INGREDIENTS

1 x punnet of mushrooms, sliced 2 Tbsp butter 1 tsp garlic, crushed 1 x package Granoro gnocchi 100ml white wine 1 x handful basil, sliced 50g Parmigiano Reggiano

METHOD

01. Bring a pot of water to the boil. When at a rolling boil, add the Granoro gnocchi and cook for 3 minutes until the dumplings float to the top. Drain and set aside.

02. Heat a pan with 1 tbsp of the butter, add the sliced mushrooms and sautee until golden brown. Add the garlic and mix well. Season with salt and pepper and remove from the heat.

03. Fry the cooked gnocchi in a separate pan with the remaining butter, toasting until brown and crisp on the outside and soft on the inside.

04. Add the sauteed mushrooms to the toasted gnocchi, then pour in the wine and cook down until reduced. Add the sliced basil and Parmigiano Reggiano, and serve.

INGREDIENTS

2 eggs, separated, 3 Tbsp castor sugar, 100g pack of Lady Fingers, 250g mascarpone, 200ml whipping cream, whipped, 50ml Amaretto, 250ml espresso, cold, cocoa powder for dusting

METHOD

Cream layer of the tiramisu:

01. Separate the eggs. Whisk the yolks with the sugar until light and fluffy. In a separate bowl, whip the whites until foamy and set aside.

02. Add the Amaretto, mascarpone and whipped cream to the creamed sugar and mix well.

03. Add the whipped egg whites to the mixture and fold in slowly. Set aside.

Biscuit layer of the tiramisu:

04. Combine a splash of Amaretto to a dish filled with the cold espresso, and dip the Lady Fingers one a time into the coffee for 2 seconds each.

Construction:

05. To construct the tiramisu in a ramekin or glass, layer the biscuits then the cream, alternating until you reach the top. Place in the fridge to set for at least 1 hour.

06. To serve, dust with cocoa powder and a shot of Amaretto.

INGREDIENTS

250g/500g – Ground beef 1tbsp – Olive oil 250g – Pork mince (optional) 80g – Prosciutto, finely diced 80g Mortadella, finely diced 30g Celery, finely diced 30g Carrots, finely diced 30 g Onions, finely diced 3 Bay leafs 2 Stalks thyme 150g – Whole peeled tomatoes (crushed) 100g – Red wine 1 stock cube 500ml – water

METHOD

01. Bring a pot of salted water to boil, adding the pasta and cooking until al dente. Drain and set aside.

01. While the pasta cooks, sweat the onions, carrots, celery in some olive oil in a large pot.

02. Add the prosciutto and mortadella, cooking for about 10 minutes. Add the beef mince and pork mice, cook until liquid has been released and evaporated. Add in red wine and evaporate the alcohol.

03. Add the crushed whole peeled tomatoes, stirring well.

04. Add half the water with stock cube and simmer until almost all the liquid has evaporated.

05. Add the pasta to the pot, stirring to coat in the ragu, and serve.

INGREDIENTS

250g cherry tomatoes, 1/2 onion, chopped, 1 Tbsp Garlic and Hot Pepper Delizie di Calabria, 5 basil leaves, 1/2 pack Granoro Spaghetti, 200g butter, 100g prawns, frozen or fresh, olive oil, salt and pepper, Zanetti Grana Padano

METHOD

01. Roast the tomatoes in a pan with a drizzle of olive oil, salt and pepper for about 10 minutes or until the tomatoes burst. Sieve the tomatoes to reserve the juice and discard the skins and pulp. Set aside.

02. Fry the onions in the same pan until translucent, then add the Garlic and Hot Pepper Delizie di Calabria and roasted tomato juice. Cook over low heat and add in the basil leaves. Set aside to cool, and then blitz in a blender with the butter. Refrigerate until cool.

03. Cook the pasta until al dente, about 6 mins.

04. While the pasta cooks, add the spicy tomato butter mix to the pan with the prawns and cook through. When cooked, drain the pasta and add to the pan, tossing through with the spicy tomato and prawns.

05. Add to bowls with extra basil and Grana Padano shavings.

INGREDIENTS

1 onion plus half an onion extra, chopped, 100g celery, chopped, 100g carrots, chopped, 500g stewing lamb, 350g Arborio Rice, 150ml Marsala, 3 beef stock cubes, 1 Tbsp creme fraiche, 3L water, Olitalia Extra Virgin Olive Oil for frying

METHOD

01. In a large pot, gently fry the chopped onion, celery and carrot for a mirepoix. Add the lamb and stir occasionally until browned, about 5 – 8 minutes.

02. Add the Marsala and reduce for 5 minutes. Add the stock cubes and the water, stirring and cooking until tender. Once tender, strain the solids and set aside, reserving the jus.

03. When cool, remove the bones from the lamb and add the meat to the stock. Keep some of the meat aside.

04. In a seperate saucepan, fry the remaining half an onion in some Olitalia Extra Virgin Olive Oil until transculent. Add the Arborio rice to the pan, stirring continuously.

05. Little by little, ladle the stock into the pan with the meat until the rice is al dente.

06. Add creme fraiche, stir through and serve topped with the remaining lamb meat.

INGREDIENTS

1 can Goldcrest Artichokes, 50g flour, 1 egg, 50ml milk, 50g Panko bread crumbs, 50g grated Grana Padano parmesan, salt and pepper to taste, oil for frying

METHOD

01. Drain and slice the artichokes into thick slivers.

02. In three separate small bowls, prepare one with the flour mixed with salt and pepper, one with the egg lightly whisked together with the milk, and one with the Panko crumbs.

02. One by one, dip the artichoke slices in the flour, then the egg and milk mixture, and lastly into the Panko crumbs.

03. Fry in small batches until golden brown. Remove from the oil with slotted spoon and blot with kitchen paper to absorb excess oil.

04. Dust with the grated parmesan and serve warm.

INGREDIENTS

1 Woolworths Fresh Porcini Triangoli filled pasta, 3 tablespoons butter, ½ box sage, 50g Grana Padano cheese, finely grated, 50g pine nuts, toasted

METHOD

01. Bring a big pot of salted water to a rapid boil. Once at a rolling boil, add the Porcini Triangoli and cook for approximately 4 mins.

02. Gently toast the pine nuts over medium heat in a non-stick pan, and keep an eye on them as they burn fairly quickly.

03. Melt butter in another non-stick pan over medium heat. Add fresh sage leaves, salt and pepper. Watch the pan closely – the sage will begin to sizzle. Remove from the heat when the sage is crispy and the butter just starts to brown.

04. Drain the pasta, spoon into warm bowls, drizzle the butter and sage over the top, and sprinkle with toasted pine nuts and grated Grana Padano cheese.

INGREDIENTS

500g Spaghetti al nero di seppia, 2 gloves of garlic, finely chopped, 1 red onion, finely chopped, ½ – 1 small red chilli, finely chopped (amount depends on heat of chilli and personal taste), 500g fresh or defrosted prawns, 50g unsalted butter, Parsley, chopped, Juice of half a lemon

METHOD

01. Boil the squid ink spaghetti for 10-12 minutes in salted water. Whilst the pasta is boiling, place the chopped onions and half of the butter in a frying pan and cook on a low-medium heat until the onions soften.

02. Add the rest of the butter, chopped garlic, chilli and prawns and cook on low-medium until the prawns turn pink. Avoid burning the garlic.

03. Add the spaghetti to the frying pan and mix to combine the sauce with the spaghetti. Serve immediately with a squeeze of fresh lemon juice and a sprinkle of parsley. Season with salt and pepper to taste.

INGREDIENTS

1 free range duck, salt, ½ cucumber, finely sliced, 8 spring onions, finely sliced, Pack of Chinese pancakes, Hoisin sauce

METHOD

01. Preheat the oven to 170˚C. Once it has reached temperature, rub salt on the skin of the duck, and place the duck on a rack or slotted tray with a dish below to catch the dripping fat. The duck will need to roast for 2-4 hours depending on the size of the duck. For the last 30 minutes of the cooking time, increase the temperature of the oven to 220˚C to give the duck some heat to ensure it is crispy.

02. When the duck is almost ready, begin preparing the pancakes. The pancakes will need a few minutes to steam, refer to the packages for cooking methods.

03. This dish is ideal for sharing, and best to lay out for guests to build their pancakes. Place the pancakes, sliced cucumber and spring onions along with the hoisin sauce (transferred into a small dipping dish), all on a large plate with the shredded duck.

04. To build your pancakes, place sliced cucumber and spring onions onto the pancakes, adding a little of the shredded duck and topping with a spoon of hoisin sauce. Wrap it up and enjoy!

Hoisin sauce also makes for a delicious dipping sauce with spring rolls.

INGREDIENTS

¼ cup Panko bread crumbs, ½ teaspoon turmeric, ¼ teaspoon chilli powder, 1 tablespoon Delfino Anchovy Essence, 1 tablespoon Extra virgin olive oil, 200g Conchiglie pasta, ½ teaspoon Garlic, crushed, ¼ teaspoon Chilli, finely chopped, 100 Kale, in pieces, 2 tablespoon Ricotta, ¼ cup milk, ½ teaspoon Sumac, Black pepper, Salt

METHOD

01. Begin by preheating a frying pan to a medium heat. Mix the panko breadcrumbs, turmeric, chilli powder, salt, extra virgin olive oil and a dash of Anchovy Essence together, and add the mixture to the pan. Toss the mixture constantly to ensure that the breadcrumb mixture is cooked evenly and does not burn.

02. Once the breadcrumbs are a deep golden colour, remove from the pan and set aside. Next, bring a heavily salted pot of water to a boil and blanch the kale for 2 minutes and remove from the pot of water, whilst retaining the water in the pot.

03. Using the water, cook the pasta until ‘al dente’, and then drain and set aside. Mix the ricotta, milk and sumac until smooth and combined. Whilst the pasta is boiling, heat oil in a large skillet, add the chilli, crushed garlic, a pinch of salt and toast until golden. Then add the kale and saute for 2minutes until the kale is well coated with the oil.

04. Add the drained pasta, ricotta mixture and the rest of the Delfino Anchovy Essence and toss well on a low heat for half a minute. Add more salt if necessary, black pepper and top off with your toasted breadcrumbs* and a dash of extra virgin olive oil.

*using fried breadcrumbs on pasta played a significant role in medieval Italian cooking, and continues to be used today as an ingredient in Italian dishes. The breadcrumbs offer an economical way to add flavour and crunch to a pasta dish without using expensive or hard cheese.