These are a fantastic vegetarian fritter in which you can use just about any vegetable. I have also made these with sautéed chopped mushrooms and they taste delicious. They make a great addition to a light dinner, as a starter to have with drinks and ideal for kids for the school lunches as you can mask the vegetables that they may not like.
Here are 8 tips for maximising left overs and reducing food wastage! Left over’s are a wonderful treat not only because for some reason they always seem to taste just that little bit better the next day they can definitely save you dollars in the pocket and time in the kitchen.
Looking for the perfect cookbook to add to your collection this Christmas? Chef Dominique Rizzo’s ‘My Taste of Sicily’ is now fully stocked and ready for purchase in store or online for $39.95.
The 2015 Lavazza film festival opened with a bang and on opening night we were
Food showered with Lavazza gift packs, Bucci pulled porchetta snacks and a delicious cannoli with the engaging theme of “but first coffee” – always such sound advice to live by. Oh and those Lavazza coffee martinis were divine.
Now there is a sausage for just about every cuisine from German bratwurst, Spanish chorizo, French Andoulliette to Sicilian sausages. I love them all, but no surprises that I think Sicilian sausages are the best and that’s a good reason to lift the lid and let you see what I’m cooking.
There have been so many requests for my recipes this year. Everyone seems to be inspired by what was on show the food stage so here are my 2015 EKKA recipes for you to get in and cook yourselves.
With the stunning background of the Daintree Forest, on the chefs’ tour we visit Daintree Vanilla and Spice – home of the vanilla bean, Rainforest Bounty at Platypus Eco Bend with luxuriant native fruit orchards, Tarzali Lakes Smokehouse Café specializing in house smoked sausages, then tasty cheeses at Gallo Dairyland
And the bespoke spirits at the Mt Uncle Distillery set on a avocado and macadamia plantation.
Chef Dominique Rizzo gets creative in workshops for pre-school aged children aged from 3 to 5 years. “6 Best ways to Play with your food and eat it too” is gluten free and sugar free. It’s a great way to re-ignite children’s interest in eating vegetables and fruit for those who usually leave it untouched.
Quinoa is a rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavour when cooked. For a lovely toasted flavour to the grain, rinse it and then toast it.
Millet is an ancient wholesome grain from the grass family growing on long soft textured stems. Different countries around the world are using millet in such interesting ways – as puffed millet snack slices in Japan, as sweetened porridge in Russian and as roti in India or simply added to winter soups and stews. It is also used in fermented drinks and foods and over the past few years the popularity of the grain has been growing, especially in gluten-free diets.
