Category Archives: News


Once again, thanks to for providing us with this recipe.


Serves 2

2 egg yolks

2 tbsps caster sugar

4 tbsps Marsala or dry white wine

1 Put all the ingredients in the top of a double boiler, or in a bowl set over – not in – a pan of gently simmering water. Beat with a balloon whisk or an electric hand mixer until the zabaglione is thick, light and hot. Pour into two tall glasses and serve immediately.

2 Alternatively, if you want to serve it cold, continue beating the mixture off the heat, until it has cooled down completely.

Read more:

So not all food has to be steaming hot and since it’s  still summer weather here in Australia, we can do with this recipe :)
  When it gets cold we can still use it except eat when still hot!

Bastianich 7 recipe for Swiss chard and potato crostata

Again from
at tThe LA Times website.

Swiss chard and potato crostata
1 1/2 pounds Swiss chard, including stems
1 1/2 pounds boiling potatoes
1 cup heavy cream
3 tablespoons extra-virgin olive oil
4 eggs
2 teaspoons salt
2 cups grated low-moisture mozzarella
1 cup freshly grated Grana Padano
Prepared dough
So that’s the ingredients list, now for the actual making of the dish

Bring a large pot of salted water to a boil. Cut the leaves from the stems of the chard and cut into 1-inch strips. Cut the stems into 1/2-inch pieces and keep separate. When the water boils, add the stems and boil for 10 minutes, then add the leaves and boil until both are tender, about 15 minutes more. Drain, let cool, then squeeze in your hands until most of the water is out. Chop and set aside.

Meanwhile, put the potatoes in another pot with water to cover and simmer until tender enough to pierce with a fork, about 30 minutes. Drain. When they are cool enough to handle, return the potatoes to the pot and mash, adding the cream and olive oil. Add the chopped Swiss chard and mix well. Beat the eggs and salt together and mix into the potato-chard mixture. Fold in the mozzarella and Grana Padano and set aside.

Heat the oven to 375 degrees. On a floured surface, roll the dough to fit an 18-by-13-inch rimmed baking sheet with about 3 inches extra on all sides, trimming if necessary. Butter the pan. Fit the dough onto the sheet pan, with the extra dough hanging off the sides, and spread the filling evenly over the dough. Fold the overlap of the dough over to form a 2-inch crust around the pan over the filling, leaving the center without crust. Bake until the filling is set and the crust is golden, 40 to 45 minutes. Cool on a rack. Serve slightly warm or at room temperature.

Only 3 steps get to it – what could go wrong?
just kidding

Bastianich 6 the Recipe for Dough

Finally the recipe from the story about Bastianich’s work at

2 cups (8 1/2 ounces) flour, plus more for rolling the dough
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
1/3 cup cold water, plus more as needed

In a food processor, combine the flour and salt and pulse. Mix the oil and water together, and with the machine running, add the oil and water mixture and process to make a smooth, soft dough, about 30 seconds. Add more flour or water if necessary, until the dough pulls off the sides of the food processor and forms a ball around the blade. The dough should be soft and slightly sticky to the touch.

Dump the dough onto a lightly floured work surface, and knead until very smooth, about 1 minute, sprinkling just enough flour so you can roll the dough into a smooth ball. Wrap the dough in plastic wrap, and set aside to let rest at room temperature for 30 minutes. (Dough can also be made a day ahead and refrigerated; let come to room temperature before rolling.)

Next post will have the recipe for swiss-chard-and-potato-crostata it’s at
as well.

Bastianich 5 Swiss chard and potato crostata

You can read the full story on one page here

Swiss chard and potato crostata


Similarly, there’s nothing much new about a tart with potatoes and chard, but Bastianich wraps hers in a crostata dough made with flour, olive oil and water — no leavening, no butter. It might seem like a misprint, but the result is almost like a strudel dough that stretches incredibly thin and bakes very crisp.

Is “Mastering” a comprehensive guide to the classic dishes of Italian cuisine? Absolutely not. Instead, it’s a well chosen collection of delicious, somewhat unusual recipes from one of America’s great Italian cooks. And really, how many more recipes for ragù Bolognese do you need?

It’s not need but greed!
Yes our palates want more from food than simple nutrition, we want taste!
This delivers.

Bastianich 3

Once again we have the story from The LA Times, so relax and enjoy a pizza while you read.

Bastianich is an ideal candidate to take over as the mother of Italian cooking in America. She is widely known from her many cookbooks and television shows. Some of her newer fans might be surprised to learn that she first made her mark as one of the founders of Italian fine dining in this country. Her Felidia restaurant is still a Manhattan landmark, more than 30 years after its opening.

And then, of course, there’s the business with her son Joe Bastianich, who is a partner with Mario Batali in 30 restaurants, including Babbo and Del Posto in New York and the small Mozza empire in Southern California. Lidia is a partner in two of those restaurants — Del Posto and Esca — as well as being a partner with her son and Batali in the Eataly emporiums in New York and Chicago and coming in a year or so to Century City.

Full story is at The LA Times site at

Bastianich 2

Here is the second part of the piece from The LA Times. Enjoy!

What Bastianich delivers in this book — written with her daughter Tanya Bastianich Manuali — is something more personal. It’s essentially a collection of more than 400 of her favorite recipes, from a wide enough range of categories that you could cook quite happily from it for several years.

Someone reasonably conversant in Italian regional cooking will probably notice that these sound different than the usual Italian dishes. Bastianich is from Istria and Trieste, located on a sliver of land between Venice and Slovenia that is as much influenced by Central European cooking as by the well-trod culinary landscape between Bologna and Florence.

These are related in a clear, concise manner that is brief but descriptive enough not to sound clinical. It’s like having a no-nonsense mother (or maybe grandmother) standing at your side while you’re cooking.

Thanks for that the next part is on its way.
Have a good holiday.

Bastianich 1

Thanks to the LA Times at

From the title of Lidia Bastianich’s new cookbook, “Lidia’s Mastering the Art of Italian Cuisine,” you might be expecting an encyclopedic textbook, along the lines of Julia Child’s classic masterwork from which it borrows the name. This book, the 14th from the popular restaurateur and public television cooking show star, is not that book — which is not a criticism at all. After all, we already have a good comprehensive guide to the basics of Italian cooking: “Essentials of Classic Italian Cooking” by the late Marcella Hazan.

More on this later, sounds good so far!

The Best Tool For Making Great Arncliffe Pizza

Thanks to, 11/08/2015  

 There are a few tools that you will need if you want to make exceptional Arncliffe Pizza.

A great dough recipe, mixing bowls, measuring spoons and a pizza pan or cookie sheet are essential.

If you want to take your pizza making to an expert level, you need a pizza stone. With this cooking tool you will be able to cook like a gourmet.

The best pizza in the world is made in a stone or brick oven. A baking stone attempts to recreate a brick oven in your home. The notion behind this is that the stone will absorb the heat in an oven and then transfer that heat to your pizza. This will cook your pizza quickly and evenly.

Arncliffe Pizza stone is an essential tool for anyone who wants to make great pizza. You can certainly make good pizza with a cookie sheet or a pizza pan. But a cooking stone will allow you to make fantastic homemade pizza that tastes like it came from a pizzeria.

You will also want to use a paddle, also known as a peel. Dust your peel with cornmeal or flour so your Arncliffe Pizza will slide on and off your counter as you place it on your pizza stone. Then use your peel to take your cooked pizza off the stone.

The technique for learning how to use a peel can be a little tricky at first. You want to make sure you have enough flour or cornmeal underneath your pizza so the pizza will slide easily.

Then using a quick motion, slide you peel underneath the pizza. If it sticks, you can use a piece of dental floss to unstick it, so it will slide.

One of the most important tips for using a stone is to pre-heat it for an hour or more. The biggest mistake made by home chefs is not allowing the stone to heat up long enough. When you pre-heat, your stone will absorb all of the heat being generated by your oven.

The mistake he made was by not having it in the oven when it was turned on!

Another great method is to use cooking stone is with a barbecue grill. You can heat the stone up as above and cook right on your grill. You will need to make sure that the stone you are using is made for use with a barbecue.

Remember all stones are not created equal. You can easily find a wide variety of cheaply made ones, but believe me cheap is not always better.

Here’s why: baking stones made of inferior quality materials will not last. While you may save a bit of money in the short term, in the long run a cheaply made one will end up costing you more money.

So the article’s saying you get what you pay for. Make sense!


Creating A Quality Pizza At Allawah

A common question asked by everyone and veteran home pizza makers alike, is simply this, “How can I make my pizza crust crispy”? Today is your lucky day because I’m going to give you a couple of ways to achieve crispier pizza crust.

// Thanks to http://Glenna Jones for this helpful article//
One of the most important aspects of making good pizza at home relates to oven temperatures. Oven temperatures vary when using typical home ovens. Though some home pizza makers have access to brick ovens or more elaborate forms of home ovens, many pizza lovers do not. These types of ovens are fantastic for Allawah Pizza baking but the typical conventional oven found in most home kitchens require a slightly different approach.Isn’t it what all pizza lovers are looking for? A quality pizza! So let’s take a look at what makes a quality pizza. A quality pizza is a pizza that produces three unique qualities. First is appearance, if it doesn’t look good then how do you think it is going to taste? The appearance of a quality pizza should have correct topping distribution. This means toppings over the whole pizza, no center loading. Center loading is when the majority of your toppings are in the center of your pizza, this often results in Allawah Pizza. Another aspect of correct toping distribution is the amount of toppings on the pizza. This means that the more pizza toppings you order, the less you get. It sounds harsh, but it really isn’t. Please read on and I’ll explain why.The baking of the pizza is the second unique quality of pizza appearance. The bake of a pizza is vital, consumers aren’t looking for a doughy pizza or a pizza with a burnt appearance, and consumers want their pizza baked just right! Here is a little insight on how they achieve the proper bake of a pizza. The bake of a pizza depends on a few things, proper bake time, temperature, and toppings. Pizza shops spend countless hours every year perfecting the correct bake time and temperature. Time and temperature should be checked on a regular basis because they always need an adjustment tweak here and there. The adjustments could be due to the in store temperature, weather, cleanliness of the oven or thickness of toppings.To give you a visual, think about this: An order is placed for a pepperoni pizza and let’s say that the proper topping spec. for a 1 topping pepperoni pizza is 50 pepperonis. With the proper amount of pepperonis on that pizza, it would cook properly. Now let’s say there is an order placed for a 4 topping pizza; pepperoni, sausage, onion, and mushrooms. If a pizza shop used the 1 topping spec for all 4 toppings, the pizza would be too thick to cook properly.

The final aspect for the quality pizza, is the taste.

It’s want we all want, a great tasting Allawah Pizza. We all have our favorite pizza shop that we order from. Why? Is it because it actually taste good or is it because of the appearance of the pizza? We are all unique and we all have our own taste and desires, but it may just be that physiological thing we also have. If you see a pizza that is perfectly created and appeals to your eyes, most of the time it is going to taste good!

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Making Monterey Pizza With Passion And Knowledge

November 8, 2015 by

Thanks for this Francis.

Millions of people in the world make pizza just like Monterey Pizza, but most of them only do it for a living-for a paycheck. They’re no different from the burger-flippers in fast-food places everywhere-and you know how tasteless a fast-food burger is, especially compared to the real thing.

Just as there are makers of gourmet burgers, so too are there makers of gourmet pizzas. These people are a special few, and they practice their craft as much for love as for money. These are true pizza makers, not just people who happen to make Monterey Pizza.

What’s the difference? True and successful pizza makers have two things that others lack: passion and knowledge. By passion, I mean an insistent need to produce fine pizza-to dive into the intricacies of the work and emerge a master of the art. It helps if you have Italian passion, but any obsessive drive will do. By knowledge, I mean deep knowledge-the thorough learning of someone who’s read a thousand cookbooks and baked a thousand pizzas.

It took me many years before I was able to understand these two things, but now I know that they are the keys to success-not only in making pizza, but also in every other job on the planet, be it housekeeping or engineering.

Passion and knowledge go together: you can’t have one without the other. And without both, you can’t ever be successful. If you are both passionate and knowledgeable about a certain kind of work, then it stops being work-it becomes a pleasure and an honor. If the work turns out to be pizza-making, then it becomes a good living too, because skilled pizza-makers receive excellent salaries.

Of the two factors, passion comes first. It’s what allows you to gain knowledge-it’s what allows you to sacrifice for your goals. You’ll never succeed in the craft of pizza (and life in general) if you aren’t willing to sacrifice.

When I began my career, I didn’t know much about pizza. I knew a good pizza from a bad one, but so did every other Naples boy. The details of what made a good pizza-how the dough was made, why a wood-burning oven was used, what specific ingredients were involved-was all a mystery to me.

However, I was determined to learn to make good pizza. My dream was to be one of the best pizza-makers in the world, and it was that dream that pushed me forward. For my apprenticeship, I worked ten-hour shifts for free. The kitchen was hot, the hours were long, and the pay was nonexistent-but I persisted because I was well aware that it was the price of success. I was willing to pay it because I knew that my sacrifices would be rewarded-and they have!

Today I am a recognized expert in Neapolitan pizza: I travel Australia to make Monterey Pizza and teach others to do the same. I am paid to do what I love, and I help other people achieve their goals-it’s a good life!

Now you understand why passion is the first factor. We start with it, and we need it to gain the other-without passion, you can never hope to gain knowledge on any subject. With passion, nearly anything is possible.

Wow, what a life – pizza across Australia.