Portable food, perfect for a picnic on the beach, in a park, in the wilderness or on the floor beside an open fire. Here are some of my favourite picnic recipes.
Radishes with Cultured Butter Like this recipe? You’ll love my online French cooking class featuring the Food of Provence! I heard about this way of serving radishes many years ago, but it made no sense. Then one day I was served the most beautiful baby radishes with cultured butter and salt flakes – and it […]
Bánh Mí I love the way food travels around the world, weaving aspects of one culture into another. The French brought their crisp, fluffy baguettes to Vietnam in the mid-1800s and just over a century later, the Vietnamese brought them to Australia. Now banh mi are one of our take-away mainstays. While they’re a healthy […]
Pan-fried Radicchio Radicchio is a wonderfully versatile vegetable. In Italy it’s popular cooked as well as in salads; the cooking softens the bitterness and brings out a touch of sweetness. I often shred it and toss it through pasta with some garlic and olive oil for a quick meal. This pan-fried radicchio is inspired by […]
Ricotta Walnuts & Honey This is a great way to end a meal when you feel like something slightly sweet to nibble on but don’t want dessert. It’s inspired by a recipe in Lucio Galletto’s book Coastline, he makes his own ricotta – and you can too, see video below – but I usually cheat […]
Mushroom Bruschetta One of the things I loved most about Lucio’s Paddington restaurant was the seasonal bruschetta that always arrived with our aperitivi, a tradition I like to continue at home. In autumn, the crisp air of the Italian hills is filled with the wonderful aroma of mushrooms, inspiring cooks to prepare many dishes (sometimes […]
Pita Crisps With this not-even-really-a-recipe, you’ll never buy pita crisps again, nor will you ever waste a piece of leftover Lebanese bread! Perfect with hummus or any dips, crumbled over salads, alongside soups or just as a moreish snack on their own with a glass of the gorgeous copper-hued La Nebbia Col Fondo naturally sparkling […]
Kolokithokeftedes These fritters (keftedes in Greek) are typically served as part of a mezedes, the array of snacks eaten at the start of a meal or at any time when drinking ouzo. Add some dolmades, spanakopita, Janni Kyritsis’ stuffed red capsicum (see video below), olives and tzatziki to create your own mezedes, or serve them […]
Grilled Asapagus with Sauce Maltaise Like this recipe? You’ll love my online French cooking class featuring the Food of Provence! Spring brings so many wonderful ingredients together, including two of my favourites, new season asparagus and blood oranges – and I love to combine them in this dish. Being one of the classic ‘mother sauces’ […]
Daddy’s Drop Scones (Pikelets) Like this recipe? You’ll love my online British cooking class! My father was famous in our family for cooking one thing: pikelets. He told us they were called drop scones in Scotland where he grew up and, just occasionally, he’d treat us with a batch of these mini-pancakes. I remember the […]
Watercress Soup Like this recipe? You’ll love my online British cooking class! I love the pepperiness of watercress but picking the leaves for a salad can be quite tedious. You’ll need about 2 bunches for this watercress soup, but the beauty is there’s no picking required, you can use almost all of it, just discard […]
