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Tasty morsels from home and abroad - a collection of recipes, restaurant reviews and random culinary musings
Earlier this month new Italian restaurant Tempo, helmed by Japanese chef Yoshi Yamada (who trained in Michelin-starred restaurants in Sorrento, Sardinia and Florence), popped up along Curzon Street in swish Mayfair. Lured by the varied menu which in (read full article)
We’re halfway through March which can only mean one thing – time for another Daring Cooks challenge! This month Melbournefood Geek and Jess the Baker have set us the task of creating a risotto from scratch, complete with homemade chicken (read full article)
Vitello Tonnato is one of those dishes that shouldn’t work on paper, yet the unlikely combination of veal, canned tuna and mayonnaise not only works, but is really rather special. Although I do enjoy this Italian classic served as intended (co (read full article)
Malfatti, which translates to “badly-made” in Italian, are essentially misshapen balls of ravioli filling. They are also sometimes referred to as a type of gnocchi, but they are much lighter and less stodgy due to the lack of potatoes an (read full article)
Really struggled on the blogging front this week. It wasn’t for the lack of trying, but the bug I’ve just shaken off has made any significant amount of time in front of the computer near impossible. Any time this week not spent in bed rec (read full article)
Had a couple of courgettes left over from yesterday’s Chorizo Courgette Carbonara so I fried up a batch of crispy courgette chips. These make great bar snacks – perfect with a cold beer or cocktail. They are equally good as a side for ste (read full article)
Unlike most children my favourite spaghetti sauce as a child was carbonara rather than bolognese. Nowadays however I find it overly rich and heavy, and on the rare occasion that I’m lured by fond memories into ordering it I’ll always stru (read full article)
I’ve never been particularly fond of pulses – kidney beans, chickpeas and pinto beans just don’t do it for me. But over the last couple of years I’ve slowly taken to the lentil – delicate puy lentils, lovely with roasted (read full article)
Pastas are popular at ours in the colder months as they are so satisfying and warming. I also find that you can almost always conjure up a pasta dish with whatever little you may have in the fridge and pantry. We have some gorgonzola that needed usin (read full article)
I’ve had a bunch of curly kale sitting sadly in the fridge for the past week and today I’m going to put them to good use in a lovely pasta with a lone chilli also lurking in there, and some pantry staples. This recipe works equally well w (read full article)
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