Prosciutto di Parma – a Short Stack Editions giveaway

I have a soft spot for handmade books. I’ve always loved them, for as long as I can remember. I love the feel of a book that you know has been made with someone’s hands and there is something so unique and immediately appealing to me about the Short Stack Editions cookbooks because of that. More […]

prosciutto di parma book

Raw artichoke salad and a new home

Well, we did it. We moved back to Tuscany from Australia. Something about the way of life and the role that family play here in Italy were enough to call us back to where our hearts belong – although we did leave behind a piece of our heart in Aust

artichoke salad - insalata di carciofi

Chestnut crepes for breakfast

Although sleep is high on my list of priorities, I find it’s amazing what you can get done when you wake up before the sun does and everyone else (demanding toddler included) is still fast asleep. So I was secretly thrilled when the warm and talented

necci - Tuscan chestnut crepes

Ada Boni’s eggless, butterless chocolate cake

I’m always looking for interesting recipes in old cookbooks, things that are perhaps a bit forgotten and old fashioned or even a bit quirky. Even the classic things that haven’t changed for decades or centuries interest me for the fact

torta bilbolbul ada boni's chocolate cake

Torta Pasqualina (Ligurian Easter pie)

Easter is just around the corner, believe it or not. I love the work that goes into Easter traditions — pies that take days to make, like the Neapolitan pastiera and the abundant use of spring eggs like in Tuscan Easter schiacciata. Th

torta pasqualina - Easter pie

Pollo al burro (chicken in butter)

You know when you have a dish in a restaurant that you can’t stop thinking about and every time you go you can’t bear to veer away from that dish so you keep ordering it, never trying anything else because you have been constantly think

chicken in butter elizabeth david sostanza florence

Making food memories with sweet pizza

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

sweet pizzette with fruit

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.

crema inglese

Palamita sott’olio (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

palamita - bonito preserved in oil

Four ingredient (gluten & dairy-free) birthday cake

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

birthday cake feature image blog