Usually, things are planned. Books are thumbed through, blogs are scrolled through, the fridge and pantry rummaged through. Menu planned. Ingredients bought. Recipes tested. But, less often, things are unplanned and just happen. Unexpectedly coming together. Something of the sort happened with this dessert, millefoglie – known better by it’s French name, millefeuille, meaning a thousand layers. It may be French but it’s the go-to dessert... Read More
Living in Tuscany for nearly 10 years has taught me a few things about Italian cuisine. One, that it doesn't really exist; rather, there are twenty regional cuisines. Two, that traditions rule. Here, I share the anecdotes, techniques and history behind some favourite regional recipes. My second cookbook, 'Acquacotta: Recipes and Stories from Tuscany's Secret Silver Coast' is out now (Hardie Grant Books).
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