Clik here to view.
Silverbeet and ricotta tart
This is an open tart filled with a lovely soft silverbeet mixture. To save time, we use the pastry dough made by the class before, and then make the pastry for the next class. Fresh from the garden:...
View ArticleClik here to view.
Flour tortillas
These pliable tortillas are great for making burritos, with fillings you wrap up inside. You can also freeze any leftovers, then re-heat in a foil ‘packet’ when you need them. This recipe is also great...
View ArticleClik here to view.
Rosemary shortbread
Allison was our gardener before Byron and she suggested this recipe to me. I was sceptical at first but lo! she brought some in that she had made and they were deeeeeelish! The rosemary bizarrely makes...
View ArticleClik here to view.
Pao de queijo
These Brazilian cheeseballs are fun, and although messy, are super-easy to make and are traditionally served with soup or at brekky. Best of all, they are gluten-free so are great for those with...
View ArticleClik here to view.
Rosemary and tomato focaccia
We love preparing dough, and this soft focaccia studded with tomatoes and rosemary is fantastic as part of an antipasto plate or with a hearty Italian-style soup. In class we use the previous class’s...
View ArticleClik here to view.
Spinach and roasted garlic pizza
This pizza bianca uses no tomato sauce, instead creamy ricotta is mixed with blanched spinach, roasted garlic and grated mozzarella and is quite the delicious thing! Fresh from the garden: spinach,...
View ArticleClik here to view.
Ricotta fritters
Fresh from the garden: eggs, lemon/ orange Recipe source: adapted from a recipe by Tobie Puttock in Daily Italian Makes: about 20 fritters Tobie says, “People are likely to fall in love with you if...
View ArticleClik here to view.
Garlic naan
We use a number of different dough recipes at Bondi Public, but this one is perfect to mop up sloppy sauces! We use the dough made by the previous class, and then make the new dough for the next....
View ArticleClik here to view.
Wattleseed damper
Probably the most widely recognized bush tucker recipe is damper, a simple type of bread made of water and flour. Although the Aborigines originally baked this bread, it was the Europeans that gave it...
View ArticleClik here to view.
New Menu #6 (26th February)
Hello hello! My new menu is up, ready and waiting for you! I’ve got these dishes coming up this week: Chicken Kiev – Ottolenghi’s Red rice, Quinoa and Pistachio Salad – Magic Dough – and delicious...
View Article
