Trattoria Da Burde, as Florentine as you get

I had known about this place for years, heard so many good things, knew it was just the sort of place I would love. But somehow it took me years to get there — perhaps because of not being right in the centre of Florence (it’s in the neighbourhood of Peretola, very close to the airport) and having opening hours that aren’t always easy to fit in with (they’re only open for lunch during the week and Friday nights for dinner).... Read More

Torta di Mele from Florentine + a giveaway!

It’s been two months since the book has “been out there” — Two exhilarating, nerve-wracking and unbelievable months and sold out book launch dinners and workshops in Melbourne, Sydney, Canberra and London! To say thank you for all the wonderful support and enthusiasm for Florentine, I’m sharing one of my favourite recipes from the book — a humble but delightful apple cake – and I’m giving away a limited... Read More

Salsa Verde to Put on Everything

Don’t be fooled – it may look like pesto, but this is far from that rich and creamy pasta sauce. It’s on another level all together. Salsa verde is sharp and savoury. Zingy and fresh. And a dollop goes a long way to add brightness to anything from grilled meat or fish, sandwiches, salad or even pizza. Known as bagnet vert or “green sauce” in Piemonte, salsa verde has parsley to thank for its grassy freshness and long-lasting color... Read More

Minne di Sant’Agata

If you’ve ever studied art history, you’ll know how to easily spot Saint Agatha in a fresco painting – she’s the one holding her breasts on a platter, a hint at the legend behind her torturous martyrdom where they were cut off with pincers by a powerful Roman suitor when his advances were rejected. The young girl, said to be from a noble family in Catania in Sicily’s east, was buried in her home town where she still watches... Read More

Citron, three ways

On my recent trip to Sicily, I brought with me Helena Attlee’s beautiful ode to citrus in Italy, The Land Where Lemons Grow. It’s a fascinating, beautifully written account of the history and current situation of citrus through Italy’s best known citrus areas, from the Medici’s citrus collection in Florence to the mafia tainted mandarins in Palermo, the lemons of Amalfi and Garda and more. The last chapter is about Calabria’s... Read More

A batch of soft Tuscan cookies

I seem to be raising a little cook — not a surprise really, as we probably spend three-quarters of our day in the kitchen. She has taken to liberally adding her touch to dishes that she can reach on the table (apple juice tipped into the marinade and half a jar of dried chilli flakes shaken over the salad were some highlights this week) or completely taking over whenever she sees any type of dough being made, rolled or cut out. In fact, it’s... Read More

A Tuscan Christmas Gathering

Last weekend Giulia and I hosted out first Tuscan Gathering, an excuse to cook and eat and drink for hours and wander the woods or fall asleep in front of the roaring fire, an excuse to get together with friends near and far (and to connect in person, as many ‘friends’ are those that we know only via social media, which happens so often these days). It was an idea inspired by the seasonal gatherings that I’ve seen friends, The... Read More

Homemade Alchermes liqueur

It felt like I was mixing a magic potion. A little bit of this. A little bit of that. A crumbling of some bark, a few seeds. And then the final touch: a couple of spoonfuls of dried insects. Kermes or cochineal insects are what give this Renaissance-aged Tuscan liqueur it’s distinct colour, and its name. The dried insects infuse the liqueur with a deep, pinkish-red magenta hue and are then strained out, along with the other spices that permeate... Read More

Pumpkin and chestnut gnocchi

“Cookbooks aren’t read in a linear fashion,” my editor explained when we decided to cut up my lengthy introduction to Florentine and place bits and pieces strategically throughout the book instead. I knew it was true. I, too, with very few exceptions (Alice B. Toklas’ cookbook and Rachel Roddy’s Five Quarters for example), love flipping randomly through cookbooks rather than reading them cover to cover. Especially when... Read More

Caramelised figs

I’ve mentioned it before; I can’t say no to free produce. Especially when it comes from Marco’s cousin, Lorella, and her husband, Antonio, who have a vegetable garden large enough that it basically makes them self-sustainable. They have ducks and geese, walnut trees and vines for making their own wine. And, right next to the cubby house that my daughter thinks is paradise, is a wonderfully prolific fig tree. She had thought about... Read More