In Italy, ciabatta is the customary table bread, most often eaten with a splash of grassy olive oil. No balsamic, mind you. Just the oil. It also happens to remedy many saucy situations, like bowl mopping. Day old ciabatta can also be repurposed for panzanella salad, to thicken soups or to make crunchy pangrattato crumbs to jazz up a simple…
In Italy, ciabatta is the customary table bread, most often eaten with a splash of grassy olive oil. No balsamic, mind you. Just the oil. It also happens to remedy many saucy situations, like bowl mopping. Day old ciabatta can also be repurposed for panzanella salad, to thicken soups or to make crunchy pangrattato crumbs to jazz up a simple…
Comfort food evokes both sentiment and nostalgia. It could remind you of home or your mother’s cooking. Most times, these ‘comforts’ involve carbs or sugar. If severely gripped, it probably means a bit of both. I still recall my mother’s savoury meatballs being amongst the most wrestled for dish on the supper table. Some 40 years on, my Parmesan Meatballs with…
Eating outside is one of summer’s simplest pleasures. It’s as if the flavours become more intense, almost brighter. When the air smells of jasmine blossoms, we head outdoors for unhurried lunches and dusky casual suppers. There are few things I love more than shared gatherings and a simple table laden with beautiful food – crusty bread, a spectacular spring green…
I’m not entirely sure whether this Honey Pannacotta cake with Rosé jelly is in fact a pudding masquerading as a cake or vice versa. Either way, I’m completely smitten. I think you will be too. From the sour cream coconut cake to the chocolate and honey pannacotta, every mouthful encapsulates the sweet promise of spring. If farm to table feasts, meticulously manicured gardens…
Two years of intense fervour pressed into 224 pages – The Bibby’s Kitchen Cookbook, inked and bound. It feels weighty. Running my hands over the smooth charcoal cover, I linger, reflecting on the journey of crafting words and fashioning food, a creative narrative that tells of my unassailable love story with food. The pages, unblemished and crisp, smell of optimism….
Here are my top twenty recipes to make Heritage Day delicious. From freshly baked breads to corruptive desserts and everything in between. It’s crammed with good food, the kind that tastes infinitely better when shared with openhandedness and generosity. There’s nothing like the smell of homemade bread. I love it hot out the oven, the crusted ends broken off and eaten…
Everyone has a collection of secret recipes, the hand-written kind, passed on by either a family member or really a good friend who doesn’t mind spilling the beans. In amongst the hand-me-downs, is my mother’s recipe for a soft-set crustless milk tart that’s almost curd-like in the centre with a whispery wobble that reassures it’s going to melt in the mouth….
The Italians are masters at cooking simply. With only a handful of ingredients, they can elicit groans of contentment. This linguine with shrimp and fresh tomato sauce is testament to how clean flavours can sing without much coercing. The recipe comes by way of Fatti’s & Moni’s new Bellisimo Linguine. I’ve slipped in one or two additional ingredients, as is the…
Hello again! I know it’s been a little quiet around here lately. Between planning my Cookbook launches, working on some exciting new collaborations and the September cooking classes, I’ve fallen a little behind with sharing recipes on the blog. Hopefully these Greek-style burgers will make up for the absence? They taste like summer – bright and juicy with heaps of…
There is something about bread buns that sound home-spun, almost ordinary. And yet, these floured milk bread buns are irresistibly soft with just the slightest whisper of milky sweetness. Because of their gentle character, they can be anything – from burger buns to pillowy dinner rolls. You’re going to love them! Contrary to the vilification of bread, there is nothing…
