushrooms with the veal. These pilze in sahnesosse (mushrooms in cream sauce) are like a vegetarian geschnetzeltes, with the mushrooms as the star attraction. I use wild slippery jacks or pine mushrooms […]
Vegetarian Irish Stew Like this recipe? You’ll love my online British cooking class! While most Irish would think I’ve missed the point by omitting the lamb from an Irish stew, I’ve discovered that the combination of slowly braised potato and onion makes quite a delicious vegetarian Irish stew with the addition of some extra root […]
Potato & Leek Soup with Prunes Like This Recipe? Discover More Classic Scottish Dishes On My Scottish ‘Seafood & Spirits’ Tour! Potato and leek is a classic combination. In France they’re cooked together, puréed, passed through a sieve and mixed with cream to make vichyssoise, a traditional cold soup. This vegetarian cock-a-leekie is a more […]
Buckwheat Polenta with Mushrooms & Gorgonzola Discover more Italian regional specialties on one of my small-group food & wine tours to Italy On the first day Franz and I were in Lombardy researching A Lombardian Cookbook, Alessandro took us up to the hunting lodge of his family friends Elsa and Tulio. There in the high […]
Spinach and Cheese Triangles Like this recipe? You’ll love my online Greek cooking class Inspired by Janni Kyritsis! These spinach and cheese triangles are made with filo pastry – a delicious casing for all sorts of fillings, meat and vegetable alike. So use this recipe as a starting point for your own creations: combine ricotta, […]
Gai Lan with Garlic Like this recipe? You’ll love my online Caribbean cooking class inspired by Paul Carmichael! Chef Paul Carmichael taught me this way of preparing gai lan (also known as Chinese broccoli). It makes an easy side dish to serve with almost anything, from Caribbean escovitch (see video below) to an Asian curry […]
Tarte Flambée Forestière Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! While restaurants in France and abroad add all sorts of toppings to tarte flambée (flammekueche) these days, the traditional toppings I’ve always seen in Alsace are crème fraîche and onion with either speck or mushrooms (or both). Meanwhile, […]
Quick Kimchi Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! Kimchi, Korean spicy pickled cabbage, is a great side dish with almost anything – and essential with bibimbap. Cabbage ferments quickly, especially if you start it off at room temperature for a day. Kimchi is even delicious eaten […]
Dolsot Bibimbap Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! I discovered bibimbap in a traditional eatery in Ulaanbaatar, Mongolia – as well as a surprisingly good version on Korean Airlines on the way home – and I’ve been hooked ever since! Bap is the Korean word for […]
Bagna Cauda Discover more Italian regional specialties on one of my small-group food & wine tours to Italy 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 […]