SQUID INK SPAGHETTI WITH CRAB AND CHILLI
INGREDIENTS
300g squid ink spaghetti
250g cooked crab meat
3Tbsp olive oil
Half small onion finely Read more
DUCK CONFIT AND RED WINE COTTAGE PIE
This is an easy recipe but so rewarding and a real crowd-pleaser. Using Luv-a-Duck confit legs makes it simple.
Ingredients:
4 Luv-a-Duck confit duck legs
5 golden shallots, Read more
ROSEMARY CHICKEN WITH TOMATO AND SHIRAZ
I’m a huge fan of rosemary and I have it growing in the garden. I decided it would go well with bacon, anchovies and tomato and I was right! There’s a lot of good flavour in this dish.
Ingredients:
1 Tbsp olive oil
8 chicken thigh cutlets, skin on Read more
FINO VINO, Adelaide
Fino Vino is the new child of the dynamic duo – hospitality veterans David Swain and Sharon Romeo of, most recently, Fino fame. The original Fino was in Willunga before the big move to Seppeltsfield – but for some time there’s been a desire to open something in Read more
ASIAN PORK BALLS
So I make these pork balls quite a bit and whenever I post a photo on Instagram I get asked for the recipe – so here it is (finally). They are great just to eat on their own, you can make a Vietnamese bun bowl, or simply serve them at room temperature on a slice of cucumber – everyone loves them. I tend to be heavy-handed with the fresh herbs. Cook them in the oven – easy! Read more
YIASOU GEORGE, Adelaide
When I heard the Charlick’s was closing, I was horrified! It was one of my new Adelaide favourites. I’d already been three times in the short time it had been open and told everyone I know about it. But Alas, chef Blake Drinkwater decided to move on and I guess, life must go on. So the plan for the venue? I was told by restaurant manager Read more
L’ITALY, North Adelaide
These days, it’s not often I get inspired to write a blog post. Life just seems to get in the way. And then comes L’italy and I feel compelled to spread the word. L’italy is brought to us by Walter Ventura and the team responsible for Ruby Red Flamingo Read more
