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Continue reading →: *Orecchiette with cimi (sic) di rapa and anchoviesfrom The Tucci Table: Cooking with Family and Friends (page 59) by Stanley Tucci and Felicity Blunt Cime di rapa is called broccoli rabe or rapini in English. I substituted Broccolini. (The mustard flavour of the cime di rapa would add another dimension if I can find it). The recipe called for blanching the broccoli in boiling water for 1…
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Continue reading →: *Coq au rieslingfrom Nigel Slater’s Real Food by Nigel Slater (p76) This is always a favourite, but often forgotten. But this time I used Turkey (it was Thanksgiving) and cooked it longer and slower (it is always better the next day), and it was delicious! Butter and EVOO Onions ad garlic Streaky bacon Turkey in…
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Continue reading →: *Cannellini bean and tuna salad with red onionfrom The Tucci Table: Cooking with Family and Friends (page 21) by Stanley Tucci and Felicity Blunt A version of this also appears in How to Eataly: A Guide to Buying, Cooking, and Eating Italian Food by Eataly but without the parsley, and with scallions instead of red onion. canned tuna in olive oil (Serena was the best…
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Continue reading →: Spaghetti Puttanescafrom Cellar Bar by Guy Grossi (p168) Another version, this time blending the canned tomatoes before adding to the sauce, and reducing the sauce for 30mins. The Sauce: EVOO, garlic and onion, anchovies and chilli flakes tomato paste (Mutti) deglazed with white wine (Hunter Farm Pinot Gris) whole peeled tomatoes (blended) Baby…
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Continue reading →: *Rocket & Parmesan SaladSometimes the simplest things are best. One 60g packet of rocket Juice of 1/2 lemon EVOO Maldon sea salt Black Pepper Shaved Parmigiano Reggiano
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Continue reading →: NSW: Woollahra: The Wine LibraryDate Visited 28 October 2025. Not recommended. Guillaume Gonnet Southern Rhône Wine Dinner This was a function that they organised (Plates are shared between 4): SNACK: Savoury cone topped with tomato brushetta and stracciatella : Very good ENTREE: Polenta with anchovies and taramasalata: Good, but the taramasalata was no different…
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Continue reading →: *Avocado & poached egg on ryefrom Australian Food by Bill Granger (p18) Very simple, but a new method for poaching eggs. Bring the water to boil, turn off and crack the egg directly in the water and cover with a lid. Wait 3 minutes. The egg was perfect. (ps also the same method exactly in Classic Conran by…
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Continue reading →: Crab & chilli linguinefrom Australian Food by Bill Granger (page 126) It was World Pasta Day (25 October)! Simple, quick and good, but not as good as Bill’s recipe for *Spaghettini with crab, lime and chilli.” EVOO, butter, shallots, garlic, chilli Add cooked linguine and pasta water Crab meat, lemon juice Top with parsley, lemon zest,…
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Continue reading →: Squid-ink pasta with poached prawnsfrom Maggie’s Christmas by Maggie Beer (p340) poached prawns (tiger) with Pernod (I substituted fennel fronds), coated in fried sourdough, parsley, mint, garlic, lemon zest and juice served on squid ink pasta Simple, but it needed more sauce than a drizzle of olive oil. The tasted bread crumbs absorbed all the moisture1
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Continue reading →: Prawn Youvetsifrom Local Paddo, Spring 2025, edited extract from Opal Recipes inspired by Greek Tavernas by Helena & Vikki Moursellas Simple and tasty, but time consuming peeling the prawns Prawn Stock EVOO, prawn heads and shells onion and garlic, fennel, bay leaf, black peppercorns tomato paste Youvetsi (which refers to the…
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