The Taste of Korea – Good Food & Wine Show with Chef Dominique Rizzo

There is not a Korean BBQ in sight when Chef Shin takes us into his Hansik slow food kitchen at the Good Food & Wine Show with Chef Dominique Rizzo guiding the audience through each step of his cooking revealing the wonderful world of flavours of thistle pickles and kimchi that are synonymous with the taste of Korean food.
Good Food & Wine Show with Chef Dominique Rizzo - Chef Shin w Chrf Dominique Rizzo

The essence of Hansik Cooking

Hansik is Nature
Earth is the source of life for man. Thus, the healthiest nourishment for man is earth’s natural foods, nurtured by the sun, rain, and wind.
Slow …… aged over time
Hansik is the ultimate slow food
The age-old practice of naturally fermenting food gives a deep and complex flavor to foods such as kimchi and jang (fermented sauce).
Vitalizing ……with seasonal ingredients
Spring is the son of new life when nature generously provides us with fragrant vegetables and herbs. The mountains and fields are covered with a variety of different namul (wild-greens, herbs and sprouts) and young vegetables that are harvested for cooking.
Harmonious Balance …… microcosm in a bowl
Korean cuisine is characterized by the balance and fusion of Five Cardinal Colors of blue (靑), red (赤), yellow (黃), black (黑), and white (白). These five colours, called obangsaek, also represent different spatial and seasonal elements, as well as the Five Tastes – spicy, sweet, sour, salty and bitter.
Rustic …… the feel of home
Hansik is unpretentious and humble. With its roots in peasant cookery, hansik consists of a wide range of hearty soups and stews that satisfy the stomach and comfort the soul.
Labor of Love …… in every bite
Hansik is prepared with great care and attention. Ingredients are always finely diced or shredded, then seasoned and mixed by hand. Taste is determined by the deft feel and skill of experienced hands. In Korea, we call this the ‘work of mother’s fingertips,’ which is the secret ingredient behind the flavorful and easy-to-consume hansik dishes.

Good Food and Wine Show - Chef Shin with prepared dishes

More about Chef C.H. Shin

Chef Shin is the Owner and Chef of “Joo Ok”, a contemporary Korean Restaurant in Cheongdam-dong.  “Joo Ok” is a Restaurant recommended by MICHELIN Guide Seoul 2017.
Chef Shin was invited to the Gala Dinner at the 2016 World Hansik Festival hosted by the KFF; in 2014–2015 he was Chef at Michelin Japanese Restaurant ‘NOBU’ Miami Branch.

Check-in for a  Taste of Korea at the Good Food & Wine Show with Chef Dominique Rizzo, with recipes for two of the amazing dishes on the menu.

Gondeure jangajji yukhoe pastry (Korean-style beef tartare with pickled vegetables) is the first one. 

Good Food & Wine Show with Chef Dominique Rizzo - Korean Style Beef Tartare

 

The Taste of Korea is unique in this dish of Gondeure jangajji (pickled thistle) yukhoe (beef tartare) pastry, which is a pastry garnished with yukhoe. The seasoning is made from onion jangajji (pickled vegetables), Gochu-jang (red chili paste), and Gochu-jang aioli sauce that softens yukhoe and adds both the delicious and sour taste. Gochu-jang mixed with Gochu-jang aioli gives the soft taste and texture. Added with the dried yolk and gondeure jangajji (pickled vegetables), it gives the deep and savoury taste. Inspired by authentic Korean food, the use of puff pastry is considered to be pleasing to the taste of Australians.

Ingredients (for 2pcs):

– Baked pastry (2ea)
Garnish
– Korean beef eye of round (5g)
– Nutritious leek (0.5g)
– Pine nut (0.5g)
– Yolk powder (0.5g)
– Gondeure pickeled vegetables (1g)
– Onion pickled vegetables (1g)
– Gochu-jang aioli (1g)
– Gochu-jang sauce (1g)

Steps:

1. After cutting a puff pastry into 2cm in width, bake them on a butter paper in an oven at 180-degree for about 20 minutes. Then cut them into 2cm x 6cm-sized pieces.
2. Peel and mash eye of round.
3. Chop nutritious leek.
4. Mash Gondeure pickled vegetables and onion pickled vegetables, and remove moisture from onion pickled vegetables.
5. Measure and mix mashed eye of round, nutritious leek, onion pickled vegetables, Gochu-jang aioli, and Gochu-jang
6. After putting Gochu-jang aioli at each end of the puff pastry, place the mixed ingredients (from step 5), then put Gondeure pickled vegetables, pine nut powder, nutritious leek yolk powder on the very top.

The second recipe is Jjimdak kromesky with Neungi mushroom

The Good Food & Wine Show with Chef Dominique Rizzo - Braised chicken with hawk’s wings mushroom

This dish is braised chicken with hawk’s wings mushroom.  Jjimdak (braised chicken in soy sauce) kromesky (fried croquette) with Neungi mushroom is a croquette made by frying mashed jjimdak and chicken feet, with the bread powder added. The dish gives the jjimdak taste with Ganjang (soy sauce) soaking into the soft stuffing inside the fried croquette. The dish sauced with Cheongyang red pepper sauce removes the fried dish’s typical greasy taste with its sourness. The kromesky is topped with bread crumbs dusting and Neungi mushroom powder to add to the autumn vibe.

Ingredients (for 2pcs)
– kromesky (2ea)
– Chicken drumstick (1,500g)
– Boneless chicken foot (750g)
Seasonings
– Bulgogi sauce (250g)
– Water (250g)
– Flour (1g)
– Egg (1g)
– Breadcrumbs (1g)
Garnish
– Cheongyang red pepper sauce (10g)
– Grana Padano (3g)
– Neungi mushroom powder (0.5g)
Steps:
1. Peel and remove fat from a chicken drumstick, and wash and remove moisture from chicken feet
2. Boil chicken drumstick, chicken foot, Bulgogi sauce and water in a pressure cooker
3. Once the ingredients (from step 3) boil up over high heat, continue to boil them over low heat for about 30 minutes.
4. Separate the soup from solid ingredients once they cool down
5. Tear the boiled chicken drumstick, and mash the chicken feet until the texture is softened enough for chewing
6. Gradually boil down the soup over low heat so that the soup gets suitably seasoned
7. Mix the chicken drumstick, meshed chicken feet, and the soup, and put them in a 2cm-high square tray inside a refrigerator.
8. Once they get hardened, cut them into a suitable size, cover the pieces with breadcrumbs, and fry them.
9. Once they are fried, cover them with Grana Padano cheese.
10. Place Cheongyang red pepper sauce on a plate, them put the cooked kromeskies on the top.
11. Lastly, sprinkle Neungi mushroom power on the kromeskies.

Good Food and Wine Show with Chef Dominique Rizzo - Chef Dominique, Chef Shin and translator.

Getting the Best from Travel

Getting the Best from Travel: How the World Sleeps 

Traveling may be rewarding, but it comes at a cost. Aside from the money you need to spend, you also incur sleep debt while on the road. In fact, Smarter Travel revealed that taking long-haul flights can make you lose several hours worth of sleep due to jet lag. 

This is not even counting the sleep debt you incur when you reach your destination. Aside from the hours that you will spend out and about exploring your surroundings, crossing time zones can also take a toll on your body. WebMD estimates that one day is needed per time zone you cross in order for you to adjust to the new schedule. This means the hours of sleep you can potentially lose will pile up with each passing day, and therefore your body may not be able to adjust fully before you head back home. Upon arrival, your system will once again need to recover from the change in time zones (deep breath).

Unfortunately, not getting enough rest during your holiday can take a toll on your body and your mind, making you more lethargic and susceptible to a variety of illnesses. However, the National Sleep Foundation reckons that it is possible to catch up on sleep. It cited a study by Harvard Medical School that proves that there is no way to take back lost sleep no matter how many hours you rest afterwards. Although, what you can do, is to minimize the impact of what The Blonde Abroad describes as the feeling of having your body in one country but your mind in another. In homage to your love of travel, here are some tips from different parts of the world on how to recover from lost sleep.

How the World Sleeps 

Leesa reveals that Germans believe that fresh air is the key to restful sleep. In fact, they even leave their blankets hanging outside their homes during the day, believing that the sheets will be able to absorb the rejuvenating powers of the fresh air so they can sleep better at night.

The British supposedly have a habit of sleeping naked. Studies have shown that low temperatures can help people get better sleep. Not wearing clothes means you can stay cooler, which can make it easier for you to nod off more quickly.

Alternatively, you can take notice of the Spanish as they are renowned for their afternoon naps. Time states that this tradition originated from farmers, who spent afternoons resting after busy mornings. Due to the body’s circadian rhythm naturally fluctuating during mid-afternoon, taking a nap then can also help you re-energize.

Of course, a good night’s rest is not the only thing you will need during your holiday. Eating well is equally important. Check out our ‘Five Healthy Travelling Tips’ article to find out how you can maintain healthy eating habits even while on holiday.

Image credit: Flickr

The art of food at “Tastes Like Sunshine” with Chef Dominique Rizzo

Are you in Rome or Brisbane? That’s what you will be wondering as you listen to Chef Dominique Rizzo in her featured presentation,  transporting her audience to Italy with her detailed description of her perfect Italian meal in the “Tastes Like Sunshine” art exhibition at the Museum of Brisbane. 

For a fresh take on the art of food, the “Tastes Like Sunshine” exhibition offers a truly different perspective in its presentation not only of a fabulous selection of  works by acclaimed artists Eliabeth Willing, Sean Rafferty and Carol McGregor, but also a delightful audio recording of Brisbane’s Top Chefs talking about their most favorite meal.

Tastes Like Sunshine - Entry art piece

Museum of Brisbane Art Gallery

Tastes Like Sunshine - Chef Dominique Rizzo Perfect Italian Meal

Chef Dominique’s Perfect Italian Meal

 

 

 

 

Dominique’s passion for Italian food and the influence of her Sicilian grandmother resonates in her dulcet tones in announcing the Italian names of the delicious dishes and describing each one in sensuous detail.

It is truly a taste of Italy that tastes like sunshine.

 

Close your eyes, savour the sounds and imagine the flavours and colours in her “Perfect Italian Meal”, watch on YouTube “Chef Dominique Rizzo at Museum of Brisbane – Art and Food”

 

Artwork and audio of the five top Brisbane chefs are by the talented acclaimed artist Elizabeth Willing.

Tastes Like Sunshine - Brisbane's top chefs

Brisbane’s Top Tastes like Sunshine Chefs

Tastes Like Sunshine - Art by Elizabeth Willing

Art by Elizabeth Willing

Food & Wine Storyline with Chef Dominique Rizzo

If you think it’s all strawberries and ice cream at the Ekka, then think again.  At the Food and Wine stage, it is everything from kangaroo damper to edible flowers to gelati, to native fruits, to dagwood dogs, to gnocchi and sausage making, mixing it up with Country & Western singers, our fabulous boys in blue.

That’s what the Food & Wine Storyline at the EKKA in 2017 with Chef Dominique Rizzo is all about.

Food & Wine Storyline with Chef Dominique Rizzo - Chef Ben King and Chef Dominique Rizzo

Chef Ben King – Head Chef at Putia Pure Food Kitchen

 

 

 

 

 

 

 

 

 

 

Food & Wine Storyline with Chef Dominique Rizzo - Gabrella of Gelato & Co Winner of the Gelati competition with Chef Dominique Rizzo

Gabrella from Gelato & Co, Winner of the Gelati competition

 

As the host of the Food & Wine Stage in the Woolworths Pavillion, Dominique welcomed her fabulous guest presenters by day and then cooked up a storm at night for her special “Dinners with Dom“.

 

Food & Wine Storyline with Chef Dominique Rizzo - Rainforest Bounty

Lyn Vicary, Rainforest Bounty

 

 

 

 

 

 

 

 

 

Dominique’s shares with you two of her favourite recipes from this year’s EKKA that will be easy for you to cook at home and enjoy with yourwww.kullillaart.com.au/coo-ee-cuisine-bush-food-kitchen-recipe-book and friends.

1st Recipe

Dale Chapman from First Food Co (Aust) Pty Ltd

Straight from Dale’s Cooee Cuisine cookbook is a native spice rub rubbed onto a kangaroo fillet. Showcasing a wattleseed damper sliced into thin slices for the finished creation of a kangaroo bruschetta.

Native Spice Kangaroo Damper Bruschetta

Ingredients:

½ tbsp. ground cumin

1 tbsp sea salt

1 tbsp white pepper

1 tbsp ground pepper berries

½ tbsp. chilli peppers

2 tbsp ground lemon myrtle

2 tbsp dried finger lime

2 tbsp garlic powder

2 tbsp native mint

2 tbsp toasted coconut

Kangaroo fillet

3 cups self-raising flour

½ cup extra self raising flour

1 tbsp baking powder

1 cup powdered milk

½ cup soda water

2 tbsp wattleseed

2 cups oil

Steps:

Wild Spice Rub:

  1. Combine all ingredients in a bowl.

Kangaroo:

  1. Add olive oil to make a wet mixture to brush over kangaroo fillet.
  2. Salt and pepper kangaroo.
  3. Cook kangaroo in a hot pan for 10-15 minutes.
  4. Let rest and slice thinly.

Damper:

  1. Sift flour, add wattleseed, fold in soda water, adding more if you need it.
  2. Very quickly combine and dust surface with extra flour and knead.
  3. Make into shape of a loaf and bake in a moderate oven for 10-12 minutes.
  4. Slice into 1cm slices, brush with oil and char grill.

Assemble:  Assemble kangaroo onto char grilled damper. Add rocket and serve.

Our very talented country and western singers on the Food & Wine Storyline:

Food & Wine Storyline with Chef Dominique Rizzo - young guy Country and Western singer

Country and Western musician

 

Food & Wine Storyline with Chef Dominique Rizzo - Felicity Kircher

Country & Western singer, songwriter, musician Felicity Kircher with her father Robert

 

 

2nd Recipe

“Dinner with Dom” recipe:

Pasta curls with Italian pork sausage, sage, radicchio and parmesan

Ingredients:

  • 750 grams pork and fennel sausages
  • 150 grams thick-cut pancetta, diced
  • 2 brown onions, peeled and diced
  • 6 cloves garlic, peeled and finely chopped
  • 1 medium carrot, diced
  • 3 celery stalks, finely sliced
  • 2 bay leaves
  • 1/2 teaspoon dried chilli flakes
  • 1/2 tablespoon fennel seeds
  • 2 tablespoons tomato paste
  • 400 ml red wine
  • 600 ml chicken stock
  • 400 grams tinned crushed tomatoes
  • 3 sprigs rosemary
  • 2 sprigs oregano
  • salt and pepper
  • 60 ml extra virgin olive oil
  • Fried sage
  • Radicchio baked with honey garlic dressing
  • Shaved parmesan

Steps: 

  1. Remove the skins from the sausages and crumble the meat. Discard the skins. Heat a heavy-based pot over medium heat, then add the sausage meat and pancetta. Fry until the sausage meat is golden brown, stirring every few minutes.
  2. Add the onion, garlic, carrot, celery, bay leaves, dried chilli and fennel seeds. Stir in well. The vegetables will sweat a little and ease all the crusty, caramelized pieces from the bottom of the pot.
  3. Continue to cook gently for 15 minutes, stirring every few minutes, until the vegetables are soft and slightly caramelized. Add the tomato paste and red wine and bring to a simmer. Add the stock, tinned tomatoes, rosemary, and oregano and continue to simmer for about 45 minutes on low heat, until you have a thick, intense sauce consistency.   Cook the pasta according to packet instructions.
  4. When cooked, season the ragu carefully (the sausages will already be salted), then add the olive oil and the cooked pasta. Bring the pot to the table.

The people in the know about the Food and Wine Storyline: 

Food & Wine Storyline with Chef Dominique Rizzo - with Qld Police

Qld Police

Food & Wine Storyline with Chef Dominique Rizzo

Anooska Tucker-Evans, The Courier Mail

And the best behind the scenes team ever:

Food & Wine Storyline with Chef Dominique Rizzo

Maggie Hollingdale

 

Food & Wine Storyline with Chef Dominique Rizzo

The Woolworths Pavillion at the EKKA

Where it all happens:  the Woolworths Pavillion at the Brisbane EKKA

5 Top Reasons for Taking Business Lunches Out of the Office

5 Top Reasons for Taking Business Lunches Out of the Office - Chef Dominique Rizzo

Why will these 5 Top reasons benefit your business, your staff and yourself?

  1. You deserve the best – Not only is it healthier to take a break from work, due to the fact that you eat in front of a screen and it impacts on your digestion, but it is also much more social. Anyone who has travelled to Europe will discover that most people will go out for lunch, taking a genuine break even a glass of wine and returning to the office with a clear head, well nourished and ready to tackle the rest of the day.

 

  1. Saves you dollars – Many restaurants/cafes offer lunch specials or deals which gives you an opportunity for a substantial meal and a beverage for a great price. They run efficient services to offer you a lunch in 30 – 40 minutes to meet the demands of diners on a set lunch break.

 

  1. Improving Client relations – Another great benefit of taking time out of your day to have lunch is that bonding with clients or consultants over lunch can be the key driver to getting them to sign the bottom line. Adding to that, having lunches with clients helps to reaffirm the relationship and assist in retaining clients, as people tend to be far happier when they are eating and drinking in a relaxed environment. So to seal the deal or get that contract over the line maybe an invitation to lunch may be the way to go.

 5 Top Reasons for Taking Business Lunches Out of the Office - Customers at lunch

  1. Better for your digestion – Taking a page from some of the healthiest diets in the world, the Europeans tend to have their biggest meal at lunch, being then able to work it off for the rest of the day. Also looking into digestion, research shows that being relaxed and in a relaxed environment is much better for your digestion than sitting at a desk wolfing down your lunch in a mad panic to get it finished before getting back to work.

 

  1. General well being – lunches outside, at the beach or on a park bench, can have such a dramatic impact on people’s emotional wellbeing and attitudes towards work. Eating sandwiches with the sun on your face, feeling a light refreshing breeze, chatting to a group and engaging in conversation can really help refresh you and refocus your mind for the afternoon ahead.

 

5 Top Reasons for Taking Business Lunches Out of the Office - Table at Putia Pure Food Kitchen

 

Brisket Your Way – 6 Hot Beef Dishes To Die For

 Move over mince Bolognese,

Brisket Your Way – 6 Hot Beef Dishes To Die For,

is coming to town.

Brisket Your Way - 6 Hot Beef Dishes To Die For - Italian slow braised beef brisket Chef Dominique Rizzo

I am a huge fan of anything that involves one pot cooking and I am especially happy when I can cook one recipe and then use it for so many other dishes. Any way you eat it you will love its full flavoured sauce and it is an absolute winner when served at parties.

6 Hot Beef Dishes

Brisket  

Sliders   

Pasta Sauce  

Lasagna

Rissoto

Pizza topping

Brisket Your Way Recipes

Italian Style Slow Braised Beef Brisket Recipe 

Preparation time 15 minutes / Cooking Time 5 hours / Serves 6-8

2 tablespoons of extra virgin olive oil

3kg Beef Brisket

2 onions, finely diced

2 stalks celery with diced

1 carrot, peeled and diced

2 cloves peeled garlic crushed

4 anchovies

2 bay leaves, 2 branches of rosemary, 3 stems of fresh thyme ( tied together)

6 fresh basil leaves

500ml bottle red wine

1 x 400g tin crushed tomatoes

3 tablespoons tomato paste

2 litres Beef stock – enough to cover the brisket

1/4 cup balsamic vinegar

Salt and pepper to taste

Method

Option 1 in the oven

Preheat the oven to 120°C. Heat the oil in a large, deep heatproof casserole and brown the brisket all over. Remove and set it aside. Into the same dish add the onions, celery, carrots, garlic, anchovies, herbs and basil and fry briskly until everything is well browned. Add the wine and let it bubble for 20 seconds then add the crushed tomatoes, tomato paste, stock and vinegar.

Mix to dissolve the tomato paste then place the brisket on top, cover with a lid or foil and place in the oven for 6-7 hours until the meat is tender. This may take a little more given the size.

Brisket Your Way - 6 Hot Beef Dishes To Die For - Beef Brisket Chef Dominique Rizzo

Option 2 on the stove top

Heat a large stock pot large enough to fit the whole brisket or you may need to cut it in half. Add the olive oil and brown the brisket all over, remove it and set it aside. Add the onions, celery, carrots, garlic, anchovies, herbs and basil and fry briskly until everything is well browned. Add the wine and let it bubble for 20 seconds then add the crushed tomatoes, tomato paste, stock and vinegar. Place the brisket back into the pot and then cover with a lid and bring to a boil. Reduce the heat to a simmer and cook for about 6 hours until the meat is very tender and can easily be pulled apart.

Serving Suggestion:  After slicing it into portion sizes, serving the brisket with mash potato, rice or vegetables.

Recipe for brisket sliders: 

Method:

Shred the meat and pile it into crusty bread rolls.

Serve with Gremolata Mayonaise, a traditional type of fresh olive oil based dressing made from parsley and lemon that is often served with slowly braised Osso Bucco.

 

Recipe for brisket pasta, lasagna, risotto sauces:

Method: 

Cut the brisket into small pieces and serve it as a ragu.

Remove the brisket from the pan or pot and break up the brisket by using a fork to tear apart the strands of meat until shredded.

Reduce the sauce by about 1/2 until the sauce is quite thick. Then mix the brisket back into the sauce making sure that the meat is covered with sauce.

You can cook this ahead of time and then easily reheat the brisket in the sauce.

Serve with your favourite Pasta, Lasagne, Risotto, Pizza.

Gremolata Mayonnaise  Recipe

Makes 1 cup

This is perfect to serve with the brisket especially serving it in a crusty roll.  Here I have teamed it with a whole egg mayonnaise to make a zesty accompaniment again you can use this for just about anything.

1 cup real egg no sugar mayonnaise

1 cloves garlic, minced or run through a press

salt and freshly ground black pepper

zest of 1 lemons

juice of 1/2 lemon

¼ cup finely chopped parsley

Method:

In a bowl, mix together the mayo, garlic, lemon zest and juice and a salt and pepper to taste.

Brisket Your Way - 6 Hot Beef Dishes To Die For - Chef Dominique Rizzo at The EKKA

If you would like to taste Chef Dominique Rizzo’s to die for brisket, you can simply by joining Dominique at her degustation dinners at The QLD Ekka in 2017.

 

A sustainable kitchen garden – making a menu from your mulch

A sustainable kitchen garden Chef Dominique Rizzo - Dominique with freshly picked vegetables

The following guest blog post is by Dominique Rizzo from Pure Food Cooking, Channel 10’s “Ready Steady Cook” and “The Circle”…

“A sustainable kitchen garden – Making a menu from mulch” was originally published at 1 Million Women some years ago.

 

 

Life is busy!  I feel that this year is flying past with the blink of an eye. When I am out and about I often get asked what I cook at home and am often embarrassed to say that I indulge in the simplest of cooking and quite often live on vegetable soups, loads of grilled, poached or baked seafood’s, and fabulously fresh salads and vegetable dishes made with ingredients that I manage to pick from my brothers garden next door…. my little patch of herb and vegetable paradise is in the making.

Most of us are doing our best to grow our own little patch of produce and it’s wonderful if you are just managing to have only a couple of pots of herbs as gardening as I have found out does require a little or even a lot of effort to reap the benefits.

Working in my own sustainable kitchen garden I have come up with some great ideas on how to make the most out of what you grow, avoid wastage and even save money. Fresh herbs are fantastic to use in all cooking, salads, drinks and even desserts and tend to be very seasonal so when they come on take advantage of the abundance of these few simple ideas.

Using the harvest from your sustainable kitchen garden:

Herbs

  • Blend your herbs in a food processor with a little oil and freeze in ice cube trays, remove when frozen and then store in plastic bags or plastic containers, use the cubes to flavour soups, sauces, stir-frys or even to add to a dressing of olive oil, vinegar and a squeeze of lemon. Any combination of herbs are ideal for tossing with steamed vegetables, dressing steamed or baked fish, chicken or seafood or mixing through boiled potatoes with a little mayonnaise, low-fat yoghurt or sour cream.
  • Try making pesto’s with a variety of different nuts and of course some sharp parmesan, this can also be frozen and is a great pasta sauce standby.
  • Make your own fresh dried herbs, nothing like what you buy in the supermarket and are easily done by placing them onto a baking tray and allowing them to sit in a very low oven of about 40 – 50 overnight. Simply, scrunch up the herbs and store them in jars.

Lettuces are fantastically easy to grow and if you are not on top of them they soon start to flower, so get in while the leaves are young and sweet and use the leaves for wonderfully fresh salads. You can also lightly steam them and dress with olive oil and lemon or sauté the leaves with a little butter, garlic, prosciutto or bacon and top with toasted fresh breadcrumbs for a delicious side.There is always lettuce soup, a quick light soup combining garlic, onions, lettuce, homemade chicken stock, simmered until the onions are softened and garnished with fresh parsley and a dollop of sour cream or yoghurt.

Home grown tomatoes have the most amazing flavour, they make great fresh sauces and keep well packed into sterilised jars, tomato and chilli jam makes a great gift for you chilli-loving friends and helps you get stuck into that chilli bush you have full of that fiery flavour. Tomato, apple and rosemary jelly is superb as a spread on fresh scones or pikelets and ideal as an accompaniment to sandwiches and of course a kitchen is not home without a spiced tomato relish, it is a must in any one’s fridge or pantry great served with cold meats, barbecued meats, on sandwiches or tossed through chopped vegetables with a little oil before roasting tomato relish.

Sustainable kitchen garden Chef Dominique Rizzo -lemon relish

Lemons make fresh and vibrant table decorations piled high in glass vases with fronds of rosemary or thyme, squeeze the juice and zest the skin and freeze for use in drinks, homemade lemonade, lemon curd is delicious and easy to throw together for a country breakfast served with pancakes or spooned onto tartlets for a delightful afternoon tea with friends. Lemon zest and juice is perfect for adding to dressings, marinades, baking, and is ideal blended with garlic and fresh herbs rubbed into lamb, fish, or chicken.

Preserved lemons are quite expensive but very easy to make. Wash your lemons and then make a cut through the middle and then into quarters keeping the lemon intact. Pack each of the lemons with rock salt then fit them into your sterilised jar, I love adding, peppercorns, a stick of cinnamon, a bay leaf, some cloves and a star anise for a real middle eastern flavour. Alternate the jar with salt-filled lemons and more rock salt then fill the jar with lemon juice until the lemons are covered. Secure the lid tightly then sit in a dark place for up to 7-8 months. These make well received Christmas gifts, or just a thank you to a friend and why not wrap a little preserved lemon recipe for a wonderful Moroccan salad or a tagine, around the jar.

Sustainable kitchen garden Chef Dominique Rizzo - Fennel and lemon relish

One of my other favourite recipes is for my divine lemon and fennel relish , it is an amazing accompaniment to fish, chicken, pork or lamb and goes beautifully with cheese, or tossed with freshly steamed asparagus or beans for a zesty side dish, this relish also makes good use of that excess fennel which tends to grow endlessly.

For a sustainable garden to work for you, you need to use it and keep on using it. So grab those empty jars that I know you have stored away for a rainy day and start cooking. The gift of food is something very special and is always well received from my family who have everything they need in the material sense and love eating. Receiving a basket or jar of homemade goodies from anyone for me is a real treat, you know that a lot of love and thought has gone into each and every mouthful.

Footy Food - Maroon Festival 2017 Dominique Rizzo

Footy Food

Sales of pies and chips are skyrocketing in the football season.

For the fans maybe, but that is not Footy Food for the premium Maroon State of Origin team.

 

That’s the tip from the experts. Our Deadly Choices stars Nathan Appo and Steve Renouf and Brandi Alberts shared their tips on “Good Quick Tukka” at the Maroon Festival on Sunday 28th May 2017. Now Rugby League players are into healthy, wholesome food, balancing protein and vegetables and fats that sustain the players’ energy levels for peak on-ground performance.

 

Footy Food - Maroon Festival 2017 Nathan Appo, Steve Renouf Brandi Alberts, Dominique Rizzo

 

 

The insider tips from Rachel Thaiday and Kayla Boyd on “Fueling the Athlete” in their families, are all about healthy choices for breakfast, preparing tasty high protein, low carb options like avocado and bacon, omelettes and lots and lots of chicken. Commercial fruit juices and breakfast cereals are out, fresh vegetables and fruit are in. These Maroon’s stars eat healthily to sustain their peak fitness levels throughout training sessions and at the games.

 

Footy Food - Maroon Festival 2017 Kayla Boyd, Rachel Thaiday, Lisa Carlaw, Dominique Rizzo, Sarah Wills

These are my healthy diet choices too and it is this nourishing pure food that is a specialty at my restaurant, Putia Pure Food Kitchen where our athletic, sporty customers come in after training for their high protein, low carb breakfasts opting for the Putia big breakfast or Omelette of roasted cauliflower or house-smoked salmon with poached egg and salad.

 

While healthy foods are the game changer in fueling the mighty Maroon State of Origin squad physically and mentally for those gruelling football games, pies and chips once in a while for the fans may not be such a bad thing.

 

Footy Food - Maroon Festival 2017 Dominique Rizzo

#Maroon Festival #qldr #Rugby League #State of Origin 2017

 

Kicking off the Maroon Festival with Dominique Rizzo

 

Catch Dominique Rizzo on the Health and Wellbeing Stage at the Maroon Festival with some of your favourite league stars and their families at the South Bank Cultural Forecourt, South Brisbane on Sunday 28th May 2017.

It’s a special day for all of the Maroon’s fans.   Everyone will be there! Proud Queenslanders supporting their mighty XXXX QUEENSLAND MAROONS TEAM leading into the 2017 State of Origin series.

Dominique is a natural fit as the host to this exciting family fun day, as she is a born and bred Queenslander who loves the rugby league Queensland spirit and loves sharing her tips on eating well for a healthy, energetic lifestyle. Talking about cooking for healthy kids, lunch box ideas and fueling the athlete comes naturally to her as these are everyday topics in her cooking classes at her restaurant.   Join Dominique as she introduces football stars, TV football personalities and the gorgeous partners of some of the team, leading into the highlight of the day – the arrival of the 2017 XXXX QUEENSLAND MAROONS TEAM.

Dominique is renowned for sharing her passion for delicious, healthy, nutritious food creating taste sensations using fresh, quality locally sourced and sustainable produce at Putia Pure Food Kitchen her restaurant in Brisbane. Organic vegetables, herbs and flowers, grown in Putia garden, enhance the menu.

Known for her popular appearances on Channel 10’s Ready Steady Cook and as host on Yes Chef, Dominique’s talent extend beyond the world of TV for writing her cookbook “My Taste of Sicily”, hosting corporate events and cooking demonstrations as well as picturesque eat-and-discover trips to the Mediterranean countries of Europe.

For the program of Sunday’s events go to Maroon Festival.

On the day, tag your photos #MAROONFESTIVAL,

#Maroon Festival #qldr

Easter Dove

Colomba Pasquale (Easter Dove), is a soft, sweet, traditional Italian bread. Colombo is like Panettone (the traditional Christmas bread– but without the candied fruits. Colomba sets itself apart by being baked into a pigeon-shaped form; its texture is a moist, buttery, bready cake topped with a sugary almond icing. Fluffy, moreish and melt-in-the-mouth.

The dove shape is to symbolize new life in Christ, the resurrection, and the Easter message. It was a Milanese baker Angelo Motta, who popularised panettone at the beginning of the 20th century, who created the Colomba Pasquale. Instead of the dome or cupola-shape of the traditional Christmas panettone he turned it into a dove of peace for Easter. As well as the shape, he changed the recipe, taking out the raisins and adding a little something extra – amaretto. The rich, springy sponge is pricked with cubes of candied orange peel and topped with crunchy sugar and almonds.

Both breads are fantastic, traditionally eaten fresh and in winter warmed in the oven or near an open fire. Colombo and Panettone are bought wrapped in clear plastic bags and boxed in often elaborate colourful boxes depicting their shape and also an image of what the centre looks like. It can be purchased from many delicatessens and some bakeries that specialise in Italian breads.

If you are a fan of the light and buttery French brioche then the Panettone or Colomba might just be your Italian counterpart.

Now I have not used Colombo in this recipe but I did have some panettone left over from my own Italian celebrations, I decided to put together this decadent dessert or breakfast dish. I say breakfast or dessert as it would work in both genres. So with the use of some simple ingredients, Sicilian sweet Marsala wine and an healthy appetite here is my recipe.

View the recipe for Toasted Panettone with Marsala caramelised apples, Lindt chocolate and vanilla ice cream Recipe