The first time I ate proper eggplant parmigiana in Italy, I remember thinking: what have they done to this? The eggplant was silky and rich, the tomato sauce deeply flavoured, and the cheese used with a much lighter hand than many versions I’d tried before. Instead of feeling heavy, the whole dish felt balanced —…
Category: Vegetarian
Mushroom Ragù
This mushroom ragù is rich, slow-cooked and deeply savoury — the kind of sauce that feels comforting without being heavy. Built using classic Italian technique, it relies on finely chopped mushrooms, olive oil, red wine and time to create depth and body. Rather than slicing the mushrooms, they’re chopped finely and cooked down slowly, allowing…
Clear-Out-the-Fridge Frittata
This is the frittata I make when I need to use things up before they go bad. A half capsicum, a few mushrooms, some asparagus that’s been sitting in the crisper a bit too long, good eggs from the markets — it all goes into one pan and gets finished under the grill. Sometimes I…
Kimchi Udon Noodles
This is the kind of dinner I make when I’ve left it too late to plan properly and still want something I’ll actually enjoy eating. Kimchi udon noodles come together fast, use what’s already in the cupboard, and hit that sweet spot between comforting and light. The noodles only need a few minutes in the…
Whole Roasted Cauliflower with Spiced Yoghurt and Pomegranate
I’ve seen whole roasted cauliflowers popping up everywhere lately — in cookbooks, restaurants, and food magazines — and I’ve always found them so impressive. There’s something about serving a whole head of cauliflower that feels generous and a little bit theatrical, yet it’s surprisingly easy to make. This version is roasted with a spiced yoghurt…
Aussie Potato Scallops (Potato Cakes)
Aussie potato scallops — also known as potato cakes — are thin slices of potato coated in a light batter and fried until crisp and golden, just like the ones from your local fish and chip shop. My family and I often go for a swim at Coogee Beach in summer and sometimes stop at…
Pea and Mint Pasta with Ricotta
If you’re after a dinner that looks as beautiful as it tastes, this Pea and Mint Pasta with Ricotta is it. In just 20 minutes, you’ve got a bowl of pasta coated in the glossiest green sauce — fresh, vibrant, and full of flavour. I made this for our Meat-Free Monday dinner and, to be…
Charred Asparagus Salad with Broad Beans and Mint Yoghurt
Asparagus season is short, but when it’s here, I make the most of it. I spotted a stand overflowing with bunches at the Marrickville markets last weekend — two for a couple of dollars — and couldn’t resist. There’s something about those tender green spears that feels like the very start of spring. I’ve been…
Lebanese Stewed Green Beans (Loubieh bi Zeit)
Green beans aren’t usually the star of the show, but this Lebanese classic gives them their time in the spotlight. Known as Loubieh bi Zeit, these beans are gently stewed in tomato and olive oil until tender, creating a dish that’s simple yet full of flavour. It can be enjoyed warm, room temperature, or even…
Spinach and Ricotta Gnudi with Sage Butter Sauce
Yesterday I stopped by Paesanella Cheese Manufacturers in Marrickville and couldn’t resist their house-made ricotta. Still warm from being cooked, it was soft, creamy, and delicately sweet — the kind of ricotta that makes you want to rush home and cook something special. For me, that meant Spinach and Ricotta Gnudi — little dumplings of…