ricottagnocchi3

The last time I posted about gnocchi, a number of you cringed, bleurghed and boo’d the fact that I had opted for store bought ones, claiming that it’s too easy to make and that it is so much better fresh. I’m sure if I had been italian, my nonna would have turned in her grave. But […]

If you’re not a fan of anchovies, you’re missing out big time, but okay you can look away now but you’ll regret it. To me, this is liquid gold! Bagna cauda – loosely translated as “hot bath” in Italian – is made from butter, garlic and anchovies and is commonly used as a dip for […]

bestcake2

I’m not bragging. Really. I first came across this cake on a Huffington Post FB update. When you see something being claimed as ‘World’s Best’ (especially in the social media world) it’s either really really awesome or total rubbish. Good thing is, this one’s a cracking winner. This cake hails from Norway and was awarded […]

porktuscan2

The heat is on in the superfood battle of the century. Quinoa, kale, blueberries, goji berries, more quinoa and even more kale. Curly kale, regular kale and one of my favourites – the black tuscan variety. Commonly known in Australia as Tuscan Cabbage, or if you want to be all fancy and italian, Cavolo Nero. […]

snickerdoodle2

  First we were told that butter is bad for us so everyone switched to margarine. Then further studies showed that olive oil can harmful because when heated it may oxidise and form harmful free radicals. So butter is back in fashion. What now? All I know is that life is short and we should eat […]

fuba1

When I visited Charleston earlier this year, I had the most delicious, crumbly, melt-in-the-mouth cornbread in a restaurant called South of Broad. I will tell you more about my visit to charming Charleston in a later post. Cornbread is not common in Australia, it should, considering how yummy it is. So in order to fulfil […]

roastedmushrisotto2

Taking a break from NYC updates to bring you one of my all time favourites – Roasted mushroom risotto. It’s been tried and tested – when you roast vegetables, the flavours become more intense and robust. When you roast pumpkin, it becomes sweeter and creamier, when you roast fennel, again the sweetness shines through. Roasted […]