ricotta-and-baby-pear-tart-feature-image

There’s always something strange about crossing the equator and being propelled into the opposite hemisphere, season and time zone. I tried to explain it to my four year old while we were on the long plane ride from Italy to Australia a couple weeks ago: it’s like the land of opposites – when it’s night here, it’s day there, when it’s winter here, it’s summertime... Read More

latteria-studio-horizontal

I have a disclaimer, right off the bat. I love the Latteria Studio and the people involved in it. Alice Adams (pictured here above) who runs the show, is a longtime resident of Rome, a food stylist and recipe developer from Melbourne with an Italian husband and two bilingual kids. She worked on my latest cookbook with me and we hired many of the beautiful props from the studio. I feel like she is... Read More

pane-all'olio

Just the mere mention of a horoscope and my husband will just switch off. It produces better results than him plugging your ears and singing “la la la la la”. I could be saying the most intelligent thing he’s ever heard me say but if I randomly throw in a star sign, he’s already not listening. So I tend to keep it on the down-low that in my late teens I devoured astrology... Read More

sangimignano osteria carcere

It’s a blustery, drizzly, foggy winter’s day. A day that might normally send you straight back to bed to take refuge under the covers, a cup of tea and a pile of good books close by. But we’ve got a lunch date. In San Gimignano. So, fuelled with coffee, we hop on a train from Florence to Poggibonsi where we meet my good friend, Sarah, a San Gimignano local. She runs her family farm,... Read More

cinghiale and roast duck with lentils

It may not be new — the inspiration from this menu comes from Pellegrino Artusi’s nineteenth century cookbook — but it certainly is a nice way to start a new year. I’ve written about Artusi’s menus before, but in the very early stages of this blog (which has just turned 6 years old!). They have always charmed me and fascinated me, as an insight into what might be on tables... Read More