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Pasta: Curly Fettuccine
View recipe: Pasta: Curly FettuccineThis pasta shape is a treat for the eyes. Just like flat fettuccine, it is perfect for both light and heavy sauces. The curly ripples help to trap sauce and even meat or vegetables. They also make for that something a little bit different and kids love the “frills”. Here I have folded them through…
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Can I Use A Wet Batter In My Air Fryer?
View recipe: Can I Use A Wet Batter In My Air Fryer?Yes, you can! I love using my airfryer as a healthier option for making battered fish or chicken. Many websites will tell you that you have to use a dry coating (I have a method for that too) but with a few tricks, you can make a wet batter that is super crispy and keeps…
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Pasta: Elicoidali
View recipe: Pasta: ElicoidaliThe pasta shape called Elicoidali is similar to penne but a bit thicker and slightly curved. Their ridges exhibit a distinct helix pattern hence the pasta’s name. Their tubular shape and ridges make them perfect for both light and heavy sauces incorporating meat and vegetables. Here I have folded them through sauce made with sour…
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Powdered Dashi Stock
View recipe: Powdered Dashi StockDashi stock forms the base of many Japanese dishes, imparting a noticeable umami flavour. Traditional dashi is made from kelp and fish (bonito or anchovies) and there are many variants involving mushrooms. I am showing you Dashi no moto which is a processed modern powdered version. The flavours are often artificially enhanced with MSG and…
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Dragon Fruit
View recipe: Dragon FruitCommonly know as Dragon fruit, the Pitaya is a relative of the cactus and native to the Americas. They are now grown further afield and are relatively expensive. Their common name comes from the external scaly look of the fruit. Cut open they have a firm, slightly sweet white or pink flesh dotted with tiny…
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PK’s Slow Cooker Corned Beef
View recipe: PK’s Slow Cooker Corned BeefCorned beef is the salted brisket (a cut from below the neck) or silverside (a cut from the hindquarter) of beef gently boiled in water, spices and herbs. In Australia, it is almost always the silverside that is sold as corned beef. You’ll get a great result if you gently boil the meat for 3…
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How Do I Use Cloves
View recipe: How Do I Use ClovesCloves are a must-have in your spice collection. They are the dried buds of a tree that originally only grew on a few islands in eastern Indonesia. Cloves are very aromatic and impart a slightly sweet but tangy earthy flavour. Note though that a few go a long way. Cloves have been traded up to…
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PK’s Slow Charcoal Weber Lamb Leg Roast
View recipe: PK’s Slow Charcoal Weber Lamb Leg RoastThere are few meals more mouth-watering than the Aussie Sunday lamb roast. My favourite is the mini lamb leg roast because it is so cheap yet it always turns out tender across a range of cooking methods. Here I have cooked the roast in my charcoal Weber for ~2.5 hrs using a lowish (130°C) indirect…
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Italian Vegetable Stock: Brodo Vegetale
View recipe: Italian Vegetable Stock: Brodo VegetaleThis full flavoured vegetable stock is another amazing Italian recipe from giallo zafferano. It couldn’t get any simpler. The holy trinity of vegetables (onion, carrot, celery) and a tomato is all you need. Note: Takes about 20 minutes to prepare and an hour to simmer. You will get about 1 – 1.5 litres of stock…
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Pasta: Cavatelli
View recipe: Pasta: CavatelliCavatelli are beautiful little curled pasta shapes that look like little hot dog buns. The shape is perfect for holding a light sauce. Here I have folded cavatelli through a garlic infused olive oil and cheese sauce, replete with small pieces of steamed broccoli: Enjoy, PK Here are some more pasta shape and pasta recipe…
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