Bella’s Delizia Al Limone from Sorrento, as seen on The Morning Show

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I’ve just come home from an amazing trip to Italy. I really had to pinch myself… not only was I on the spectacular amalfi coast, but I was also eating some of the most delicious food I’ve ever tasted. The very best lemons in Italy are grown here, in fact the town of Sorrento is famous for its limoncello, which has a DOP (Protected Designation of Origin). Our hotel was right opposite a lemon grove, which sold home made limoncello. The bad news is that even though I bought . . . → Read More: Bella’s Delizia Al Limone from Sorrento, as seen on The Morning Show

News: Dozynki Polish Festival in Adelaide this weekend!

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We’re very excited to announce that we’re coming to Adelaide this weekend for the Dozynki Polish Festival! It’s on this Sunday 26th October 2014, so don’t miss out! More info on the flyer below.

We’ll be doing cooking demonstrations with loads of delicious polish food… but more importantly there will be pierogi eating contests! OMG we LLOOOOOVVVE peirogi!

And if you’re not polish – we hope to see you there too! you can try some yummy polish food

A huge shout out and enormous thanks to Marysia Hock for . . . → Read More: News: Dozynki Polish Festival in Adelaide this weekend!

Bella’s Spring Racing Blueberry Smoothie, as seen on The Morning Show

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Spring racing season has begun! It’s a big day full of fabulous fascinators, outrageous outfits, sky high heels and bucket loads of bubbles. To survive such a big day, make sure you wear sunblock, hydrate well, and most importantly – have a proper energy boosting breakfast! There are loads of great energy boosting foods… especially blueberries, almonds, bananas and even dark chocolate. On top of that, all these ingredients are perfect hangover preventers! Sounds like a recipe for a delicious energy boosting breakfast smoothie to me…

Watch us demonstrate . . . → Read More: Bella’s Spring Racing Blueberry Smoothie, as seen on The Morning Show

Bella’s Caveman Chicken Nuggets, paleo and gluten free! As seen on The Morning Show

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Any mum will tell you that one of the hardest things about cooking for the family is pleasing everyone at the table. There are fussy kids, dad’s who hate veggies, mum’s watching their weight, and any number of food allergies.

I recently cooked a dinner for Pete Evans and a typical Sydney family with 2.4 children, so the brief was to make healthy, paleo-friendly, gluten free food that will be loved by both kids and adults. The star dish of the menu were these chicken nuggets. Even if you’re . . . → Read More: Bella’s Caveman Chicken Nuggets, paleo and gluten free! As seen on The Morning Show

Sammy’s Raddicchio and Pancetta Pizza, as seen on The Morning Show

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People say you shouldn’t bother making your own pizza unless you have a wood fire oven. There’s no denying that’s where the best pizzas come from. Although very few of us would have the luxury of a woodfired oven, and I believe making your own dough from scratch is still well worth it

Dough can be made up to two days in advance which will allow the fermentation process to get into full swing and add lots of flavour to your dough.

If you are time poor you can . . . → Read More: Sammy’s Raddicchio and Pancetta Pizza, as seen on The Morning Show

Bella explains why turning your steak once is an outdated technique, on Lifestyle Food

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A few decades ago almost every home cook made their steak well done, so chefs started “training” them bit by bit. The first and most simple technique was to “only turn once”, and this resonated with home cooks. It stopped people from overcooking their steaks, but more importantly, it encouraged people to “sear” or caramelise the outside. Back in those days we didn’t have the access to amazing cookware like we do now, so teflon coated or non stick products weren’t very common in everyday households. Also, there was . . . → Read More: Bella explains why turning your steak once is an outdated technique, on Lifestyle Food

Sammy’s Masterclass on Brining, as seen on Lifestyle Food

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Brining is a great technique for keeping moisture in food that has the tendency to dry out. It’s incredibly simple but requires a little pre-planning. This minimal effort technique will guarantee juicy, flavorsome food every time!

Brining is a technique most commonly used with meats, fish and poultry, but can also be used with vegetables. It’s a process that has been used for many years when high levels of salt were used to preserve meats before refrigeration was available. These days brining or salt curing is not only used . . . → Read More: Sammy’s Masterclass on Brining, as seen on Lifestyle Food

Bella’s Sichuan Spicy and Sour Shredded Potato “Tu Dou Si”, as seen on The Morning Show

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Regionality in Chinese cooking is so important. Chinese isn’t just Chinese. In fact, each province has it’s own unique style and there’s a plethora of new and exciting traditional dishes that most Australian’s haven’t even heard of.

I’ve just come back from a trip to China where I came across this Northern Chinese speciality. Interestingly, they use potato in many traditional dishes. Although most people associate the potato with European cooking, it’s actually native to South America. It made its way to the Philippines through Spanish colonization then hop-skipped . . . → Read More: Bella’s Sichuan Spicy and Sour Shredded Potato “Tu Dou Si”, as seen on The Morning Show

Sammy’s Rocket and Walnut pesto on crostini

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Sammy’s Rocket and Walnut pesto on crostini

This may look like a simple pesto but it packs a good flavour punch. The peppery rocket with earthy walnuts is a match made in taste bud heaven and makes a more robust combination compared to basil and pine nuts. You can serve this simply on some toasted crostini or keep in the fridge for up to one week and enjoy tossed through linguine with some extra Parmesan grated on top.

This recipe is great served as a canapé or a dip . . . → Read More: Sammy’s Rocket and Walnut pesto on crostini

Sammy’s Stinging nettle pasta – as seen on The Morning Show

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Who knew that this pesky weed could be so delicious? Nettles are usually the weed most avoided, but this time we’re pulling down our sleeves, putting on a pair of gloves and getting picking!

History tells us that the Ancient Greeks not only ate the weed for its nutrients but also as something of a cure-all. Its extremely rich in iron and potassium, and one of the richest sources of chlorophyll.

It can be a troubling weed and mowing can increase plant density. So the best way to deal . . . → Read More: Sammy’s Stinging nettle pasta – as seen on The Morning Show