This easy bacon mushroom pasta recipe makes an incredibly delicious and comforting pasta that’s sprinkled with grated Parmigiano Reggiano and fresh parsley. We’ve made this pasta with bucatini, but you could use a thick spaghetti, linguini, fettuccini, or even penne, and while the basis for this light pasta is extra virgin olive oil, you could … Read more
Our corn chowder recipe makes a creamy potato corn chowder with Parmigiano Reggiano, scallions and croutons. The chowder is ever so lightly spiced with a little curry powder, turmeric and paprika – so gently spiced it just adds warmth. A rind of Parmigiano Reggiano melts in the chowder adding a kick of umami, while crunchy … Read more
Our best chicken schnitzel recipe makes moist, tender chicken fillets with a super crunchy panko breadcrumb coating elevated with lemon zest and parmesan. These old-fashioned Australian style chicken schnitties will take you right back to the 1970s. For a complete nostalgia trip, squeeze some lemon wedges over the schnitzels and serve them with potato salad. … Read more
This poached eggs with asparagus, pancetta and parmesan recipe makes a contemporary take on a traditional Venetian dish of poached eggs with asparagi. I couldn’t leave the classic rendition of the dish that I made for the Venice edition of my Weekend Eggs series alone. Here’s what I did to it and why. I was lamenting the fact … Read more
This Venetian poached eggs, asparagus, pancetta and parmesan recipe is one of our favourite spring time recipes, and a classic that works for breakfast or brunch. Light and healthy, it doesn’t leave you feeling full, and with a glass of bubbly it leaves you feeling fabulous. Here in Venice if you get up early in … Read more