This has been a staple dish in the Grossi house hold for 50 years. Every family may have their special variation to this wonderfully nourishing dish. This lasagne is layered with béchamel and bolognese and then each layer sprinkled with a little bit of parmesan. The bolognaise uses three different types of meat. This is to create a…
We have a real treat for you today, with Emeri De Bortoli cooking off against Heath Dumesny, Exec Chef at Locale. They both prepare their own variations on gnocchi, both with amazing results!
The wonderful Paul Cooper from O’Connell’s Centenary Hotel in South Melbourne has shared his famous Beef and Guinness pie recipe with us
The team at Matchbox show us how to make perfect homemade pasta using their range of Pasta Makers – fresh pasta really is the only way to go!
We’re proud to have done some amazing videos with the William Angliss Insitute, an incredible place to learn all aspects of cooking. Did you know they offer short courses in a cooking, hospitality, wine and food?
The fabulous Heath from Locale at De Bortoli gives us some simple tips and ideas for using figs, after we picked them from Emeri De Bortoli’s garden!
We were fortunate enough to get a chance to talk to Joel, the winemaker at De Bortoli in Griffith, home of Noble One, the most awarded dessert wine in the world.
Another amazing fig recipe sent into us by Anna Stein. This is a lovely thing to do with left over figs. I particularly love this for breakky, I hope you enjoy it.
The William Angliss Institute is offering a unique weekend course has been organised in collaboration with Pinocchio’s Restaurant in Hampton, well renowned for its superb, authentic italian pizzas. To build on the pizza success Pinocchio’s are now offering theme dinners; a monthly culinary expedition through the diverse regions of Italy. Find out more here -http://shortcourses.angliss.edu.au/regional-italy-culinary-expedition
I have eaten at 400 gradi a few times, as I live locally to it. It’s a funky, busy pizza restaurant in Lygon Street, Brunswick, Vic run and owned by a clever, passionate chef – Johnny Di Francesco. Johnny is the first Australian to be Naples trained and inducted into the Verace Pizza Napoletana Association. SO – you’d…
