Parmageddon at unimelb

Parmigiana di melanzane has come to be a much loved southern Italian dish. The version we know today, consisting of cheese and tomato sugo appeared in about 1837 and denotes a period of time where tomatoes were becoming a popular, primary ingredient for Italian’s. To read more about the dish’s origins, click here! This dish…

Fonda- Let’s taco’ bout it!

Friday nights call for one thing, Mexican food! This time my sight was set on Fonda, a modern Mexican establishment plating up fresh food that is locally sourced and cooked with love. With a line out the door that was coordinated by glamourous hostesses it became very clear that Fonda gears itself towards a fashionable,…

A Taste of Tuscany

While for many in Australia a classic pavlova, some barbecued seafood and a 30+ degree day conveys the true meaning of Christmas, in Italy’s central region of Tuscany, Christmas comes in the form of little morsels of almondy goodness known as ricciarelli. These almond macaron-like biscuits were first made in convents and apothecaries as it…

Dabble in daube the Provençal way

When one thinks of French cuisine a lot comes to mind. Hoity toity superfluous creations and time consuming, methodology are but a few. Though when you venture down south things become a little more rustic and relaxed. Enter the boeuf daube Provençal. This slow simmered beef and vegetable stew locates its roots, like most popular…

Bringing the heat to huevos

What could be better than eggs dancing to flamenco music? Well it may not mean quite that but huevos a la flamenco has definitely got toes tapping with its Moorish inspired aromatic spices and hearty sofrito sauce. This dish hails from Spain’s southernmost region, Andalusia, which boasts simple and tasty cuisine that doesn’t rely on…