There are plenty of recipes online for this delicious Japanese dish…
All varying slightly of course, so i’ll let you choose one on your own if you feel the need for measurement etc.
But as an overview, it goes a little something like this… Continue reading
However you spell them, they are both heavenly spreadable dippity goodness… Couldn’t live without them.
A tasty breakfast plate of Hummous, Babaghanouj, Rocket & Asparagus with lots of Extra Virgin Olive Oil (Let’s call it EVOO from now yeah?) Was delicious on rye toast!
I love shopping at the farmers markets. It’s great because it ensures you’re eating seasonal produce, whereas at supermarkets they can store some fruits of veggies for ages before they even hit the shelf. So you’re food is fresher, it’s sooo much more flavoursome, you support locals & is mostly super cheap! It’s also just so nice to avoid the shopping centre!
This is a simple hearty salad with all ingredients from the Lismore Farmers Markets.
Mesculin lettuce mix, eggplant, zucchini, tomatoes, green beans, mixed olives & red onion.
I pan fried the thin slices of zucchini & eggplant in olive oil until they had softened and got some colour. A balsamic dressing goes well, 1 part vinegar to 2 parts good quality extra virgin olive oil, salt, pepper, some garlic, and you’re good to go. Fetta would be nice too!
A warming but lightish soup fit for all seasons… Continue reading
Eggplant, Zucchini, Olives & Green Beans in Spicy Tomato w/ Rosemary Quinoa
My passion for food that is.
My Great Grandmother’s restaurant ‘La Rosetta’ was in Taranto, Italy.
My Nonna, Giuseppina, migrated to Australia and worked as a chef in Sydney for many years.
My parents opened a restaurant when I was one year old.
It’s all I’ve known, all my life.
I’ve learnt everything I know from my Mum & Nonna, cooking shows, going to restaurants & working as a cook… But will soon be starting my Certificate III in Commercial Cookery i.e. to become a Qualified Chef.
Anyway, I’m here to share my creations, inspirations and photos of all things food.
I rarely use recipes, but I’ll tell you if I do 🙂 otherwise I’ll try to post my own!
As you can probably see, I’ve switched to WordPress!
I was procrastinating putting any more posts up using Tumblr because it didn’t offer the customisation options I needed… So I’m finally taking the time to make to move!
I’m looking forward to a thorough exploration of the new facilities while transferring some of my old posts over… And adding a few new ones too!
Wish me luck 🙂