Brooklyn-based artist Ky Anderson’s delivers a wonky and wild portrait of pasta with all the swirls, curls and colours that make this dish so memorable.
Eggplant is on the meatier side of the vegetable group, fleshy and juice, making it the perfect candidate for a meatball. The buckwheat groats and oats give these balls some grit and texture, and the pine nuts and parmesan add a little richness.
Chirashizushi (ちらし寿司) is a Japanese dish translating to ‘scattered rice’ . It is cooked rice topped with a variety of vegetables, seafood, meat and pickles. It’s a decorative dish that you can experiment with topping combinations.
This festive-looking number is fresh and crunchy, with hints of sweet and sour flavours. A perfect accompaniment for Christmas roasts, summer picnics and BBQs.
This light pasta dish has a nice balance of creamy flavours (fresh pasta, pine nuts, caramelised leeks), with peppery verdant greens and some tangy lemon and sorrel.
Gnudi – the light, carefree cousin of gnocchi. This recipe for Basil, spinach and ricotta gnudi is light is body, rich in taste and with texture that dissolves in your mouth. This dish is great as a light starter or makes for a nice summery main served with crusty bread and a tomato salad.
Paella is a great party dish – a single-pan banquet. The size of the dish and variety of ingredients that can be used in a paella make it sure to feed and satisfy a crowd – from chicken, to chorizo, to seafood – there’s even breakfast paellas!
Cooking with weeds. After picking up some nettles at the market recently I spent the weekend cooking them up in some new dishes. Gnudi is a favourite – little ‘nude’ ravioli, as it butter sauce. With a nuttier, richer taste than spinach, nettles really hold their own on a plate. The rich burnt butter sauce adds some creaminess to the light ricotta rounds.
This is a super easy mid week dinner and a great way to use up a lot herbs quickly if they are starting to age. Its fresh, light and comforting. It is as delicious cold the next day for pack lunch. You can choose to make your own pasta, or buy some from the store, time depending either is fine.
When I saw a tray of 4 local sand crabs for $10 at the markets recently, I decided this was deal that had to be taken up. I used them to cook up a crab & soba noodle dish. The delicateness of crab works well with the earthiness of soba noodles, sweetness of anise and freshness of a different herbs and ocean-umami flavours of wakame and dashi.
These dramatic little pasta parcels are an interesting combination of the sweet yet earthy flavour of beetroot and the tang of citrus.
Orecchiette (singular, orecchietta), from orecchio (ear) + etto (small)) is a kind of home-made pasta typical of Puglia or Apulia, a region of Southern Italy. Its name comes from its shape, which resembles a small ear. In this recipe we’ve teamed little delight with all of the fresh herbs, some citrus and a sprinkling of feta cheese for the ultimate alfresco dining meal or easy midweek meal.