Classic Italian
Smoked Salmon & Rocket Pappardelle with Crispy Capers & Breadcrumbs
Ingredients: 500g pappardelle 2 Tbsp extra virgin olive oil, plus extra if needed 2 tsp butter 4 Tbsp capers, drained 4 Tbsp panko breadcrumbs 4 cloves garlic, crushed Sea salt & black pepper 1/2 cup white wine 1/2 cup sour cream, plus extra to serve ½ tsp chilli flakes 4 tsp lemon zest 500g hot smoked salmon, flaked 2 handfuls rocket leaves 4 Tbsp fresh dill, chopped Method: 1. Cook pappardelle in salted water until al dente. Reserve 1 cup of pasta water and drain. 2. Heat 1 tbsp olive oil in a pan over medium heat. Fry capers until crispy; set aside. 3. In the same pan, add butter and remaining oil. Toast breadcrumbs until golden; set aside. 4. Add extra olive oil if needed, then sauté garlic for 30 seconds. Deglaze with white wine and simmer for 1–2 minutes. 5. Stir in sour cream, chilli flakes, and lemon zest. Season to taste. 6. Toss pasta, salmon, and rocket through the sauce. Loosen with pasta water if needed. 7. Transfer to a serving dish. Top with crispy capers, breadcrumbs, fresh dill. And dollop of sour cream. Serve and enjoy!
Learn more
Lemon Pasta
Ingredients: 500g of spaghetti. 2 lemons. 50ml lemon juice. 6 tbsp olive oil. 80g of unsalted butter. 40g finely grated Parmesan. 100ml pasta water. Basil leaves (approximately a handful), roughly chopped Instructions: 1. Cook your pasta in salted boiling water with large slices of lemon peel from 1 lemon. Cook until it's al dente.2. In a separate pan, add olive oil and slices of peel from second lemon (avoid the white parts of your lemon as it will make everything bitter).3. Then add the butter and lemon juice (around 50ml) and cook for 3-4 minutes over low heat, making sure the lemon peel doesn't burn.4. Strain your pasta and reserve 100ml of the pasta water.5. Add the pasta to the pan with Parmesan and the reserved pasta water.6. Finish the cooking time in the sauce and add basil. Season to taste.7. Serve garnished with fresh basil and more lemon peel.
Learn more
Spaghetti Aglio e Olio
Ingredients 450g uncooked Spaghetti 1/2 cup Olive Oil 6 thinly sliced cloves garlic 1/4 teaspoon chilli flakes Salt Ground pepper 1/4 cup chopped parsley 1 cup grated Parmigiano-Reggiano cheese Method 1. Boil a pot of lightly salted water. Cook spaghetti in boiling water, stirring occasionally. Cook for 10-12 minutes of until al dente. Strain pasta and transfer to a bowl. 2. While the pasta is cooking, combine olive oil and garlic in a pan and cook on medium heat for 10 minutes. Reduce heat when olive oil begins to bubble. Cook until garlic is golden brown. 3. Stir chilli flakes, salt, and pepper into the cooked pasta. Pour in the hot olive oil & garlic mixture, and sprinkle parsley on top. Sprinkle half the Parmigiano-Reggiano and toss to combine all ingredients. 4. Serve pasta topped with more Parmigiano-Reggiano. Enjoy!
Learn more
No knead Focaccia
Ingredients 500 g “00” flour or bread flour 2 cups warm water 2 teaspoon instant yeast 2 teaspoon salt 4 tablespoon extra-virgin olive oil Flaky sea salt 2 sprigs Rosemary 70-80g sliced olives Method In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. Line a oven proof baking dish (approx. 34 x 27 cm) with parchment paper or grease with butter or coat with nonstick cooking spray. Pour 2 tablespoons of oil into prepared baking dish. Using your hands deflate the dough by releasing it from the sides of the bowl and pulling it toward the centre. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place dough into the prepared baking dish. Roll the dough ball in the oil to coat it all over, forming a rough ball. Cover with a damp tea towel or plastic wrap and let the dough ball rest for 3 to 4 hours depending on the temperature of your kitchen. Preheat oven to 220°C. Using oily fingers, press your fingers into the dough to make dimples all over the top, stretching to fit baking dish. Lightly drizzle rest of the olive oil on the top, add rosemary leaves, olive slices and flaky salt Bake in the oven for 20-25 minutes until nicely golden brown. Remove from oven and move the focaccia out of the dish straight away. Let it cool for about 10 minutes on a cooling rack before slicing.
Learn more
Cast Iron No Knead Bread
Ingredients 500 ml water½ tsp dried yeast550 g bread flour1½ tsp saltFinely-ground semolina for dusting Method Add water and yeast into a jug and stir to dissolve. Place flour into a large bowl. Add the yeasted water, salt and mix roughly using a spoon or spatula. Cover bowl with plastic wrap. Let dough rest at least 12-18 hours at room temperature. Dough is ready when its surface is dotted with bubbles. Lift the risen dough out of the bowl and onto a floured surface. Give it a quick knead to bring it together. Fold the dough onto itself one or twice and then make into a ball. Place the dough, seam-side down in a cast iron pot lined with baking paper and generously dust the top with semolina. Cover with a lid and stand at room temperature for 1-2 hours or until risen by two thirds. To test if the dough is ready, poke it gently with a finger. If the finger leaves a little indent but the dough almost completely springs back it is ready. Sprinkle the top with semolina, score top with a blade or a knife to help evenly cook. Place the cast iron pot with lid on into an oven and turn on to 250°C and bake for 40 minutes. Remove lid and bake for further 15 to 30 minutes, until loaf is beautifully browned in colour. Remove the cast iron pot from the oven, place bread onto a wire rack removing the baking paper if still attached. Let the bread cool for at least 1 hour before slicing.
Learn more
Lasagne
Serves 8-102 brown onions, finely diced350g mushrooms, finely sliced3 garlic cloves, crushed6 sprig thyme1 sprig rosemary1 red capsicum, diced1 carrot, grated1 zucchini, finely sliced3 celery stalks, diced100g tomato paste6 ripe tomatoes, chopped500g pork and veal mince1kg beef minceSalt and pepper to taste4 fresh bay leaves40ml olive oil 1-2litres Stock or water 1 packet lasagne sheetsBechamel sauce600ml milk40g Flour50g Butter2 bay leaves¾ tsp nutmeg, freshly grated300g bocconcini, sliced50g Parmesan cheese finely gratedHeat oil in a large saucepan then add onion, garlic, celery, capsicum and bay leaves and sauté until soft. Add the mince meats. Cook, stirring to break down the meat and until any liquid that is released is cooked down, add the mushrooms. Add the thyme, rosemary and tomato paste and a good pinch of salt. Add the carrot, tomatoes and stir. Add enough stock or water to cover and then simmer for about 1 hour until the meat is tender and plump and the liquid is reduced. Add the zucchini and season to taste.Melt the butter in a saucepan then add the flour. Stir for 1 minute and slowly start adding the milk, a little at a time stirring constantly to avoid lumps. Simmer slowly for a few minutes until thickened. Add bay leaves, nutmeg and season with salt and pepper. Set asideTo assembleBrush a large lasagne dish with a little oil. Spoon a little of the bechamel sauce on the base then a layer of lasagne sheets. Divide the mince into 4 and add a layer of mince, a thin layer of bechamel, top with lasagne sheets and repeat. Top the last layer with sliced bocconcini and grated parmesan. Bake in the oven at 180 for about 1 hour until golden brown. Serve hot with a green salad.
Learn more
Spring Time Pasta
(serves 8-10)Ingredients 1 packet cassarecia or fussili pasta100g peas1 packet frozen broad beans (outer skin removed) or fresh if available2 bunches of asparagus cut into 1 in lengths1 bunch broccolini, chopped1 tsp chilli flakes1 zucchini, diced120g parmesan cheese, gratedolive oil2 garlic cloves, chopped¼ bunch parsley, chopped¼ bunch dill, chopped1 lemon, cut into thin slicessalt and pepper to taste MethodCook the pasta in salted water until tender. Add the asparagus and broccolini and drain, reserving some of the cooking liquid. In a large frying pan heat a little oil and fry the garlic, add the zucchini and sauté for a few minutes, add the peas, broad beans and the chilli flakes. Add the pasta and toss to combine, adding a little cooking liquid if needed. Add the lemon, fresh herbs and parmesan and season to taste.
Learn more
Spring pasta
Ingredients 500g fusilli pasta 1 bunch broccolini, blanched and roughly chopped 80g peas 500g broad beans, peeled and blanched 1 bunch asparagus, blanched and sliced 1 chilli, sliced 3 garlic cloves, chopped Pecorino, grated to garnish ¼ bunch parsley, chopped 1 lemon zest and juice 1 lemon segments, chopped 100ml chicken stock MethodBoil the pasta in a pot of salted water until cooked and drain. In a large frypan add a little oil and sauté the chilli and garlic, add the drained pasta stock and toss, add the brocollini, peas, broad beans asparagus. Add the lemon zest and juice lemon segments and parsley and season to taste.
Learn more
Spring Vegetable Lasagna
Ingredients (serves 6) 8 good quality lasagna sheets 500ml good quality napolitana sauce 500g mozzarella or cheddar cheese 300g mushrooms, thinly sliced 5 capsicums (red & yellow), roasted & sliced 3 large carrots, thinly sliced & blanched 1 bunch broccolini, blanched 1 bunch asparagus, blanched 300g baby spinach Olive Oil MethodPreheat the oven 180-190°C. Blanch carrots, broccolini and asparagus in boiling water for 1-2 minutes and set aside. Lightly oil your baking dish & spread a little of the napolitana sauce in the base. Cook the lasagna sheets in salted boiling water to soften, but not cook, and drop straight into cold water. Dry the lasagna sheets with a clean tea towel. Cut the lasagna sheets to fit you baking dish. Lightly oil your baking dish & spread a little of the napolitana sauce in the base, then start to layer with lasagna sheets, napolitana sauce, spring vegetables & a generous sprinkle of cheese.Continue to layer with pasta sheet, sauce, vegetable and cheese until you reach the top of your baking dish – do not overfill! The top layer should be tomato sauce & cheese only. Ensure the edges of your baking dish are clean before placing in the oven. Cook for approximately 45 minutes or until the top layer is crisp and golden brown and the inside soft and cooked through.
Learn more
Margarita Pizza
IngredientsDough 1 Sachet of Yeast ½ Litre of Warm Water 1kg Plain Flour Salt Topping 60ml Olive Oil 4 Cloves of Garlic Bunch of Fresh Basil 1½ cups of grated Mozzarella 3 large Roma Tomatoes thinly sliced 8 pieces of Bocconcini sliced Cracked Pepper, Salt flakes MethodDoughSalt flour to taste. Mix flour & yeast in large bowl or plastic tub. Slowly add water & mix to form a soft dough. Knead slightly to a smooth consistency. Cover with a warm moist t-towel & leave in a warm place to rise for approximately 2 hours. Pizza ToppingDust the pizza stone with flour. Tear the already prepared dough into 4 balls. Place one lump of dough onto pizza stone and using a rolling pin, roll dough evenly out to the edges of the stone until the base is quite thin. Place the olive oil and crushed garlic cloves into small bowl and mix together. Using a basting brush, paint the pizza base with the olive oil and garlic mix. Lightly sprinkle the base with grated mozzarella, one small handful at the most. Randomly place the sliced Roma Tomatoes over the pizza. Evenly drop the slices of bocconcini over the pizza. Add salt & cracked pepper to taste. Place pizza in The Pizza Maker for five minutes. Remove from the pizza oven and add thinly sliced basil to the topping. Place pizza on wooden paddle board to slice & serve.
Learn more
Lamb Pizza
Ingredients Dough 750g bakers flour 600ml warm water 20g dried yeast 20g salt Lamb Marinade 1 leg of lamb, butterflied Juice of 2 lemons 1 bunch fresh oregano roughly chopped 2 tbsp dried Greek oregano Freshly cracked pepper and sea salt 1 lemon sliced finely 3 cloves garlic chopped Olive oil Pizza Topping Tomato sauce (tomatoes, garlic cooked down until sauce like consistency) Red onion, sliced Fresh mint Tzatziki (grated cucumber, yoghurt, garlic & lemon juice) Mozzarella (fresh) Danish feta Pine nuts, lightly toasted Homemade pickled lemons (as above) 1 punnet cherry tomatoes, roasted Method Dough Mix together in a KitchenAid mixer with a hook attachment for about 10 minutes, until the dough is a sticky ball. Set aside and cover with a tea towel. Lamb Marinade Slice lemon finely and sprinkle with sale and set aside for 1-2 hours. Wipe off excess salt and place under olive oil and keep overnight. Combine remaining marinade ingredients in a bowl and run all over lamb. Allow to sit at room temperature for 1 hour and then place on the BBQ. Cook for 15-20 mins each side or until cooked (when the juices run clear) remove, cover & set aside to rest. Pizza Topping Roll out pizza dough and smooth over a little tomato sauce, dot with mozzarella. Place onto the pizza stone. Cook for a few minutes until golden & cooked on the base, remove onto a pizza plate & top with sliced lamb, slice onion and sprinkle with fresh mint, lemon slices, cherry tomatoes, Danish feta, pine nuts and a good dollop of tzatziki.
Learn more
Mushroom Ravioli
Ingredients(Serves 4-6)Pasta Dough 200g ‘00’ pasta flour 1 egg 1 egg yolk Pinch of salt Water Mushroom Filling 1 onion finely diced 2 cloves garlic crushed 3 fresh bay leaves 4 sprigs fresh thyme 2-3 tbsp chopped parsley 3-4 tbsp quark or ricotta 500g mushrooms (swiss brown & white button) finely diced 30g finely grated parmesan To Assemble 6 slices pancetta 125g soft goats curd 50g butter ½ bunch sage leaves picked 1 lemon Parmesan cheese to garnish 250g mixed mushroom sliced (pine, swiss brown, button) 2 cloves garlic roughly chopped 1 handful baby spinach MethodPasta Dough MethodPlace the flour on your work surface & make a well in the centre. Add the salt, egg & egg yolk & add a little water. Mix together to form a dough & knead for a few minutes until smooth. Wrap in plastic wrap & chill for half an hour. Cut the dough into 2 pieces & flatten it with your hands. Dust with flour & using a pasta machine roll out until smooth, beginning on the widest notch progressing down to the finest notch. As the pasta sheets increase in length you will need to cut the lengths to make them more manageable. Use enough flour on the pasta so that it does not stick as you roll it out.Mushroom Filling MethodHeat a little oil in a pan & add the onion, garlic & sauté on low heat until soft. Add bay leaves, mushrooms & fresh thyme & sauté until soft. Allow to cool in the pan, add quark, parmesan, parsley & season to taste. Gently place a sheet of pasta on the ravioli board & place a small spoonful of filling in the holes. Brush between the ravioli and the edges with a little egg wash & then carefully place a sheet of rolled pasta on top. Gently roll over the top to cut the raviolis. Bring a pot of salted water to the boil & add the ravioli. Cook for a few minutes & drain carefully.To AssemblePlace the pancetta on a lined baking tray & bake until crisp. Set aside. Heat a little oil in a pan & sauté the mushrooms. Add the garlic, and cook for a few minutes, season with salt and pepper. While the pasta is cooking, melt the butter in a pan & add the sage. Cook until the sage is crisp and the butter is ragrant & nut brown. Add a squeeze of lemon juice & season with salt & pepper. Arrange the spinach on a plate & top with the cooked mushrooms. Arrange the ravioli & spoon over the butter & sage. Spoon over a small tspn of goats curd, add crisp pancetta & sprinkle with grated parmesan…
Learn more