Spending 8 years in Australia opened our minds to many things but when it comes to baking, almond meal surely was the biggest discovery of all. Oblivious to its use in the kitchen, we started trying little blueberries friands in coffee...
Here’s one thing you don’t know about me: I love to bake. Like, truly. I find it therapeutic, and it is my version of meditation. Nothing too fancy, mostly traditional, regional recipes or something I grew up with. These you...
Burrata is a divine gift, no matter in what shape or form. Whether you eat it on a bruschetta, with tomatoes, on its own, with prawns or on a pizza, you'll always, always, win. Here we went for a Spring...
Inspired by Daniele Usai's recipe, this King Prawn Spaghettoni is a quick way to impress your family and friends. Ingredients (4 people) 400g FiloteaSpaghettoni 400g Italian Chopped Tomato Sauce4 King Prawns Salt & Pepper4 Garlic ClovesMonocultivar Dolce Agogia Extra Virgin Olive OilSplash of Cognac Method Shell the...
INGREDIENTS 500g Filotea Spaghettoni400g ItalianaVera San Marzano Tomatoes DOP 100g Bio Orto Pitted Olives 25g Capers* 5 Anchovies (optional) 2 Cloves of fresh garlic Frantoio Muraglia Chilli Flavoured Olive Oil Extra Virgin Olive Oil Salt METHOD Desalt the capers before use....
We absolutely adore Autumn. By far our favourite season. Why? Well, for many reasons. The colours are breathtaking, we love cold more than heat (weird, we know!), we do enjoy the regular cuppa book and blanket scenario, but most of all, autumn...
