year : 2015 17 results

Ian Curley’s Shortcrust Pastry

INGREDIENTS 125 g good quality butter (not fridge cold, just soft) 250 g flour 1 egg – cold Cold water Ian’s Tip – half fat to flour ratio! METHOD You can do this by hand or in a little blender. Either mix butter into flour with hands or pulse in blender until just ...

Spaghetti Aglio e Olio

INGREDIENTS 500 g Pasta Classica spaghetti – homemade or store bought fresh 100 ml good quality extra virgin oil (Cobram Estate is fantastic) 2 -3 depending on size cloves garlic and one birds eye chilli, no seed- finely chopped ½ bunch chopped flat leaf Parsely 3 Ortiz Anchovies ...

Whole Snapper with Polenta & Salsa Piccante

This accompaniment makes snapper served whole amazing.

Ian Curley’s Zucchini & Mint Salad

A delicious salad that will be perfect for your next occasion

Ian Curley’s Tiramisu

Ian Curley serves up an amazing version of this all time dessert classic. Dig in!

Jerry Mai’s Nui Xao Bo – Stir Fry Pasta and Beef

See what Chef Jerry Mai (Pho Nom) whipped up for us, using Vetta Pasta spirals.

Harry Lilai’s Spaghetti Puttanesca

Chef Harry Lilai brings us another amazing pasta dish using Vetta spaghetti.

Harry Lilai’s Sausage and Leek Pasta

Chef Harry Lilai shows us how to make this amazingly simple and delicious dish.

Emeri De Bortoli’s Veal Scallopini

As we prepare for Mother's Day, Emeri De Bortoli, the matriarch of the family, shows us how to cook her daughter Leanne's favourite dish.

Pierrick Boyer’s Chocolate Sphere

Thanks to Flowerdale farms, Pierrick Boyer from Le Petit Gateau shows us how to make this amazing dessert.