Ice Cream Panettone

I know Christmas is over but some of you may still have a panettone or two lingering around.  Panettone is a type of sweet bread/cake originating from Milan, usually prepared and enjoyed for Christmas and New Year in Italy and now in other countries as well.

I had one here last week so I decided to spruce it up for our family night dessert. If you don't have any panettone left, make sure you save or print this recipe for next year.

This recipe was inspired by my niece Daniela who made this same dessert for Christmas a couple of years ago. There are literally hundreds of variations you can experiment with from the type of panettone used, to what you use to brush the inner walls (Baileys or other alcohol adds a different flavour) and of course the ice cream you use to fill it.

As you have gathered, this is a cheat version - you do not need to make the panettone or the ice cream. It's relatively quick and simple but definitely has a wow factor.

I didn't fill mine quite enough and my photos aren't the best but you will get the general idea.

Ice Cream Panettone

Serves 10+

Panettone (I used one with chocolate in it)
1L tub of ice cream (I used Bulla's Choc Chip)
1 shot of espresso coffee (I used Nespresso's Ciocattino)


1. Leave tub of ice cream out of freezer so that it begins to soften.

2. Carefully cut the top of the panettone off and set aside.

3. Pull out the inside of the panettone, leaving enough of a wall and base so that it doesn't break. The panettone that you pull out can be set aside to be eaten at another time.

4. Using a pastry brush, lightly coat the inner walls and base of panettone with the espresso coffee.

5. Once the ice cream is sufficiently soft, fill the panettone with it. I should have put extra in because it wasn't completely softened and sunk a little once frozen. Make sure you pack it in!

6. Then simply place the top of the panettone back on, put the whole panettone in its original plastic package and seal tightly.

7. Put panettone into freezer for at least a couple of hours, or until ready to serve.

8. Then simply remove from packaging and slice up. So simple and yummy!

 

Don't forget to print this recipe off and save it for next Christmas!

Otto, Wooloomooloo

Otto is an established favourite along the strip of restaurants on Cowper Wharf in Wooloomooloo, Sydney. A picturesque setting, combined with modern Italian cuisine and wine, provides the perfect escape from the drudgery of everyday life.

I recently had the pleasure of dining there with friends and I must say their reputation for fine food has not waned. The hardest decision was always going to be what to order. When in doubt, have a little of everything! Degustation menus are a perfect way to sample more than one dish on the menu - so that's the option we went for.

What follows is a pictorial tribute to our feast. Special thanks to our friends for helping with the food lighting...the dim lighting is the only drawback for a food blogger! We did the best we could under the circumstances. The photos don't do the food full justice. It was a delicious feast.

The degustation menu is $140 per person (or $210 per person with matching wines). A little pricey for some, but well worth the treat!

We added some fresh and dressed oysters to our menu and they went down a treat!



Not sure this was on the degustation list either but it was included - delicately cut Prosciutto and Rockmelon. 



Tonno ‘Panzanella’Yellowfin tuna, tomatoes, cucumber, capsicum, croutons, olives, capers, basil.

Carpaccio di Manzo Grainge Angus carpaccio, truffle dressing, aioli, capers, parmesan, baby rocket.

 

Fiori di Zucchini Zucchini flowers filled with baccala, caponata.

Tagliolini Black and white long pasta, QLD scallops, cherry tomatoes, chilli, garlic, basil.

 The next plate was a choice between fish and meat. I went with the Black Angus and was not disappointed. It melted in my mouth.

Dentice Line-caught Pink Snapper fillets, Globe artichokes, celery, muscatels, pine nuts

Cappello del Prete Rangers Valley Black Angus flat iron beef MB 3+, celeriac, mushrooms, onion, pancetta, veal jus.



Formaggio A taste of cheese with quince paste and date.

 

Selezione di Dolci Selection of miniature desserts.

In all my reviews I like to pick a stand out dish, and in this instance I would have to say it was the Black Angus - I had mine medium (the most they will cook it) and it was mouth wateringly good! It was followed closely by those front two miniature desserts, each featuring favourite flavours of mine - coconut and chocolate. The dessert plate was shared in pairs - a good thing, since by this stage we were pretty full.

Combined with great wine, and coffees to end the night - it was a wonderful degustation menu and highly recommended. Otto hasn't lost any of its shine. Head Chef, Richard Ptacnik says that his mission "is to let the freshness of the produce and the quality of the ingredients do the talking”
- and he certainly has done that.

Lemon Zest and Zucchini Flower Pasta

I can't let this Summer pass without sharing one of my very favourite zucchini flower recipes. Each year, I patiently wait for my mother-in-law to collect her crop of zucchini flowers so that I can make this dish. Whilst I love using the flowers to make fritters and I can rarely turn down stuffed zucchini flowers on restaurant menus, this dish is something else again. It's just moreish...

The ingredient quantities for this recipe are not set in stone. I tend to tinker with them, depending on what I have available. Plus I always like to add extra zucchini and flowers if I can! The quantities listed are enough for two large serves with leftovers.

Lemon Zest and Zucchini Flower Pasta

2 medium or 4 small zucchini, grated
10 zucchini flowers, cleaned (stem removed) and cut in half
olive oil
1/2 teaspoon chilli flakes (optional)
3-4 tablespoons pine nuts
Grated zest of one lemon
160ml of vegetable stock*
250g dry pasta/spaghetti
Salt to taste
Parmesan cheese (optional)

* Thermomix users can use tablespoon of homemade vegetable stock dissolved in 160ml of water.

1. Heat a little oil in a fry pan and fry the grated zucchini and flowers on medium heat until wilted and starting to brown. Stir mixture occasionally to avoid it burning and sticking to pan.

2. Add as little or as much chilli as you desire and mix through.

3. Then add pine nuts, lemon zest and stock and cook for another few minutes. Season with a little salt.

4. Meanwhile, cook spaghetti in boiling, salted water to your liking. Once cooked, drain and place back into saucepan. Toss some of the zucchini mixture through the pasta so that it's well coated.

5. Dish pasta into individual plates and top with some additional zucchini mixture, as well as a little Parmesan if desired.

 

Custard Biscuits

The best thing about these custard biscuits, besides their deliciousness, is how quick and easy they are to make. So quick you can whip them up in about 20 minutes for unexpected morning or afternoon tea guests! They are also a great biscuit for the kids to help make.

I use my Thermomix to make the batter but you certainly don't need one to make these biscuits. There are also many variations you can try. The recipe below is for the plain vanilla ones, however you can add about 40-50g of cocoa to make chocolate ones; or sprinkle with chopped nuts and other toppings as seen in picture at the bottom of this post for more variety.

 

Custard Biscuits

 

Makes approx. 30

 

250g unsalted butter (softened is better if not using a Thermomix)

50g (1/2 cup) pure icing sugar plus extra for dusting

1 teaspoon vanilla extract

210g (1 3/4 cups) plain flour

50g (1/2 cup) custard powder

 

 

1. Preheat oven to 180 degrees Celcius fan forced and line 2 baking trays with baking paper. If you don't have two trays, you can just bake alternative batches using same tray once it has cooled slightly.

 

2. Place butter, sugar and vanilla into Thermomix and mix for 20 seconds at speed 5. If using a food processor, process for a couple of minutes or until ingredients are well combined.

 

3. Add flour and custard powder into Thermomix bowl and knead for 30 seconds. If using a food processor, pulse until just combined. If you over mix, the biscuits may not have the soft texture that you are after.

 

4. Roll tablespoons of the mixture into balls and place on prepared trays. I use a measuring tablespoon to try and get them all roughly the same size. Then using a small fork dipped in a touch of flour (so as not to stick), slightly flatten each ball. This will give the biscuits a lovely ridged design.

 

5. Bake for 10-12 minutes or until slightly golden. Once removed from oven, leave them on tray to cool or wait 5-10 minutes and then transfer to a wire rack to cool completely. If you try to move them too soon after taking out of the oven, they will break. They harden a little as they cool.

 

6. Finally, dust them with a little icing sugar to make them look pretty :)



 

 

 

Geni's Spinach Dip

I don't know many people who don't like spinach dip. It always seems to be a winner at parties, and I've heard more than one person declare that they could just sit there and eat the entire bowl. I'm definitely in the fan category and so I have tried many different versions of this dip. This is my friend Geni's recipe and I can honestly say it is by far my favourite version of spinach dip! I see people devouring other spinach dips, and I think "you really need to try Geni's version!" This dip can be eaten cold but oh my goodness, when served warm, it is heavenly! So, without further ado, here is Geni's Spinach Dip!

Geni's Spinach Dip

Butter (I use a couple of good sized chunks)
2 small onions, chopped finely
2 packets of frozen spinach, defrosted (or fresh spinach, chopped finely)
1 packet of French Onion soup mix
1 packet of Spring Vegetables soup mix
2 cartons sour cream
1 cob bread
Extra bread (optional)*

* If it's a large party, I sometimes buy an extra cob bread or some bread rolls so that there is extra dipping bread available :)

1. Fry onions in a saucepan with the butter until soft and opaque.

2. Add spinach and stir until all broken up and mixed with onions and butter.

3. Sprinkle the packets of French Onion and Spring Vegetable soups over the spinach and stir to combine.

4. Pour in the sour cream and mix to combine. Bring to the boil and then let simmer for a minute or two.

5. In the meantime, cut off the top of the cob bread and pull out the centre crumb in the base, leaving a thick enough shell to serve your dip from.

6. Chop the top of the cob bread and the centre crumb part into bite size pieces and place around the base in an oven proof dish.

7. Pour the dip into the cob bread base and then place dish in a preheated oven (150-180 degrees Celsius) until bread and dip are slightly toasted or beginning to brown.

8. Remove from oven and allow to cool slightly before serving. Enjoy :)

Chocolate Cheesecake Truffles

These truffles are a rich, indulgent treat and perfect for Christmas gifts, although they do need to be kept refrigerated because of the cream cheese. I have been making these for a number of years and I upped the chocolate ante with this recipe by adding Nutella. They are always a winner with those who have a sweet tooth :) Even better, the recipe is super easy!

There are a number of possible variations and I have listed some of these at the end of the page. The chocolate coated ones are particularly rich, so you may like to make smaller versions of this type. The quantity will obviously depend on the size of each truffle.

If you are a chocoholic or just looking for a good hit of chocolate, this is the recipe for you! They are more chocolatey than cheesecake tasting, so if you are a fan of chocolate but not cheesecakes, still give them a try!

Chocolate Cheesecake Truffles

Makes approx. 20

500g (2 packs) Arnotts Choc Ripple biscuits
250g pack of Philadelphia Cream Cheese
100g Nutella
200g dark chocolate (optional)
Crushed, mixed nuts (optional)
Dessicated coconut (optional)

1. Place Choc Ripple biscuits in Thermomix and blitz for 10 seconds, speed 7. This will result in a crumb mixture. Biscuits can be crushed in a food processor or by rolling pin if you don't have a Thermomix.

2. Add cream cheese and mix for 20 seconds, speed 6. If using a food processor, mix until well combined.

3. Add Nutella and mix for a further 15 seconds, speed 5 or until well combined.

4. Roll mixture into balls and set out on a lined baking tray. Once completed, place tray in freezer for an hour or so until truffles become firm. The freezer part is more important if you are planning to coat with chocolate. If you are just going to use the coconut, half an hour in the fridge is plenty.

5. If coating with chocolate, melt your chocolate and then work as quickly as possible before it hardens. Picking up each truffle with a skewer, dip into melted chocolate and then place into a small truffle/cupcake case. Sprinkle with crushed nuts.

6. If coating with coconut, simply roll truffles in a plate of coconut and place in cases.

7. Refrigerate until ready to eat and then enjoy :)

See variations to recipe at end of page.

 

Variations to Recipe

 

 

* Nutella can be omitted for a slightly less rich truffle.

 

* Choc Ripple biscuits can be substituted with Oreos.

 

* White or milk chocolate can be used instead of dark. I've used all three before and sometimes it's nice to see the contrast of the filling with the white chocolate.

 

* Anything can be used as a garnish. Here I used crushed macadamia and pistachio nuts. You can use a different type of nut, crushed candy or swirls of chocolate in contrasting colour to name a few.

 



Chicken Cacciatore with Basmati Rice

Chicken Cacciatore is an Italian dish that many of you have probably heard of or tasted. The word "cacciatore" means “hunter” and this dish originated in the Renaissance period when only the wealthy could afford to enjoy the sport of hunting and subsequent poultry that was caught. It's a dish that has many variations, and this is my Thermomix version.

 

Great as a quick mid-week meal, it's usually one enjoyed by the whole family - even if some persist in picking out elements! I've presented it here with Basmati Rice but that can be substituted with some fresh bread to mop up all the yummy sauce. I hope you enjoy it :)

 

 

Chicken Cacciatore with Basmati Rice

 

Serves 4-5

 

400g Basmati rice

500g skinless chicken thighs, trimmed of excess fat and diced

3 cloves garlic

1 red capsicum, deseeded and chopped roughly

20g olive oil

400g can of crushed tomatoes

6-8 basil leaves

3-4 sprigs of parsley

1 tablespoon of TM vegetable/chicken stock

60g white wine

2 small-medium carrots, sliced

130g mushrooms, sliced

100g Spanish olives, sliced or whole and pitted

Salt and pepper to taste

 

1. Fill Thermomix bowl with approximately a litre of water.

 

2. Place rice in Thermomix basket and rinse for a few minutes under running water. Then place basket inside bowl. Cook for 20 minutes at 100 degrees/speed 4.

 

3. When rice is finished cooking, remove basket carefully and spoon rice into Thermo Server, fluffing with fork so as to separate grains. Set aside with lid on while you cook the chicken.

 

4. Place garlic and capsicum into Thermomix bowl and chop 3 seconds/speed 7.

 

5. Add 20g oil and sauté for 2 minutes at 90 degrees/speed 1.

 

6. Add chicken, crushed tomatoes, basil, parsley, stock, wine and carrots to the bowl and cook for 20 minutes on reverse at 100 degrees on soft speed (spoon symbol).

 

7. Place mushrooms into bowl and cook for 7 minutes on reverse at 100 degrees on soft speed.

 

8. Finally, add olives and cook for a final 1 minute on reverse at 100 degrees on soft speed.

 

9. Dish out rice on to individual plates and then spoon chicken cacciatore beside it or on top, however you prefer it.

Best Ever Banana Cake

I have been meaning to share this recipe for so long, that when I finally sat down to write this blog post, I discovered hundreds of banana cake photos on my computer! Every time I would bake this cake, I would take photos. I still don't think I have the perfect photo - the one that captures how wonderful this cake really is.

 

However, once you know the history of this cake, you'll realise that's a near impossible task. For this cake is tied up with a thousand childhood memories. The recipe was handed down from my paternal grandmother to my mum and aunties, and has now also been passed on to my mother in-law and beyond. I really don't know where it originated but I remember my Nonna and mum baking it - and quite frankly, it's the best banana cake I have ever, ever tasted!

 

You see, I hate bananas. I can't stand banana flavoured food of any sort and detest the smell of bananas. The only way I'll consume bananas is via banana cake or banana bread - and that's all thanks to this one cake.

 

I seem to make it every time I glance at the fruit bowl and discover a few over ripe bananas. The batter is quite large in quantity so I always bake it in a large bundt tin, however, you can also split the batter and make two smaller cakes. If you do this, don't forget to adjust the cooking time. It can be frozen either whole or in individual slices as well, however I love it fresh and so do the kids. It's also one of those cakes that really doesn't need a topping. Sometimes I sprinkle some icing sugar on top but it isn't necessary.

 

Both traditional recipe and adapted thermomix recipe is included below. Quantities in grams are for the thermomix.

 

Best Ever Banana Cake

2-3 over ripe bananas (approx. 180g total)
3 cups (490g) self raising flour
1 1/2 teaspoons bi-carb soda
1 cup (210g) caster sugar
2/3 cup (140g) milk
3/4 cup (120g) olive oil
3 large eggs
1 1/2 teaspoons vanilla essence

Thermomix version

1. Preheat oven to 160 degrees fan forced.

2. Place bananas in TM bowl and mix for 10 seconds/speed 5. Scrape down sides.

3. Add flour, bi carb soda and sugar to the bowl. Mix for 20 seconds/speed 4.

4. Add milk, oil, eggs and vanilla essence to bowl and mix for 20 seconds/speed 5. Scrape down sides and mix for a further 10 seconds/speed 5.

5. Pour batter into a large greased bundt tin and bake for approximately 40 minutes or until an inserted skewer comes out clean.

6. Let cake rest in tin for 10 minutes then turn out onto a wire rack to cool.

Traditional version

1. Preheat oven to 160 degrees fan forced.

2. Mash bananas with a fork and place them in mixing bowl.

3. Sift flour and bi carb soda into same bowl as bananas, then add the caster sugar. Beat together until combined.

4. Add milk, oil, eggs and vanilla essence and mix until well combined, scraping down sides of bowl to make sure all ingredients are well incorporated.

5. Pour batter into a large greased bundt tin and bake for approximately 40 minutes or until an inserted skewer comes out clean.

6. Let cake rest in tin for 10 minutes then turn out onto a wire rack to cool.

Jumble Biscuits

 

 

This is an old recipe that I remember my aunty making and she passed it on to me. It's probably an old Women's Weekly recipe but I can't find the original source. They are not brownies, despite looking a little like them. They have a chewy, biscuity texture. My aunty always called them Jumble Biscuits, so despite being more akin to a slice, I also call them Jumble Biscuits. 

 

In any case, they are not only delicious but also super easy and quick to make! You can mix everything in one bowl with a wooden spoon and don't even need to take out your mixer. It's one of my go to desserts when I need to take a plate.

 

Jumble Biscuits

Makes approx. 48 (size 4 x 4cm)*

2 cups self raising flour
4 tablespoons cocoa
pinch of salt
1 1/2 cups sugar (white or caster)
2 cups desiccated coconut
180g butter, melted
2 teaspoons vanilla essence
2 eggs
200g cooking chocolate
extra desiccated coconut to sprinkle on top

* Obviously, you will get less slices if cutting into bigger pieces

1. Preheat oven to 180 degrees Celsius fan forced.

2. Combine all dry ingredients in a bowl and mix well.

3. Add butter, vanilla essence and eggs and mix again until all ingredients are fully combined. I like to do this by hand. At first it may seem like there is not enough liquid to incorporate all the dry ingredients but trust me, it's just perfect - you don't need to add anything! Just keep kneading it together by hand until it's all combined.

4. Place mixture on to a lined/oiled baking tray and using your hands, flatten until the mixture is evenly spread. I use a baking tray that measures approximately 35.5cm x 25cm.



This is the mixture, all flattened in the baking tray.

 5. Place tray in preheated oven and cook for 15 minutes or until inserted skewer comes out clean.

6. Remove from oven and allow to sit for about 10 minutes. There may be sections of the slice that look like they have risen more than other parts - almost like a giant air bubble. Don't worry about this, as any such section will deflate to be level with other parts once out of oven.

The cooked biscuit/slice.

 7. Melt chocolate over stove top or in microwave and then pour over slice whilst it is still warm. Spread chocolate with a knife so it is entirely covered.

8. Sprinkle extra coconut on top to decorate.

9. I like to cut it at this stage to avoid cracks in the chocolate. I cut off about half to one centimetre around all edges simply for presentation and then proceed to cut the slab into 4 x 4cm pieces, wiping knife down between each cut because the chocolate is still quite runny at this stage.

Cutting up the Jumble Biscuits.

 10. Place whole tray as is in fridge and leave until chocolate sets, usually half an hour. When ready to plate up, you'll need to cut up again because some chocolate will have dripped and stick pieces together. However, because of the pre-refrigeration cutting, this should be quite simple and hopefully you will avoid cracked chocolate!

Delicious and ready to eat!

If you like this recipe, don't forget to share -

you can do so easily using the little button at the end of this post.

Mini Apple Cinnamon Muffins

The other day I bought my boys some mini cupcakes at the supermarket and one of the flavours was apple. They really weren't that great and I could hardly taste apple in it, which was probably to be expected from a supermarket chain product. I remembered a banana muffin recipe that I had found and made which I had scribbled down in my notebook - the texture of the muffin just lent itself to apple - so I set about recreating it and the result was wonderful. I'm so happy with how these mini muffins turned out. They have a firm top and are deliciously soft in the centre with big chunks of apple through them. Ideal for a morning tea or afternoon snack, I promise you they won't last long!

You don't even need a mixer for this recipe but for those wanting to use their Thermomix, I've included separate instructions.

 

Mini Apple Cinnamon Muffins

 

Makes approx. 15

 

1/2 400g tin pie fruit apple slices

1 3/4 cups plain flour

1 tablespoon baking powder

4 teaspoons cinnamon

1 teaspoon nutmeg

pinch of salt/sea salt

1 1/2 cups white sugar

1/2 cup coconut oil, melted

1/2 cup milk

1/4 cup brown sugar, lightly packed

1 tablespoon vanilla essence

 

Cinnamon Sugar Coating

1/4 cup caster sugar

1 teaspoon cinnamon

 

1. Preheat oven to 180 degrees Celsius fan forced.

 

2. Combine flour, baking powder, cinnamon, nutmeg and salt in a medium size bowl and set aside.

 

3. In a separate bowl, combine white sugar, coconut oil, milk, brown sugar and vanilla and whisk for a few minutes or until fully incorporated.

 

4. Pour wet mixture over dry mixture in first bowl.

 

5. Add apples on top of mixture and then fold through until both mixtures are fully blended together. You should end up with a dough-like consistency. It won't be runny.

 

6. Spoon dough mixture into muffin cases - I always use an ice-cream scoop with a "squeeze to empty" mechanism.

 

7. Bake in pre-heated oven for 20 minutes or until an inserted skewer comes out clean.

 

Straight out of the oven. If you prefer your muffins without the extra sweetness of the topping,
you can leave them like this. They'll taste just as delicious!

8. For the coating, place white sugar and cinnamon in a small dish and stir well to combine.

9. Taking care with the hot muffins, take each one and place face down into the dish with the cinnamon sugar. The moisture still present from the heat will be enough for the sugar to stick. If there are any small dips that miss out on sugar using this method, once turned upright, spoon a bit of sugar on top and then turn to shake off excess.



Cinnamon Sugar - a wonderful coating to complete these apple muffins.

Mini Apple Cinnamon Muffins (Thermomix version)

 

Makes approx. 15

 

1/2 400g tin pie fruit apple slices

250g plain flour

1 tablespoon baking powder

4 teaspoons cinnamon

1 teaspoon nutmeg

pinch of salt/sea salt

320g white sugar

100g coconut oil

100g milk

40g brown sugar

1 tablespoon vanilla essence

 

Cinnamon Sugar Coating

1/4 cup caster sugar

1 teaspoon cinnamon

 

1. Preheat oven to 180 degrees Celsius fan forced.

 

2. Add flour, baking powder, cinnamon, nutmeg and salt to Thermomix bowl and combine 5 seconds/speed 5. Set aside in a medium size bowl.

 

3. Spoon coconut oil into Thermomix bowl and melt for 30 seconds/50degrees/speed 4.

 

4. Attach whisking tool. Add white sugar, milk, brown sugar and vanilla and whisk for 2 minutes/speed 3.5.

 

4. Pour wet mixture over dry mixture in bowl that was previously set aside.

 

5. Add apples on top of mixture and then fold through until both mixtures are fully blended together. You should end up with a dough-like consistency. It won't be runny.

 

6. Spoon dough mixture into muffin cases - I always use an ice-cream scoop with a "squeeze to empty" mechanism.

 

7. Bake in pre-heated oven for 20 minutes or until an inserted skewer comes out clean.

 

8. For the coating, place white sugar and cinnamon in a small dish and stir well to combine.

9. Taking care with the hot muffins, take each one and place face down into the dish with the cinnamon sugar. The moisture still present from the heat will be enough for the sugar to stick. If there are any small dips that miss out on sugar using this method, once turned upright, spoon a bit of sugar on top and then turn to shake off excess.

Will you be able to stop at just one?

 

Pea and Mushroom Cauliflower "Rice"

Cauliflower "rice" seems to be all the rage at the moment. I see it popping up on all sorts of diet and healthy eating sites, as well as on cooking shows. Basically, it is the use of cauliflower in place of rice - a lower calorie, healthier option for those who don't want to load up on carbs. Whilst I'm definitely a carb fan and could never give up rice entirely, cauliflower rice is a tasty option.  Whilst many use it as a plain base for casseroles, I've chosen to add a couple more vegetables. I was going to add a little bacon as well but I forgot to buy it! We had ours as a side dish but it could easily be a great little lunch meal. Likewise, the ingredient quantities are suggestions only - you can adjust everything to your own taste. 

 

Steamy stove top photo :)

 Pea and Mushroom Cauliflower "Rice"

Serves 4-6 (as a side dish)

1/2 head of cauliflower
200g button mushrooms, chopped into quarters or sixths depending on size
1 cup frozen peas
Couple of handfuls of chopped spring onion
2 tablespoons Olive oil
Salt & pepper to taste
Chilli flakes to taste

1. Clean cauliflower and roughly chop. Place into food processor and process until cauliflower is of a fine, grain-like consistency. Alternatively, you can grate the cauliflower or if you have a Thermomix, grate for about 5 seconds/speed 5-6. Set aside.

This is how your cauliflower should look after processing/grating.


2. Heat oil to a medium heat and add peas and mushrooms. Saute until vegetables are softened and starting to brown.

 

3. Turn up heat and add cauliflower. Mix through well and continue to cook for 3-5 minutes or until cauliflower softens and starts to brown.

 

4. Add salt, pepper and chilli to taste and stir through.

 

5. Finally, add spring onions and cook for another minute.

 

6. Serve immediately and enjoy :)

Balla, The Star, Sydney

Last time my husband and I visited Balla, housed at The Star in Sydney, we were gifted with a table by the large windows overlooking the harbour and great lighting for photos - always a huge bonus for foodies who like to share! I had previously written about Balla on my former blog and was always looking for an opportunity to revisit it on behalf of Sugar and Salt.

 

Photo from The Star website

Balla is Stefano Manfredi's baby and he has said that it is probably the most Italian restaurant he has opened. He overlooked the entire design of the food menu as well as the wholly Italian wine collection and the space in which it is all housed.

I think he did an amazing job putting everything together - Balla has a wonderful Sydney seaside ambiance and I still love it. The very first time we visited Balla, we were seated at one of the bench seats and at first I thought I was a bit too close to neighbouring patrons but this is in keeping with Manfredi's vision of shared tables as in an authentic Milanese osteria. Besides, I quickly overcame my reservations as the restaurant started to fill and the food arrived without delay. The decor is wonderfully fresh and unique, and the views are beautiful. I cannot believe The Star was previously not making good use of that particular side of the building!

If you want to see some gorgeous photos of the interior, along with some special dishes served at a private dinner when Balla first opened, head on over to the blog Not Quite Nigella. Blogger Lorraine Elliot, as you can probably guess, is a food enthusiast and writer who was lucky enough to attend this private dinner! I believe her husband may have taken the photos of the restaurant which are simply gorgeous. She got all the inside goss on the design of the restaurant and how much everything cost - I was intrigued reading about the lighting and the mosaic tiles.

We have eaten at Balla a number of times, particularly before heading to The Lyric Theatre for a show, as it is so close. On our latest visit we were seated at a small table nestled in the corner with great views. One of our favourite things about Balla is that they are spot on with their portion sizes. Following is a pictorial journey of our last visit.



Roasted Quail with radicchio, figs and balsamic.

Grilled Cauliflower with truffle pecorino, cured egg yolk and macadamia.

Tagliatelle with slipper lobster, tomato, capers and oregano.

Potato Gnocchi with pork shoulder ragu.

Scampi with shaved Autumn vegetables and Tuscan oil.

Pan Roasted Duck Breast with sautéed parsnip, radicchio and mustard plum.



Coffee Brulee with chocolate biscuit, raspberry and almond praline.

As usual, Balla got it right with all their flavours marrying perfectly. The standout dish for me were the gnocchi. I've had gnocchi there in various ways and each time they seem to nail the dish!

The dessert was also gorgeous. The biscuit base was a little thick and hard to crack but we successfully got to it without a scene. I would definitely order it again because it was delicious.

You can view the current dinner menu here and the dessert menu here. Definitely worth a visit, particularly if you're in Sydney and looking for a pre-show dinner.