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June 13, 2019

One very cold night in the village, a few weeks ago now, the whole household was cooped up inside. It had been torrentially raining for days. We had the fire going downstairs, no one wanted to leave their bedrooms. By the time we all emerged, we were starving and it was late. Lucia made us a chickpea flour bread, that she served with braised greens. In Italy this bread is called...

February 11, 2019

This is the first in a few recipes I'm going to put up featuring white beans. I love white beans because they're cheap, filling and of course very delicious. Grape molasses can be bought from Middle Eastern grocers. I use it to sweeten dishes instead of using sugar as it’s just grape must cooked down.

500g dried lima beans or butter beans, soaked overnight

1 red onion, diced

2...

October 14, 2018

200 gm podded peas (350gm unpodded)

400 gm podded broad beans (800gm unpodded)

Finely grated rind and juice of 1 lemon

2 tbsp olive oil, plus extra for drizzling

2 tbs good quality white wine vinegar

½ cup torn mint

Add beans saucepan of boiling water for 3-4 minutes until tender . Drain and refresh under cold water. Drain, peel beans and discard skins. Transfer to a large bowl. Quickl...

October 14, 2018

1kg green beans, top and tailed 

 1/2 a cup olive oil

1 red onions, diced

1 clove of garlic, sliced

4 large ripe tomatoes, grated 

2 tbsps chopped dill

Lemon juice to taste 

Salt and freshly ground pepper

Heat half the olive oil in a saucepan over medium heat. Add the diced onions with a pinch of salt  and sauté until translucent and tender. Stir in the garlic, and sauté for about 30 sec...

August 30, 2018

Fava is very sweet, and pairs well with salty or strong tasting flavours. I have two distinct memories of eating it on that first trip to Greece.  In a restaurant is Thessaloniki, where it was toped with smoked fish and had been set in a cube shape and also at Ntounias where is came lathered in olive oil and sprinkled with capers and chunks of raw, red onion. 

Fava 

3 tablespo...

August 20, 2018

I love this salad mainly for it's colours but also for it's combination of sweet and savoury. 

1 1/2 cups wheat 

1 handful crushed pistachios 

1 cup diced fruit of your choice, mixed stone fruit works well. In winter you can use citrus or dried fruit. In these photos I used plums, figs and nectarine. 

1/2 bunch spring onions, white and green parts, finely chopped

1/2 cup finely choppe...

August 20, 2018

These sardines are great on top of fava, but also great on toast in summer with tomato. They became a staple for my Summer pop-up at the Gertude Enoteca. You can also bake these sardines, if you prefer a firmer texture. Picture by Bronwyn Kemp. 

 500g sardines, I buy mine already cleaned and butterflied 

About 1/4 cup white wine or red wine vinegar, as needed

Salt

1⁄3 cup fresh...

August 20, 2018

Vine leaf pesto, another moorish recipe that I defiantly ate too much of after we served this at Jess and my vegan dinner at East Elevation. It's super simple, you can find grape molasses at any Middle Eastern grocery or anywhere that sells Greek ingredients. Very different to pomegranate molasses though - it's not tart at all. Pic by Cathy Marshall.

6 cups cooked Greek giant...

August 15, 2018

This is one of my favourite recipes, I've cooked them for nearly all my pop-ups and people love them. They are great days after they've been made. If you have left over cut off's from the cabbage leaves and left over rice mix you can saute the cabbage in a little oil, add the rice mix and make a pilaf. Enjoy making these, they take a while but they're worth it. Email through any...

February 14, 2018

For part of Melbourne Design Week this year Mon and I are putting on a dinner at Cam’s.  The dinner is going to be themed to match the show that’ll be on in the gallery for Design Week; 

‘How much can a koala Bear’ invites 13 contemporary, established and emerging designers, across broad design disciplines, to respond to the notion of what they think currently constitutes ‘Au...

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