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Lantern Authors
Lantern is an imprint of Penguin Books specialising in beautifully crafted illustrated books with a focus on food, travel, gardening, lifestyle, interior design and art. We pride ourselves on working...
View ArticleLiterary luncheon with
Lucio Galletto, author of The Art of PastaOver a delicious lunch, inspired by Lucio's splendid Art of Pasta book, listen to Lucio as he discusses how "food and art for me are like the air I breathe"....
View ArticleThe power of art & image
featuring Lucio Galletto, author of The Art of Pasta"The combination of great food, great service and great art on the walls is one of the best dining experiences you can imagine", says Lucio. Share...
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Seared scallops with beans, tomato and asparagus
The Rialto fish market in Venice is an amazing place, bursting with local seafood as well as specialities from neighbouring seas. It’s a fantastic source of inspiration for a chef! In this recipe, the...
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Blueberry jam tart
In the Valtellina, buckwheat is used in many preparations and there is always plenty of buckwheat flour on hand to make pizzocheri, so it is no wonder that it finds its way onto the dessert menu! This...
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Slow-cooked veal shoulder with porcini
This beautiful dish will really make an impression. Slow-cooking the veal allows plenty of time for the porcini sauce to become intensely flavoursome. Shoulder is a great cut for this dish as it is...
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Justin North's tips for a better burger
A lot of research went into our burger restaurant – and here’s what we learnt:Choose the best-possible quality beef, and use a cut with a good fat content.Keep the seasoning simple, so as not to...
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Introduction - The Agrarian Kitchen
If, like me, you are obsessed with food, you will attest to the eternal quest to enrich your life with amazing eating experiences. While I could blame my crazy idea of moving to the country on watching...
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Chicory and bacon on wet polenta with walnuts
Chicory is the cold-weather equivalent of lettuce – something crisp and refreshing to offset a meaty braise. The characteristic bitterness of chicory, which is muted by the winter chill, also serves a...
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Baked egg custard with honey pears
Baked custard is comfort food. Sure, it can be cooked in individual dishes for an air of sophistication, but I think it is best shared from one large dish. Poached in honey syrup until tender, pears...
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The smokehouse
The decision to build our smokehouse arose from the desire to produce our own smoked hams and bacon. What we didn’t anticipate was the new world this would open up for us to experiment with smoking...
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Rodney Dunn's bread-making tips
Part art and part science, making your own bread is immensely satisfying. Nothing beats learning alongside a master bread-maker, but the following guidelines from the founder of Tasmania’s Agrarian...
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Baked beans
Proper baked beans seem to be popping up on cafe menus everywhere. They are simple to prepare as long as you remember to soak the beans overnight and, once you’ve made a large pot, they can be...
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Starting Out
I didn’t consciously set out to design a lingerie collection – it was just something I gravitated towards, because I loved beautiful fabrics. I had collected vintage lace, silks and trims from the...
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How the Magic Happens
When I design a collection there is always a story. I never start by thinking a particular collection is going to be modern, or graphic or whatever. I begin with a story in mind – I imagine the mood,...
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The Paris Shows
I will never forget my first show in paris. It was in 1995 and came about at the suggestion of Mary Gallagher, from Harvey Nicholls in London, who had been selling my clothes for a few years. In those...
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Benefits of an Edible Garden
Growing your own edibles will benefit your body, your mind, your spirit, your tastebuds, your kids, your wallet, and the environment. Here's how:You will know that the food you are eating is free from...
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Incorporating Edibles into Your Life
You can incorporate edibles into your life wherever you live. For many people, the easiest way to do this is to grow them indoors – they look great perched on window-sills and tucked into sunny...
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The Kitchen Garden
My appreciation for the kitchen garden started with the one we had at home when I was a boy. I was lucky enough to grow up with an abundance of fresh produce on our doorstep – the garden was Mum’s...
View ArticleCorrection - Silvia's Cucina
Please note the following revision:Nonna's potato and Marsala doughnuts, page 206Use 600 g desiree potatoes.
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