Sylvia’s Asparagus Carbonara with Thyme & Crisp Prosciutto

Asparagus Carbonara
Here is another one of my favourite Spring recipes this time using asparagus in a thyme infused Carbonara sauce with pasta garnished with crisp Prosciutto. Obviously, if you don’t add the Prosciutto it makes a great vegetarian dish. Use good quality Penne Rigate (dry penne pasta with ridges) to hold the creamy asparagus sauce. My [...]

A Bit About Asparagus

Asparagus spears
Asparagus officianalis is the young shoot of the plant related to the lily family and comes in a variety of colours from white, light green, dark green and violet or purple. The Persian word Asparag means ‘a sprout’ and asparagus sprouts forth from the ground as if out of nowhere. In about the 1st century [...]

Sylvia’s Spring Asparagus Frittata

Sylvia's Asparagus Frittata
Asparagus heralds the arrival of Spring with spears standing upright on the green grocer’s shelves and farmer’s markets, or if you’re lucky, in your own garden! My aunt and uncle who live part of the year in Friuli (north-east Italy) and the other part at the family villa and farm in Campania (south-west Italy) have [...]

Sylvia’s Truffle Salad with Walnuts

Sylvia's Truffle Salad with Walnuts
If you've treated yourself to a truffle or two, here's a simple recipe idea to accompany a roast chicken or grilled steak. Prepare a salad with York Town Organics Baby Cos and Micro Salad Leaves. I've also used Radicchio from my kitchen garden, a beautiful deep ruby-red Italian chicory I grow for the winter. Season [...]

Sylvia’s Ribollita Tuscan Kale Soup

Sylvia's Ribollita Tuscan Kale Soup
Ribollita is a Tuscan peasant style (vegetarian) soup made with bread, vegetables, cannellini beans and the essential ingredient is the robust green Cavolo Nero or Tuscan Kale. Ribollita in Italian translated literally means “re-boiled”. This soup has medieval origins as it is believed that servants collected the left-overs from wealthy banquets and re-boiled the bread, [...]

Best Way To Truly Appreciate a Truffle

Truffle Butter Baguette
It is Winter. This also means it is Truffle time! This is the season to relish and savour a special winter indulgence. One of my most enjoyable culinary delights is creating new dishes with Black Périgord Truffles from Tamar Valley Truffles. And tasting a freshly dug truffle is a sublimely unique experience. Below I have described the [...]

A Piece on Pizza

A Piece on Pizza
Pizza is the famous Italian flatbread which has become almost ubiquitous after it was brought to America by Italian emigrants. It has developed an international food following with pizzerias all over the world baking this simple flat disc of bread with multi-cultural fervour. It has become a global food phenomenon and its simplicity and diversity [...]

Sylvia’s Special Spiced Anzac Biscuits

Sylvia's Special Anzac Biscuits on Steve's Glass Platter
I first made these Anzac Biscuits in 1988 based on a recipe in a clipping from The Adelaide Advertiser on 20 April 1988 when Margaret Kirkwood was writing the Cuisine pages and have been baking them ever since adding my own special touch over the years. The result is quite a different recipe that includes my [...]

Steve’s Garlic Mashed Potatoes

Tasmanian Blue Eye Trevalla with Steve's Garlic Mash
This is a mash. But not just any old mash. It's Steve's Garlic Mash! Fabulous with grilled steak with sauce, casseroles, lamb, chicken and even fish (as pictured above). Mashed potatoes are comfort food and wonderful for soaking up the delicious flavours from your plate, and for Steve, making them is nearly an art form. It is important [...]

Roast Cherry Tomatoes, Rosemary, Garlic, Extra Virgin Olive Oil

Mixed Heirloom Tomatoes and Garlic ready to be oven roasted
Roasted mixed heirloom cherry tomatoes are so versatile! They can happily accompany fish, chicken or even lamb. Use it to flavour freshly prepared Ligurian Handmade Pasta or add as a topping to Bruschetta (pron. brus-ket-a). I first prepared them this way in about January 2008 to accompany a Pink Ling dish. Here I have given you the [...]