This is a great dish for entertaining and very special occasions as it’s very, very impressive, and mostly can be prepared the day before. Deboning your own bird is a great skill and can be applied to chickens, ducks and even turkeys! The bones are not wasted – they go towards making a lovely stock that flavours our polenta. If it’s a bit tricky for you, remember . . . → Read More: Bella’s chicken ballotine with green olives and prosciutto, polenta and red capsicum sauce
The weather is cooling down and we are slowly easing into comfort food zone! One of the best comfort foods has to be pork belly. Its fatty, fragrant with the right herbs and oh so deliciously satisfying. But the most prized part has to be the delicious pork crackling. Im a stickler for tradition and think that the skin should never be removed to crackle. Roasting it whole on . . . → Read More: sammy’s perfectly crackled porchetta sambo with fennel seed rub and salsa verde, as seen on The Morning Show
Traditionally Panzella is a Tuscan dish made of day old bread, fresh tomatoes, olive oil, salt and vinegar. In this version we want to showcase the end of summer and enjoy a few last mouthfuls of the season best offereings.
Everyone knows tomatoes are best enjoyed in summer when the flesh is thin and the flavour has been perfectly developed and sweetened by the suns warm kiss. For this salad . . . → Read More: Sammy’s Last of Summer Panzanella Salad, as seen on The Morning Show
We’ve come to the end of silly season and some us a probably feeling a little heavier than we did two weeks ago. Many of us will have a few new years resolutions to kick into gear, so we thought we’d will share a very simply but tasty summer salad that’s light and very healthy.
Chickpeas are a bit under utelised in Australian kitchens. You can either buy the . . . → Read More: Recipe: Simple Summer Chickpea Salad, as seen on The Morning Show
Here’s yet another dish from our class at the Sydney Seafood Cooking School… although it’s not made with seafood, it does feature the other Aussie all time favourite – Lamb!
It’s really starting to get hot and the boardies, flip flops, and bbq utensils are starting to come out! It’s a great excuse to get outdoors, enjoy the fresh air, great company and this fantastic BBQ recipe.
Bertolli . . . → Read More: Recipe: Spied bbq lamb cutlets with grilled eggplant and tahini yoghurt, for Bertolli at Sydney Seafood Cooking School
We love, love, love prawns, especially coming into the summer and party season. There are three main reasons why we love prawns, firstly because we have some of the best prawns in the world caught and farmed in Australia, secondly because of their versatility in cooking techniques and flavor pairings, and thirdly because they are just so damn delicious!
One our favourite ways to enjoy a prawn is on . . . → Read More: Recipe: Smokey BBQ Prawns with Chimmichurri Sauce, as seen on The Morning Show
To celebrate Good Food Month 2013 we have teamed up with Barilla for “Sunday Family Lunch”. We recently held a delicious 4 course lunch with 40 special guests at Casa Barilla in Annandale, and today we will be sharing our recipe for the second course, pasta of course!
Pesto trapanese is a traditional Sicilian pesto made from tomatoes and almonds. It’s super simple to create, all you need is . . . → Read More: Recipe: Casarece con pesto trapanese, Almond & Tomato Pesto, for Barilla and Good Food Month
Syrian poached chicken, pilaf, grilled eggplant and seeds ‘n nuts
2 chicken breasts 1 sprig of thyme 2 bay leaves 1 cinnamon stick ½ lemon ½ tsp black peppercorns 1 tsp all spice berries 1 litre of Campbell’s Salt Reduced Chicken Stock (Reserve 700ml of poaching stock for pilaf) 1 medium eggplant Bertolli Extra Virgin Olive Oil for frying
Pine Nut Pilaf:
700ml poaching stock 300g . . . → Read More: Recipe: Syrian Poached Chicken, Grilled Eggplant, Pilaf, as seen at Good Food and Wine Show
To celebrate Good Food Month 2013 we have teamed up with Barilla for “Sunday Family Lunch”. We recently held a delicious 4 course lunch with 40 special guests at Casa Barilla in Annandale, and today we will be sharing our recipe for the third course: confit lamb with caponata.
Confit, although a traditional French technique, is the perfect way to add something special to been-there-done-that lamb. Although it takes . . . → Read More: Recipe: Confit Lamb with Caponata, for Barilla and Good Food Month
To celebrate Good Food Month 2013 we have teamed up with Barilla for “Sunday Family Lunch”. Last Sunday we held a delicious 4 course lunch with 40 special guests at Casa Barilla in Annandale, and today we will be sharing our recipe for the entree: cozze ripiene.
As with all good Italian food, if you have top quality ingredients then simple cooking is best. That is absolutely the case . . . → Read More: Recipe: Cozze Ripiene, Stuffed mussels with prosciutto crumb for Barilla & Good Food Month