Cooking
Antipasti Bruschetta
Changing the seasonal style of your food can be just as fun as updating your fall wardrobe. While I was browsing on OTTE I was inspired to create a dish that complemented the tones of the upcoming fall collection.
I channeled my recent visit to the organic farm to create a dish that really showcased...
Risotto al Tartufo Bianco
We live in a world of microwave meals, instant noodles, food deliveries and fast food to comply with our hectic lifestyles. We’re spoilt with so many conveniences in terms of food, when it comes to a dish like risotto, it gets a little overwhelming for a lot of us. Funnily enough, it is that overwhelming...
Butternut Penne
Butternut, also known as butternut pumpkin, is a wonderful winter squash with a sweet, nutty taste similar to that of a pumpkin. The ripe flesh is a beautiful deep orange with a good sweetness to it and always in its prime during the winter months. I thought that instead of using the usual pasta sauce,...
Rotolo of Spinach and Ricotta
I had the wonderful opportunity to be invited to pasta class hosted by Chef Ashley Hughes, owner and chef of Alio restaurant, since its opening in 2000. An intimate demonstration to just 6 of us, we were able to learn (and admire) from Ashley the skills to make beautiful pasta from scratch. Chef Hughes...
Spinach and Ricotta Gnudi
‘Gnudi’ meaning ‘nude’ in Italian, are what the Florentines call tender little dumplings that are very similar to gnocchi, except that they are made with ricotta rather than potato, which gives them a far more delicate texture. They’re lightly scented with nutmeg, and refreshingly...
Quiche Lorraine
A quiche is now a classic dish of French cuisine (and also another name for sensitive new age guys), but did you know that quiche actually originated in Germany? It was from the medieval kingdom of Lothringen, under German rule, in which the French later renamed Lorraine.The original quiche Lorraine...
Sea urchin spaghettini
Sea urchin spaghetti has always been a popular item in Japan, normally served in quasi-Italian restaurants or cafes (along with Mentaiko spaghetti, a kind or smelt roe). I’ve often raved repeatedly about Blue Marlin restaurant in LA which serves amazing uni (sea urchin in Japanese) spaghetti, with...
Russian Buckwheat Blinis
Buckwheat bliny is a part of traditional Russian cuisine, descended from one of mankind’s oldest and most common prepared foods: fried flat bread. Here is a quick and simple recipe to prepare them at home.
Ingredients
1 ½ tsp. Sugar
1/4 cup warm water
1 tsp. Active dry yeast
1 egg
1 ½ cups lukewarm...
Christmas Roast Turkey
There’s nothing more festive than a roast turkey for Christmas, shared with friends and family. Roasting a turkey may seem to be a daunting task but don’t let the silly giant bird intimidate you! In fact, I always like to make a turkey simply because it is low maintenance, and the long cooking...
Oven Roasted Trout with Thyme
One of the best things about Sydney is the abundance of fresh seafood, all so readily available. The trick is to do your fish shopping on a Saturday at the fish markets (they close at 5pm, so it’s hard to shop after work). I often ask my fishmonger to scale and gutt the fish I select.
Once you...
