November was full of great food festivals all over the country for us. We started out in Brisbane for Good Food and Wine show, then made our way to Taste of Melbourne with Lurpak Butter and travelled to beautiful Margaret river for Gourmet Escape.
We were lucky enough to be chosen to create some top notch open sandwiches with Lurpak and run their Go Freestyle cooking classes in both Melbourne and Margaret river.
Here is a collection of our photos from Taste of Melbourne and a recipe for our Smoked . . . → Read More: Lurpak Go Freestyle – Taste of Melbourne and Gourmet Escape – Recipe
If you love simple home cooked meals with a great flavour pairing like beef, mushrooms and potatoes, then you’ll fall even more in love with this refined version of a classic steak with mushroom sauce. Using the scotch fillet cut as a roast rather then single steaks keep it even more juicy and tender, and it also makes it easier to cook perfectly for 2 or more people when entertaining.
To refine this classic dish I’ve stuffed it with a mushroom duxelle made with Portobello mushrooms as well as . . . → Read More: Sammy’s porcini stuffed scotch fillet with paris mash, as seen at The Chop
The best Italian food is often considered to be peasant food. Its made with cheaper or left over ingredients that form a simple but delicious dish. Italians are all about the best quality ingredients and they don’t like wasting anything. A little extra thought and lots of love make the peasant style dishes some of Italy’s best foods.
This dish uses day old bread like never before, to make soft and fluffy dumplings. When I first read this recipe I didn’t know how they would bind and hold together . . . → Read More: Sammy’s Thermomix Ricotta Dumplings with Napoletana Sauce, as seen on The Morning Show
Summer is approaching which means delicious stone fruits are coming into season. As the season has just started they can be a little firm which makes them perfect for cooking and baking as it softens them with out falling apart. It also helps release their sweetness and intensify their flavour. I love the idea of mixing classically savoury herbs with sweet things and vice versa. In this case to bake the peaches I just add a drizzle of honey and some fresh thyme springs. This is one of those . . . → Read More: Sammy’s Thyme baked peaches with home made ricotta and honeycomb, as seen at The Factoria
Are you a silly yak? Oops… typo, I mean coeliac. In all fairness, it’s not a laughing matter. It’s estimated that 330,000 Australians suffer from coeliac disease, and that means that 330,000 pasta lovers are concerned about how on earth they are going to eat their favourite food. Fear not! Barilla is now making AMAZING tasting gluten free pasta!
Many of us have specific dietary needs these days… so we’ve created a “cure all” recipe which is gluten free, vegetarian, and very low in lactose (we’re using pecorino, which . . . → Read More: Bella’s Barilla Gluten Free Penne with mushroom, red wine and garlic ragu
Australian spring has arrived, and I know this because my hay fever is going crazy and there is a swarm of bees outside moving from one flowering tree to the next. Ill be trying to avoid them coming into my apartment this year.
With spring also comes the heat and our desire to eat delicious fresh seafood. So before you whip out the BBQ and throw on the shrimp, try this delicious prawn spaghettini, made even more deliciously prawny with a home made prawn oil.
We were lucky enough . . . → Read More: Sammy’s Barilla Tagliatelle prawn pasta with fresh herbs, as seen on The Morning Show
One of Italy’s greatest culinary inventions has to be Pesto. Its become one of the worlds favourite sauces for not only pasta, but also as a marinade and dip. Originating from Genoa in the Liguria region, traditional pesto is made with the best quality Basil, parmesan cheese, pine nuts, garlic and olive oil. Like with many things its best to make fresh pesto at home, but if you don’t have the time or the season isn’t right then there is one jarred pesto we turn on a regular basis. . . . → Read More: Sammy’s Barilla Orecchiette with Pesto Genovese, crispy prosciutto, peas, and pea sprouts, as seen on The Morning Show
All I have to say is WOW! This was by far my most enjoyable dish this year… well so far, but to be honest it will be nearly impossible to beat. I ate this dish in Vernazza, Italy, which happens to be my favourite place in the world. Vernazza is a small town part of the Cinque Terre coastline in northern Italy. Its located in the Liguria region which is famous for its basil, olive oil, pine nuts, focaccia and of course seafood!
I’ve been to Vernazza twice and . . . → Read More: Sammy’s Tagliatelle with bottarga and mussels, from Vernazza, Italy
Mmmm we just love tortellini! Freshly hand made versions are delicious… but take oh-so long to prepare! For an easy weeknight meal we love to pull out a pack of Barilla cheese tortellini from the pantry and toss it with some simple burned butter, sage and parmesan. You don’t necessarily need a complicated topping, as the tortellini are already so delicious. They are made from fresh natural ingredients, free range eggs and top quality wheat make up the dough, and the filling is made with not 1 but 3 . . . → Read More: Bella’s 3 cheese tortellini with sausage ragu, as seen on The Morning Show