Recipe – Cicciones with Pork Ragu

I love the chewy texture of this rustic Sardinian pasta – and the name which means ‘little fat ones’! This is the same pasta dough as we use for the lombrichi in our Be Inspired Sardinian kit; you can see a video of me making it here. The full-flavoured Serra Lori rosato, made from a […]

Recipe – Bucatini all’Amatriciana

I’m not sure why I hadn’t made this classic pasta sauce before … I love tomato, cheese and all things quick and easy. Perhaps it’s because guanciale (cured pork cheek) can be tricky to find … so when I discovered Salumi Australia’s guanciale in my local Harris Farm, I had no excuse. Amatrice, for which […]

Recipe – Tagliatelle Bolognese

Tagliatelle Bolognese Slow-cooked meat sauces, called ragùs, are made all over Italy, though the best known comes from Bologna in Emilia-Romagna and is the ancestor of Australia’s beloved ‘spag bol’. Not that it would ever be served with dried spaghetti in Emilia-Romagna where fresh egg pasta, like tagliatelle and fettuccine, is more typical. There are […]

Recipe – Chilli sin Carne

Chilli sin Carne is my vegetarian play on the famous Texan dish, chilli con carne. Since there’s no carne (Spanish for ‘meat’), it’s ‘sin carne’ (without meat). The idea would be an abomination to any self-respecting Texan, so why not go a step further and serve it with brown rice – I love the nutty […]

Recipe – Lamb Kefta & Egg Tagine

My lamb kefta & egg tagine recipe is inspired by a dish from Moroccan chef Hassan M’Souli that I had at his Manly restaurant Out of Africa. I love eggs and I love the way this dish looks with them cooking in the sauce as it arrives at the table. A mainstay of Moroccan cooking, […]

Recipe – Spinach & Ricotta Cannelloni

Spinach & Ricotta Cannelloni is an easy dish that can be prepared a few hours ahead of time, then just put in the oven at the last minute … perfect for casual entertaining. I use Barilla cannelloni tubes that don’t need to be cooked before filling, the moisture from the sauce softens them as they […]

Recipe – Ratatouille

This versatile Provençal dish is delicious hot or cold, as a standalone vegetarian meal, or an accompaniment to grilled meat, poultry or seafood. There aren’t any hard and fast rules, it’s a quick, one-pot combination of eggplant, capsicum, onion, tomato, and usually zucchini, in whatever quantities you have on hand. Some people insist on frying […]

Recipe – Eggplant Parmigiana

Despite the name, which suggests a connection with the northern Italian town of Parma, Eggplant Parmigiana is typically southern Italian. It’s traditional to Naples and the surrounding countryside, which is famous for the delicate fresh mozzarella made from buffalo milk, and also popular in Calabria and Sicily. The name may derive from the inclusion of […]

Recipe – Spice-Rubbed Lamb Backstrap

Spice-rubbed Lamb Backstrap This quick spice rub adds real punch to any red meat. I usually serve my spice-rubbed lamb backstrap with instant couscous (quinoa works well too) tossed with slivered almonds, finely diced preserved lemon, chopped green olives, chives, salt and olive oil, but plain steamed rice is also good. Asian sambal oelek has […]