For a deep green powerhouse pesto with kick, swap basil for Sri Lankan kale. Its deep earthy flavours are the perfect foil for farro's nutty grains
Marry local fish such as barramundi with the refreshing flavours of cucumber sorbet to make a tantalising appetiser. Carbon bamboo powder helps the veiny details of the thinly sliced fish pop.
Serve broccolini cavatalli from south Puglia aglio olio style to bring the vegetable’s subtle sweetness to the fore. Zucchini flowers add textural dimension and a delicate squash flavour.
Here're four colourful pasta recipes to experiment with.
The crunch of crisped artichocke and Granny Smith-like tanginess of red veined sorrel pair well with the natural sweetness and supple texture of prawns. The parsley element lightens the dish and harmonises with the artichoke.
The combination of brininess from Tagiasce olives, bitterness from castelfranco radicchio and umami from veal tongue makes for a flavour party on the palate.
This refreshing creation is sure to whet your appetite. Grapefruit adds little punches of bittersweetness to this delicate, vegetarian ‘terrine’ of purple, yellow and orange baby carrots.
Kick off the feast with a cool and refreshing seafood medley typical of Tuscany – it also makes for a splendid display on the Christmas dinner table. Sweet and creamy cannellini beans balance the dish’s ...
Balance in flavours are important. Light cheese against the nutty taste of walnuts and earthy pumpkin strike that perfect balance.
Serve this handsome cut of meat with bone marrow that's coddled into a wobbly custard.
