Milanese Acquerello Risotto (Risotto alla Milanese), Ikura and Bone Marrow

Millanese Acquerello Risotto (Risotto alla Milanese), Ikura and Bone Marrow Risotto alla Milanese is a rendition of risotto which is just flavoured with saffron, and is arguably the most famous dish that originates from the Lombardy region of Italy. The Lombardy region of Italy is the richest of the twenty administrative regions of Italy and…

Lapin à la Moutarde

Rabbit with a Mustard Cream Sauce This dish is a classic provincial French dish that consists of a rabbit leg and loin served with a vibrant mustard cream sauce. The rabbit can be done two ways, the first using a sous vide machine and the second by simply pan frying it and finishing it in…

Morel Mushroom and Parmesan Risotto

Risotto ai funghi morel con scaglie di parmigiano Ask any mushroom lover what their favourite season is and they’ll tell you autumn. Autumn brings with it all the tastes of earthy and umami rich mushrooms. From Porcini mushrooms all the way to the extremely sought after white truffles of Alba. These truffles, also known as trifola…

Tagliatelle di basilico al pomodoro

Tagliatelle with a Basil Tomato Sauce topped with Buratta This is one of the simplest classic Italian pasta dishes to make. The sauce consists of a garlic infused olive oil, mixed with a tomato base, before being seasoned with a bit of oregano and basil. The use of fresh basil is highly recommended as dried…