Taryn Das NevesBill’s Italian Food (HarperCollins, R420) What foodie doesn’t love Australia’s self-taught culinary maestro, Bill Granger? Here he captures the essence of why Italian cuisine remains the…
Taryn Das NevesA Change of Appetite (Octopus, R400) Diana Henry has embarked on a mission to discover flavourful, healthier recipes. What follows are mouth-watering meals with Middle Eastern…
Taryn Das NevesMorito (Random House, R525) The cookbook to come out of Morito restaurant in Exmouth Market, London, which serves tapas and meze-styled meals. The menu and team…
This roasted garlic, cauliflower and Gruyère soup is the perfect creamy, comfort soup for cold winter days. Cook’s tip: it can also be made with purple cauliflower or…
Print Recipe Reef-style squid ink garganelli Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity squid ink pasta dough Sauce 60ml (¼ cup) olive oil 2 garlic cloves, crushed 1 red chilli, seeded and thinly sliced 2 x 410g tins chopped tomatoes 200ml dry white wine 300g mussels 200g prawns, shelled and deveined 200g calamari
Print Recipe Truffled pappardelle carbonara Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity porcini pasta dough Sauce 30ml (2 tbsp) olive oil 30g (2 tbsp) butter 125g pancetta or diced bacon 1 garlic clove, crushed 4 eggs 4 egg yolks 80g Parmesan, freshly grated + extra, to serve 250ml (1 cup) fresh cream 45ml
Print Recipe Beetroot panzerotti with garlic butter, pecorino and poppy seeds Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity basic pasta dough Filling 130g cooked beetroot 250g ricotta 1 egg 100g pecorino, freshly grated + extra, to serve 80ml breadcrumbs a pinch of ground nutmeg salt and freshly ground black pepper, to taste Sauce