Posts Tagged ‘italian food’

Fettuccine Carbonara

Nothing says comfort food like pasta, especially if it’s fresh and home-made. Pair that with a Carbonara sauce and you have a winner! There are many versions of Carbonara sauce, and this is my take on the classic, which contrary to popular belief is traditionally made without cream. Unlike the original Roman recipe, mine uses pancetta instead of guanciale (which can sometimes be hard to find), Parmesan instead of Pecorino, and a little garlic for extra taste. Of course if you can get your hands on guanciale and Pecorino, go for it! And use dried commercial pasta if you must.

Now if you already know how to make fresh pasta and have the gear to make it, I highly recommend putting in the effort. If you’ve always fantasised about making fresh pasta but have no idea how to go about it, I recommend taking a cooking class to learn this valuable skill. Our cooking school life’s a feast, which we are excited to announce is reopening on the 18th July after our period of forced hibernation, offers two pasta making classes: Pasta Making & Italian Sauces and Advanced Pasta Making.  In our interactive, hands-on classes, I guarantee you will be making perfect pasta in no time. I look forward to seeing you in our kitchen soon!

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Pasta with Broccoli, Garlic, Anchovies and Chilli

This is a go-to mid-week meal at my place when I need to have dinner on the table in under 30 minutes. It’s tasty and satisfying plus you’ll get a good serving of greens. Serve it with a mixed salad and a glass of pinot grigio and you’ll feel like you’re dining in the best Italian restaurant in town!

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Prosciutto Wrapped Fillet of Pork

This dish is a winner in our Italian Long Lunch cooking class, and what’s not to love about pork tenderloin wrapped in prosciutto, flavoured with fresh herbs and oven roasted with white wine and cherry tomatoes? Like all Italian cooking, the success of this dish depends on quality ingredients: free range pork (preferably from a female pig), fresh herbs, good extra virgin olive oil, decent wine (only cook with wine good enough to drink) and a quality salt such as Murray River Gourmet Salt Flakes (scroll down for a chance to win a gourmet pack of Murray River Salt goodies). This dish is delicious served with our Panzanella Salad of Mixed Tomatoes.

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Recipe: Crostata (Rustic Italian Jam Tart)

It’s been a long time between posts, and that’s because this foodie has been eating her way around Europe! Having just returned from a wonderful month travelling Italy, France, Belgium, Holland and England, I’m back in Noosa with renewed culinary inspiration. There were several highlights to my trip – one was dining at Heston Blumenthal’s restaurant The Fat Duck, an incredible experience, and the other was travelling around rural Italy. I concentrated on a fairly small area, which included the regions of Liguria, Tuscany, Umbria and Marche.  On my gourmet escapades, one of the things that was very apparent is the diversity of foods in each region. For example Liguria was abundant with seafood and is where the famous pesto sauce originates, whereas Tuscany cuisine was more meat-based, with game being readily available.

Pesto making

Pesto Making in Liguria

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