Italian

The technique to split open and flatten quail so that it cooks quickly and evenly is called `butterflying’. Place quail, breast-side down, on a chopping board. Using poultry shears or kitchen scissors, cut down both sides of the backbone; discard the bone. Turn over, open out and press down on the breast plate to flatten […]

Tender pork fillet wrapped in sage and prosciutto and served with creamy potato mash and green beans.

“I love making pizza at home… and this versatile and easy dough can also be used for loaves, rolls, foccacia… anything.” Cynthia Black came to the Test Kitchen in the early 1990s, and left in 1993, continuing her food career at Darling Mills, her family’s restaurant in Sydney. She has now gone into business for […]

Use a mandoline or V-slicer to easily cut the kumara into thin slices. Note

We used large (25cm diameter) packaged pizza bases for this recipe. Note

We used a chardonnay-style wine in this recipe. This recipe is not suitable to freeze. Note

To finely shred (or chiffonade) the basil leaves, lay the leaves flat on top of each other, then roll up tightly and cut into thin slices. This results in long, fine strips. Note

Some butchers sell a pork and veal mixture. If itis not available as a mixture, buy half the amount as pork mince and half the amount as veal mince. Passata is available from most supermarkets. If you can’t find it, use pureed canned tomatoes instead. You can freeze this dish in an airtight container for […]

Pizza bases are available from most supermarkets Note

An exotic rocket, pear & ricotta fritter salad that is packed to the brim with delicious flavours and textures.

We used large, 25cm diameter, packaged pizza bases for this recipe. Note

Roasting the tomatoes concentrates the flavour, which goes well with pumpkin. Serve the salad warm. Note

You can serve fresh berries instead of the berry compote, if preferred. The berry compote can be prepared a day ahead; keep, covered, in the refrigerator. The parfait can be made a week ahead up to step 3; slice with a knife that has been dipped in hot water, before allowing to soften in the […]

Cover gow gees with a damp tea towel to stop them drying out while making the tortellini. The tortellini can be made a day ahead; store, in a single layer, covered in plastic wrap, in the refrigerator until ready to cook. Preserved lemons can be bought from delicatessens and some supermarkets. Remove a piece of […]

You may use any type of mushrooms for this recipe, we used a combination of oyster, swiss brown, shiitake and button mushrooms. Note

We used a mixture of parsley, basil and dill for this recipe, but you can use any herbs you like. If your frying pan does not have a heatproof handle, cover the handle with aluminium foil to protect it from the heat of the grill. Frittata can be served warm or cold. Reheat slices of […]

We used large (25cm diameter) packaged pizza bases for this recipe. It’s important to slice the potatoes as thinly as possible. Note

Sopressa, a salami from the north of Italy, can be found in both mild and chilli-flavoured varieties. If you can’t find it easily, you can use any hot salami, but the taste won’t be exactly the same. Note

Brioche, hot cross buns or fruit loaf can be substituted for the panettone. Note

Biscotti can be stored in an airtight container for up to 4 weeks. Note

Rice paper is a fine, edible paper; contrary to popular belief, it is not actually made from rice, but from the pith of a small tree that grows in Asia. Rice paper can be found in specialist-food stores and some delicatessens. Note