NUDI Nudi in Italian means 'naked'. They are really ricotta and spinach ravioli without the pasta casing. So they are 'nudi'. The first time I tried them was in Sardegna at a restaurant ... continue reading...
LOCKDOWN# 9
POACHED QUINCES The season for quinces is in full swing. I love their smell and taste. They remind me of beautiful old master paintings; there is something old- fashioned about ... continue reading...
LOCKDOWN # 7
SUPER QUICK AND EASY CHOCOLATE CAKE We are having magical weather, long sunny, totally clear days and cold nights. Perfect afternoons for a tea party in the garden. Clementine wanted me ... continue reading...
WALDORF SALAD
I have made a few short videos, some with recipes from my book 'Pardiz', others are old favourites. Some of you might have already received a test post by mistake. Sorry about that. Here is ... continue reading...
LOCKDOWNFOOD # 3
I find pulses ( beans, lentils, chickpeas ) great emergency food to have in the pantry. They do not spoil, are super -healthy, nutritious and very versatile. As a practical matter, in ... 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...
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...
HAMBURG
I have just visited Hamburg. What a beautiful and fascinating city. To my mind it is one of the most special cities in Germany. With its very busy and active port old red brick ... continue reading...
LARAPINTA
I have just come back from a wonderful adventure. For 6 days I have been walking parts of the Larapinta Trail in the Western MacDonald Ranges in Central Australia. The landscape is ... 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...
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