Tag Archives: Carlton


Once again, thanks to http://www.plymouthherald.co.uk/vaneintines/story-28716569-detail/story.html 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: http://www.plymouthherald.co.uk/vaneintines/story-28716569-detail/story.html#ixzz40sFRXvwB

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 1

Thanks to the LA Times at http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

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!

Joseph Trivelli’s Carlton recipes for pear ice cream

OK so a meal’s not complete without dessert is it?

Here’s the final post from the Carlton cafe, I moved from the Hurstville one, nothing like a broad range of experience is there.

Joseph, in The Guardian article helps us out again.

'An old-style recipe that ought to be eaten the day it’s churned': simple pear ice cream.

Even in the cold months there is no better sweet than ice cream and despite making it in my day/night job the wonder of doing it at home is not lost on me. This is an old-style recipe that ought to be eaten the day it’s churned. With its thick texture it’s as comforting as an ice can be, especially if you drench it in cheap brandy.

Serves 4-6
double cream 300ml
whole milk 100ml
ripe pears 600g
golden caster sugar 180g
vanilla pod 1

Peel, core if necessary, and cut the pears into small pieces. Cook in a pan on a high heat with the vanilla pod halved lengthways to allow the seeds to come out. Once they are soft and more liquid, add the sugar. Stir to dissolve, then chill until completely cold, and purée in a blender. Stir in the cream and milk and churn in an ice-cream machine before freezing for two hours. If you don’t have a churner omit the milk and whisk the cream until very thick before folding into the pears and freezing.

Joseph Trivelli is co-head chef at the River Café, London

So there you have it, try it yourself to be sure, and if you’re feeling too lazy try a Redhorn dessert here.

Carlton; Pizza – A Slice Of Heaven Revisted

Thanks to William Hargreaves for this contribution.

Levine takes his pizza seriously. He consumed over a thousand slices in twelve months, in twenty states and several countries. The result of this journey, Pizza a Slice of Heaven, is a volume dedicated to America’s favorite food.

He reviews all manner of Carlton Pizza. He tries the fantastic as well as the mediocre. He begins his quest at the source of all Carlton pizza in Australia, Italy. He samples pizza from the East to the West Coast and many places in between. His focus is on pizza so memorable that his heart pounds just thinking about it. Levine has developed his own rubric for rating pizza. He notes the criterion is the fuel source, the oven, the crust, the mozzarella, the sauce and the balance.

This book is more than just a review of great pizza. Within these pages are adventurous tales filled with pizza obsession, passion, heartbreak, and enlightenment. You will even find a cure for the dreaded Pizza Burn. Pizza Burn occurs when searing hot cheese meets the unprotected roof of your mouth. He also includes a pizza recipe for the home cook. Ed Levine has done his homework.

I recommend Pizza: A Slice of Heaven! Without hesitation or reservation. This is a wonderful book for anyone who ever enjoyed a pizza. Levine does not sugar coat any of his reviews or recommendations. The book is totally opinionated and therein lies its charm.

Carlton Pizza is healthy. Since you are making your own pizza, you have total control over the ingredients used. I encourage you to use the freshest ingredients available. The old standards, pepperoni, sausage, tomato sauce, and various cheeses, like mozzarella, make excellent toppings for pizza. There are many vegetables that can be used for pizza as well, including fresh garlic, tomatoes, eggplant, peppers, onions, mushrooms and zucchini. Fresh seafood such as shrimp and clams can also compliment your pizza. Experiment. You will create new taste sensations. You are only limited to your imagination when deciding what to put on your pizza.

You will save lots of money. You will be amazed at how economical it is to make your own pizza. The actual price of putting together a quality pizza at home is much cheaper than buying at a pizzeria. One way to save money is by purchasing ingredients on sale. You can multiply your savings by obtaining items in bulk at a food discount warehouse. For example some items like mozzarella cheese can be purchased in bulk. Use what you need, and freeze the rest to be used the next time you make pizza. The savings of buying your ingredients in bulk is substantial.

Making pizza is fun. Pizza can be a wonderful group activity. When you make pizza, you can get everyone around you involved in some part of the process. Pizza is also an enjoyable family activity. All kids love making pizza. Pizza is a fun activity which can be enjoyed not only by families but by singles as well. When you make pizza, you make magic happen.

Still not convinced you can make Carlton Pizza? Here are some steps you can take to painlessly, create your own pizza. Start with a frozen shell purchased at a supermarket. This is a good way to begin to learn how to make your own pizza. You are in complete control of what toppings you will use.

So jump up and get into it. It’s totally up to you what you do. If you only want to call us for a home-delivery, that’s OK too.

Joseph Trivelli’s Hurstville recipes for pasta e patate

Still in that cafe in Hurstville.

The first recipe looked good so here’s another.

Thanks to The Guardian for the story.

Joseph Trivelli is co-head chef at the River Café, London

'I am a sucker for double carbs': pasta e patate.

New potatoes may be behind us, but using a floury Maris Piper for this dish might be a mistake. I’d favour something in between, like Roseval or Nicola, which gives the required consistency while retaining its character.

Serves 4-6
potatoes 450g
short pasta 300g, such as penne
extra-virgin olive oil
red onion ¼, peeled and diced
garlic 2 cloves, chopped
pancetta 50g, cut into cubes
celery 1 stick
parmesan 100g, grated – and a couple of pieces of rind
salt and pepper

Peel and cut the potatoes into 1cm cubes. Slice the celery similarly. Warm a good pour of oil (enough to cover the bottom of the pan, about 15-20ml) into a large pot and gently sweat the onion on a low heat for about 8 minutes, until it becomes translucent. Add the garlic and pancetta and turn up the heat to medium. When they are frying add the potatoes, celery and cheese rinds. Only allow them to begin cooking around the edges, stirring all the while so they don’t stick while you boil a kettle of water.

Add the pasta and cover with boiling water by about 1cm. You will need to keep adding water little by little to the pasta and stir frequently to allow it to cook evenly and avoid it sticking. The idea is to achieve a thick, creamy consistency by the time the pasta is cooked, drier than a soup but wetter than a regular pasta. Adjust the seasoning and serve with olive oil and grated parmesan.

OK that looks good. I can see me doing that one over the coming weekend. If I lose too much time before then I’ll try the menu at Redhorn :) !

classic Italian recipes 4 Apple and almond cake

Thank you The Guardian for yet another luscious recipe. Thanks too to Joseph Trivelli.

Slice of the action: apple and almond cake. You may well need some cream, too.


Slice of the action: apple and almond cake. You may well need some cream, too. Facebook Twitter Pinterest
Slice of the action: apple and almond cake. You may well need some cream, too. Photograph: Jean Cazals for the Observer
This is a very light cake that shows off the apples delicately, but like a pie it could handle some cream.


Serves 4-6
butter and breadcrumbs for the tin, unless it has to be dairy and gluten-free almonds 300g, whole with skins on
apples 300g, sharp fruit
eggs 4, separated
caster sugar 250g
potato flour 70g
lemon zest of 1
amaretto 30ml

Heat oven to 160C/gas mark 3.

Butter and crumb a 24cm cake tin. If the almonds are dusty rub them with a towel, but don’t peel. Chop them finely in a food processor. Wash the apples, core and coarsely grate. In a bowl mix the yolks with a rough half of the sugar and whisk until lighter in colour. Then add the almonds, apples, potato flour, lemon zest and amaretto.

Whisk the whites into stiff peaks, adding the rest of the sugar once they begin to hold. Mix a spoonful of whites into the almond mix to loosen and then carefully fold in the rest, retaining as much volume as possible. Gently transfer to the prepared tin and bake for a about 50 minutes.

Joseph Trivelli is head chef at the River Café, London and O had something like thisin Marrickville the other day.

A meal’s not a meal without a dessert.

classic Italian recipes 3 Whole baked chicory

Chicory comforts.
Just the thing for any season.
I did see something like this in Marrickville the other day, so it’s something that Italians do like.
Bitter sweet: whole baked chicory.
Photograph: Jean Cazals for the Observer

I am excited about the return of bitter vegetables at this time of year, and the flavour of these chicories will cut right through the braised beef (see above). But you could just as well cook them and enjoy with a luxurious soft cheese.

Serves 4-6
chicories 4
salt and pepper
olive oil
red-wine vinegar 10ml

Trim only the exposed darker bottom of the endives so that they remain intact, and then wash and season them. Heat a generous pour of olive oil in a pan that just fits them, the closer the better, and add the chicories. Turn them from time to time as you would a piece of meat. Add the vinegar and stand back to avoid the sharp fumes. Add half a cup of water. Cover with a piece of foil and the lid and turn the heat down to medium low. Cook for 45 minutes opening and turning them from time to time. Check that they are not burning or sticking, but allow them to cook in their own juices.

For that vegetarian pleasure. Once again thanks to The Guardian for the story.

classic Italian recipes 2 Beef with chestnuts and lardo

Here is the second recipe from Joseph.

Thanks again to The Guardian for the story and pictures.

Meat and ‘tree breads’: beef with chestnuts and lardo.

Photograph: Jean Cazals for the Observer
The mountains around Avellino are known not only for their wines but also for their famous nuts. Once chestnuts were so essential to survival they were called “tree bread”. Now they are often eaten sweet, but sometimes this recipe is used.

Serves 4-6
chestnuts 600g, fresh
beef brisket 1kg piece, or similar meat
garlic as much as you like
rosemary a few sprigs
salt and pepper
butter 80g
olive oil
lardo 100g, or pancetta
bay leaves 5
red wine 200ml, good and strong

Heat the oven to 220C/gas mark 8. Score, roast and then peel the chestnuts. That’s a short sentence for probably 30 minutes’ work, but don’t worry about cooking the chestnuts through – you only need to remove their skins.

Make incisions with the point of a knife all around the beef. Stuff some thick slices of garlic and rosemary leaves into each cut. Season well with salt and pepper.

Heat a heavy pan just big enough to fit the beef, and melt the butter in the olive oil. When hot begin to colour the meat turning slowly to brown all sides for extra flavour. Distribute the lardo around the beef allowing it to fry for a minute before throwing in more garlic cloves, the bay, wine and chestnuts.

Cover with foil and a lid and cook on a low heat for two hours, basting from time to time. Should the pot ever seem dry add a little wine or water.

Slice the beef and serve covered with the chestnuts and everything else in the pan.

And thanks to Joseph Trivelli for this feast.

Basic pizza 2/2

thanks again to TASTE magazine for this

the last post had the ingredients so here is what to do with them.

  • Method
  1. Step 1

    Brush two 27.5cm (base measurement) round pizza trays with the olive oil to lightly grease. Sprinkle with a little flour. The flour will help give the pizza a crisp, dry base (see Note 1). Measure all your ingredients (see Note 2). To make the pizza dough, place the plain flour, yeast and salt in a large bowl and mix well. Make a well in the centre and add all the water and olive oil to the dry ingredients. The water needs to be lukewarm to activate the yeast and encourage it to grow. If the water is too hot, it can kill the yeast. To test the water’s temperature, sprinkle a little on the inside of your wrist – it shouldn’t be too hot or too cold. Use a wooden spoon to stir until combined and then use your hands to bring the dough together in the bowl. It should be soft and slightly sticky.

  2. Step 2

    Turn the dough onto a lightly floured surface and knead for 3 minutes, or until the dough is almost smooth. Use the heel of your hand to push the dough away from you and then lift it with your fingertips and fold it onto itself towards you. Turn the dough 90 degrees and repeat (see Note 3). For a pizza base, the dough doesn’t need to have a strong framework. Brush a large bowl with olive oil to grease. Place the dough in the bowl and turn it over to lightly coat the surface with the olive oil. This will prevent the surface of the dough from drying out as it proves. Cover the bowl with plastic wrap or a clean, damp tea towel, followed by a dry tea towel and place in a warm, draught-free place to allow the dough to rise – a process called “proving”. A wooden board on the open door of an oven set to its lowest temperature, or with the pilot light on, is a good place, or simply find a sunny, sheltered spot. If the temperature is too high, it can kill the yeast, making the dough useless. The ideal temperature for proving dough is about 30°C. Leave dough until it doubles in size – about 1 hour. The time it takes depends on the temperature where it’s proving (see Note 4).

  3. Step 3

    Meanwhile, make the basic pizza sauce: Place the undrained diced tomatoes, olive oil, garlic and sugar in a medium frying pan and bring to the boil over high heat. Boil, uncovered, for 8-10 minutes or until the sauce is thick. (See Microwave tip.) Season well with salt and pepper. Transfer to a shallow bowl to cool. This quantity makes enough sauce to cover 4 pizzas. Store the leftover sauce in a jar in the fridge for up to 2 weeks. Smooth the surface and pour over a thin layer of olive oil to prevent mould from forming. Once the dough doubles, punch it down in the centre with your fist. This step, known as “punching” or “knocking” down the dough, releases excess carbon dioxide produced by the yeast during rising. Knead lightly in the bowl for 20-30 seconds or until the dough is smooth and has returned to its original size. Do not overwork – the dough should be soft, supple and easy to roll out. This dough makes 2 pizzas with medium-thick crusts. You can use the dough to make 4 thin-crusted pizzas – just remember to double the topping. It will serve 6.

  4. Step 4

    Preheat oven to 230°C. Place an oven shelf in the lowest position and another shelf 2 positions higher. Divide the dough into 2 equal portions. Sit 1 portion on a lightly floured surface and cover with a clean, damp tea towel while working with the other portion. Roll the dough out on a lightly floured surface until almost large enough to line the prepared pizza tray. Lift onto the tray and use your hands to gently ease the dough out to the edge, allowing it to come a little up the side to form a thicker edge when baked. Prick the dough with a fork, avoiding the edge. This will help the dough rise evenly in the centre and form a thicker crusty edge to hold the topping. Repeat with remaining portion of dough.

  5. Step 5

    Use the back of a spoon to spread about 1/4 of the pizza sauce over 1 pizza base, avoiding the edge. Top with 1/2 of the mozzarella, capsicum, mushrooms, olives and pepperoni. Spread 1/3 of the remaining sauce over the other pizza base, then top with the remaining mozzarella, capsicum, mushrooms, olives and pepperoni. Always place mozzarella under all the other topping ingredients so it remains soft and stringy. If placed on the top, it tends to overbrown and toughen. Cover with clean, damp tea towels and leave in a warm place for 15-20 minutes or until the edges rise slightly. Gently brush edges with a little water to help make them crisp.

  6. Step 6

    Bake in preheated oven for 10 minutes. Swap trays around in oven and bake for a further 5-10 minutes. The pizzas are ready when they shrink from the sides of the trays and slide off easily. Use a pizza cutter to cut into portions or slide onto a board using an egg slide and cut into portions. Season with salt and pepper and serve immediately.

Note 1: There are a couple of types of pizza trays available. The regular aluminium trays work well, or you can buy trays with holes in the base which allow more heat to penetrate, making the pizza base crispier.

Note 2: When combined with “food” such as flour and/or sugar, and warmth, yeast ferments and grows. Carbon dioxide is produced and trapped in the dough as tiny air bubbles which make the dough rise during cooking. These days, dried yeast is available as instant granules in sealed sachets which can be added to dry ingredients without needing to be activated in a small amount of water (and sometimes a little flour) first.

Note 3: Kneading distributes the yeast evenly throughout the dough and develops and strengthens the gluten in the flour which forms the framework of the dough. The longer dough is kneaded, the more the gluten is developed and the stronger the framework or crust.

Note 4: As the dough is proving, the gluten strands relax and this helps make a soft dough that is easy to work.

Microwave tip: Combine the undrained diced tomatoes, olive oil, garlic and sugar in a medium heat-resistant, microwave-safe bowl. Cook, uncovered, for 4-5 minutes on High/800watts/100% or until sauce is thick.

OK so now you’ve got the tools to make your own superb pizza so get to it.

There’s nothing as satisfying as eating your own cooking when it’s done well and this recipe helps you do just that.