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July 3, 2009
Melbourne Foodie reviews East Ocean Restaurant in Haymarket
Part of Melbourne Foodie's visit to rivalling food State, New South Wales. Click here for the full review
mangiare : Pappardelle with Wild Mushrooms
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add mushrooms and saute until juices form, about 4 minutes. Add onion and saute until mushrooms are tender and liquid has reduced... read more
Melbourne Foodie reviews Gungho Eurasian Cusine in Haymarket
Part of Melbourne Foodie's visit to rivalling food State, New South Wales. Click here for the full review
CLUB SOFITEL AFTERNOON TEA
Part of Melbourne Foodie's visit to rivalling food State, New South Wales. Quick snack for the Melbourne Foodie at the Sofitel in Sydney.
MV2000 DINNER CRUISE
Part of Melbourne Foodie's visit to rivalling food State, New South Wales. Melbourne Foodie jumps aboard the MV2000.
mangiare : Potato Doughnuts
Sift flour with baking powder, salt, nutmeg, soda. Set aside. Beat eggs with sugar, shortening; stir in mashed potatoes, lemon rind. Add flour....read more
mangiare : Mixed Berry Frangellico Trifle
Use a balloon whisk to whisk egg yolks and sugar together in a medium bowl until light and fluffy. Add 1 tablespoonful of the Frangelico and whisk until smooth... read more
mangiare : Chilli Mussels
Chilli mussels are one of those dishes that everybody loves, and we sold so many in my restaurant, but get them wrong and people will let you know. One of my pet hates is a watery and tastless sauce... read more
The S.Pellegrino World`s 50 Best Restaurants 2009
For those planning on doing some foodie travel or curious as to what’s in their own backyards, I’ve typed up the press release (it was sent out as an image attachment, so no cutting and pasting sadly) and included the Top 50 restaurants...read on
mangiare : Spaghetti Puttenesca
This pasta sauce originally was made by Neapolitan prostitutes, who quickly put it together while waiting for the next client... read more
mangiare : Three Cheese Risotto
Mangiare's Three Cheese Rissotto by Joe Camilleri... read more
mangiare : Abruzzese Style Spaghetti with Garlic and Oil
Put the oil into a large fry pan, heat and gently fry one whole garlic clove. As soon as the garlic colours lightly, take it out and put in the anchovies which have been cleaned and chopped. Let this flavour... read more
mangiare : Osso Bucco
Osso buco is a regional dish from Piedmont, Italy, traditionally made using veal shanks, which are sometimes sold as 'osso buco' in supermarkets. The marrow in the shanks is what gives them that rich flavour... read more
Black Tie Dinner Dance with Gordon Ramsay
Gordon Ramsay is the current holder of 14 Michelin stars and one of only 3 people in the UK to hold 3 stars at one time. He is a celebrity Chef, businessman and media personality. Here is your chance to experience Gordon on Australian soil in his first visit to Perth...full details here
Gordon Ramsay is heading to Perth!!
Listen to the real man behind the television personality as Gordon talks about weathering the tough times and how the belief in yourself can pull you through. With personal anecdotes of his successes and his failures, Gordon will dish up his advice and where he sees the future for Gordon Ramsay...read on
mangiare : Chorizo Stuffed Baby Squid
In a bowl mix the chorozo, bread crumbs, garlic, 2 Tbs olive oil, oregano, parsley, salt, and pepper. Gently two thirds fill the squid with the stuffing mixture, don't over fill or th stuufing will be forced out during cooking... read more
mangiare : Traditional Lasagne
I’ve never met a lasagne I didn’t like”, declared Garfield, the comic-strip cat, and you’d be hard-pressed to find anyone who’d disagree with the chubby talking tabby. One of Italy’s most popular culinary exports, the word ‘lasagne’ derives from the Latin word read more
mangiare : Veal, Spinach and Cheese Rolls
Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin read more
mangiare : Prosciutto, Melon and Warm Fig Salad
Remove the peel, then cut the thin ribbons from the melon, this can be done on a mandolin or a potato peeler - it is best to do this along the side of the melon... read more
mangiare : Almond Biscotti
Some people find these twice-baked biscuits painfully crunchy. But that's the point - so that you can dip them into a sweet dessert wine, an espresso coffee, or a liqueur glass of Nocello or Frangelico to soften them before eating... read more
mangiare : Squid Ink Risotto with Seared Scallops
Fresh squid ink sacks are always best, and easy to remove from fresh squid, but if you can't find, or don't won't to clean squid, you should be able to purchase sachets of squid ink from good speciality food stores.... read more
mangiare : Mushroom Risotto Balls
These bite size balls similar to arancini were so popular not only at the restaurant but also with my family, often asked to make them for Alexia my daughter and for family functions. While these are made with mushrooms... read more
Stewed Rabbit by mangiare
This hearty rabbit stew was one of the most popular dishes in my restaurant, and had the maltese community ringing way ahead to make sure we had enough prepared their large group that came just for the rabbit...full Stewed Rabbit recipe here
Tables Restaurant in Sydney Kills Pensioner - Tables Restaurant - Sydney
Award-winning Sydney restaurant kills pensioner with a contaminated sauce ending in 5 charges being laid against the restaurant by the Sydney Food Authority...read on
mangiare : Basic Risotto
While aborio makes a good risotto, Ferron Carnaroli is a superfino rice which is large and has a longer grain which in turn makes a slightly drier risotto... read on
mangiare : Beef Ragu
Ragu is great served with polenta or fresh pasta and lots of crusty bread, why not try blending the meats... read more
mangiare : Meat Balls
Joe Camilleri (ex-Gratzi Cafe) and his easy-to-make Meat Balls form his new book, Manigare...check out his Meat Balls!
mangiare : Caponata
Few salads epitomize Sicilian cuisine as much as caponata, which probably takes its name from an essential ingredient (though not the principal one), capers. Like so much of Sicilian... read on
mangiare : Veal with Sage and Proscuitto - Saltimbocca
Literally translated, this Italian term means "jump in the mouth." It refers to a Roman specialty made of finely sliced veal sprinkled with sage and topped with a thin slice of prosciutto. It's sautéed in butter... read more!
mangiare : How to Make Fresh Pasta
You need a pasta making machine to make your own pasta, Pasta machines are available from most department and kitchenware stores from about $60. Brands vary from hand turned pasta cutters... read on
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