June 2010

Cavolo Nero

by Peter G June 30, 2010 Recipes
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When I first heard the name Cavolo Nero I honestly thought somebody was talking about an Italian opera singer.  Well, I was partly right.  Cavolo Nero is of Italian origin and mostly found in the Tuscany region.  It has dark green leaves that are almost black in colour and each leaf has a tough central stalk.  It was those stalks that caused me a lot issues

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Redleaf-A South Coast Getaway

by Peter G June 27, 2010 Places
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After the excitement of holidaying in Thailand, our group vowed to get together again and enjoy another getaway-this time somewhere a little closer to home.  After a few months of planning we settled on a weekend away on the “South Coast” of NSW.  This post is a little late in the making…I mean this happened in January!!!  Nonetheless, I’m here to indulge you with a few words

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Hazelnut and Chocolate Cake

by Peter G June 19, 2010 Recipes
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Hazelnuts and chocolate.  Chocolate and hazelnuts.  Whichever way you want to say it, it’s one perfect marriage.  The Italians have known this secret for a long time and refer to it as “gianduia“.  And let’s not forget Nutella.  That rich, chocolate/hazelnut spread.   I have seen people go crazy over Nutella.  Prior to living on my own I shared with a number

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Beetroot and Pear Soup

by Peter G June 7, 2010 Recipes
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Last week, I got caught in the major storms that hit Sydney.  It rained.  And then it rained some more.  And it didn’t stop raining!  How my old wreck of a car managed to survive the flash flooding I will never know.  Winter has certainly made a grand entrance!  On top of the rain, it was windy and all I kept on thinking was that I needed to settle down [...]

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Home Made Tomato Ketchup

by Peter G June 1, 2010 Recipes
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I’m heading back in time slightly with this post.  It’s actually quite therapeutic looking at all this wonderful summer produce amidst this dreary winter weather.  I made ketchup.  Or more specifically home made tomato ketchup. During my heirloom tomato phase, I found myself with quite a few leftover and was racking my brains out for ideas on how to best use them.

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