Sometimes, just occasionally, I like to indulge myself. Today I brought home a very indulgent bounty from my local markets on Addison Road in Marrickville: a bag of beautiful mixed brown mushrooms, Pepe Saya butter and some delicious chèvre. Oh, the possibilities!
Recently, we saw Michael Pollan talk at the Opera House. He was awesome.
The things he spoke of were not new to me. Ideas about eating locally grown produce; not eating too many refined “white” foods; avoiding foods so artificial that our grandmothers wouldn’t recognise them as food… But there was one line which stuck with me above all others: Continue reading
For me, this is the perfect Sunday night dinner. I first tried it years ago when experimenting with different ways to use sausages in more interesting ways, and is loosely based on a River Cafe recipe for a quick sausage sauce. It has since become a firm favourite, and the perfect dish when all you have in the fridge is a few sausages. (Hey, it’s been a busy week!) Continue reading
As seen on Masterchef Food Hub
Pasta all boscaiola, or ‘woodman’s pasta’, is a classic Italian dish which is in essence a combination of mushrooms, pancetta and cream. Some recipes include tomato, but I prefer mine without – which I assume is the earlier, original version anyway. It can be absolutely heavenly when properly and freshly made and feels oh, so very indulgent! Continue reading
Inspired by my mum and guaranteed to feel you feel loved, this is not quite a soup, not quite pasta, and not quite a stew, but a very soothing and delicious fusion of the three. A fantastic way to use up an old roast/bbq chicken. Continue reading
On my first visit to District Dining, I was impressed. After my second visit, I was smitten! Continue reading
Another weekend, another dinner voucher to use! This time at Osvaldo Polletti, a ‘home-style’ Italian restaurant on Norton Street. My first impressions were good – the decor is beautifully simple and comforting, and the staff are clearly pros. I love their chairs too. Continue reading
I invented this recipe to use the mixture leftover from making spinach and ricotta gnocchi. Continue reading
I made this dish because I love freshly made gnocchi, and also because I’m tying to make more low-GI, reduced carbohydrate meals. I found so many recipes on the ‘net using hugely different proportions of spinach to ricotta – some called for 2 parts spinach to 1 part ricotta, some 2 parts ricotta to 1 part spinach (?)! Continue reading
At last! Our long awaited three-course dinner at District Dining had finally arrived. We were made welcome from the very beginning and, unlike some other JumpOnIt diners reported, we never felt that we were less important because we were using a voucher. Continue reading
Scoff & Quaff 