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Continue reading →: Lamb & pita saladfrom Food & Wine Best of the Best, Volume 15 (2012): Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine. This one is from The Cook & The Butcher by Brigit Binns Radishes would have given it a nice bite. Pitta pockets should have been split into smaller…
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Continue reading →: *Cozze alla Siciliana (Braised mussels with tomato, chilli and olives)from Italian Food Safari: A Delicious Celebration of the Italian Kitchen by Maeve O’Meara and Guy Grossi. (p14) Cooked in a wok with lid on Served with fresh seeded sourdough bread. I don’t know why a 1:2 ratio is needed between the EVOO and tomato puree. Next time I would just use enough oil to…
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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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Eastington@Paddington 