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recipes

Sicilian chocolate, almond and lemon torta

In Carol Field’s In Nonna’s Kitchen, this delicious dessert is called a Torta ripiena di mandorle e cioccolato, in other words, an almond and chocolate tart. Or perhaps you could more literally translate it as a tart filled with almonds and chocolate. Field found this recipe in the handwritten journal of Giovanna Passannanti, a Sicilian woman who was in her eighties when the book was published in 1997. Aside from the almonds and chocolate, it... Read More

A guide to spaghetti con le vongole

One of the most iconic Italian pasta dishes ever, spaghetti con le vongole is a firm favourite of our whole family — which is saying something as my eldest daughter is a dreadfully picky eater! Anyone who has to cook for a picky eater will appreciate that feeling of immense satisfaction (and perhaps relief) at being able to cook just one thing that everyone can enjoy together — well, for us, it’s this. And it just happens to also be... Read More

A handful of ingredients. Pasta with mascarpone + walnuts

I am instantly drawn to recipes that require only a few ingredients. I don’t know what is more appealing, the simplicity of the recipe or the curiosity that draws me in: will it really be that good? I often find these recipes in old cookbooks. Somehow I think we over complicate things now, adding more than what is necessary or perhaps covering up for less than delicious ingredients. Let’s face it, when you’re cooking with a handful,... Read More

Ricotta, feta and mint ravioli on a windswept Greek Island

I knew before I even got there that I would fall in love Andros, a mountainous, rugged Greek island, the northernmost of the Cyclades archipelago. When Allegra asked me to host part of a creative workshop at her stunning, cliffside B&B, Melisses, that sits between Chora, the capital, and the port, I jumped at the chance! Mornings began with beautiful breakfasts of summer fruit, copious amounts of thick Greek yoghurt, tahini, and Allegra’s... Read More

“Olive leaf” pasta with tomato and mozzarella

I’m so in love with this pasta — just two ingredients (three if you count a splash of water), spinach and durum wheat flour, rolled and coaxed into the shape of olive leaves. No eggs. It’s basically a green dough for orecchiette, the classic Pugliese ‘little ear’ pasta shapes. Because they are hand-rolled, orecchiette are generally a little thick and when cooked have a good bite to them, they hold their shape well and... Read More

Why our favourite pizza dough is Roman

My husband Marco has been on the search for his perfect pizza dough. He has long been the one in our family who loves making and experimenting with dough (like with this recipe for Bonci’s focaccia pugliese). You see, he loves pizza and bread and it’s no exaggeration to say he could happily live off them alone if it weren’t for the slightly negative reaction he gets when he eats it, thanks to a wheat intolerance. He has been managing... Read More

Budino di Riso (Baked rice pudding) from Tortellini at Midnight

This isn’t a pretty dessert, let’s face it. But then so many treats that you could label comforting aren’t usually, are they? And I would put this in the same category as bread and butter pudding, rice or semolina pudding, even french toast or pancakes. It’s simply good, rather wholesome, definitely rustic and absolutely homely. An oldie (literally; it comes from Pellegrino Artusi’s classic cookbook from 1891) but a... Read More

Homemade Mascarpone for a No-Bake Raspberry Pandoro Cake

I’m back home in Australia for a couple of months, a blissfully extended holiday with the family before a busy and exciting book tour! It’s been a long time since I’ve spent Christmas and New Year’s here, let alone my mother’s January birthday, so I wanted to create a very special birthday cake for her. Around this time, the raspberry bush — taking over a large corner of the garden — flourishes and every... Read More

Ad occhio, cooking by eye

Ad occhio, Italian for “by eye”. It’s a very natural way to cook, measuring by eye and cooking not by the clock but by the way something looks (or smells or feels). It’s the way I first learned to cook – standing on a stool so I could look over my grandmother’s electric stove top, learning to scramble eggs. Or making pancakes dotted with banana slices or fried rice with eggs (still my go-to comfort food) with my mother. These... Read More

Peach and amaretti tart

Most of the time I buy fresh produce based on what looks good — and then I decide what to prepare with it at home. I really do feel like it’s the best way to shop and eat because more often than not the things you come home with are the freshest, the most in season, the most delicious ingredients to start out with. Right now the tomatoes look good, the firm, small, ribbed zucchini with bright yellow blooms still attached do too, and... Read More