sweet pizzette with fruit

I have to admit, I was late in the game with discovering Ruth Reichl’s work. In fact, I hadn’t really known much about her until she came to Australia last year for the Melbourne Writers’ Festival to talk about her novel Delicious! But then I was serendipitously sent a wonderful book, the Italian translation of Reichl’s memoir, Tender at the Bone (La parte piu’ tenera... Read More

crema inglese

I found myself recently with an overload of eggs. We use eggs a lot in our household. Between my two-year-old’s favourite breakfast (soft boiled egg with toast fingers) and the amount of cake baking I tend to do, we go through a lot. That was one of the many reasons I wanted to get a couple of chickens for the backyard, but around the time our two black, fluffy Cochins both became broody and... Read More

palamita - bonito preserved in oil

I must admit that I am one to succumb to an impulse buy every now and then. Well, actually, almost all my produce shopping at the market is an impulse, except for when I actually plan for a recipe and need certain ingredients. Whatever looks good or cheap or particularly interesting is what ends up in my basket – perhaps it’s a box of figs, jammy, over ripe and going for next to nothing or... Read More

birthday cake feature image blog

When I say that this cake only needs four ingredients I mean the frosting too. And what’s more, it’s completely gluten free and dairy free. It’s easy to make and light as a feather. In short, it’s a pretty magical cake that makes you realise you can do so much with just eggs, sugar and corn starch (the fourth ingredient is a 1/2 teaspoon of cream of tartar, which you could even... Read More

focaccia ai datteri feature

Last week I created a rather ambitious Christmas recipe for my Regional Italian Food column over at Food52 – a date, fig and walnut panettone. I have to admit, it wasn’t the easiest thing I’ve baked, but definitely a satisfying one to make. It’s much easier to buy a large panettone at the local deli and call it a day, as making it at home requires a lot of patience, plenty of rising... Read More