Cookery

Calamari grilled on the charcoal Hibachi dressed with lemon, garlic, salt, rosemary and oregano. Served with olive oil roasted potatoes.

This dish was one of the most popular and well-loved pasta dishes served at Bayswater Brasserie in Sydney many years ago. A

Hake is one of the Atlantic and Mediterranean’s most underrated fishes. Part of the cod family, it offers pearly white, generous flakes and a clean, delicate flavour - especially when roasted on the bone.  

One omelette recipe serves two people. With a side of steamed Jasmine rice and chilli oil, a really satisfying meal with lovely fresh flavours and fragrance.

Orrecchiette con cime di rapa: is a true expression of the region’s peasant cooking and resourcefulness, never about luxury.

This pie is made with the Greek rustic pastry, It is a thicker pastry than is commonly used which is the very fine pastry sheets you layer up. 

Choggia, Candy, Cylindra beets, Albino and Golden Detroit’s, Bassono - there are a world of colours, varieties, textures and flavours of beetroots.

With smoked salmon and green olive pate. A delicious light lunch, aperitivo or antipasti.    

A reflection of the Mediterranean trinity of pasta, legumes and olive oil. 

One of the oldest traditional English desserts.

In Puglia zucchini flowers keep coming through summer into September when the sage leaves are thick and full. 

This gelato is deep scarlet in colour and has an amazing flavour of honey nectar and berries.

We usually make Pesto in batches when it’s at its best in the garden. If you want to preserve it for later in the year, add a little extra salt.

Perfect on a wintery day

Rooted in the Eastern Mediterranean, this dish spread and adapted over time through regional trade routes.