Eastington@Paddington

*Favourites, ITALY, Lemon, Mint, Pasta, Ricotta

*Ravioli ripieni di ricotta e limone con salsa di burro e menta (Ravioli filled with ricotta and lemon, served with butter and mint)

Published by

Marcus

on

January 12, 2026

from Passione: Simple, Seductive Recipes for Lovers of Italian Food (page 37) by Gennaro Contaldo So simple, but so full of flavour. Pasta Dough (enough for 3): 125g 00 flour, 125g Durum wheat flour, 2 organic eggs, and 25g of water. I hear wine can also be used, but I was drinking it. Filling:…
Continue reading →: *Ravioli ripieni di ricotta e limone con salsa di burro e menta (Ravioli filled with ricotta and lemon, served with butter and mint)
Anchovies, ITALY, Pasta

Bigoli alle acciughe (Bigoli with anchovies)

Published by

Marcus

on

January 11, 2026

from The Silver Spoon Pasta by Phaidon Press Editors and The Silver Spoon Kitchen (p168) Very similar to the Bigoli in salsa from La Cucina Veneziana by Gino Santin. The differences being a 60% reduction in the anchovies, no capers, smaller onions, and the addition of parsley (which I don’t think added anything). This was very…
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ASIAN-SOUTH EAST, RESTAURANTS

NSW: Crows Nest: Berempah

Published by

Marcus

on

January 10, 2026

Date visited: 9 January 2026 Good food, but not memorable. Prawn Dumplings served with “homemade special sauce” Sweet Tamarind Wings “thin battered winds tossed with sweet tamarind sauce.” The chicken was very tender, but the tamarind flavour was almost non existent. Coconut Lime Prawns: “Tiger prawns, chilli jam, lime, capsicum,…
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*Favourites, Eggplant

*Whack it in eggplant

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Marcus

on

January 8, 2026

from Zero F*cks Cooking: Endless Summer by Yumi Stynes (page 140) Very simple: I tried to do this in the Weber Q, but maintaining the constant temperature and cooking the top, even with the lid down, did not work, so I finished it up under the oven grill (probably too long, but I…
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MIDDLE EAST, RESTAURANTS

NSW: Paddington: Caness

Published by

Marcus

on

January 6, 2026

Date visited 3 January 206 Seared Tuna Andaluz: Salmorejo, Micro Herbs Salad Finger Lime “Cavier”. (Delicious) Lamb Kelab: Yogurt, Harissa, Oil, Pistachios, Chopped Salad Salsa. Pincho Moruno: Grilled chicken skewer, saffron-pimenton marinade, Mojo verde, Capsicum, Pickled Cucumber Prawn Saganaki – Ouzzo, Cherry Tomatoes, Capsicums, Feta, Mint, Parsley, Oregano Kifler Potatoes…
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Fennel, GREECE, Onion

Fennel Pot Pie

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Marcus

on

January 6, 2026

from The Blue Zones Kitchen: 100 Recipes to Live to 100 (page 199) by Dan Buettner This is quite simple and tasty, although it took several hours (at 1.5 induction) to sweet down the veggies. Served with a simple green salad (Dressing EVOO, Balsamic, Dijon mustard, S & P)
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Herbs, Mint, Pasta, Ricotta

Orecchiette with ricotta, broad beans and mint

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Marcus

on

January 3, 2026

from The Kitchen Diaries I: A Year in the Kitchen with Nigel Slater by Nigel Slater (p194) I had lots of mint left over from Christmas, and this looked good, and it was. frozen broad beans defrosted in water (shell before cooking, it is easier on the hands). I cooked the broad beans…
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Lobster, Pasta

Lobster tail with Potato Gnocchi, Wilted Spinach and Nduju Alla Vodka sauce.

Published by

Marcus

on

January 3, 2026

loosely inspired by “Spiny lobster with potato gnocchi, wilted spinach, and saffron-infused mussel emulsion” from Charlie Trotter’s Seafood by Charlie Trotter I only had 30 minutes to cook this! Fabbrica Nduja Alla Vodka sauce heated Mamma Emma Potato gnocchi heated in the above sauce for 3 mins. Spinach wilted under hot water (60C) Lobster…
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*Favourites, Cranberry, Rice, Salad

*Crunchy cranberry and rice salad

Published by

Marcus

on

January 3, 2026

from Margaret Fulton Christmas: A Collection of Christmas Favouritesby Margaret Fulton (p162) I loved this. I changed the portions Dressing of ginger, orange juice, and EVOO. Coincidently, I was served the same salad on baked ocean trout a few days later, and that worked also.
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*Favourites, Drinks, Peach

*The Bellini

Published by

Marcus

on

January 3, 2026

from The Harry’s Bar Cookbook by Arrigo Ciprianiand Harry Cipriani (p16) Very simple: 1 part white peach juice freshly squeezed (I used a food ricer and then blended the pulp), 3 parts prosecco. Mix in a container before pouring into a glass as it foams. Delicious!
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