I have been back in Australia just over a week and things have been moving at the rate of knots. My debut cookbook Italian Street Food is out now in the USA and will be released in Australia on 1 November.
I am so excited to be able to tell you about the launch events that have been scheduled to date:
- Prahran Market Cooking demonstration – Sunday 30 October 1pm – I will be demonstrating recipes from my cook book, Italian Street Food. Books will be available for purchase from the Essential Ingredient – buy one and I can sign it after the cooking demo. For more information, click here
- Italian Street Food Launch party – Saturday 5th November 3-6pm at Enoteca Sileno. Join me for an afternoon aperitivo and Italian street food at Enoteca Sileno, Italian food and wine importer in Lygon Street Carlton. I will be talking about my experiences of writing the book and you will be able to buy a signed copy. Click here to view the Enoteca Sileno events newsletter and buy tickets. SOLD OUT
I hope that those living in Melbourne will be able to join me at one of these launch events. And you can always buy a copy of my book online directly from me.
There are places in some of my up-and-coming cooking classes:
1. Crostoli making – Monday 5th December 2016 6-9pm SOLD OUT
2. Pasta making – Saturday 14th January 2017 11am-2pm SOLD OUT and Wednesday 18th January 2017 6-9pm
3. Gnocchi making – Monday 23rd January 2017 6-9pm and Sunday 19th February 2017 11am-2pm
4. Italian street food – cannoli – Wednesday 8th February 2017 6-9pm
You can also buy a voucher for a cooking class. Vouchers make great presents and are valid for classes for a 12-month period. I will email you before I add more cooking classes to my schedule, that way you get first choice for future classes. Please note that I will not be holding classes during the period March – May 2017; and mid-October to mid-November 2017.
SPRING SALAD RECIPE
This month the good folk at the Prahran Market sent me a basket of wonderful early spring produce, which included artichokes and divine not-too-bitter pink grapefruit. Here is one of the recipes that I made for their monthly A-team recipe column. After my eating-fest in Italy in September, I have tried to make salads as meals for a few light lunches a week. This is one of them, based on a recipe I saw in the New York Times. It is a lovely combination of bitter (radicchio and pink grapefruit), sweet (fresh dates and white balsamic), crunchy (pistachios) and sour (pink grapefruit and white balsamic) and takes less than ten minutes to assemble. It would be lovely as a side salad to some grilled pork chops or lean chicken but I like it just the way it is, as a serving for one (and the radicchio makes the dish just a little bit Italian).
radicchio, pink grapefruit and date salad
1 pink grapefruit
1 juicy and large fresh date (or two smaller ones)
5 – 6 large red radicchio leaves
2-3 slices of red onions (sliced thinly on a mandolin)
10 pistachio nuts, peeled and roughly chopped
excellent quality extra virgin olive oil
white balsamic vinegar
Start by peeling the grapefruit, making sure you remove all the white pith. Cut into discs 3-4 mm in thickness, making sure you catch as much juice as you can. Arrange the slices on a serving plate. Place the juice (you will need about a tablespoon) in a dish and add the onion and a pinch of salt. Leave for about ten minutes, or as long as it takes you do prepare the rest of the salad. remove the pip from the dates and slice thinly. Arrange evenly onto the grapefruit slices. Wash the radicchio leaves, removing any of the thick white spine in the leaves you do not want to eat. Shred the leaves to any size you like and scatter on the arranged grapefruit discs and sliced dates. Remove the onion slices from the juice and scatter on the radicchio leaves. Add EVOO to taste to the remaining juice and a small slash of white balsamic – mix well and pour on the salad. Scatter with the pistachios, freshly ground black pepper and serve.