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
“ARCINTILBA”
This dish is for my friend Vittorio who introduced me to the original Arcinboldo, when I was researching my Piemonte book. Vittorio would pick anything in his vegetable garden and slow cook ... continue reading
CHICK PEA TAKE TWO
This is a really delicious summer dish, eaten as a first or as part of a mezzè. The creaminess of the pureed chick peas is a wonderful contrast to the spicy whole chick peas you pour over ... continue reading
MICHELE’S CANELLI SALAD
Tilba has been a real paradise. Everything is green, the dams and creeks full, in the garden there are flowers everywhere and the growth on the trees is astonishing. My 'orto' is in full ... continue reading
SAMSON’S PIZZA
Samson has become a real 'pizzaiolo', his pizzas are deliciously crunchy. Here he is sharing his secret with you. His speciality is pizza Margherita but without the mozzarella ( does not ... continue reading
PERSIAN OMLETTE
Recently I was in Kashan doing research for my Persia book and I tried this delicious omlette at the Amireh Hotel. It is super light with the vegetables sitting on top rather than ... continue reading
AT WORK IN THE SWISS ALPS
I have been fairly quiet on my Website and the reason is I am preparing a new book. It will be on Persian food and my life there as a young girl. If all goes to plan, it will come out ... continue reading
RIGA
I visited Latvia recently because my friend the Australian artist of Latvian descent , Imants Tillers, was honoured with a most beautiful retrospective show at the National Museum of Art in ... continue reading
PERSIAN STYLE PEAS AND POTATOS
Peas are my big passion at the moment. So i am trying different combinations. This Persian inspired dish is on top of my list. • 700 gr young potatoes boiled until just tender and cut ... continue reading
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