“Fill up on life” with Chef Dominique Rizzo at the Brisbane Convention and Exhibition Centre Launch of their New Menu

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  The Brisbane Convention and Exhibition Centre was recently named…
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CEO CookOff Dominique Rizzo with Brisbane's top chefs

Sommerville House Testimonial

“Marie, it was great!!! We all had a fantastic time, [Dominique] is such a wonderful person and presenter, thank you for sharing her with us.
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Swordfish Involtini

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Chef and author Dominique Rizzo shares her recipe for swordish…
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At home with chef Dominique Rizzo

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Excellent planning and the right appliances are key in this Tuscan-inspired…
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Easy Summer Entertaining with Chef Dominique Rizzo

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It's summer time and Chef Dominique Rizzo is sharing some of…
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Want to Know More about Chef Dominique Rizzo?

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Want to know more about Chef Dominique Rizzo?   This is an…
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Dominique Rizzo's Italian Story -Dominique Rizzo

Dominique Rizzo’s Italian Story

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Dominique Rizzo went to Sicilia for the first time…
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Easy Pavlova with Dominique Rizzo

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Here is a quick tip to help you create a beautiful Easy Pavlova with a little help from IGA! Filmed by my friends at Wild Bunch media.
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How to cook Italian penne with mushrooms and zuicchini - Chef Dominique Rizzo

How to Cook Italian Penne with Zucchini & Mushroom

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In this YouTube video I show you how to cook Italian penne with zucchini, mushroom and garlic in ten minutes. This dish is perfect for an easy weekday meal.
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How to cook Chef Dominique Rizzo’s Ekka recipes

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No sooner had I packed up my chef's gear at the Food and…
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Buy local this season’s best

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Having just got back from overseas and a gluttony of all things food I have come back not only with renewed vigour, ideas and recipes but also an acute consciousness to again get onto the buy local eat seasonal with a focus on healthy winter vegetarian food with flair. 
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CEO CookOff Dominique Rizzo with Brisbane's top chefs

CEO CookOff 2016 w Dominique Rizzo – That was some meal!

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At the CEO CookOff, OZHarvest provided the entrée and dessert of mini meringues with whipped cream, while each of the ten chefs designed their own main dish. Middle Eastern was my cuisine, featuring spicy grilled chicken on a homemade flatbread with pumpkin hummus, fresh vegetable slaw drizzled with a yoghurt and herb dressing. It was a hit.
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