torta di noci - walnut with buttercream

There’s nothing more disappointing than finding out that a recipe you’ve posted hasn’t worked out for someone. Worse if multiple people have had the same problem.┬áLuckily in this case, it’s not my recipe, but it is a recipe that I’ve written about for my Food52 column, Regional Italian Food. It’s for a torta di noci, a traditional walnut cake from Calabria in southern... Read More

Sponge roll with alkermes mascarpone, pistachios, strawberries

It’s done. The manuscript is in. It’s been a whirlwind three or more months, where every spare minute of my day (when not devoting it to a toddler), every day and every evening, was consumed in the pages of my notebook, either scribbling recipes, testing, recording or researching them. It’s been quite an eyeopening experience and one that was made even more challenging with a little... Read More

pappardelle ai funghi

As long as I can remember I have wanted to write a book. But in more recent years, the book of my dreams has been a cookbook. Like many with a similar dream, it’s really the whole reason I began this blog. And then one day, just like in a dream, I received an email, out of the blue. Are you doing a book? Asked the subject line. I read it and re-read it. And then, Would you be interested in the... Read More

blood orange cake with rosemary

This time tomorrow I will be skipping seasons, leaving this glorious Australian spring for Tuscan autumn – my favourite time of year in my favourite place, I must admit. It’s only for a couple of weeks but I’ll relish this time and make the most of cool mornings, fresh mushrooms, grapes, new olive oil. But just before I go, is this cake. I first caught a glimpse of this beautiful... Read More

beet ravioli casunziei all'ampezzana

I began researching this recipe a while ago when I decided to put it into my Regional Italian Food column schedule. I was sort of obsessed with the intense magenta of the beetroot filling and the incredibly simple pairing of butter and poppyseeds as a sauce. I thought, if anything, people would love looking at it but that hopefully the beauty of the dish would be enough to inspire them to try out the... Read More