- RSS Channel Showcase 6262675
- RSS Channel Showcase 5355974
- RSS Channel Showcase 9764378
- RSS Channel Showcase 4253132
Articles on this Page
- 01/16/13--13:36: _Romanesque Style Ba...
- 01/28/13--17:37: _Chinese New Year Fe...
- 02/05/13--19:43: _Chef Masterclass with
- 02/05/13--20:04: _Twilight gastronomi...
- 02/12/13--15:42: _Kokoda for CanTeen ...
- 02/13/13--15:24: _Styling Master Clas...
- 02/13/13--15:28: _Styling Master Clas...
- 02/13/13--15:47: _Environmental talk ...
- 02/20/13--19:01: _Roast chicken stuff...
- 02/25/13--18:46: _Sardinian Master Cl...
- 02/27/13--14:36: _Flavour & Sounds of...
- 03/05/13--15:33: _An Italian night an...
- 03/05/13--15:41: _Food, Wine & Cookin...
- 03/06/13--21:42: _Pizza margherita
- 03/06/13--22:38: _Salsa verde, semi-d...
- 03/10/13--22:58: _Bite of the Big App...
- 03/10/13--23:19: _Chuletas or the Cho...
- 03/10/13--23:37: _Dark Chocolate Rasp...
- 03/10/13--23:52: _Boquerones
- 03/12/13--15:19: _Celebrity Cooking d...
- 01/16/13--13:36: Romanesque Style Banquet
- 01/28/13--17:37: Chinese New Year Feast with
- 02/05/13--19:43: Chef Masterclass with
- 02/05/13--20:04: Twilight gastronomic market
- 02/12/13--15:42: Kokoda for CanTeen with
- 02/13/13--15:24: Styling Master Class with
- 02/13/13--15:28: Styling Master Class with
- 02/13/13--15:47: Environmental talk with
- 02/20/13--19:01: Roast chicken stuffed with parsley, hazelnuts and butter
- Preheat the oven to 200°C (fan-forced). Line a baking dish or cast-iron dish with onion slices (the dish should be just large enough to hold the chicken).
- Gently pound the salt, garlic, peppercorns and olive oil in a mortar and pestle. Gradually add the parsley and hazelnuts and pound to a rough paste. Spoon the mixture into a bowl and stir in the butter.
- Dry the chicken inside and out with paper towel and season well. Make small pockets under the breast and leg skin using your fingers, then gently spread the stuffing over the breast and legs between the skin and meat (take care not to tear the skin). Stuff lemon slices into the cavity and place the chicken on the onions in the baking dish.
- Roast for about 1¼ hours, basting with the pan juices halfway through the cooking time. The chicken should be golden and cooked through. Check by inserting a skewer in the thickest part of the thigh – if the juices are still a bit pink, roast for another 10 minutes or so. Rest for 10 minutes before serving.
- 02/25/13--18:46: Sardinian Master Class with
- 02/27/13--14:36: Flavour & Sounds of Russia
- 03/05/13--15:33: An Italian night and banquet
- 03/05/13--15:41: Food, Wine & Cooking tour with
- 03/06/13--21:42: Pizza margherita
- To make the dough, combine 600 ml water (at room temperature) with the olive oil, yeast and salt in the bowl of an electric mixer fitted with a dough hook. Allow to stand for 5 minutes, then mix on low speed until the yeast has dissolved. Add the flour and continue to mix for 15 minutes or until the dough is shiny and elastic. Cover with a clean tea towel and leave in a warm place for 1 hour or until the dough has doubled in size. Transfer the dough to a floured workbench and divide into 2 evensized pieces. Form into balls, then place on a floured baking tray and cover with a tea towel. Leave to rest for 1 hour.
- Mix the crushed garlic with enough olive oil to enable you to drizzle it over the pizzas. Set aside.
- Preheat the oven to 220°C and lightly oil 2 pizza trays.
- Sprinkle the flour on your workbench and top with a ball of dough. Using your hands, press the dough down to make a round. Work it towards the edges to thin it out, then pick it up and stretch it onto a pizza tray. It should be no more than 3 mm thick. Repeat with the second ball of dough.
- Spread a thin layer of passata on the pizza bases. Cover with some mozzarella slices, a few basil leaves and some sliced tomato. Sprinkle with parsley, season with salt and pepper, and drizzle with the garlic oil. Add a little more tomato. Bake for 12–15 minutes or until the bottom is golden brown. Serve hot.
- 03/06/13--22:38: Salsa verde, semi-dried tomato and labna pizza
- To make the pizza base, sift the flour into a large mixing bowl. Make a well in the centre and add the remaining ingredients, along with ½ cup (125 ml) water. Whisk them together gently with a spoon or a fork, gradually incorporating the flour. Using clean hands, bring the mixture together to form a dough, then transfer to a well-floured worktop. Knead firmly for 5 minutes, stretching the dough as you go. Place the dough back in the bowl, cover with a clean, damp tea towel and leave in a warm place to rise for 1 hour or until doubled in size.
- Turn the dough out onto a floured worktop and cut in half, then roll each piece into a round about 28 cm in diameter (this dough is super-elastic and generally very easy to work with, so it makes an incredibly thin pizza base). Transfer the bases to oiled trays or pizza stones.
- Preheat the oven to 200°C fan-forced. To make the salsa verde, place all the ingredients in a food processor and whizz to a thick, creamy paste, then spread a tablespoon or two over each pizza base.
- Tear the labna into small pieces and dot over the bases, followed by the semi-dried tomatoes and chilli flakes. Cook in the oven for 15–20 minutes until the pizza base is cooked through and crispy.
- While the pizza is cooking, stir the ½ cup (125 ml) extra virgin olive oil into the remaining salsa verde to make it more pourable.
- Remove the pizzas from the oven, scatter with the mint and basil leaves and season with black pepper. Drizzle over the remaining salsa verde and serve immediately.
- 03/10/13--22:58: Bite of the Big Apple: My Food Adventure in New York
- 03/10/13--23:19: Chuletas or the Chop by Lil
- Roughly chop garlic cloves over a large pinch of salt. Add to a mortar and pestle, along with parsley, black peppercorns and olive oil, and grind together. Add the lemon juice and continue to combine until you have a paste. Pour this marinade over the lamb cuts, ensuring they are thoroughly coated. Allow to marinate in the fridge for at least 2 hours, but preferably overnight.
- Remove lamb from fridge 1 hour before cooking, to allow it to come to room temperature. On a hot barbecue grillplate or in a frying pan over high heat, heat a teaspoon of light olive oil. Working in batches, add the lamb cutlets, discarding any excess marinade. Sear each side for no longer than 2 minutes. The lamb should be beautifully crisp on the outside with a pink centre. Serve immediately, with lemon wedges for squeezing.
- 03/10/13--23:37: Dark Chocolate Raspberry Brownies
- Preheat oven to 180°C. Depending on which version you are going with, line a muffin tray or large (23 cm x 30 cm) cupcake tray with 12 patty cases, then grease and line a small brownie tray with a double layer of baking parchment. If making just one tray, grease and double-line a large (23 cm x 30 cm) brownie tray.
- In a set over a saucepan of simmering water, melt dark chocolate and butter together, stirring occasionally, until smooth. Remove from heat and allow to cool. Add eggs, caster sugar and vanilla paste or essence to the cooled chocolate butter mixture, and stir well with a wooden spoon. Add almond meal and flour and stir until all ingredients are evenly mixed. Place 3 tablespoons of batter in each patty case, then fill the small brownie tray with the remaining half (or pour all the batter into the large brownie tray). Top with raspberries and chocolate chips then place in the oven to bake for 20 minutes. Check to see if the brownies have risen around the edges and the mixture is starting to pull away from the sides, then turn off the heat as soon as this starts to happen (they are much better underdone than overdone) and let the brownies cool in the oven for 5–10 minutes.
- Serve with a scoop of chocolate or vanilla bean ice cream.
- 03/10/13--23:52: Boquerones
- Preheat oven to 200°C then heat bread for 10 minutes. Cut tomatoes into quarters and dice the garlic with a pinch of sea salt.
- Remove bread from oven, slice and top with a piece of tomato, two small boquerones, a sprinkle of diced garlic and some salt and pepper. Drizzle with extra virgin olive oil and serve.
- 03/12/13--15:19: Celebrity Cooking demonstration with
with Maggie Beer, author of Cooking with Verjuice
Join in a Romanesque style banquet showcasing the island's produce, thoughtfully created by the much-loved Maggie Beer. The interactive lunch includes canapes and wine tastings, followed by a Banquet Feast on long tables.
Contact Venue Tix (08) 8225 8888 or Sealink 131301
Kylie Kwong, author of It Tastes Better and Simple Chinese Cooking
Celebrate the Year of the Snake with Kylie and several special guests with a Chinese New Year's feast at her restaurant, Billy Kwong. The family-feast witll draw on both Billy Kwong's continuing commitment to sustainable food and also Kylie's Chinese hertiage. Price $150 for a 10-course feast with matching wines.
Contact Kin Chen, Restaurant Manager
P (02) 9332 3300
Guillaume Brahimi, author of Guillaume: Food For Friends
Witness masterful cooking and beautiful recipes by Guillaume, as he combines his love of Australian produce and hertitage with his French Robuchon-trained technique.
P 136 100
with Gary Mehigan, author of Comfort Food and Your Place or Mine?
Join Gary and the area’s top restaurants, organic producers, winemakers and brewers at The Maribyrnong Boathouse to celebrate the best of Melbourne's west, with tastings, cooking demos, live music and art.
P (03) 9375 2456
Manu Feildel, author of Manu's French Kitchen
Join Celebrity Chef Manu Feildel & take part in 'Kokoda for CanTeen' - a nine day trek through the spectacular Kokoda Trail. Walk step-by-step with Manu and Kate from MTV to change the lives of young people living with cancer.
P (02) 9007 0235
Megan Morton, author of Things I Love
Selling a property can be a minefield. Come along to this workshop with Megan, where she will share her ingenious styling concepts and insights that will help you prepare your property for sale. All types of housing will be covered. Price $620 including lunch.
Contact The School
P (02) 9693 2782
Megan Morton, author of Things I Love
Come find your inner stylist and learn about the visual language that is styling. Perfect for those who are interested in it both professionally and at home. Price $450 including lunch.
Contact The School
P (02) 9693 2782
Simon Bryant, author of Simon Bryant's Vegies
By reducing waste and selecting local and seasonal produce, as individuals we can take care of our own patch and grow our own vegies. Join Simon Bryant in this discussion about food security and sustainability at the WOMAdelaide event.
Contact WOMAdealaide Box Office
P 1300 496 623
2 red onions, thickly sliced
1 tablespoon sea salt, or to taste
4 cloves garlic, sliced
½ teaspoon black peppercorns
1 tablespoon olive oil
½ bunch flat-leaf parsley, leaves picked and chopped
50 g hazelnuts, toasted and coarsely chopped
100 g butter, softened
1.6 kg free-range chicken
sea salt and freshly ground black pepper
1 lemon, sliced
Giovanni Pilu, author of A Sardinian Cookbook
Join Giovanni at Salt Meats Cheese to enjoy his own Salami degustation with Sardinian bread and other delicacies, whilst learning about the Sardinian cuisine.
Contact Salt Meats Cheese
P (02) 9690 2406
with special guest Maggie Beer, author of Cooking With Verjuice
Discover Russia's epic history, art, music and cuisine on a 14-day luxury tour of Russia, featuring Maggie Beer who will join you for 8 nights of the tour.
Contact Eastern Europe Travel
P (02) 9262 1144 or eetb@@eetbtravel.com
with Dominque Rizzo, author of My Taste of Sicily
Join Dominque and Chef Rocco Cartia at Dell'Ugo Restaurant as they prepare a delicious banquet of authentic Pugliese dishes with wine to match each course.
Contact (07) 3267 1667
Dominique Rizzo, author of My Taste of Sicily
Join Dominique on the journey through Eastern Sicily and the Aeolian Islands and have the real local experience, deep in history and traditions in food, art and family.
P (07) 3267 1667
Pizza originated with the Neapolitans but spread through all of Italy and then the world. Making it was a weekly ritual in our family when I was young. I have a fantastic wood-fired oven in my backyard for pizza and I cook it directly on the stone floor of the oven. The flavour is outstanding. The base should be nice and crispy – getting the dough right is the most vital part.
1–2 cloves garlic, crushed
olive oil, for drizzling
1/3 cup (50 g) plain flour
300 ml tomato passata
3 × 100 g balls buffalo mozzarella, sliced
handful of basil leaves
2 punnets cherry tomatoes or 6 large tomatoes, sliced
handful of finely chopped flat-leaf parsley
sea salt and freshly ground black pepper
1 tablespoon olive oil
30 g fresh yeast
pinch of sea salt
1 kg plain flour
When I was a kid, my dad and I would often go the local pizzeria for dinner. We used to stand at the door waiting for a table, and I would watch in awe as the cook flung rounds of thin, elastic dough high up into the air. I would say to Dad over and over, ‘When I grow up, I’m going to be a pizza maker!’ Even now I can still smell the vivid aromas of this place, where, after demolishing a pizza I’d also scoff down a HUGE knickerbocker glory ice cream (served in a glass that seemed taller than me at the time). My love for pizza has never waned — as long as it’s got a thin base, I could live on it. You can double or triple the quantities for this pizza dough and, once it has risen, divide into equal-sized portions and freeze the excess for another time.
3 tablespoons labna
3 tablespoons drained semi-dried tomatoes
pinch dried chilli flakes
½ cup (125 ml) extra virgin olive oil
mint and basil leaves, to garnish
freshly ground black pepper
1 2/3 cups (250 g) ‘00’ flour
small pinch caster sugar
small pinch salt
30 ml olive oil
1¼ teaspoons instant dried yeast
2 cloves garlic, chopped
3 tablespoons salted capers, rinsed
3 tablespoons baby gherkins (cornichons)
1 long green chilli, seeds removed, thinly sliced
large handful each flat-leaf parsley leaves, basil leaves and mint leaves
2 white anchovies (optional), drained
¼ cup (40 g) pine nuts
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
½ cup (125 ml) olive oil
New York, New York.
It's Ella and Louis. It's Seinfeld and Woody Allen. It's the bright lights of Broadway, it's hot dogs at 2 a.m., it's bagels and doughnuts and pastrami on rye. It's also Mexican, Jamaican, Filipino, Puerto Rican and Chinese food, all thrown together in a cultural cacophony quite unlike anywhere else in the world. All of these influences come together when Monica Trápaga, one of Australia's most-loved entertainers, escapes to New York – and realises she has come home.
Join Monica on her journey of discovery as she explores her American, Hispanic and Filipino roots in a city on the other side of the world. She shares both the recipes she discovers there, and family treasures from the Trápaga vault, all illustrated with her beautiful collages, drawings and photographs. Monica shows you how to infuse even the simplest act with a little of her carnival creativity.
Embrace food, embrace laughter, embrace life!
I love fresh spring lamb, as it is deliciously tender and subtle in flavour compared to gamey older lamb. This marinade is completely irresistible and perfect for barbecues. The longer the meat is left to marinate, the more flavoursome and tender it becomes; I often marinade the meat in the fridge the night before a barbecue and then cook the chops as guests become hungry. It reminds me of childhood family fiestas, where there was always enough food to feed a small army and eating continued on until the early hours, along with raucous singing and salsa dancing. Chuletas in Spanish often refer to pork chops, however as I have grown up in Australia I tend to prefer lamb. I find this marinade works well with cutlets although lamb chops are often cheaper and just as yummy.
4 cloves garlic, peeled
250 g flat-leaf parsley, leaves picked and chopped
1 teaspoon black peppercorns
1 cup (250 ml) light olive oil, plus extra for frying
juice of 1 lemon
1 kg lamb cutlets or chops
lemon wedges, to serve
With six kids in our clan and a husband who is rather fond of dark chocolate, I am constantly trying to find the ultimate brownie recipe. There have been so many different requests in our family when it comes to brownies: some like them fudgy and undercooked while others want more of a spongy cake, and some like walnuts and milk chocolate chips. I have made many versions over the years, but this recipe is a killer.
I first made these brownies in cupcake patties so I could serve them hot, as individual desserts. I wanted the middle to be very moist and sticky and to sink, creating a little well for a scoop of chocolate ice cream. As raspberries and dark chocolate go so well together I added some frozen berries and a few extra chocolate chips right at the end. The almond meal gives the brownies a rich grainy consistency and helps them to sink in the middle. The result was heavenly and has now been added to my brownie repertoire. This recipe makes 12 individual cupcake brownies plus a small tray of traditional brownie, or one large tray of brownies as we did here. Just be careful not to overcook the mixture, as it has quite a high sugar content and so burns easily.
300 g good-quality dark chocolate
180 g butter
4 large eggs, lightly beaten
½ tablespoon vanilla bean paste or 1 tablespoon pure vanilla essence
360 g caster sugar
140 g ground almonds (almond meal)
140 g self-raising flour, sifted twice
300 g frozen raspberries
100 g chocolate chips
chocolate or vanilla bean ice cream, to serve
I am not generally a fan of anchovies, with the exception of Spanish boquerones. These delicious white anchovy fillets have been marinated in garlic, vinegar and parsley, and are a lot less salty than the usual anchovies. They can be found at good Italian and Spanish delicatessens.
1 loaf crusty bread, such as a baguette
250 g ripe baby truss tomatoes
100 g boquerones
2 cloves garlic, diced
sea salt and freshly cracked black pepper
extra virgin olive oil
Andrew McConnell, author of Cumulus Inc.
As part of the Noosa International Food & Wine Festival, watch as Andrew McConnell along with Richard Ousby show and offer the taste of their products in this culinary exhibition.
P (07) 5447 5666