Caponata
Serve it with pasta, on its own, or as part of a charcuterie board; in Sicily caponata goes with everything. I think breakfast time was the only time we weren’t served this sweet and sour eggplant dish. Every restaurant and nona has their own recipe, resulting in different degrees of sweetness. After asking almost everyone […]
Ceviche
Recipe Harriet Boucher, Images Ashlee DeCaires Serve this ceviche as a starter for your alfresco summer dinner after a day’s fishing. Adjust the lime juice to your preference – don’t let it overpower the sweetness of the melon. 2 cups watermelon, cubed (about a 600–700g wedge) 400–500g white fish, cubed 1 small shallot, finely diced […]
Panelle
Words Vicki Ravlich-Horan, Images Ashlee Decaires I recently returned from our Taste of Sicily tour (2023) where we enjoyed such amazing food. Many of the dishes that stood out were ridiculously simple, and panelle was a great example of this. We enjoyed it freshly fried standing in the bustling market of Palermo as well as […]
AVOCADO AND PEANUT SUSHI HAND ROLLS
Words and Images by Amber Bremner Sushi hand rolls (or temaki sushi) are basically a rolled cone of seaweed, wrapped around rice and fillings. Once the rice is made they’re very quick and easy to make (much less faff then making traditional sushi rolls at home), child friendly and a bit of fun. We serve […]
FAUX ROQUEFORT TERRINE
Words and images by Fiona Hugues Look at me all brave and eating blue cheese! To be fair this dish doesn’t scream the pongy blue of old, mainly because I’ve toned it down a tad with cream cheese, but it still has wonderful depth, and added celery gives these little terrines unctuous springtime crunch. By […]
Cauliflower Nuggets
If you’ve been looking for a way to get the kids to eat cauliflower, this is it. These cauliflower nuggets are easy to whip up and go with almost any dipping sauce you can imagine. If serving as a canapé for adults, try a blue cheese sauce or a herby mayo. 450–500g of cauliflower vegetable […]
Fennel Seed Olive Oil Crackers
These crisp crackers make a gorgeous accompaniment to a cheese or antipasto platter. While delicious with a creamy soft cheese like a brie, I am also known to just munch on them as is. 1½ cups flour 1 tsp baking powder 2 tsp fennel seeds 1 tsp salt ¼ cup extra virgin olive oil ⅓ […]
Marinated Mushroom Tart
This tart is a little bit special and a really lovely way to enjoy antipasto ingredients as a meal. A flaky pastry base is topped with caramelised onion and mustard cashew cream, then baked until golden. This is the blank canvas, ready to have all the good stuff stacked on top. Marinated mushrooms are a […]
Cooking with Kids
Words Brad King, Images Brydie Thompson Here at The Falls Retreat, we believe that a kids’ menu should be equally as enticing and nutritious as the adult version (if not more so for those little growing bodies!). No frozen chicken nuggets around here! And whilst we encourage our kids to try new flavours, we are […]
Olive, Anchovy & Pepper Banderillas
Recipes Oscar and Otto, Images by Alex Spodyneiko Olive, Anchovy & Pepper Banderillas Peppers are a staple in Spanish cuisine and are perfect for tapas. They make a neat little packet to stuff with all sorts of delicious ingredients, for wrapping delicious morsels or on skewers. Filling options are endless. This recipe can be easily […]