

Making pasta
"the essential nature of pasta is simple. Take some flour and water, take some flour and eggs, combine, knead, rest, shape. Or go buy...
Oct 25, 2023


"Stuff the paccheri" (or not)
"it can also be stuffed and baked or just filled." The Pasta Project 'Just filled'. Oh yes? And how do you do that? And why am I...
Oct 24, 2023


Hot sauce - or is it a bath?
"it is a dish which essentially needs the accompaniment of plenty of strong coarse red wine, such as the local Barbera. It is also...
Oct 17, 2023


Venice leeks and what's for dinner tonight?
"Perhaps no one ever gets to know Venice as much as they remember her, recall her from an episode in some other dream." Marlena de Blasi...
Oct 1, 2023


Australian/Asian
"We’re a tripe-loving, onion-hating nation that enjoys a good chicken burger." Alison Turner/delicious. Now how Australian can you get,...
Sep 18, 2023


History in a kind of pancake - or flatbread, maybe even chips
Cecina, Asfrisciolata, Socca, Turta, Turtellassu, Fainá, Torta di ceci, Calentita, Panisse, Panelle, Pizza a caballo ... so many names...
Sep 9, 2023


Capsicum (peppers) and pasta
"The most suitable type is the variety you have, and the right quantity of it: quanto basta (or how much is enough), which is both a...
Sep 7, 2023


Words from Rachel Roddy
"sgargarozzare, which my wine-selling friend Antonio defines as: “To consume or throw back with joy, and with no intention of stopping.” ...
Sep 6, 2023


Crunchy spaghetti
"to move freely, a starting point is required" Rachel Roddy My starting point today is this dish - Spaghetti all'assassina which Rachel...
Aug 23, 2023


Anchovies and breadcrumbs
"Parmesan of the poor" Sicilian saying Anchovies are one of those foods that people either love or hate. In this household we have one...
Jul 13, 2023


Frittata - a dustbin for leftovers or a gourmet treat?
"the tastiest way to clean out your fridge at the end of the week ... Frittatas aren't just good for using up leftovers, though—they...
Jul 7, 2023


Three moments in time - gnocchi
"Gnocchi is not just for rib-sticking, soul-warming meals by candlelight, but for light summer days, too." Nigel Slater Uninspired again...
Jun 1, 2023


Italian/American cuisine
"Perhaps the best way to think about the differences between Italian American and authentic Italian is, in the same way, you would...
May 23, 2023


Noodle politics
“The message I received along with my journey in my quest to discover the identity of the noodle was that no one culture ‘owns’ a...
May 17, 2023


Muffuletta - first make your giardiniera
"Anybody who doesn't include the muffuletta in their list of the Five Most Important Sandwiches In The History Of Life, the Universe, and...
May 14, 2023


I love salami
"A kitchen seems a bit naked without a salami in the fridge. Just the way it does when you forget to get lemons." Nigel Slater...
May 13, 2023


The dream of Tuscany
"Toscana has been the region of the last decade (or two). Everyone outside Italy wants to live there, and just about every other person...
May 3, 2023


Three, maybe four cheeses and cream
and an under-appreciated Australian cooking guru You may remember that included in my weekly 'to cook' list I have 'one new recipe' which...
Apr 30, 2023


Supermodel pasta
"Overall, you can’t go wrong with a pasta recipe, and this one is easy to make and absolutely delicious. Plus, you can make it your own...
Apr 25, 2023


A recipe a method or just an idea?
"the possibilities are endless." Gourmet Traveller Last night we had friends to dinner, some of whom were vegetarian, so vegetarian was...
Apr 1, 2023

