You might not have heard of eating Alpaca meat, but the Peruvians have been eating it for centuries! It’s very, very lean and high in iron so it’s perfect for anyone who’s watching their waist or has some health concerns.
It’s a delicious meat with a delicate flavour somewhere between lamb and veal, so it works perfectly with my osso bucco Milanese recipe, which is traditionally made with veal shin and white wine in the north of Italy.
The neck end rosettes are a unique cut available from Alpaca. . . . → Read More: Bella’s Alpaca Osso Bucco Milanese, coming up at PERTH Good Food and Wine Show 11-13 July
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 woodefired oven, and I believe making your own dough from scratch is still well worth it!
The key to perfecting homemade pizza is to turn your oven up to its highest temperature. That way you can get a deliciously crispy crust on your pizza.
Laucke Pizza and Focaccia Mix is your best . . . → Read More: Sammy’s Laucke Pizza with Pancetta and Radicchio, coming to Good Food and Wine Show PERTH this weekend!
We are so proud to have had the opportunity to share some of our favourite polish recipes with the guests of the Sydney and Melbourne Good Food and Wine Shows last month!
As children, we were lucky enough to visit Poland and meet all our family (only mum and dad live in Australia). One of our favourite memories was driving up north to the lakes district, Mazury, a mecca for polish families in the summer (and for my sailing obsessed uncle). The drive up was a sea of red… . . . → Read More: Mus Sernikowy – Polish cheesecake and poppyseed mousse, as seen at Good Food and Wine Show
The kitchen can be a dangerous place… and legend has it that a German baker was stung by a bee while making this cake!
This is an incredibly delicious cake which has been made in Germany for hundreds of years. It’s a sweet, yeast-risen cake, filled with vanilla crème patissiere, and topped with the most decadent honey almond crunch. It can be found at all the best pastry shops, and in the kitchens of all the best Oma’s (Grandmother in German) who have made this a family favourite for . . . → Read More: Bella’s Bienenstich Kuchen – German Bee Sting Cake, as seen on The Morning Show
Croatian cuisine is not yet very well known in Australia, but more and more Aussies are discovering this wonderful cuisine both locally and while on holidays on the sunny Dalmatian coast.
I was lucky enough to travel to Croatia a few years ago and was amazing by the quality and the freshness of the seafood. The plethora of fish and shellfish and crustaceans were cooked very simply – preserving the integrity of the pure seafood flavour.
Brudet is a traditional dish eaten all along the coast, making use of . . . → Read More: Bella’s Brudet – Croatian Seafood Hot Pot with Polenta, as seen on The Morning Show
I love spaghetti, and I love Bolognese, but did you know that we kind of got it all wrong in Australia? Firstly, ragu alla Bolognese is a meat sauce from Bologna in the north of Italy. Unlike its southern counterparts, it contains very, very little tomato, no olive oil and no beef. What!?!? Trust me, this authentic version will blow your mind (plus it’s freezer friendly so make double or triple quantity). It’s also never paired with spaghetti, and almost always served with fresh egg tagliatelle.
Making fresh pasta . . . → Read More: Bella’s Fresh Laucke Tagliatelle with real bolognese, this weekend at Good Food and Wine Show SYDNEY
Polish people like a few simple things in life. Vodka? Tick. Potatoes? Tick. Sausages and all things porky? Tick. Sauerkraut and all things cabbagy? Tick. Smoking everything they can get their hands on? Tick. But there is one thing which stands out more than anything – and that’s apples. Yes, the apple of Poland’s eye is the apple itself.
Poland is europe’s biggest producer of apples, pumping out 2.5 million tonnes every year. That’s 9 times more than Australia! They are essential for apple pie (szarlotka), apple pikelets . . . → Read More: Smoked Duck, Red Cabbage, Apple Sauce, Coming soon to Good Food and Wine Show SYDNEY
We’ve all heard the saying that we eat “with our eyes” and this is especially true for kids who all too often seem to have a genetic aversion to all things green. Hiding veggies is the most common trick parents use, but have you tried celebrating the veg?
There are loads of delicious healthy veggies that aren’t green, like sweet potato, corn, carrots, and tomatoes. Our favourite is definitely beetroot, it’s natural sweetness make it delicious for kids, and they will love the hot pink colour.
Beets are a . . . → Read More: Sammy’s Hot Pink Beetroot Dip, as seen on Food For Life
Mushrooms are probably one of the most versitile ingredients to cook with. We are lucky enough to have some great farms that can provide us with these delcious buttons of fungus all year round! For a warming wintery treat we like to make a decadent creamy mushroom bruschetta with Truffle oil. Serving it on some hot charred artisan bread with a rub of garlic means this dish ticks all the boxes.
The mascarpone in this recipe means that the mushrooms arent too heavy with cream and won’t make the . . . → Read More: Sammy’s Mushroom and Mascarpone Bruschetta with Truffle Oil, as seen on Food For Life
Scallops are one of the most delicious foods to come from the sea, but they can be ruined if cooked improperly. Our preferred way to cook them is pan frying after brining for the best flavour and caramelised scallop. Its also very important to not over cook scallops, otherwise you risk making them rubbery.
A few tips when cooking scallops: heat a larger pan on a high heat and make sure you don’t over crowd it when cooking the scallops. Another tip is to only turn your scallops once . . . → Read More: Sammy’s Seared Scallops with Crispy Pancetta and Watercress, as seen on Food For Life