I do love the culture of a shared meal. I used to love everything about fine dining and the full restaurant experience, folded napkins, multiple courses, and shiny silverware. Although I still do enjoy eating out, there’s something deliciously heart warming about you and your loved ones huddled around a large pot of something braised or slow cooked and of course made with love. When I first moved out of home I experienced a certain sadness of only cooking for two rather then 6-8 people. I found myself craving . . . → Read More: Sammy’s French One Pot Wonder, puy lentils with sausage, as seen on Food For Life
Panna Cotta is an Italian dessert which translates to cooked cream. It’s a deliciously creamy dessert which is enjoyed all over Italy and can be made with many different flavourings. Its served chilled and is a great recipe to add to your dinner party repertoire because it is pre made and you just turn it out last minute. Panna cotta made with cream can be overly rich and heavy so I decided to try using a combination of butter milk and cream to balance out the richness with the sourness . . . → Read More: Sammy’s Buttermilk Pannacotta with Blueberry Coulis, as seen on Food For Life
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!
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
The traditional Italian breakfast is very different from what we’re used to in Australia. Brekky is always sweet, and always accompanied by a cappuccino! Across Italy, the cornetto (essentially, a croissant) is most popular, but today we’re cooking a regional specialty from the island of Sardinia.
Seadas (or sebadas) are a fried pasta, filled with fresh young unripened sheeps milk cheese and drizzled with local honey. These local treasures are eaten at any time of the day, including breakfast!
If you can get it… young pecorino sheeps milk cheese . . . → Read More: Seadas, Sardinian Pastry with Ricotta and Pecorino, for Barilla at Good Food and Wine 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
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
Everyone loves gnocchi, not just Italians! They are delicious little potato based dumplings with a pillow like soft texture… and if you’ve ever eaten real home made gnocchi, you’ll never ever ever ever go back to the stodgy store bought stuff which is more akin to rubber bullets. Make these super simple gnocchi your new family favourite!
We’re all about inspiring every Aussie out there to reconnect with their family traditions and heritage through food. We asked our Facebook fans with Italian heritage to tell us what their favourite . . . → Read More: Bella’s Italian Family Favourite: Gnocchi with Brown Butter and Sage, as seen on The Morning Show
Click here to watch the official VIDEO RECIPE on Food For Life!
This is a great quick and easy soup that is light and full of flavour. Its perfect as an entrée or canapé and a great vegetarian option. The stock can be made upto 3 months in advance and kept in the freezer, and broad beans are available year round in the frozen section of your local supermarket. The olive tapenade adds great kick and the goats cheese emulsion adds zing to the dish. Serve on its own, . . . → Read More: Sammy’s chilled broadbean soup with home made tapenade