INGREDIENTS 2 1/2 cups (400g) ’00’ flour 75g fine semolina, plus extra to dust 12 egg yolks 2 tbs extra virgin olive oil, plus extra to drizzle 50g unsalted butter, chopped 2 tbs lemon juice Shaved parmesan, to serve Wild rocket, to serve CHAT POTATO FILLING 250g chat potatoes, chopped 40g taleggio cheese, cut into … Read more
INGREDIENTS 4 slices ciabatta (about 100g), torn 1/4 cup (60ml) olive oil 1 small cauliflower, quartered 50g baby spinach leaves 150g purple kale 1 head broccoli DUKKAH 1/2 cup (75g) hazelnuts, skins removed 1 tbs sesame seeds 1 tsp coriander seeds 1 tsp cumin seeds DRESSING 100g thick Greek-style yoghurt 20g feta, crumbled 1 tsp … Read more
INGREDIENTS 2 frozen butter puff pastry sheets, partially thawed, cut into 20cm discs 5 pork sausages, cases removed 1 parsnip, peeled, thinly sliced (we used a mandoline) 1 baby fennel, trimmed, thinly sliced (we used a mandoline) 3 sage sprigs, leaves picked, chopped 40g unsalted butter 1 egg, lightly beaten ½ tsp fennel seeds Mixed … Read more
INGREDIENTS 1/4 cup (60ml) extra virgin olive oil 1.5kg boneless lamb neck (order from your butcher), cut into 3cm pieces 1/2 cup (75g) plain flour 2 carrots, chopped 1 leek (white part only), chopped 1 celeriac, cut into 1.5cm pieces 2 onions, chopped 4 garlic cloves, finely chopped 1 rosemary sprig, leaves chopped 1/2 bunch … Read more
INGREDIENTS 3 large eggplants 2 large red capsicums 1 1/2 tablespoons finely chopped fresh oregano 1 1/2 tablespoons finely chopped flat-leaf parsley 1/2 cup (90g) good-quality black olives, pitted, chopped 100ml extra virgin olive oil, plus extra to drizzle 2 tablespoons capers, drained METHOD Preheat the oven to 220°C. Slice eggplant lengthways as thinly as … Read more