All Recipes or Posts by Elizabeth

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Veal Chops with Sage & Lemon Sauce

0 of 5 10 Minutes

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Stufato di Capra con Fagioli di Pigna – Braised Goat with Pigna Beans

0 of 5 150 Minutes

This is a typical Ligurian dish which we discovered during our visit to Apricale earlier this year. The white Pigna bean has now been recognised as a Slow Food Presidia. The ...

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Coniglio all’Ischitana (Rabbit Ischia Style)

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Coniglio all’Ischitana (Rabbit Ischia Style) is a centuries old traditional dish prepared due to the abundance of native rabbits on Ischia. These days the rabbits are mostly farmed in cages ...

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Fusilli with Tropea Onion Sauce

5 of 5 90 Minutes

The recipe for this dish is kind of a guarded secret and after deciphering the few coded hints offered by the locals of Tropea, some online research, sourcing seeds in ...

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How to melt and temper chocolate

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After trying many tempering methods over my 23 year baking career, I found this method to be the easiest and the cleanest. You will need a digital thermometer to temper ...

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Christmas Rum ‘n’ Raisin Truffles

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Perfect for Christmas drinks or box them as a lovely gift. Click here for ‘How to melt and temper chocolate’.

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Pappardelle con Ragu di Manzo

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Pappardelle would have to be one of my favourite pastas. I just love its thick texture and the way it clings to the sauce. Here it has been cooked with ...

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Christmas Cherry Chocolate Cake

5 of 5 45 Minutes

Wow your guests with this moist rich chocolate cake baked with grappa soaked sour cherries and encased in fluffy pure white Italian meringue icing. Yum!!

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Lamb Chops Avgolemono

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Avgolemono is a dish that is very dear to my heart. My mother was born in London and moved to Austraila as a ten pound pom in the late 1950′s. ...

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Torta Verde

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Torta Verde is a Ligurian dish which was traditionally made from foraged wild greens wrapped in a thin layer of olive oil pastry. These days there are many versions with different ...

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Chestnut Panna Cotta, Chocolate Soil & Vanilla Cream

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I’m a great fan of the chestnuts, so when I came across this recipe I had to make it. The end result was spectacular; the panna cotta had a perfect ...

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Lemon Tart

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Classic lemon tart, delish! I make it a lot in winter when next door’s lemon tree is loaded with fruit. The branches hang over our fence making for easy picking ...

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Chocolate Panna Cotta

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Make entertaining a breeze with this rich velvety chocolate Panna Cotta. Prepare it a day ahead and you’ll look like a real pro when you serve it to your guests. ...

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Spinach, Fennel and Celeriac Flan

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We eat this sort of dish a lot when we are in Italy. Usually appearing on a menu as a flan or sformato, they are vegetable based and bound with ...

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Pumpkin Mezzaluna with Sage & Walnut Burnt Butter

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The Italians do pumpkin really well and one of my personal favourites is as a pasta filling. These pumpkin mezzaluna (half moon) are finished with a sage and walnut burnt ...

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Tuscan Kale & Bean Soup

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Tuscan Kale & Bean Soup is a perfect winter warmer and the addition of toasted crispy parmesan bread brings an extra yumminess to the dish!

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Tiramisu

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Literally meaning ‘pick me up’ in Italian, tiramisu certainly delivers on its namesake every time. Made with layers of coffee and liquor soaked sponge biscuits, mascarpone cream and cocoa or ...

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Ravioli all’ortica (Nettle Ravioli)

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If you are into a bit of foraging this recipe could come in handy. Much to my delight, I have recently found fresh nettles at the farmers markets. If nettles ...

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Pasta with Tomato and Ricotta

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This dish hails from Southern Italy and is another example of how these masters of flavour manage to combine a couple of ingredients to create a mouthwatering meal. Use buffalo ...

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Penne with Tomato and Anchovy Sauce

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Pasta sauces are at their best when made from a few simple ingredients.

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Eggplant Tortini

5 of 5 20 Minutes

During our 2014 trip to Sicily we had the pleasure of learning to cook some amazing local dishes at the Mandranova Resort; this is one of them.

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Tropea and its Red Onion

Calabria is one of the food bowls of Italy, producing large amounts of fresh produce for local and export markets. Olive oil, grains and citrus (they are the largest producer of Bergamot Oranges in Italy) are a few of a long list of foods grown in the region. The coastline is pristine and seafood is […]

Truffles – one of the treasures of the Italian table

Truffle is the fruiting body of a subterranean Ascomycete fungus, one of the many species of the genus Tuber. The name truffle actually comes from the Latin tuber, meaning ‘swelling’ or ‘lump’, this word giving rise to the various European terms: the well-known Italian – tartufo, or French – truffe, for example. The mycelia of […]

Il Sapore Siciliano (Typical Sicilian Food and Wine)

Surrounding this peaceful land of orange blossom and citrus fruit are seas full of swordfish and tuna, inspiration for many famous Sicilian dishes: tonno alla cipollata, tuna fried with large quantities of sliced onions; swordfish alla messinese, swordfish cooked in oil with tomatoes, onions, celery, capers and potatoes; and either, with caponata, the sweet-and-sour sauce […]

It’s Cold Outside – Tuscan Kale & Bean Soup Will Warm You Up!

I’m sitting here admiring the view from the dining table at my sister’s farm in Healesville Victoria. The trees are bare and masses of snowdrops and daffodils brighten up the view, a hint of the approaching spring. It’s cold outside, if you live in Victoria you would know what I’m talking about. I should be […]

Tiramisu – why we love it so much!

No Italian restaurant menu is truly complete without tiramisu. Literally meaning ‘pick me up’ in Italian, tiramisu certainly delivers on its namesake every time. Made with layers of coffee and liquor soaked sponge biscuits, mascarpone cream and cocoa or chocolate, tiramisu has the perfect combination of sweetness, creaminess and bitterness all rolled into a dessert […]

MANDRANOVA – SICILY’S LIQUID GOLD

  Mandranova is situated in a magnificent part of Sicily not far removed from Agrigento and the UNESCO world heritage site of the Valley of the Temples.  This is a place of ancient history and Mediterranean beauty, where olive trees have been swaying restlessly for centuries, blown by the winds of the Sirocco and Maestrale. […]