cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

Donatis smoked ham hock

Winter Warming Pea and Ham Soup

Pea and ham soup is another old fashioned recipe that is still popular with young and old and is a great winter warmer. The two essential ingredients are not frozen peas and sandwich ham as the name suggests but dried, green, split peas and smoked ham hock or pork knuckle. Split peas are a nutritious…

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Poached Pears A Timeless Classic

It’s well and truly pear season now and a nice way to enjoy them when they are still a bit firm and crisp is sliced in salads or with cheese. Once ripe, pears do not travel well but you can still enjoy a juicy pear at work if you wrap it in paper and transport…

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Agnolotti Del Plin

I really enjoy making fresh pasta and gnocchi and over the years I have become pretty good at whipping these up without any fuss but filled pasta, like ravioli, I’ve been less successful with. My attempts at ravioli have been plagued with filling leakages and size variations that would make most Nonnas weep. Invited to…

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my cucina povera / Roman pasta

A Roman Villa And Cucina Povera

Cucina povera, Italian for poor kitchen, is not so much poor as imaginative as it involves creating something really tasty out of a few simple ingredients. The ability to conjure something out of foraged or left over ingredients that is thoughtful and heartwarming always inspires me and it was on a trip to Sicily that…

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scattered sushi bowl

Chirashi In Autumn

As the autumn leaves begin to scatter in the wind, I am reminded of a November visit to Japan where I not only enjoyed the changing colours of the trees but a visit to the famous Tokyo fish market where I encountered chirashi. Chirashi means scattered, a descriptive name for unassembled sushi served in a…

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