Today at the Bondi Markets I came across a product I new nothing about, 'Tigernut'. It is an ancient root vegetable, used thousand of years ago by the Egyptians, North and East Africans ... continue reading...
MADELEINES
These Madeleines are really quickly prepared and every body loves them! • pre heat oven 200 ˚ • 2 organic eggs • 80 gr caster sugar • 125 gr unsalted butter, melted • 125 gr sifted ... continue reading...
GREEN GAZPACHO
I love this cold soup, so full of flavour. There are many variations of Gazpacho , I love the addition of lightly roasted almonds. • 2 green peppers, chopped and seeded • 3-4 small ... continue reading...
FUNGHI IN CARTOCCIO (mushroom parcels)
I made these deliciously fragrant mushrooms the other day. It was such a nice way of presenting and eating mushrooms. • preheat the oven 180˙ • soak a handful of dried porcini ... continue reading...
PUMPKIN CINDERELLA
Pumpkin is a classic winter vegetable and this way of preparing it both looks amazing and is deliciously different. The effect of bringing the whole giant pumpkin to the table and then ... continue reading...
A ‘SKANDI’LUNCH
I wanted to try and make a slightly different lunch, with a Scandinavian touch, and I must say, it was a great success! Here are some of the dishes we had: 'Asparagus and Pea Salad with ... continue reading...
MANGO TART
The other day I had dinner at Sean's Panorama in Bondi. It was delicious and inspiring , as usual, Bravo Sean!! For dessert I had this amazing mango tart, I had to try it at home. I have ... continue reading...
SICILIAN DINNER AT ‘BEI AMICI’
On Tuesday 23 of February, we are having a Sicilian Dinner at 'Bei Amici' Restaurant in Darling Point. It will be a lot of fun, with lots of delicious food and wine prepared by Felix and ... continue reading...
GULAGA MOUNTAIN
It is 4 years, since my father passed away at 102 years of age! He was a most extraordinary person! A world renown geologist, explorer and adventurer, he traveled all over the world, from ... continue reading...
PIZETTA PRIMAVERA (gluten free)
This is a very different t take on ' Pizette'. I make the base with ground almonds and it is very light and crunchy. Ideal as a entré or light lunch. • preheat the oven 160˚ • ... continue reading...
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