mangiare

A selection of recipes that i love to cook from my restaurant and beyond

Saturday, March 17, 2012

gluten free banana bread

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What you need Makes 1 loaf 300 gr smashed ripe banana 3 free range eggs 60gr honey or organic maple syrup 1 teaspoon vanilla 60gr cold press...
3 comments:

warm lamb salad

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What you need 450g or 2 lamb backstraps Olive oil spray 400g frozen broad beans, thawed, peeled 2 bunches asparagus, woody ends trimme...

roasted beetroot & red wine risotto

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Ingredients 400g (3 large) beetroot, ends trimmed 500ml (2 cups) salt-reduced vegetable stock 1 tbs olive oil 1 small brown onion, f...
Sunday, March 4, 2012

banana & coconut bread

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Ingredients Melted butter, for greasing 100g shredded coconut 450g self-raising flour 150g brown sugar 150g butter, at room temperature, cub...
2 comments:

roasted vegetable frittata

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This is a great breakfast or Sunday brunch/lunch idea. and perfect to use those left over vegetables. or why not try sautted leek and bacon,...
Sunday, January 15, 2012

greek zucchini fritters

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What you need 1 medium zucchini, grated 1 onion, grated 1/2 carrot, grated 1 clove garlic, minced 1/2 stick celery, peeled and grated 3/4 ta...
Thursday, January 12, 2012

greek barbecued chicken

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What you need 2 x 1.3kg whole fresh chickens 2 small red onions, coarsely grated 2 bunches fresh oregano, leaves picked, chopped 2 tbs finel...
Tuesday, December 27, 2011

pannetone french toast with fresh ricotta

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At this time of year, pannetone is always given at christmas and this year I recieved 3 loaves. It is great toasted and topped with fresh ri...
3 comments:
Tuesday, June 21, 2011

ricotta gnocchi with eggplant sauce

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Eggplant Sauce What you need 1 large eggplant, cut into 1.5cm dice 2 tablespoons table salt ¼ cup olive oil 1 clove garlic, crushed 40...
Thursday, March 31, 2011

lamb risotto

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what you need 1 tablespoon olive oil 1/2 lb lamb, thinly sliced 1/2 teaspoon salt 1/4 teaspoon pepper 2 cloves garlic, minced 5 ...
Saturday, March 19, 2011

Lemon Semifreddo

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w hat you need Oil, to brush 4 savoiardi sponge-finger biscuits 80ml Vin Santo or dry marsala* 4 eggs, separated 2 lemons, rind gr...
Monday, March 7, 2011

Spinach Pesto

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Spinach Pesto a wonderful fresh variant on the more traditional basil pesto, and is a combination of spinach, garlic and with a hint of basi...
1 comment:

beetroot risotto

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what you need 3 large fresh beetroot 1 tbs olive oil 30g butter 1 onion, diced 2 cups arborio rice 4 1/2 cups chicken or vegetable stock Sal...
Saturday, February 19, 2011

chilli and chive baked ricotta

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what you need Olive oil, to grease 500g fresh ricotta 2 eggs, lightly whisked 1/2 cup finely chopped fresh chives 1 tsp chilli fla...

dried feta stuffed olives

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what you need 1/3 cup plain flour 2 eggs, lightly beaten 1 tbs milk 1 1/2 cups fresh breadcrumbs 1 1/3 cups finely grated parmesan...
Tuesday, February 1, 2011

chocolate tart

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what you need 3/4 cup unbleached all-purpose flour 1/4 teaspoon salt 5 tablespoons cold unsalted butter 1-1/2 to 2 tablespoons cold water 17...
3 comments:
Sunday, January 23, 2011

peasant style chicken, potatoes & chorizo

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This would have to be my daughter, Alexia's favourite dish, a very simple one pan dinner that is so easy to make and perfect for a sunda...
2 comments:

chilli crab

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Nothing like fresh crabs, Paul and the boys decided on a quiet Friday night to drag the boat down to the swan river. After may hours, with ...
Saturday, January 22, 2011

Crab linguine with chilli, lemon and garlic

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what you need 100ml olive oil 1 medium-hot red chilli, deseeded and finely chopped 1 fat garlic clove, finely chopped 3 pared strips of lemo...
3 comments:
Monday, January 3, 2011

baked gorgonzola figs with macadamia, honey, balsamic dressing

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what you need 8 fresh ripe figs 50gr gorgonzola cheese 1/3 cup toasted, finely chopped macadamia nuts 2 Tablespoons Olive Oil Fresh d...
1 comment:
Sunday, January 2, 2011

Risotto Milanese

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what you need 4 cups chicken stock 2 Tablespoons olive oil 1/4 cup onion, diced finely 1 cup Arborio or Carnaroli rice 1 large pinch saffr...
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jodachef
As a chef I know no better smell than that of food and in particular pizza that has come straight out of a wood fired oven . Cooking in a wood-fired pizza oven is one of life’s great pleasures. Few things compare with the experience of firing your oven, watching the flames heat the oven dome, feeling the heat of the oven on your face, and cooking some of the world’s best pizza, bread and roasts in your own back yard.
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