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  • 06/03/13--17:04: Styling Master Class with
  • Megan Morton, author of Things I Love

    What is the key to styling? Come find your inner stylist with Megan at this workshop held in Toby Scott Studio, Brisbane. Perfect for those interested in styling at home or professionally. Price $450 (includes lunch)
    Contact The School
    P (02) 9693 2782

    Styling Master Class
    Life & Style
    Sunday, July 28, 2013 - 10:00
    QLD
    Megan Morton

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  • 06/03/13--17:08: Finding Your Style with
  • Megan Morton, author of Things I Love

    This workshop will help you turn your inspirations into beautiful, workable ideas. It is a concise, achievable workshop and completely suited to you. Price $450 (includes lunch)
    Contact The School
    P (02) 9693 2782

    Inspirational Master Class
    Life & Style
    Sunday, July 21, 2013 - 10:00
    NSW
    Megan Morton

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    This is another creation of Logan Campbell, executive chef at Lucio’s restaurant, so I’ll hand you over to him to introduce it: ‘Cooking and blending beetroot then incorporating it into potato gnocchi gives these guys an amazing colour and subtle sweet flavour. You do need to make adjustments to compensate for the addition to your gnocchi dough, but I’ve done all the trial and error for you. Some salty pancetta and tangy goat’s cheese seemed like the natural accompaniments to the earthy potato and beetroot.’

    Method
    1. First make the gnocchi. Place the beetroot in a small saucepan and cover with water. Add the vinegar, then bring to the boil and cook until the beetroot is very tender. When the beetroot is cool enough to handle, peel off the skin. Roughly chop the flesh, then puree in a food processor.
    2. Cook the potatoes in their skins until they offer no resistance to a skewer or the tip of a knife. Drain, then return to the pan and allow to steam-dry in the residual heat of the pan for 5 minutes. When the potatoes are cool enough to handle, peel and pass through a mouli or potato ricer, then add the flour, egg yolks and 1 tablespoon of the beetroot puree. Season with salt and pepper, then use your hands to lightly amalgamate the dough, but do not overwork it.
    3. Dust a large plate or tray with flour and divide the dough into six. On a well-floured work surface, use your hands to roll out each piece of dough until it is long and snake-like and about as thick as your thumb. Cut into 1.5 cm pieces and roll each one across a gnocchi board or the back of a fork then place on the floured plate or tray, making sure the gnocchi do not touch each other. Cover and refrigerate while you make the sauce.
    4. Heat the olive oil in a large heavy-based frying pan over medium-–high heat, add the pancetta and fry until brown. Turn the heat down to low, add the garlic and stock, season with a little salt and pepper and leave to simmer gently while you cook the gnocchi.
    5. Cook the gnocchi in plenty of boiling salted water. Place them on a plate, then tilt the plate over the boiling water and let the gnocchi slide into the water. (You may need to do this in small batches if your pan is not big enough.) As the gnocchi rise to the surface, lift them out using a slotted spoon, then add to the frying pan and toss gently until the gnocchi are coated and the sauce is glossy. 
    6. Transfer to a large serving dish, tear the goat’s cheese using your hands and scatter it over the gnocchi, along with the rocket. Serve immediately.
     
    Lucio Galletto
    Serves 4

    60 ml extra virgin olive oil

    200 g pancetta, cut into large dice

    2 cloves garlic, finely chopped

    200 ml chicken stock

    sea salt and freshly ground black pepper

    200 g firm goat’s cheese

    handful of wild rocket leaves

    BEETROOT GNOCCHI

    200 g beetroot

    2 tablespoons red wine vinegar

    1 kg desiree potatoes

    250 g plain flour, plus extra for dusting

    2 egg yolks

    sea salt and freshly ground black pepper

    The Art of Pasta

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  • 07/07/13--23:03: Edible Garden Design
  • Practical and inspiring, Jamie Durie's Edible Garden Design is a book for our times. As more and more of us recognise the environmental, financial and health benefits of growing our own food, all over the country flower beds are being transformed into vegie patches and empty windowsills into flourishing windowboxes.

    Here Jamie shows you how to create productive edible gardens that look great. He gives you the lowdown on the design function of each plant, and reveals how to incorporate edibles into even the smallest of outdoor spaces without sacrificing style.

    Be inspired by real-life case studies in Australia and the US, from Jamie's mum's beloved vegie patch and kids' community plots in Chicago to Matt Moran's classic kitchen garden in Sydney and New York's buzzing green produce markets.

    Garden
    $49.99
    ISBN-13: 
    9781921383083
    304 pages
    Format: 
    Hardcover
    Date Published: 
    23/10/2013
    Available in eBook: 
    Author Images: 
    Sort Title: 
    Edible Garden Design

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  • 07/08/13--17:29: The Garden at Stonefields
  • 'A truly great garden should enrich your soul, and those of many others - hopefully for generations to come.'

    This is celebrated landscape designer Paul Bangay's inspirational story of creating Stonefields, one of Australia's most beautiful country gardens. The Garden at Stonefields reveals the triumphs and trials of designing and building this extraordinary house and garden – Paul's most challenging and personal project yet. Photographed by Paul's long-time collaborator Simon Griffiths, the stunning photos reveal the evolution of the site from conception to completion, and capture the unique beauty of each area of the garden. The book also features extracts from Paul's personal diary, an intimate and compelling account of dealing with drought, bushfires and the threat of mining in contemporary rural Australia.

    Garden
    $100.00
    ISBN-13: 
    09/25/2013
    352 pages
    Format: 
    Hardcover
    Date Published: 
    25/09/2013
    Available in eBook: 
    Author Images: 
    Sort Title: 
    Garden at Stonefields

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  • 07/08/13--18:59: Thai Street Food
  • It's hard to imagine a more knowledgeable and inspiring guide to the vibrant world of Thai street food than internationally renowned chef and Thai food expert David Thompson. Join him on a leisurely stroll to the curry shops and stir-fry stalls of Thailand: afloat on the canals of Bangkok, on the streets and in the markets – then try your hand at cooking the fast, fresh and irresistible dishes that feed a nation. With Earl Carter's exquisite photographs of food and scenes from daily life, Thai Street Food so effectively captures the atmosphere of Thailand's streets and markets it's as if you were there.

    Kitchen
    $49.99
    ISBN-13: 
    9781921383458
    352 pages
    Format: 
    Paperback
    Date Published: 
    30/01/2013
    Available in eBook: 
    Sort Title: 
    Thai Street Food

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  • 07/08/13--19:16: When I Get Home
  • Join renowned chef Matt Moran at home as he relaxes in the kitchen and around the table, sharing great food and good times.

    'In this beautifully photographed book, Matt Moran steps out of ARIA's kitchen to showcase the recipes he uses to cook for family and friends.' The Sydney Morning Herald

    Kitchen
    $39.99
    ISBN-13: 
    9781921383113
    216 pages
    Format: 
    Paperback
    Date Published: 
    24/07/2013
    Available in eBook: 
    Sort Title: 
    When I Get Home

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  • 07/10/13--18:55: Collette Dinnigan
  • Collette Dinnigan is Australia's most internationally recognised designer. Her signature delicate lace pieces, lingerie style dresses and detailed prints are as distinctive today as they were in 1990 when the label first started. Collette is a proud member of the Chambre Syndicale du Pret a Porter des Couturiers et des Createurs de Mode and her designs have featured in every major fashion magazine around the world.

    Collette's clothes are worn by an extensive and international list of leading actresses, celebrities and royalty, and her collections are sold in every corner of the world, including a flagship Collette Dinnigan Boutique in Chelsea Green, London and boutiques in Sydney and Melbourne, Australia. Most recently, in 2012 Collette Dinnigan launched an online boutique that ships internationally.

    Collette Dinnigan currently designs thirteen collections per year. This includes her ready-to-wear range as well as her diffusion line, collette by Collette Dinnigan, Collette Dinnigan Bridal & collette by Collette Dinnigan Lingerie collection.

    author_listing_image: 
    author_bio_image: 
    author_category: 
    Life & Style
    First Name: 
    Charlotte
    Last Name: 
    Bachali

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  • 07/10/13--19:21: Obsessive Creative
  • In this much-anticipated book from Collette Dinnigan, the Australian designer and fashion icon provides an intimate insight into her life and work.

    For the first time, this intensely private woman opens up about what makes her tick. What inspires her to create clothes worn by the most glamorous women in the world, from film stars to royalty? How has her bohemian childhood shaped her? What has made her so successful? What drives her creativity and her famed attention to detail? How does she unwind?  How does she juggle the roles of mother and businesswoman?

     Obsessive Creative takes you behind the scenes of the world of high fashion, from the studio where Collette's sublimely beautiful clothes are made, to backstage at the Paris shows, from the red carpet to a beading factory in India. Lavishly illustrated with photographs from top international fashion photographers and from Collette's own family albums, this is an intensely personal account of her life and times.

    The name Collette Dinnigan conjures up images of romance, style, luxury and femininity – meet the woman behind the name.

    Life & Style
    $100.00
    ISBN-13: 
    9781921383298
    288 pages
    Format: 
    Hardcover
    Date Published: 
    23/10/2013
    Available in eBook: 
    Sort Title: 
    Obsessive Creative

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    Lantern is proud to publish many of Australia's most celebrated cooks and chefs.

    Lantern Cookery Classics gathers timeless recipes from these much loved authors in this new series of indispensable books for your kitchen bookshelf, and this convenient boxed set is perfect as a gift or to enhance your own collection.

    Soon you'll be whipping up your favourite dishes from Stephanie Alexander, Maggie Beer, George Calombaris, Kylie Kwong, Gary Mehigan and Matt Moran.

    Kitchen
    $99.00
    ISBN-13: 
    9781921383694
    Format: 
    Paperback
    Date Published: 
    20/11/2013
    Available in eBook: 
    Sort Title: 
    Lantern Cookery Classics Box Set

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  • 07/10/13--23:40: Silvia Colloca
  • Food lover Silvia Colloca is a woman of many talents: professional actress, trained opera singer, blogger and sensational cook. After spending her childhood in the kitchens of her mother and grandmothers, Silvia absorbed much of their Italian culinary heritage. Since moving to Australia eight years ago, Silvia has kneaded, beaten, rolled, chopped and pounded her way to an authentic Italian identity in her Sydney kitchen. Silvia is married to actor Richard Roxburgh and they have two sons, Raphael and Miro. Silvia's Cucina is her first book.

    author_listing_image: 
    author_bio_image: 
    author_category: 
    Kitchen
    First Name: 
    Silvia
    Last Name: 
    Colloca

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  • 07/10/13--23:47: Silvia's Cucina
  • 'Italians are passionate and opinionated about their food and I am no exception!'

    Italian-born food lover, blogger and actress Silvia Colloca offers us her personal insight into authentic Italian home cooking.  Now living in Australia, she is quick to correct the misconception that every dish must be drowned in olive oil or topped with a thick coating of parmesan.  On the contrary, Silvia's everyday recipes are simple, light and healthy, and based on fresh, seasonal ingredients.  This is the food she grew up with.  This is how Italians really eat.

    Step into Silvia's kitchen and sample such goodies as twice-cooked cinnamon gallettes, watermelon rind jam, white wine and fennel crackers, Abruzzese fisherman's stew with garlic toast, rocotta gnocchi with cavolo nero pesto, and strawberry and mascarpone cake.  Silvia's warmth, humour and thoughtful instructions show you how easily it can be done in your own kitchen.

    Kitchen
    $39.99
    ISBN-13: 
    9781921383373
    228 pages
    Format: 
    Paperback
    Date Published: 
    25/09/2013
    Available in eBook: 
    Sort Title: 
    Silvia's Cucina

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  • 07/11/13--00:39: My Italian beef ‘daube’
  • During a trip to Italy, my friend Ann Parronchi took me to the terracotta kilns in Chianti where workmen used to cook beef shins overnight in the residual heat of the kiln. This is my interpretation of what that dish may have been like. If I make this when globe artichokes are in season, I like to braise them in verjuice to serve alongside, as I did when this was photographed.

    Method

    1. For the marinade, place olive oil, zest and herbs in a large glass bowl. Add the beef and turn to coat, then cover with plastic film and leave to marinate overnight (if marinating during the day, turn the meat frequently to ensure it remains moist and evenly exposed to the flavourings).
    2. Using a little olive oil from the marinade, gently seal the shin in a frying pan over low heat, then transfer the shin to an enamelled cast-iron casserole. Add celery, carrot, onion and leek. Tie thyme and parsley with kitchen string and add to the pot with bay leaf. Cover with veal stock and red wine and bring to a simmer. Reduce heat to a very gentle simmer, then cover with the lid and cook for 8 hours, turning several times until meat is tender to the touch and sinews are like jelly. (Alternatively, cook in oven at 140°C fan-forced [160°C] for the same length of time.) The cooking juices will benefit from being reduced and thickened. Make a paste with equal quantities of butter and flour – you will need 30 g paste to every 250 ml cooking juices. Remove meat from cooking liquor, cover and set aside. Bring liquor to a fast simmer and reduce a little. Slowly whisk in small amounts of paste at a time to thicken the sauce. Reduce heat to low and return meat to casserole.
    3. Meanwhile, preheat fan-forced oven to 200°C (220°C). Melt a knob of butter in a flameproof baking dish Add shallots and garlic and toss to coat. Transfer to oven and roast for 30 minutes or until shallots and garlic have caramelised. Set aside. 
    4. An hour before the ‘daube’ is due to finish cooking, add orange zest, olives, shallots and garlic to casserole and continue to cook. When cooked, season with salt and pepper and serve in a warmed dish with polenta or mashed potato.
    Maggie Beer
    Serves 6-8

    1 beef shin (off the bone), sinew and excess fat discarded

    2 sticks celery, diced

    1 carrot, diced

    1 onion, roughly chopped

    1 small leek, white part only, roughly chopped

    6 sprigs thyme

    4 stalks flat-leaf parsley

    1 fresh bay leaf

    800 ml veal or beef stock

    400 ml red wine

    softened unsalted butter

    plain flour, for dusting

    32 golden shallots, peeled

    2 heads garlic, cloves of 1 head peeled, second head halved widthways

    zest of 1 orange, removed in thin strips with a vegetable peeler, leaving white pith

    1 cup (160 g) kalamata olives

    sea salt and freshly ground black pepper

    soft polenta or mashed potato, to serve

    MARINADE

    2 cups (500 ml) extra virgin olive oil

    zest of 1 orange, removed in a thin strip with a vegetable peeler, leaving the bitter pith

    1 fresh bay leaf

    1 sprig rosemary

    1 sprig thyme

    several stalks flat-leaf parsley

    Lantern Cookery Classics: Maggie Beer

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  • 07/15/13--20:47: Gourmet Escape Festival
  • with Guillaume Brahimi, author of Brahimi: Food For Friends

    Indulge in a long BBQ lunch on Smith's Beach with world class chef Guillaume creating a gourmet feast, using the region's best culinary delights. With regional wines to match, relax in this unique and intimate affair whilst taking in the beauty of the Indian Ocean. Tickets $170
    Contact Gourmet Escape
    www.gourmetescape.com.au

    Gourmet BBQ lunch
    Kitchen
    Friday, November 22, 2013 - 12:00
    WA
    Guillaume Brahimi

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  • 07/15/13--21:39: Gourmet BBQ lunch with
  • George Calombaris, author of Your Place or Mine?

    As part of the Margaret River Gourmet Escape festival, join George for a gourmet BBQ lunch on Smith's Beach. Using local produce, George will execute a delicious feast with matching regional wines. So take in the beauty of the Indian Ocean and whilst sampling the best of George's culinary skills.
    Contact Gourmet Escape
    www.gourmetescape.com.au

    Gourmet BBQ lunch
    Kitchen
    Friday, November 22, 2013 - 17:00
    WA
    George Calombaris

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  • 07/15/13--22:04: French inspired long lunch
  • with Guillaume Brahimi, author of Brahimi: Food For Friends

    The highly esteemed Fraser Gallop Estate will open its doors to this exclusive French inspired long lunch, with Guillaume creating the delicious menu using the best of Margaret River produce. Part of the Gourmet Escape festival, the exquisite event will be complemented with fine wine and a beatuiful vista of the estate. Tickets $295
    Contact Gourmet Escape
    www.gourmetescape.com.au

    Gourmet lunch
    Kitchen
    Sunday, November 24, 2013 - 12:00
    WA
    Guillaume Brahimi

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    This amazing dip, which originated in Aleppo, is very dear to my heart. Known for its spicy kick, walnut crunch and subtle pomegranate molasses flavour, it’s also beautiful as a spread or marinade. I chargrill the red capsicums to give the dip a little more texture and a good earthy flavour.

    Method

    1. Place the whole capsicums under a hot grill and cook, turning, until the skin is almost black. Remove from the grill and allow to cool completely. Pull the skin away from the flesh and remove the stalks and seeds.
    2. Place the capsicum flesh, garlic, spices, lemon juice, olive oil and pomegranate molasses in a food processor. Pulse until the ingredients are just combined but not completely smooth – the capsicum flesh should be roughly chopped but still visible.
    3. Finally, add the walnuts and breadcrumbs and pulse briefly until combined. The walnuts need to remain chunky. The dip should be thick and moist, and a deep, earthy red colour.
    4. Serve with Middle Eastern bread. 
    5. Store in an airtight container in the fridge for up to 5 days.
    Sharon Salloum
    Makes 1½ Cups

    3 red capsicums (peppers)

    2 cloves garlic, peeled and left whole

    1 tablespoon ground cumin

    1 tablespoon sweet paprika

    1 teaspoon dried chilli flakes

    ¼ cup (60 ml) lemon juice

    2½ tablespoons extra virgin olive oil

    2½ tablespoons pomegranate molasses

    ¹⁄³ cup (35 g) walnut kernels

    ¼ cup (25 g) dried breadcrumbs

    Middle Eastern bread, to serve

    Almond Bar

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  • 07/16/13--23:32: Almond-crusted scallops
  • All of us at Almond Bar love our almonds, and while we don’t want them to take over the menu, from time to time they do make an appearance for all the almond-lovers visiting the restaurant. In this dish, the crushed raw almonds highlight the flavour of the scallops, without being too overwhelming. Since you are serving the lightly crumbed scallops with lemony broad beans and vinegary pickled turnip you don’t need to add lemon juice.

    Method
    1. Boil the broad beans in a medium saucepan of water over medium heat until just tender but still retaining their colour. Drain and leave to cool for 5–10 minutes, then gently squeeze the beans out of the pods into a bowl. Add the lemon juice, 2 tablespoons olive oil, ½ teaspoon salt and ½ teaspoon pepper. Mix together with a large spoon, then use the back of the spoon to lightly crush the beans while they are still warm, leaving most of them intact. Cover and set aside.
    2. Process the almonds in a food processor to a medium-fine crumb. Tip into a small bowl and stir through the breadcrumbs.
    3. Make an egg wash by lightly whisking together the egg, milk and remaining salt and pepper.
    4. Place the flour in a separate small bowl.
    5. Pat the scallops dry with paper towel, then dip each scallop in the flour, then the egg wash and finally in the almond crumb mixture until well coated.
    6. Heat the remaining olive oil in a medium frying pan over medium heat. Add about six scallops at a time and cook for 2–3 minutes each side until golden brown. Drain on paper towel.
    7. To serve, evenly drop 4 spoonfuls of the crushed broad beans on each plate and gently place a scallop on top. Serve immediately with a few pickled turnips on the side.
    Sharon Salloum
    Serves 6

    2 cups (240 g) broad bean pods

    ¼ cup (60 ml) lemon juice

    ½ cup (125 ml) olive oil

    1 teaspoon salt flakes

    ¾ teaspoon freshly ground black pepper

    ½ cup (80 g) raw almonds

    ¼ cup (25 g) dried breadcrumbs

    1 egg

    1 tablespoon milk

    ½ cup (75 g) plain flour

    24 scallops, roe removed

    pickled turnip, to serve

    Almond Bar

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    Traditionally, chocolate doesn’t feature much in Middle Eastern desserts, but the demand for chocolate in the restaurant got the better of me. It didn’t take much to twist my arm, and I came up with the following dish. Kataifi is a finely shredded pastry that looks similar to vermicelli noodles, but has a beautiful crunchy texture when cooked.

    Method
    1. Start by making the chocolate cream. Place the cream and milk in a medium heavy-based saucepan over medium heat and bring to just below the boil. Add the chocolate and stir constantly until melted. Add the orange blossom water, then the cornflour paste and whisk vigorously to stop any lumps forming. (If you do not have a steel whisk, use a wooden spoon, but reduce the heat to low.) When the cream has thickened to the consistency of pouring custard, remove the pan from the heat and set aside to cool at room temperature. Refrigerate for at least 4 hours to allow the chocolate cream to thicken and cool completely.
    2. Preheat the oven to 190°C (fan-forced). Line a baking tray with baking paper.
    3. Pull the kataifi apart by hand to make it workable. Ensure you are in a cool space, without any breeze to dry out the pastry. Pull off a small handful of the pastry and loosely work it between your palms to the size of a tennis ball. Place the ball on the baking tray and gently press down to flatten it into a disc shape. Repeat with the remaining pastry to make 20 discs.
    4. Using a pastry brush, lightly brush the discs with melted butter, then place in the oven and bake for 20–25 minutes or until golden. Remove from the oven and allow to cool completely.
    5. For each serving, place a kataifi disc on a serving plate and top with 2 tablespoons of the chocolate cream. Spread the cream out evenly, then gently place another disc on top. Sprinkle lightly with the crushed hazelnuts and serve with sugar syrup on the side so everyone can help themselves.
    Sharon Salloum
    Makes 10

    300 g kataifi pastry

    50 g butter, melted

    80 g hazelnuts, crushed

    150 ml ater (sugar syrup)

    CHOCOLATE CREAM

    600 ml thickened cream

    1 cup (250 ml) milk

    250 g milk cooking chocolate, broken into pieces

    2 tablespoons orange blossom water

    ¹⁄³ cup (50 g) cornflour blended with ¼ cup (60 ml) milk to make a paste

    Almond Bar

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  • 07/17/13--22:52: Spinach and parmesan pie
  • Most pastry and pizza shops throughout Italy sell this pie, which is similar to the Greek spanakopita, by the piece. Here is my homemade version, full of fl avour and great for lunches, barbecues or an easy mid-week dinner. I have included the pastry recipe; however, you could easily substitute filo or a store-bought shortcrust or butter-based puff pastry. I use spinach, but if you prefer a stronger flavour, use 400 g of silverbeet instead – just blanch it for 4 more minutes as it takes a little longer to cook.

    Method

    1. Preheat the oven to 200°C.
    2. For the pastry, sift the flour into a food processor, then add the salt, butter and olive oil and pulse until the mixture resembles coarse breadcrumbs. With the motor running, drizzle in enough of the warm water for the dough to just come together. Transfer the dough to a benchtop lightly dusted with flour. Knead for 2 minutes to form a smooth, elastic dough. Wrap the dough in plastic film and set aside to rest for 20 minutes while preparing the filling.
    3. Blanch the spinach in a pan of boiling salted water for 4 minutes or until cooked. Drain the spinach then, when cool enough to handle, squeeze out the excess liquid and cut the leaves lengthways and widthways into 2 cm-wide strips. Set aside.
    4. Melt the butter in a saucepan over medium heat, then saute the garlic and parsley for 2 minutes. Add the flour and stir for 3 minutes to remove the raw taste. Pour in 1 cup (250 ml) of the milk, whisking vigorously to prevent lumps from forming, then whisk in the remaining milk. Cook over low heat, stirring continuously, for 3 minutes or until the mixture is creamy and thick; make sure it does not boil. Remove the pan from the heat immediately, then season to taste with salt and pepper.
    5. Stir the spinach into the bechamel, then add one egg at a time, mixing vigorously after each addition. Stir in the parmesan and nutmeg and set aside.
    6. Place the dough on a floured surface and roll out until 3 mm thick (it will need to cover the base and top of a 25 cm pie dish or tart tin). Lightly grease the dish, then divide the pastry in half and lay one sheet of pastry in the base of the dish, making sure that it comes about 5 mm up the side. Pour in the spinach filling and smooth the surface with the back of a large metal spoon. Re-roll the pastry if necessary, then place the second sheet of pastry on top of the spinach mixture. Brush the edges with the beaten egg (if using) or a little water and press together to seal the edge. Make three incisions in the centre of the pastry lid with a small, sharp knife (this allows steam to come out of the pie, preventing the lid from lifting). Brush the top of the pastry with a little extra butter and bake for 45 minutes until golden brown. Serve hot or at room temperature.
    Dominique Rizzo
    Serves 6 as a main

    600 g spinach leaves, stalks removed and well washed (or 360 g cooked spinach)

    salt

    70 g butter, chopped

    1 clove garlic, crushed

    2 tablespoons chopped flat-leaf parsley

    100 g plain flour

    2 cups (500 ml) milk

    sea salt and freshly ground black pepper

    6 eggs

    2½ cups (200 g) grated parmesan

    1 pinch of ground nutmeg

    PASTRY

    2¾ cups (410 g) plain flour, plus extra for dusting

    ½ teaspoon salt

    95 g butter, chopped, plus extra (melted) for brushing

    2 tablespoons olive oil

    ¾ cup (180 ml) warm water

    1 egg, lightly beaten (optional)

    My Taste of Sicily

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