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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! Served with a simple green salad (lettuce leaves, EVOO, lemon…
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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. Simple, quick and very good. I will probably “cook”…
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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: Serve on Spaghetti (Barilla #5) and top with Parmigiano. Simple, and reduction gives it depth of flavour.
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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.”
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Continue reading →: Squid-ink pasta with poached prawnsfrom Maggie’s Christmas by Maggie Beer (p340) 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 Youvetsi (which refers to the Greek clay pot, but I used a frypan, same as cooking risotto) Topped with lemon…
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Eastington@Paddington 