How to make a chocolate ganache (video)

Knowing how to make a good ganache is an essential part of successfully preparing countless desserts, pastries and other sweet masterpieces.

Type “00” flour: for perfect bread & pasta

Nothing beats home-made. Serving your own bread or pasta will always elicit heartier gasps at the table than something you’ve bought.

And yet, for all the love and care you’ve put into your own Italian masterpieces, often the texture and consistency of your bread and pasta isn’t quite what your local Italian bakery or pasta restaurant manages to create.

The secret? …

Recipe: Matt McConnell’s Portuguese Mussel Cataplana

The name of this dish comes from the unique copper pan in which it is cooked.

Available on every street corner in Portugal, the pan features two copper bowls connected by a hinge and a clasp.

The cataplana is filled with ingredients, closed and heated over a stove. It is then opened at the table, releasing a cloud of steam and the incredible aromas of the finished dish.

Recipe: Peter Kuruvita’s Sri Lankan Love Cake

Sri Lankan cuisine is as rich in tradition as it is in flavour. This sweet treat is much a part of the Sri Lankan food landscape as curry, and after you try it just once, you’ll know why. It’ll be love at first taste.



Makes approx 30 bite-sized pieces or 1 cake
•    125g soft unsalted …

Recipe: Joseph Vargetto’s Risotto alla Milanese

Risotto is as popular a restaurant dish as it is a home-cooking staple. This exciting recipe, given to us by Melbourne cooking icon and multiple award winner Joe Vargetto, will ensure your next risotto is remembered long after the gold leaf has disappeared.


320g Carnaroli risotto rice
60g butter
2 pieces bone marrow
40g grated parmesan
1tsp saffron threads
1tbl onion, very finely chopped
1 …

Recipe: Luciana Sampogna’s Pasta al Cartoccio

“This is one of my favourite dishes… because it is elegant and carries the best Italian flavours.” -Luciana Sampogna

Light of Lucia cookbook author and Cucina Italiana Cooking School owner Luciana Sampogna shares her passion for traditional Italian cooking.

Recipe: Annette Fear’s barbecued squid with green peppercorns & basil

Serves: 6-8 as part of a selection of dishes

What better way to celebrate the growing warmth of spring than by firing up the barbecue and embracing the refreshing flavours of Thai cuisine. This simple dish, from Annette’s recent class at The Essential Ingredient Cooking School Prahran, is elegant, delicious and perfect for sharing.


500g squid or cuttlefish, cleaned & …