This is a special recipe. Peperonata was nonna Lucia's speciality. Nonna Lucia made one of the best peperonata I have ever tasted. Maybe it was because she never held back on the olive oil or maybe it was because she never really had a recipe. It was always a little...read more
These streusel topped buns are made with a yeast dough which is rich in butter and eggs. But that's not all you get. These mini buns are filled with your choice of jam or Nutella which make them one of my favourite things to eat. And don't they look gorgeous, too!...read more
Doughnuts are such a delicious treat food. I really don't think you can beat the traditional doughnut from the doughnut van - coated in cinnamon sugar and eaten warm from a paper bag. Actually I just had one on the weekend at our annual town festival. Mums and dads...read more
“Anything is good if it's made of chocolate.” - Jo Brand Imagine a day spent immersed in chocolate, creating with chocolate and surrounded by chocolate. No, it's not chocolate heaven. It's a chocolate class with the very talented Maria Graf of The Art of Chocolate in...read more
Let me introduce you to Lola, the luscious, sweet, soft bread from Portugal. Yep, she is as delicious as she is beautiful! A deep golden tan on the outside but within, this Portuguese bread is light, tender and airy. It's enriched with butter, eggs and milk making...read more
Crispy homemade crackers are a cinch to make. Team these crackers with a bowl of olives and garlicy hummus or a few slices of spicy salami and maybe some baked ricotta and you have a quick plate of nibbles for your weekend get together. Homemade crackers are way...read more
My little kitchen is in the middle of the sugarcane fields of far north Queensland, Australia. I hope to inspire you to cook and bake like an Italian.
Italians cook from the heart and for the love of those we feed.