Gaeta-style octopus

Gaeta-style octopus

Inspired by the flavours of tiella di Gaeta, a Roman pie, this octopus dish from Guy Grossi's restaurant Garum is full-flavoured and visually stunning, to boot.

Now to love|Nov 01, 2018

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  • Lamb with orzo and olives recipe

    Lamb with orzo and olives

    Lamb with orzo and olives recipe - Heat olive oil in a large frying pan over medium-high heat, add lamb and brown well all over, breaking up any clumps with a wooden spoon (2-3 minutes).

    Now to love|Jun 19, 2017

  • Avocado and kiwi salad Beau Clugston

    Avocado and kiwi salad

    "When I put a version of this on the menu at Le 6, I imagined summer back home on the north coast of New South Wales." says Clugston.

    Now to love|Jun 05, 2017

  • Artichoke Niçoise salad

    Artichoke Niçoise salad

    A Niçoise salad’s ingredients may vary with the seasons, but egg, anchovies, tomatoes, black olives and dressing with a hint of garlic are a must.

    Now to love|Nov 17, 2016

  • Four ways with olives

    Four ways with olives

    Powerhouses of flavour, olives add punch to any savoury dish, brightening the likes of braises, sauces and more.

    Now to love|Oct 12, 2016

  • Pastéis


    There are many variations of empanadas across Latin America; in Brazil they’re called pastéis (pastel in the singular), and in Puerto Rico they’re called pasteles.

    Now to love|Aug 02, 2016