I love the Silly Tart Kitchen, so much so this is the second article I have written about the little oasis that transports you to a very good place. Nina and Josh continue to put authenticity into the heart of everything they do
Who knew making dough could be so much fun. Pizza Autentico in Surry Hills takes pizza making to a whole new level.
Meatballs are versatile, delicious and they don’t have to be served with pasta. Enjoy meatballs like the Italians, and most importantly, enjoy the process of making them.
I love the versatility of canapés and how they can be a meal within themselves. I have often served canapés for an entire sit down menu, they don’t necessarily need to be only for for a cocktail party. Food is meant to be fun, experiment, keep it simple and fresh.
There is nothing silly about this dining destination in Potts Point. The Silly Tart Kitchen lives and breathes the garden to plate philosophy with food made from the heart.
Marcus Papadopoulo is a culinary educator who specialises in the tradition of Artisan Butchery – a very welcomed addition to the Potts Point food scene
A healthy eating plan doesn’t need to be restricted to boring salads and uninteresting flavours. Spice it up with my Mushrooms stuffed with Chicken recipe.
Sausage rolls are versatile and easy to make. In this recipe, I put a little luxury back into the humble sausage roll.
Gazpacho Soup Recipe – The perfect summer soup that’s delicious and easy to prepare.
The Bondi Beach dining scene just went up a few decibels. Bloody Mary’s Sydney arrives just in time for summer and we are very happy they did.
Jeremy & Sons has successfully reinvented the humble sandwich by focusing on quality ingredients that are made for one another.
Looking for the perfect place to eat in Sydney’s eastern suburbs? You’ve come to the right place.
If you love cauliflower try this very easy and delicious recipe that is perfect to accompany any meal. It is also perfect for a tapas selection or as a side when you have friends around for a BBQ.
Pumpkin Soup Recipe – Dear Pumpkin Soup, I’ve been making you for over 20 years and I’ve always had compliments on how great you taste. After many recipe requests I finally got out my scales and weighed you in. You’re more to me than just halloween, you’re a golden velvety creation that winter simply can’t…
If you asked me to describe Boeuf Bourguignon, I would say it is a luxurious dish. You can subtlety taste every single ingredient whist the smooth velvety sauce coats your mouth beautifully leaving you wanting more.
It is Autumn in Australia and finally in Sydney it is starting to cool down a little after a longer than expected summer. Not that I’m complaining, Summer is my absolute favourite time of the year but with the cooler months come the opportunity to create classic comfort foods just like mum used to cook. I…
Looking for a low carb option to help with weight loss? Try my cauliflower fried rice recipe
High quality French bistro food coupled with a wine list to die for. Welcome to Potts Point Bistro Rex.
The Darlo Country Club is a shining jewel in Sydney’s creative dining scene. I for one can’t wait to return
Try my recipe for BBQ chicken skewers with lemon, garlic, ginger and rosemary.
If you only have a weekend to get to know Paris, here are my top ten tips on what to do in Paris, the city of love.
Sydney Italian cooking school. Authenticity is the only way to define Italian Cooking. Book a class with Luciana and discover it for yourself.
Guillaume is one of the most inspiring chefs in the world, not only for his cooking, but also for his leadership and integrity.
You try to scream, but terror takes the sound before you make it, must be Halloween 2016… How did you celebrate?
I came to the realisation on Sunday that I’ve perhaps been worried unnecessarily about eating too much bread. I have always loved bread, but after Sunday I have a new found appreciation thanks to 3 generations of knowledge from a hard working Italian family.
Simple ideas for tasty canapés
A crunchy and tasty kale stir fry recipe
There are twenty arrondissements in Paris which are arranged in the form of a clockwise spiral, funnily enough it is likened to a snail shell, escargot anyone?
Without further adieu here is Mum’s savoury slice. It’s great to keep in the fridge for a snack or to add to your BBQ buffet table. It’s also a great “fridge passing snack”, you know, when you walk past the fridge and discreetly grab a little bite to eat. We all do it, lets not pretend we don’t.
Yesterday we discovered a very special restaurant in beautiful Bellac. A family affair with food cooked from the heart.
I learned how to make pasta today from an Italian chef! I am pretty pleased with myself.
Cooking was a natural talent of my Nana’s, she could whip up a batch of scones or piklets in minutes without leaving a trace of mess behind. She also made beautiful cakes, biscuits, slices, puddings and pickles. We grew choko’s at home and when the vine was bare we’d source them elsewhere. Choko’s have that prickly feeling…
Perfect scrambled eggs. I have used this recipe for over 20 years. It has never failed me. Ingredients 3 eggs Salt Half a cup of fresh cream Butter Olive oil or truffle oil How to: Break 3 eggs into a bowl and add the cream and salt (I like to use truffle salt) Whisk the mixture…
Reinventing the classics – Corned Beef. How can you not love corned beef? To be honest as a kid I didn’t like it at all, it’s only been the last 15 years or so I have become to appreciate this classic dish. I was dining in chef Jeremy Strode’s Surry Hills eatery Bistrode many years…