Recipes

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Veal Chops with Sage & Lemon Sauce

0 of 5 10 Minutes

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October 4, 2017 | In | By |
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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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September 22, 2017 | In | By |
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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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December 1, 2016 | In | By |
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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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February 11, 2016 | In | By |
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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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December 2, 2015 | By |
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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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December 2, 2015 | By |
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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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December 2, 2015 | In | By |
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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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November 27, 2015 | In | By |
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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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October 28, 2015 | In | By |
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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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October 23, 2015 | In , | By |
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