Traditional Panzanella or as I like to call it, bread salad, is a very Italian affair. My take on it is a little more of a cross cultural pantry dump, but the premise is the same. Bread salad is perfect recipe for when you’ve recently moved out of home or when the budget is a little slim. The base of the recipe is after all stale bread and trust you me, you will definitely have an abundance of that if you are cooking for a party of one or two all the time.
This recipe is simple, quick, and filling bonus points for being quite healthy too a very scarce combination to find.
This serves one main or two side salads:
What you need:
2 small to medium tomatoes roughly chopped into bite-size chunks.
A quarter loaf of any bread roughly torn into bite-size chunks
Half cup of basil leaves (torn if desired)
Two tablespoons of Zatar
Two Teaspoons of Fennel Seeds
1 small clove of garlic crushed
teaspoon of capers (drained)
Olive oil and vinegar to dress
Let’s do this!
- Generously coat the bread in olive oil, adding the dry Zatar mix and fennel seeds and toss together. Then add the crushed garlic and toss again.
- Bake the bread in the oven on 180 for 15-20 minutes or until golden brown (mix the bread once while cooking to ensure maximum crisp and spice coating)
- While the bread is baking, mince the capers and anchovies together and place in the serving plater
- Cut the tomatoes into bite size chunks and toss them in the caper/anchovy mix before adding the basil (and optional spinach and caramelised chorizo)
- Once the bread is done place half in the salad and mix (watch your hands! the bread is still pretty hot, maybe use salad tossers)
- Sprinkle a little more olive oil on top and vinegar to taste, don’t forget to season with salt and pepper too!
- Finally add the other half of the crunchy bread to the top for some texture
If you want to get a little funky go to your local baker and grab a special loaf to share with a friend and use the rest in your salad later in the week. I have used chorizo, olive, and cardamom bread in my salad and each taste pretty great and adds variety if you fall back on this recipe twice in one week! Depending on the brand of vinegar you use this salad could be quite sweet or sour so be sure to taste the vinegar before you go pouring it over the salad.
This delicious salad is super addictive and a fun break from your mid-week green salads!
NB: not work appropriate due to anchovies and garlic – eek!
I had initially chosen Buffalo as my birthday dinner venue, pretty much a year ago. But when we arrived we had just missed the rush and wouldn’t be able to eat until 9.30 *mouth drops* BE WARNED THIS STILL HAPPENS.
Luckily my eager beaver friends got there at 6 so we only had to wait 45 minutes haha such an early dinner. I had to do a little bit of my newly learned yoga to eat with the low table and stools but it’s a pretty casual dining venue so no one cares if you sit your bowl on your lap!
I’ll be honest the whole aura of Buffalo makes it both super appealing and somewhat confusing . These guys, like myself, are into their meats and cheese (obvs), but they actually know stuff about meat and cheese. We decided the best way not to miss out was to ask the friendly staff to surprise us with many wonderful delights. We weren’t disappointed.
The cheeses were of course phenomenal, and one thing Sydney has that I have yet to find in Canberra is some good deli meats. I have to admit I was not sold with the pan-fried mortadella – Mortadella just has huge throwback memories to my mortadella and chip sandwiches of yesteryear, no thanks.
The snacks were fruitful with tempura cauliflower, honey baked carrots and pumpkin coquettes. The real winner of the night was the pasta (which I was kind of surprised by).Of course we ordered the obligatory Pecorino Wheel pasta and the tired server carried out his 10kg wheel of cheese and tossed pasta while simultaneously posing for photos – such a nice guy!
BUT GUYS, the gnocchi was like clouds of heaven coated in a really rich and soul hugging ragout. I mean is there anything better? Actually there is one thing, having the fluffy potato clouds with a nice sour salad to curb your binging, so their house Italian Cold Slaw is perfect in combination with the pastas.
For a cheese and wine night or a full on pasta binge Buffalo Dining pretty much suits all your moods.
With a bottle of wine and a full on three-course meal the bill worked out to be about $70 a head, but being a member of this uber cool dining club – priceless
I used to live in a perfect world where my family would have dinner and then there would be left overs.
Then I cooked for myself and I’d have dinner and so many left overs I would have lunch for a week!
In this house there is no such thing as leftovers. NO MATTER HOW MUCH I COOK. So lunch has become a bit of a problem because now I have to think about it…
After eating a ham, cheese and pickle toastie for the past month, I think it’s time to up my game.
This salad is a delicious side with any BBQ dinner but also filling enough as a meal itself. I call it the Curtis salad as my lovely friends the Curtis’ first made this for me and I’ve since butchered it ahem, I mean adjusted to make a bit more filling.
What you need:
1 cup of Israeli Cous Cous
1 cup of baby spinach or other salad mix
1 bunch of parley roughly chopped
3 pieces of chopped pancetta or copper (you can use bacon or another fatty meat just adjust the quantity)1 Lebanese cucumber diced
1 tomato diced
Danish Feta or marinated Persian Feta
Olive oil, salt and pepper for dressing.
Let’s Do this:
- Cook the Israel Cous Cous as per packet instructions.
- While this is bubbling away gently fry the meat until crisp and set aside on a paper towel.
- Also now is a good time to prepare the other elements of the dish (all that dicing and chopping) if you haven’t already
- Once the cous cous has cooked glug in a little oil and stir to prevent it from sticking and scoop out into your serving vessel. Sometimes when making it for lunch I just keep it in the pan before putting it directly in a lunch box.
- In no particular order add all other ingredients. If you are making just one serve I would recommend using half a square of danish feta and crumbling it through.
- Mix well.
- You can add the spinach separately if you desire for more greens but I tend to just do without and bulk up on the herbs.
This dish is dangerously addictive and filling so a pretty rough combination but perfect for lunch!
If you have any handy lunch suggestions please share! We can recipe swap xx
While living at home I was able to experiment with expensive ingredients, fry, flambé and finesse without having to worry too much about consequences because I would only cook once a week.
Now, however, I’m constantly searching for variety, for alternatives to pasta and for inexpensive ingredients but every now and then it’s nice to treat yourself, so I booked myself into a class at Sydney Seafood School.
I’ve been to a handful of cooking demonstrations before and even once cooked one of the recipes when I got home but Sydney Seafood School was a much more interactive and ultimately fun course! Of course I’m sure your course will depend in part to the Chef du jour, we lucked out with Andy Evans of Spice Temple.
The recipes provided were, intentionally and oddly, spice free (apparently he had some complaints after the a previous class).
We watched Andy prepare two dishes, a pipis dish and a prawn stir-fry, quickly and effortlessly before moving into the kitchens and trying it ourselves. This was actually super exciting – not only were we forced to try the recipes but all the ingredients were laid out like a cooking show and Mr Evans was able to provide helpful tips and pointers while you cooked!
My Auntie and I were in charge of the pipis. There was no prep so less room for stress and you got to bond with other members of the class through the shared experience. At the end of a carefully prepared meal we got to sit down and enjoy our meal accompanied by a nice glass of wine.
The whole thing was really unexpectedly brilliant, very different from your average cooking demonstration. Having cooked it once during the class I was far less intimidated picking it up again when I got home… As you see we went a bit nuts!
Since moving to Canberra, seafood is understandably more expensive so I’ve taken to cooking Mr Evan’s pipi dish with Mussels. I’ve even got it to a fine art – 500g of Mussels per person plus a few loaves of crusty bread – AMAZING! The whole thing usually works out to be about $6 a head for a fresh and fabulous dinner and has even inspired me to make my own Spicy tomato mussels – which I will share with you shortly.
** this is not a sponsored post – I just really liked my visit and wanted to share it with you**
Eating brunch on some Saturday mornings is like being in the Hunger Games. After surrendering to the fact we wouldn’t get a table at one hip city eatery we wandered a little further down the road to Močan and Green Grout. Surprisingly we didn’t have to enter any duels to obtain one of their coveted outdoor tables but it was ridiculously early for a Sunday.
Močan and Green Grout was the first ever place I went to in Canberra*. It is my comfort place, I am quite attached to the cafe, we have quite the history. Since my first visit, I have shamelessly walked around incorrectly pronouncing its name “mock-an” before learning it is indeed pronounced “moch-an”, I have sat both inside in the cozy wood-paneled room and on occasion chanced upon an outdoor table, I have devoured a number of their A Baker pastries washing them all down with a soy chai latte. But until recently I had never actually ordered from the menu. I can’t decide whether that is shameful or laughable. Either way, I can now officially say, I have eaten at Mocan. Even better, I dined with my parents, so I got to try a number of their dishes!
My Mum ordered the Savoury Granola, Avocado and Toast with a side of poached eggs. I was not pleased. I tried to talk her out of it. I’m no fan of granola most of the time anyway but this one just seemed a little weird. I was imagining, you know, muesli – with an egg. But no, she thought it was interesting. There was definite encouragement from the wait staff who explained it to be toasted mix grains. I still had suspicions.
Turns out it was delightful. The nice runny egg (not standard with the dish)and avocado were some subtle texture provided by the “granola” was very complimentary. Obviously I was too quick to judge.
I ordered the smashed eggs, mushroom, goat’s curd and black garlic and loved every second of it AND did not share.
The menu was diverse but carried a middle-eastern flavour throughout with the use of raddish and zatar for seasoning. It was a fresh and inventive while still being comfortable so I’m very happy to keep Močan as my local.
After such a great breakfast I’m looking forward to trialing their dinner menu in the near future!
Put down the pre-mixed taco flavouring and step away from the mince, this is the answer to all the questions you didn’t know you were asking.
Spicy, fresh and zingy!
What you need:
Jar of Jalapeños
1 clove of garlic
Let’s do this:
- Place the meat in a marinade tray aka any large bowl or plate big enough to hold it.
- Mince the garlic and pop it on top of the steak
- Add the juice of one lemon and a table spoon of olive oil
- Pour in half a jar of jalapeños – spicy juice/pickling brine and all.
- Let the rum rest in the marinade for at least 30 minutes during which time you can prepare some salsa .
- Once the meat has sat for a short time you will notice the colour changes – this is not a problem, this is normal.
- If you can handle the heat and this is pretty extreme, scrape the jalapeños off and pan fry the marinade separately to make a spicy chutney.
- Cook the steak on a BBQ or if you are without a stove-top griddle to your liking (may I suggest medium rare)
This is best served as a part of a shared Mexican feast with all the trimmings – Salsa, cheese, guacamole and some spiced chickpeas (probably not a Mexican trimming).
Somewhere in an idyllic area of the country conveniently located just a 30 minute drive from Canberra. If you turn off the highway, follow a tree-lined road you eventually happen upon Poacher’s Pantry.
A traditional smokehouse, Poacher’s Pantry also boasts a wine label, cafe and restaurant and weddings.
I was lucky enough to visit Poacher’s twice, once on a frolic of my own and last weekend as a super lucky wedding guest.
Both experiences were wonderful and I have now trialed a good amount from both their savoury and sweet selections.
On our first visit, not wanting to fill up before dessert a bit of strategic ordering happened. It was agreed as a table we would order a share Farmhouse charcuterie board as well an entrée and dessert each. All dishes were exceptionally presented with even the macaroons adorned with gorgeous edible flowers. Feast your eyes on this: crunchy kipfler potatoes, duck “pancake” with a crisp omelette” and my favourite strawberry Eaton mess.
Being among nature Poacher’s Pantry has a seasonal menu. So while, these little beauties are no longer available you will always get a treat. I know because at the wedding I got to taste some of their current menu items, including the tomato foam, buffalo mozzarella, asparagus, basil leaves, oven dried tomatoes
and black dressing and the grilled eggplant, capsicum and haloumi Venetian lasagne, smoked tomatoes, basil and walnuts. Considering how good these were at a 100 person wedding, I can imagine they are even better as an individual serve.
As well as serving a great lunch, Poacher’s Pantry has some great smoked products, including their more unusual lamb or kangaroo prosciuttos! So if you ever at a loss of what to do on a weekend in Canberra or you just don’t believe the capital has much to offer take yourself on a short road trip to Poacher’s Pantry.
As we soak up the last of the summer rays in “Autumn” there is nothing better than winding down in the sun with a nice cold drink and some dip. This fresh and simple salsa is that perfect dip. With chunky tomato, fresh coriander and lemon juice this is an easy foolproof recipe but exciting enough to take along to any BBQ.
What you need:
1/2 lemon1/2 bunch of coriander
1 tsp of cumin powder
1 clove of garlic
Salt and pepper to season
Let’s do this:
- Dice the tomatoes and place them in a bowl – make sure the bowl is not over filled as you need some mixing room.
- Mince the garlic, as this garlic will only be cooked in lemon juice you may wish to reduce this to a half clove or leave it out all together.
- Roughly chop the coriander adding some finely chopped stem to the mix for more intense flavours
- Put in the cumin powder and squeeze the lemon over the salsa- removing seeds
- Add a glug of olive oil – roughly 2 tsp – and combine all ingredients so there is an even distribution
- Season to taste.
As a stand alone wind down snack with corn chips or a fresh alternative to jarred salsa on your burrito this salsa really is a slice of summer you can have all year round.
It’s Christmas in February/March in Canberra at the moment! Straight off the back of the Multicultural and Fringe festival weekend comes Enlighten – crudely described as Canberra’s Vivid.
Tonight, the parliamentary triangle will light up, literally and the doors of most venues swing open with some tiwghlight events.
Kicking off tonight you can come find me and the rest of Canberra basking in the glow of the lit up galleries and chomping down some noodles!