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Appetisers ·

Easy Risotto Balls with Pesto Mayonnaise

This recipe is the one to turn to when you have leftover risotto in the fridge. My Risotto Balls are a simpler version of traditional Arancini and delicious served with a dollop of pesto mayonnaise for passarounds.

Savouries ·

Cannellini and Semi Dried Tomato Canapes

A creamy puree of cannellini beans, semi-dried tomatoes and a sprinkling of gremolata makes a delicious topping for sliced baguette.

Savouries ·

Magic Mushrooms on Toast

The combination of Swiss brown and porcini mushrooms with the scent of thyme, served atop toasted grainy bread, is what makes these magic. It's perfect brunch food for any time of the year.

Savouries ·

Zucchini Dill Fritters with Brie and Plum Chutney

Making small fritters means you can top them and serve them as pop-in-the-mouth savouries. A wedge of brie and a dollop of chutney turns them into pretty pass-arounds, but you can also top them with goat's cheese and an olive…

Main Courses ·

Saffron Fritto Misto with Roast Capsicum Aioli

The fish markets of Venice inspired this dish for me. Crisp saffron-battered bites of seafood and vegetables with a punchy capsicum aioli make an impressive share platter. My crunchy tempura-style batter is a little more Japanese in texture, so the…

Salads ·

Roast Beetroot and Radicchio with Balsamic Glaze

Underrated and underused, beetroot becomes less troublesome when it's roasted and sparked up with a vinegary dressing. Matched here with the grown up taste of radicchio and rare purple carrots, it's a salad that will turn heads at the table.

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Foodcentric

Starters

Easy Risotto Balls with Pesto Mayonnaise

Cannellini and Semi Dried Tomato Canapes

Magic Mushrooms on Toast

Zucchini Dill Fritters with Brie and Plum Chutney

Saffron Fritto Misto with Roast Capsicum Aioli

Roast Beetroot and Radicchio with Balsamic Glaze

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