Tomato Sauce

Tomato Sauce Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes A good tomato sauce is a basic in every Mediterranean cuisine. Use it to poach Lebanese stuffed zucchini, to dress a simple pasta or gnocchi (see video below), layer into eggplant Parmigiana or lasagne or add a pinch of […]

Garganelli Pasta

How To Make Garganelli Pasta Join my Small Group Food & Wine Tours to Emilia-Romagna, Home of Garganelli Pasta Emilia-Romagna is the home of rich egg pasta, with 1 egg used for every 100g of flour to create pasta sheets that are then cut into an endless variety of shapes. Garganelli are similar to penne […]

Spice-Rubbed Leatherjacket

Spice-Rubbed Leatherjacket I love the thick flaky texture of the fish in this spice-rubbed leatherjacket recipe, but you could use any firm-fleshed fish, whole or fillets, including some of the oilier ones like mackerel or tuna as they’ll stand up well to the rich Mediterranean flavours. Those bold flavours pair well with a medium-bodied red, […]

Octopus Cooked Ossobuco-style

Octopus Cooked Ossobuco-style With its firm texture, octopus lends itself perfectly to the long slow braise that makes traditional ossobuco so delicious and fall apart tender. Large ‘hands’ of octopus tentacles can be cooked this way as well: cut them into large bite-sized pieces and bake for 2½ hours covered then 20 minutes uncovered. Octopus […]

Swordfish à la Bouillabaisse

Swordfish à la Bouillabaisse It’s impossible to create an authentic bouillabaisse on a small scale due to the variety and species of fish required but, in Mastering the Art of French Cooking, Julia Child uses the same flavourings and technique to poach chicken – so why not come full circle and use them to poach […]

Pork Sausage Ragu with Cicciones

Pork Sausage Ragu with Cicciones Like this recipe?You’ll love my online Italian cooking class featuring the food of Sardinia! This pork sausage ragu is called alla Campidanese in Italian as it’s typical of the Campidano plains in southern Sardinia. Campidano is where a lot of the island’s vegetables are grown, and this sauce is as […]

Bucatini all’Amatriciana

Bucatini all’Amatriciana Like ‘nduja?You’ll love my online Italian cooking class featuring the food of southern Italy! I love tomato, cheese and all things quick and easy, so I’m not sure why it took me so long to try my hand at bucatini all’Amatriciana, one of Italy’s classic pasta dishes. Perhaps it’s because guanciale (cured pork […]

Fettuccine Bolognese

Fettuccine Bolognese Join my Small Group Food & Wine Tours of Bologna 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 […]

Chilli sin Carne

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 […]

Lamb Kefta & Egg Tagine

Lamb Kefta & Egg Tagine My lamb kefta and egg tagine recipe is inspired by a dish from Moroccan chef Hassan M’Souli who served a his version at 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 […]

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