Crostata di Susine Selvatiche (Wild Plum Tart)

This is not a very practical recipe unless you chance upon a basket of wild plums at your local farmgate, like I did, while picking out some enormous, gnarled tomatoes, sunny zucchini flowers and purple and white eggplants the size of my fist. Or, even better, find yourself a wild plum tree that no one else (birds and bugs included) has noticed. In years of scouring farmers markets, I have never once come across wild plums, even though they are well-used... Read More

Rose petal and ricotta tartlets

When a friend tells you she has wild roses blooming everywhere, it’s not hard to imagine where the conversation headed to next… to turning them into rose petal jam, of course. My friend Simona Quirini and her family run the beautiful Canto del Maggio, a B&B, restaurant and garden, about one hour’s drive from Florence. We arrived to catch Simona with a wooden crate in her hands, already half full of blush pink flower heads,... Read More

Robinia flower cake and fritters + a giveaway!

I have been dreaming about Mimi Thorisson’s black locust (robinia, acacia or false acacia) flower cake since I first came across it a couple of years ago, while searching for recipes using these bunches of white flowers with a strong, heady perfume similar to jasmine or orange blossom. I’ve been too busy frying them — dipping them in a runny batter, swirling them through a pot of bubbling oil, then eating them crunchy and piping... Read More

Ricotta and baby pear tart from Acquacotta

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 there. She seemed to think that sounded fine,... Read More

Saffron and ricotta frosting for a birthday cake

It seems like a long way to go about getting some fresh saffron to frost a birthday cake with, but it was worth it. I’ve been plotting for months with my friend, Sarah Fioroni, to let me get involved with the saffron harvest at her family’s farm in San Gimignano. It’s not the first time I’ve celebrated my birthday with a saffron theme on the farm at Fattoria Poggio Alloro — there was this pumpkin and saffron risotto... Read More

Capri’s flourless chocolate and almond cake

There are a lot of claims out there for ‘best’ chocolate cake recipes, which is not only a wild claim to make, but also a tricky one as, when you consider what makes a chocolate cake ‘the best’, we are talking about preferences that are extremely personal. Chocolate cake can be many things, and serve many purposes. There are ones that are fluffy and moist, a good specimen for a birthday or even a layered wedding cake (like... Read More

Autumn in Florence and baked apples

Autumn is quite probably my favourite time of the year for cooking. It’s that moment that I wait all year for. That immense relief, like a long sigh after a particularly hard day, when the stifling, stuffy, humid summer air cools and changes. I find relief not just in the temperature, but in being able to cook, and therefore eat, differently, too. For the long summer months, I live mostly off fresh produce, chopped into salads, and simple... Read More

Making lady fingers at home

Lady fingers, also known as savoiardi in Italian, are widely used in dessert making, namely, for soaking up rum-splashed coffee and layering into a glass dish with that creamy, rich, sweetened and egg-fortified mascarpone for tiramisu. There are other biscuits you can use but I consider savoiardi indispensable for tiramisu. My Tuscan mother in law prefers to use Pavesini, which are thin, finger-shaped children’s cookies, but being so thin,... Read More

Dolce Firenze & Pride and Pudding Cookbook

A wonderful thing arrived on my doorstep the day before flying back to Italy: an advance copy of Regula Ysewijn’s Pride and Pudding (Murdoch books). A beautifully designed book devoted to the history of British puddings, both savoury and sweet, it’s been a labour of love for Regula aka Miss Foodwise (who not only wrote it but also did all the design, styling and the photography) and her husband Bruno Vergauwen (who did the absolutely... Read More

Mascarpone and blackberry cake

Amidst my Australian book launch frenzy and the heat wave of late summer crashing its way through the beginning of autumn, there have been berries. First blueberries, which are quickly heading out of season, then raspberries, which my daughter will gobble before anyone else even has a chance to look at them. And finally blackberries, which she won’t touch, so I get to have them. I even attempted to go foraging for my own blackberries, an idea... Read More