Castagnaccio is a cake made of chestnut flour. It is a perfect representation of Autumn. I miss Autumn sometimes. The leaves on the trees changing colours and becoming golden, brown and red, it is such a magical transformation, a transition from Summer to Winter. In Italy on those very cold days, street vendors start roasting
This year my college invited culinary students to participate in teams at the Oceanafest, a cooking competition for chefs. I am not a competitive person, but I love a competitions just for the fact that it is a great way to get feedback for what you do from judges (strangers) who have no clue of
I totally love salmon, and lately I started appreciating it cooked. I used to believe that cooked salmon would totally loose that beautiful oily texture and taste. And then I discovered that I was the one that didn’t really know how to cook it. Then culinary college (read my story as a culinary student here)
This is no ordinary clarified butter everyone. It is aromatic and turns anything into delicious and irresistible meal. Traditionally it should have 2 ingredients that I couldn’t find here in Australia. And if anyone of my Ethiopian fellows knows where I can buy them in Perth, I would appreciate it if you let me know.
Let’s talk about bugs! If you are not from Australia then you may not be familiar with them. They are not the crawling insects that are gross to see. Bugs are delicious crustacean (that look like fossils) that are underestimated in other parts of the world. A few week ago I received a special message
There is a long list of the reasons why I love Australia. One of them is the opportunity you have to meet people from different cultures and traditions. And if you want to learn and be part of someone’s country, you should start with the food. Food doesn’t have any barrier, it doesn’t know any
A consommé is a clarified soup. It was one of my favourite soups in term 1 of culinary school. It is really difficult to make as the final product should have specific characteristics. If you follow each step very carefully and really be patient with it you will nail it. The taste of this soup is
I had a special encounter with Brazil and its culture from 2007-2011. It was an amazing experience that ended dramatically. I believe that life puts people in your path for various reasons. They may become your best friends or the worst enemies, they may share what they have or suck everything that you have,
I want to share a little story with you and the reason I craved and prepared this soup. My mom’s family have a Yemen background hence they are mostly muslims. And my childhood is filled with so many beautiful memories around them. When I was 10 yeas old, I asked my dad if I can