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PAPPARDELLE WITH BURNT LEMON GREMOLATA, AORAKI POHUTUKAWA HOT SMOKED SALMON & STRACCIATELLA
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SALTED GRAPES WITH WASHED-RIND CHEESE & LINSEED CRACKERS
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TUSCAN GREEN MINESTRONE WITH PANCETTA & CONCHIGLIONI
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BEEF CARPACCIO WITH REDCURRANT, RADISH, TREVISO & ANCHOVY CREAM
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PARMESAN & ANCHOVY FLAN WITH PARMESAN CRACKLING, ANCHOÏADE & SAGE
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Tushar Grover
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DESIGN FILE
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TRY IT... YOU’LL LIKE IT
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ROMAN-STYLE MARINATED PUMPKIN (ZUCCA ALLA SCAPECE)
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BROTH WITH ANGEL HAIR PASTA, WATERCRESS & PORCINI (BRODO CON CAPELLINI, CRESCIONE E PORCINI)
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BRAISED FENNEL WITH ANCHOVIES (FINOCCHI IN UMIDO CON ACCIUGHE)
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SHIITAKE, PUMPKIN & DUCK FARRO RISOTTO
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PORCINI, SWISS BROWN & CHICKEN TRAY BAKE
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PIZZA FRITTA WITH MUSHROOMS
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MUSHROOM MOZZARELLA IN CARROZZA
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SAUTÉED ENOKI WITH DRIED MUSHROOM SAUCE & CHILLI & PARMESAN BREADCRUMBS
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MEATBALLS WITH PARMESAN POLENTA & BUFFALO MOZZARELLA
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CHOCOLATE TART WITH CANDIED MANDARIN
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TEXTURES OF FEIJOA: FEIJOA CREMA PASTICCERA, FEIJOA ICE CREAM, GRANITA & PISTACHIO BISCOTTI
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SPICED CHEESE STRUDEL (STRUDEL DI FORMAGGI)
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STRUDEL WITH GREENS & POTATOES (STRUDEL DE ERBETE CO’ LE PATATE)
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CRÊPE CANNELLONI WITH RADICCHIO & BLUE CHEESE (CANELONI COL RADICIO)
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NITA’S APPLE CAKE (TORTA DI MELE DI NONNA NITA)
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ALMOND & COFFEE CAKE (TORTA DI MANDORLE E CAFFÈ)
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COOKING AT HOME
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TASTE: MY LIFE THROUGH FOOD
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PORTUGAL: THE COOKBOOK
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WELLINGTON
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SHOPPER’S NOTEBOOK