Chef Made

Bring a large pot of salted water to a boil.

Peel your asparagus with a peeler and snap the bottoms off. Then divide your asparagus stems into chunks, keeping the spear intact. Finely chop your spring onion.

Heat the olive oil in a large skillet over medium heat. Add the thinly sliced spring onions and sauté for 1–2 minutes. Stir in the asparagus stalks and cook for another 2–3 minutes. Add the asparagus spears and prawns, cooking for 1–2 minutes until the prawns turn pink and are just cooked through. Finish by stirring in the garlic.

Pour in the white wine to deglaze and allow it to reduce for 1 minute, scraping up any delicious bits from the bottom of the pan.

Cook the pasta according to the package instructions until al dente. Once cooked, reserve about 1 cup of pasta cooking water, then lift the pasta directly from the water using tongs or a slotted spoon, transferring it straight into the sauce.

Once the wine has reduced, add the cooked pasta directly into the skillet with the prawns, asparagus, and spring onion mixture. Toss everything together gently, adding a little reserved pasta cooking water if the sauce needs loosening.

Off the heat, stir in the lemon zest & juice and a little more pasta water if needed to create a silky sauce. Drizzle with olive oil and top with chopped chives. Season with salt and freshly ground black pepper to taste.

Divide the pasta onto plates or serve in the pan. Garnish with extra freshly chopped chives, and a few cracks of black pepper. Enjoy!

Bring a large pot of salted water to the boil.

Cut the bread into small chunks, soak the bread in a bowl and cover it with milk. Let it soak for a few minutes until fully saturated and pulp like. Once soaked, squeeze out any excess milk and add to your food processor.

Into the food processor add walnuts, garlic, grated Parmigiano Reggiano, and a pinch of salt. Blend until you achieve a rough paste.

Into the food processor add walnuts, garlic, grated Parmigiano Reggiano, and a pinch of salt. Blend until you achieve a rough paste.

Taste the sauce and adjust the seasoning with additional salt and freshly ground black pepper as needed. Add to a serving bowl and set aside.

Cook the fettuccine according to the package instructions until al dente. Before draining, reserve about 1 cup of pasta cooking water.

Cook the fettuccine according to the package instructions until al dente. Before draining, reserve about 1 cup of pasta cooking water.

evenly with the sauce.
Plate the pasta and garnish with fresh marjoram leaves, if desired. Serve immediately.

To make the dough, combine your bakers dough and Bakers Yeast into a large bowl. Gradually add the warm water, mixing until the dough starts to come together.

Turn the dough out onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Once the dough has risen, punch it down to release the air. Divide the dough into 4 equal portions, rolling each into a ball and letting them rest for 5-10 minutes. Then, roll each ball into a pizza round about 15x18cm in diameter, dusting with flour as needed.

Preheat your oven to 200°C, fan forced. Line two baking sheets with parchment paper and transfer the pizza bases onto the trays, two per tray. Place in the oven on the lower and middle rack. Bake for 10 – 12 minutes until they are lightly golden but not fully crisp. If you have hot spots in the oven and the top base bakes faster than the bottom base, swap them around halfway through. This partial bake ensures they will hold up when frozen and topped later.

To Freeze & Save for later: Allow the pre-baked pizza bases to cool completely. Once cooled, stack them with parchment paper in between, wrap them tightly in foil, and store them in the freezer for up to 2 months. When you’re ready to use them, simply take them out of the freezer, top, and bake!

Preheat your oven to 220°C (430°F).

Spread a thin layer of the sugo on the frozen pizza base.

Top with olives, artichokes and fior di latte

Bake for 15-20 minutes or until the crust is golden and the cheese is bubbling.

Drizzle with extra virgin olive oil and scatter fresh basil before serving.

Preheat your oven to 220°C (430°F).

Spread a thin layer of the sugo on the frozen pizza base.

Top with buffalo mozzarella & chill flakes

Bake for 15-20 minutes or until the crust is golden and the cheese has melted.

Once the pizza is out of the oven, add the capocollo on top, drizzle with extra virgin, slice and serve!

In a small bowl, soak the dried porcini mushrooms in warm water for about 20 minutes. Once rehydrated, drain them, but keep the soaking liquid for later use.Chop the porcini into small pieces, and set both the mushrooms and the soaking liquid aside.

Heat the olive oil in a large skillet over medium heat. Add the spring onion and garlic, sautéing for 2-3 minutes until soft and fragrant.

Add the sliced fresh mushrooms and rehydrated porcini mushrooms to the pan. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Season with salt and pepper to taste.

Pour in the white wine to deglaze and cook for another 2-3 minutes, allowing it to reduce and absorb into the mushrooms. 

Lower the heat to medium-low, and pour in the heavy cream. Stir to combine, allowing the sauce to thicken slightly for 3-4 minutes. Add 100ml of the porcini mushroom soaking liquid for extra depth of flavor. Stir to incorporate.

Now that the sauce is nearly ready, bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions, until just al dente.

Once the pasta is cooked, use tongs or a slotted spoon to transfer it directly from the water into the skillet with the sauce. Be sure to bring a bit of the pasta cooking water with it. Toss the pasta in the sauce, allowing the starchy water to help thicken and bind the sauce to the pasta. If the sauce becomes too thick, add a little more pasta water to achieve the desired consistency.

To finish, add the grated Parmigiano to the pasta, tossing gently to combine. Adjust the seasoning with additional salt and freshly ground black pepper as needed.

Serve the rigatoni in warm bowls, garnished with freshly chopped parsley, lemon zest and a drizzle of extra virgin olive oil if desired.

Bring a large pot of salted water to the boil. While you’re waiting, start preparing the sauce.

In a large, wide pan, heat the olive oil over medium heat. Add the anchovies, olives, chilli and garlic. Cook gently for a few minutes until the anchovies melt into the oil and the garlic is soft and fragrant, but not browned.

Add the capers. Deglaze the pan with the white wine.  Stir for about a minute, then add the chopped tomatoes. Let everything come to a gentle simmer.

Add the chunks of white fish into the sauce. Simmer gently while the pasta cooks — the fish will poach in the sauce and begin to flake apart.

Drop the pasta into the boiling salted water and cook until just before al dente, following the timing on the packet.

Once the pasta is ready, use tongs or a slotted spoon to lift it straight from the water into the sauce, bringing a bit of that starchy cooking water with it. Toss everything together over low heat for a minute or two so the sauce coats the pasta and the fish breaks up gently into the mix.

Finish with a drizzle of extra virgin olive oil and a handful of chopped parsley. Taste and adjust the seasoning if needed.

Serve straight away, hot from the pan, with maybe a crisp glass of white wine and a little extra parsley on top.

While your pasta is cooking –

Add olive oil, garlic, chilli, and reserved parsley stalks to a cold pan and cook over a medium heat – being careful not to burn the garlic.

Once the garlic is fragrant, add a big splash of pasta water and swirl with the olive oil sauce – allow this to bubble away and start to emulsify.

When the pasta is still al dente, remove the parsley stalks from the sauce, add another good splash of pasta water and the al dente pasta. Allow the pasta to continue cooking in this emulsion, moving the pan constantly to help form a creamy sauce, adding more pasta water as needed.

Once the pasta is perfectly al dente, add the chopped parsley and toss to combine. Serve straight away and enjoy!

Bring a large pot of salted water to a boil.

In a saute pan, heat the olive oil over medium-low heat. Add the minced garlic, anchovy fillets, and chilli flakes. Stir gently until the anchovies melt into the oil and the garlic softens. Don’t let the garlic brown too much.

Deglaze the pan with the white wine, letting it simmer and reduce for about a minute. Then take the pan off the heat.

Once the water has boiled Add the chopped broccoli stalks and the casarecce together. Cook according to the pasta’s packet instructions (usually 9–11 minutes total).

Halfway through the pasta cooking time, add the broccoli florets. This ensures they’re cooked but still vibrant and slightly crisp, about  5 to 8 minutes.

When the pasta is al dente and the broccoli is tender, turn the heat back on your saute pan, use tongs or a slotted spoon to lift everything directly into the sauté pan. Allow a little pasta water to come along—it helps emulsify the sauce.

Toss everything together until the pasta is well coated in the garlicky, spicy oil.

Remove from the heat, add the grated chilli pecorino and lemon zest, and toss again until the cheese melts and everything looks silky.

Serve immediately

Mixing
In a large bowl, combine the water, yeast, and olive oil.
Add half of the flour and mix with your hand.
Add the remaining flour and salt, mix again until fully absorbed.
The dough will be very wet — this is correct.

Folding (the secret step!)
First fold: with wet hands, lift one edge of the dough and fold it toward the
center. Work your way around. Cover, rest 20–30 minutes.
Second fold: repeat the same motion. Cover, rest again.
Third fold: the dough will look smoother and more elastic. Repeat folding,
rest.
Fourth fold: lift the dough from the center, letting gravity fold the sides
underneath to form a ball. Rest again and 20 minutes repeat again

Proofing
At room temperature: leave until doubled in size (quick method)
or Cold proof (recommended): refrigerate 12–18 hours for superior flavour
and texture.

Shaping
Generously oil a baking tray with Monini extra virgin olive oil.
Transfer the dough gently, let it relax for 5 minutes.
Stretch softly with your fingers, without deflating.
Cover and let rise again until fully relaxed and expanded across all edges of
tray.

Baking

Just before baking, make the classic focaccia dimples with your fingertips.
Drizzle generously with Monini olive oil and a bit of water, sprinkle with
coarse salt and rosemary if you lik
Bake in a preheated oven at 230–250 °C until golden and crisp.

Result
An airy focaccia with a bubbly, open crumb, a crisp golden crust, and the rich fragrance of Monini extra virgin olive oil.
No kneading. No machines. Just love and your hands.

Salt the Tomatoes: Place the chopped tomatoes in a colander set over a bowl. Sprinkle with 2 tsp sea salt flakes, toss gently, and let them sit for about 20 minutes to release their juices

Soften the Onion: While the tomatoes rest, soak the red onion slices in the red wine vinegar for 10–15 minutes to soften and mellow their bite. Set aside.

Prepare the Bread: Heat 125mL olive oil in a large frypan over medium heat. Add the bread cubes and toast for 8-10 minutes, turning often, until golden and crisp. Remove from heat and let cool slightly.

Cook the Pancetta: In the same frypan, over medium heat, cook the pancetta slices for 2-3 minutes per side until crisp and lightly golden. Transfer to a paper towel-lined plate to cool.

Assemble the Salad: In a large bowl, combine:
Salted tomatoes (including their juices)
Toasted bread cubes
Cooked lentils
Soaked red onion (with vinegar)
Torn basil leaves
Drizzle with 60-80mL olive oil (start with less and add to taste)
Season with additional sea salt flakes if needed
Toss everything gently but thoroughly. Let sit for 5 minutes to allow the bread to absorb flavors.

Plate and Serve: Divide the salad among serving plates. Top with torn pieces of burrata and crisp pancetta/prosciutto. Finish with a final drizzle of olive oil and a few extra basil leaves.

Bring a large pot of salted water to the boil, add in your pasta, and stir well.

Whilst the pasta cooks make the sauce, as it comes together that fast. Heat up the oil in a large heavy based pan, add the shallots, chillies and tomato paste with a pinch of salt and mix well. Cook over medium heat for 1-2 minutes or until the shallots have softened then add the vodka. Because of the alcohol content it may flame up, this is to be expected, just be careful and move the pan around for 10-20 seconds until the alcohol evaporates and the flames die down. Add half a lade of pasta cooking water and mix well. Cook over medium heat for 3-4 minutes.

In the meantime, the pasta should be al dente. Drain, reserving a little pasta cooking water and drop into the vodka sauce, mix well, and add a little reserved pasta water as needed. Turn off the heat, dollop in the mascarpone, mix and serve.

Heat 2 tbsp of extra virgin olive oil in a large frypan over medium heat, add the thinly sliced zucchini and 1-2 bruised garlic cloves and cook, stirring, for 5-6 minutes or until golden.

Season with salt. Discard the garlic and set aside.

Meanwhile, bring a large saucepan of salted water to the boil. Add in 400g pasta and stir well. Cook, stirring occasionally, until al dente (generally 1 minute less than the cooking time recommended on the packet).

When the pasta is ready, return the frypan with the zucchini to medium heat. Using a slotted spoon, transfer the pasta straight to the frypan, dragging a little of the cooking water with it, then toss well to combine with the oil and zucchini.

Remove the pan from the heat and add the pecorino. Stir vigorously to allow the residual heat from the pan to melt the cheese and create a luscious sauce.

Add the chopped olives and stir through. Divide among bowls and serve immediately with a good grinding of fresh black pepper, lemon zest and drizzle with the remaining extra virgin olive oil. Garnish with basil leaves.

Preheat oven to 180°C, static. Spray a round 22cm (base measurement) cake pan with oil. Line base and side with non-stick baking paper.

Place oil and chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts and mixture is smooth. Set aside for 5 minutes to cool slightly.

Use an electric beater to beat egg yolks and sugar in a bowl until fluffy. Add lemon rind, lemon juice, vanilla and almond meal and stir. Add in the cooled chocolate mixture and stir.

Use a clean electric beater to beat egg whites with a small pinch of salt in a clean, dry bowl until firm peaks form. Gently fold half of the egg white into the cake batter until just combined. Fold in the remaining egg white until mixed.

Pour into prepared pan. Bake for 10 minutes. Reduce oven to 160°C. Bake for a further 55-60 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly. Turn out onto a wire rack to cool completely. Serve as it is or dusted with icing sugar and with dollops of ice cream, mascarpone or whipped cream and berries and ice cold Limonata.