One of the recipes Justine Schofield (a finalist in the first MasterChef series) will be demonstrating next Saturday at the Campsie Food Festival.
To make the sauce: heat the oil in a large heavy based saucepan. On medium low heat fry the onion, garlic and anchovies until soft. Add the tomatoes and bay leaves and soften [...]
“Here’s a quick and easy way to dress pasta with huge flavour,” says chef Guy Grossi. “It uses fresh ripe tomatoes bursting with flavour. When heated, the tomatoes release their juices forming a luscious coating for the pasta. The pasta has a little ‘chew’ to it which creates texture and depth”.
Wash and core the tomatoes [...]
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.
This is a lovely light springtime pasta dish using fresh asparagus, smoked salmon, lemon-infused olive oil, dill and chives. Great for lunch on the deck or for a light supper.
Spaghetti bolognaise (and/or spaghetti with meatballs) is the most popular family meal in Australia. Here’s a “recession proof” version using Spam or tinned ham which became popular during World War 2 with military personnel because it required no refrigeration.
English cookery writer Diane Seed has lived in Rome for over 25 years and runs a cookery school there from her home adjacent to the magnificent Doria Pamphilj Palace. This tasty pasta dish is one she throws together for impromptu guests using dried pasta and tinned tuna.
This elegant entrée is best served at room temperature.
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