We’re jammin’
You’ll be a right clever-clogs whipping up a batch of glistening tangy-sweet homemade jam
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- Autumn/Fall | Dinner | Main Events | Show Off | Summer
Butterflied Leg of Lamb with Preserved Lemon
Preserved lemon and spices really work their magic on lamb, giving it a spicy sweetness which tastes just as good as it smells during cooking.
- Ilaria’s Recipes | Lunch | Salads | Spring | Summer
Summer Zucchini Salad
This time of year to me means eating light and eating outdoors. I have my dad Remo to thank for the inspiration for this recipe. He’s constantly pottering away in the garden and has got the greenest thumbs I’ve ever seen, though not literally, of course, haha … that could be a bit spooky. The zucchinis I’ve used here are some of his little babies.
Hangover Cure – Black Beans, Avo, Eggs ‘n Chilli
I can never work out whether celebrating the last day of the year is more fun than celebrating the first day of a new year – it generally depends on what ungodly hour my head hits the pillow after seeing in the new year. But once I’m up and pottering, tea and toast won’t cut it – I’m after the full monty combo of carbs, fat, salt and chilli. It’s the best way to clear the cobwebs I reckon.
- Brunchy Things | Hero Vege | Lunch | Spring
Chorizo & Asparagus Spanish-style
Serve olives to nibble while preparing, good bread to serve alongside and a glass or two of the doctor’s medicine (Rioja) to wash it down. It’s like bringing Spain to your place.
- Ilaria’s Recipes | Lunch | Salads | Spring
Spring Burghul Salad
Ooooh my first recipe for the blog! Exciting stuff. It’s not as though Spring Burghul Salad and I go way back or share a life’s history of satisfying nourishment or anything. It’s just that one day I was in need of something sustaining so had a look in the pantry, became a little overwhelmed with the choices, but decided to give it a go anyway, and this was the result!
- Carbie Stuff | Lunch | Spring | Summer
Scampi Tail Linguine
This is another dish on the S.P.Q.R menu that has been popular since the early days. It is easy to make and is always a pleasure. Perfect with a crisp sauvignon blanc.
T-bone Florentine
For the meat lover, this is as good as it gets. A very simple dish to cook – it’s all about seasoning and timing. The secret is to start cooking the T-bone in an upright position on the grill, so the heat goes up through the bone. Just as important is the resting time of 10 minutes. And make sure the T-bone is at room temperature before cooking.
Spicy Satay Sauce
Spicy peanut sauce made with roasted peanuts … you’ll want it on everything!
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