Rosemary Focaccia Join my food & wine tour to Italy to discover more Italian regional specialties! Authentic focaccia is made with a generous amount of olive oil (see video below). Plenty of oil ensures your focaccia is moist and rich. Once you’ve mastered a basic focaccia recipe you can start having fun with toppings. Most […]
Fregola Risottata with Clams & Chickpeas Like this recipe? Join me on an Italian food & wine tour to discover more regional specialties! Slightly larger than North African couscous, fregola is a reminder of the Arabic influence in Sardinia. It’s delicious in salads and soups and especially tasty as fregola risottata, stirred with the cooking […]
Snapper with Herb Stuffing Like this recipe? You’ll love my online Italian cooking class inspired by Giovanni Pilu! I didn’t really care for stuffings until I cooked this snapper with herb stuffing, inspired by a dish Sardinian chef Giovanni Pilu served me. Herbs, including rosemary, thyme and oregano grow wild throughout Sardinia and are known […]
Salmon with Fregola Salad Like fregola?You’ll love my online Italian cooking class featuring the food of Sardinia! This baked salmon with fregola salad is a great dinner party dish as it’s both easy and impressive. The fregola salad was taught to me by chef Giovanni Pilu, from Pilu at Freshwater, who usually serves it with […]
Salmon Wellington Like this recipe? You’ll love my online British cooking class! Traditional beef Wellington is a series of parcels – beef wrapped in mushroom, wrapped in crêpe, wrapped in pastry – and the method can easily be adapted to other proteins, especially salmon which looks very pretty with its orange flesh contrasting against the […]
Grilled Provençal Prawns with Ratatouille Like this recipe? You’ll love my online French cooking class featuring the food of Provence! The biggest mistake home cooks make when preparing seafood is overcooking it. This is especially true with prawns which are tender, sweet and delicious when cooked properly, but too often end up rubbery and tasteless […]
Baked Herb & Lemon Leatherjacket Like This Recipe? Order Your Copy of the Sydney Seafood School Cookbook Now! Baked herb & lemon leatherjacket trunks are a great introduction to whole fish. The coarse skin and large head (with its threatening spike) have been removed, and the thick white flakes of flesh lift easily off the […]
Baked Rainbow Trout Like This Recipe? Order Your Copy of the Sydney Seafood School Cookbook Now! With their colourful skin, baked rainbow trout make a gorgeous centrepiece for any table. I developed this recipe for Christmas Day to go with Matt Moran’s rough mint sauce (see video below). Versatile rainbow trout are just as good […]
Herb Scones Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! I love herb scones alongside a bowl of soup, but they also make a great savoury addition to afternoon tea. Use just one herb or a mixture of any fresh herbs you like: parsley, chervil, dill, chives, tarragon or […]
Pork Sausage Ragu with Cicciones Join my food & wine tour to Italy to discover more Italian regional specialties! 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 […]
