This recipe is one of my grandfather Ettore's war time invention. You would like to make a paté but no livers, and this is the case for us at the moment. He made it with tinned tuna. It is ... continue reading...
LOCKDOWN FOOD #1
In these uncertain, confusing and scary times, I have decided to change my blog to meet the needs of our changed way of life. I am inspired to do this by the example of my grandfather, ... continue reading...
MOZZARELLA AND PEA SALAD
Buffalo Mozzarella on a bed of peas and summer greens is a wonderful seasonal dish. You can eat it as a light lunch, served with crunchy bread, or as part of an antipasto with other ... continue reading...
LUNCH WITH FRIENDS
I have my friends, all super cooks, coming for lunch today. After all the things that have been happening, bushfires, floods, winds I think we need to have a little bit of fun. Today is ... continue reading...
SUPER GREENS WITH POACHED EGG
I am still under the Persian influence with the launch of my new book "Pardiz" last week . Some baby cavallo nero I found at the market this morning inspired me to make this dish with light ... continue reading...
SABZI KHORDAN
I am super excited as my book ' Pardiz' has been released in the bookshops today!! I thought I might write about sabzi khordan, a salad that is indispensable to any Persian meal. Sabzi is ... continue reading...
KOTLET SABZIJAT ( vegetable fritters)
This is a favourite Persian recipe from my new book "Pardiz, a Persian Food Journey ," which will be in bookshops on 1st November. I love these light vegetable fritters with their spicy ... continue reading...
BEETROOT SALAD
• I have these beautiful, healthy beetroots in my 'orto' in Tilba • I can not resist them! • I also picked some Italian parsley • just peel and grate the ... continue reading...
PARDIZ, A PERSIAN FOOD JOURNEY
It takes some time to produce a new food and travel book. Two years ago I began my project and now, with much excitement, I have in my hands a pre- sale copy of the finished book -"Pardiz, ... continue reading...
CARCIOFI RIPIENI ( stuffed artichokes)
The first artichokes are at the markets! I love them and there is so much you can do with them. If you are lucky and find the red, spiky ones ( they have a very short growing season) clean ... continue reading...
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