![[BOOK] The Cook's Garden by Sheridan Rogers](/wp-content/themes/crunched/images/bannerads/banner_cooksGarden_576x91.jpg)
A flavourful, savoury onion flatbread from the south of France. The name derives from the Provencale word `pissalat’ which was a fish based condiment, represented today by a combination of anchovies and thyme Make the focaccia base: place flour and salt in a large bowl, make a hole in the centre and put in the [...]
This recipe was given to me on a recent trip to Mildura by Joanne De Blasio of Oak Valley Estate. Originally from Calabria, Joanne uses olive oil in the recipe with olives grown and processed at Oak Valley and sweet intensely flavoured Oak Valley Estate Flame seedless raisins. Joanne’s husband, also from Calabria, makes delicious [...]
A tasty flavoursome dish otherwise knowns as “whore’s spaghetti” – but to understand how it got its name would take a lengthy explanation! One thing is for certain: you’ll find all the ingredients found in an Italian pantry.
