The first time I made proper chicken parmigiana was under the watchful eye of my Italian-American neighbor, Mrs. Rossi. She stood beside me, nodding approvingly as I pounded chicken breasts to an even thickness, her weathered hands occasionally guiding mine. “La pazienza,” she’d remind me—patience is everything. What fascinates me about this dish is its … Lire plus
Growing up in rural Australia, Sunday afternoons were marked by the intoxicating aroma of roast lamb wafting through my grandmother’s weatherboard cottage. The scent would draw neighbors from across the paddock, inevitably arriving just as the perfectly pink meat was being carved. Australian roast lamb isn’t merely a meal – it’s a cultural institution that … Lire plus
There’s something about the elegant simplicity of a true Carbonara that speaks to my soul. When I was staging at a small trattoria in Rome’s Trastevere neighborhood, I watched in awe as the 78-year-old nonna who ran the kitchen transformed just five humble ingredients into what can only be described as pure magic in a … Lire plus
There’s something uniquely Australian about the ritual of biting through a golden, flaky crust to reach that steaming, savory beef filling within. Growing up in my grandmother’s bustling kitchen in Melbourne, meat pies weren’t just food—they were a cultural institution. I remember standing on a wooden stool, barely tall enough to see over the countertop, … Lire plus
Growing up in my grandmother’s kitchen in Lyon, Hachis Parmentier was Sunday evening personified. After a large family lunch, she would transform the remnants of our pot-au-feu into this comforting casserole that somehow tasted better than the original meal. The name honors Antoine-Augustin Parmentier, who convinced skeptical 18th-century French citizens that potatoes weren’t poisonous but … Lire plus
There’s something almost magical about bush damper – that rustic Australian bread born from necessity and ingenuity in the unforgiving Outback. My first experience with traditional damper came during an expedition through the Northern Territory with an Indigenous elder named Uncle Morris. As the sun dipped below the horizon, he mixed a simple dough, wrapped … Lire plus
There’s something deeply nostalgic about the sizzle of perfectly roasted chicken and the scent of double-fried potatoes wafting through the kitchen. In my grandmother’s Belgian home, Poulet Frites wasn’t just dinner—it was an event, complete with her secret apple compote that balanced the savory notes with unexpected sweetness. After training in prestigious kitchens across Europe, … Lire plus
There’s something magical about a true Alpine raclette experience that transcends just eating dinner. Growing up, my grandmother would prepare raclette for our family gatherings in winter, and the ritual was as important as the meal itself. I can still see her weathered hands expertly scraping molten cheese onto steaming potatoes as we gathered around … Lire plus
Standing over a simmering pot of kangaroo stew in my restaurant kitchen always transports me back to my first visit to Australia’s outback. That’s where I first tasted this remarkable meat – lean, flavorful, and with a unique taste that carries the essence of the continent’s vast landscapes. While kangaroo has been a staple for … Lire plus
There’s something magical about a perfectly crafted cheeseburger that transcends cultures and brings people together. The French have a beautiful way of describing the ideal burger—”dégoulinant,” meaning gloriously dripping with juices and melted cheese. I discovered this concept years ago while working in a small bistro outside of Lyon, where the chef insisted that a … Lire plus