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Made In Italy

February 1, 2014 by admin Leave a Comment

“Made in Italy” is the Italian Food Bible. Locatelli is the Stephanie Alexander of Italy. His book was recommended by my friend Rob who is co-owner of The Bunyip Scenic Rim Resort and an excellent cook. I bought the 600+ page hardcover version and I’m glad that I did.

Locatelli’s book is part biography, part food history, part food science, and a lot about the art of preparing and cooking Italian food. For me it was worth it to really learn about risotto, pasts and gnocchi for starters! The section introductions in themselves are terrific insights into the nature of Italian food in relation to culture and geography, and how to do the basics really well.

So what do you get?…

Grilled Figs with Goats Cheese

February 1, 2014 by admin Leave a Comment

Finally it’s fig season here, and I just LOVE fresh figs.

This dish is very simple. Brush figs with olive oil and place on foil under a hot grill. After a few minutes, remove figs, drizzle with honey and place back under grill for a few more minutes. Remove figs again, add a dollop of goats cheese, and grill a bit longer.

Transfer figs to a plate, drizzle with the honey that has collected on the foil. Drizzle place with some vino cotto (or reduced balsamic vinegar with added sugar). Quite amazing flavours.

BBQ Corn with Chilli, Lime and Coriander

January 31, 2014 by admin Leave a Comment

This is one of the best ways to cook corn. Bake it whole with the husk still on in an oven or on a BBQ. While corn takes only 8 mins to boil, it takes 20-30 mins to bake, but turns out SO much better. Take the husk off the corn, then cook it again in a pan in high heat with a bit of oil until it the kernels brown all over (I actually didn’t do that enough here.) Mix with butter, diced chilli, lime juice and coriander leaves. Add cracked black pepper and salt to taste, Lime wedges optional.

Yeah, it needs a cold beer alongside it.. Maybe a Corona with a wedge of lime…

Charred Zucchini, Capsicum and Feta Salad

January 31, 2014 by admin Leave a Comment

Since I was barbecuing beef on the Weber tonight, I also char-grilled some halved zucchini and red capsicum. Served up here with some sliced red onion, crumbled feta cheese, currants, freshly cracked pepper and salt, and drizzled with vino cotto. Tasty and looking sharp.