Recipes Archives - Stefano's

Brioche French toast peach and vanilla bean jam

Brioche french toast peach & vanilla bean jam

Home-made pasta is very porous and
absorbs liquid very easily. To my mind
there is nothing better than the delicious
liquor that comes from various seafood,
such as mussels, pipis (vongole), baby
calamari rings, scallops and any white fish
fillets – all flavoured with olive oil, garlic,
white wine and flat-leaf parsley.
There is a freshness to this dish that is
addictive. A range of fish and shellfish is
readily available in Australia all year round,
so substituting ingredients is very easy.

Poached chicken mozzarella basil flatbreads

Home-made pasta is very porous and
absorbs liquid very easily. To my mind
there is nothing better than the delicious
liquor that comes from various seafood,
such as mussels, pipis (vongole), baby
calamari rings, scallops and any white fish
fillets – all flavoured with olive oil, garlic,
white wine and flat-leaf parsley.
There is a freshness to this dish that is
addictive. A range of fish and shellfish is
readily available in Australia all year round,
so substituting ingredients is very easy.

Ricotta gnocchi

Home-made pasta is very porous and
absorbs liquid very easily. To my mind
there is nothing better than the delicious
liquor that comes from various seafood,
such as mussels, pipis (vongole), baby
calamari rings, scallops and any white fish
fillets – all flavoured with olive oil, garlic,
white wine and flat-leaf parsley.
There is a freshness to this dish that is
addictive. A range of fish and shellfish is
readily available in Australia all year round,
so substituting ingredients is very easy.

Pork & fennel sausage rolls

Home-made pasta is very porous and
absorbs liquid very easily. To my mind
there is nothing better than the delicious
liquor that comes from various seafood,
such as mussels, pipis (vongole), baby
calamari rings, scallops and any white fish
fillets – all flavoured with olive oil, garlic,
white wine and flat-leaf parsley.
There is a freshness to this dish that is
addictive. A range of fish and shellfish is
readily available in Australia all year round,
so substituting ingredients is very easy.

Glazed ham

Home-made pasta is very porous and
absorbs liquid very easily. To my mind
there is nothing better than the delicious
liquor that comes from various seafood,
such as mussels, pipis (vongole), baby
calamari rings, scallops and any white fish
fillets – all flavoured with olive oil, garlic,
white wine and flat-leaf parsley.
There is a freshness to this dish that is
addictive. A range of fish and shellfish is
readily available in Australia all year round,
so substituting ingredients is very easy.

Fruit mince ice-cream with butterscotch sauce

Home-made pasta is very porous and
absorbs liquid very easily. To my mind
there is nothing better than the delicious
liquor that comes from various seafood,
such as mussels, pipis (vongole), baby
calamari rings, scallops and any white fish
fillets – all flavoured with olive oil, garlic,
white wine and flat-leaf parsley.
There is a freshness to this dish that is
addictive. A range of fish and shellfish is
readily available in Australia all year round,
so substituting ingredients is very easy.

Orange, fennel and green olive salad

When the oranges are raging from June onward and fennel bulbs are pushing their way out of the winter-cold ground, it is time for this wonderful Sicilian salad.

Polenta cake

Loretta Sartori, who contributed the dessert recipes to my previous book, loves polenta because her parents, like me, are from the Veneto. She says that this cake will surprise not only with the resulting colour, but with its flavour and texture.

Tagliatelle al sugo di mare

Home-made pasta is very porous and
absorbs liquid very easily. To my mind
there is nothing better than the delicious
liquor that comes from various seafood,
such as mussels, pipis (vongole), baby
calamari rings, scallops and any white fish
fillets – all flavoured with olive oil, garlic,
white wine and flat-leaf parsley.
There is a freshness to this dish that is
addictive. A range of fish and shellfish is
readily available in Australia all year round,
so substituting ingredients is very easy.

Yellow polenta with braised tripe

Here is treat that will either appeal or not. I have given up trying to convert people, although I do find that most people like tripe once they’ve tasted it.
I frequently serve this dish in my restaurant as a ‘special’, over and above the menu of the day.
You can buy tripe in several ways: either uncooked, which takes a long time to cook, or part-cooked, which tends to be a more acceptable option.
The softness of tripe goes exceptionally well with polenta.