The Jambon-Beurre

The Jambon-Beurre is more than a culinary institution, it’s an iconic emblem of Parisian gastronomy! So much so that it shares its very name with the capital, as it is colloquially known as the Parisian Sandwich. The epitome of simplicity, the two-ingredient sandwich has been dubbed the Belly of Paris, with over 1.2 billion units

Risi e Bisi

This past Saturday, I prepared a traditional Venetian classic, “Risi e Bisi” risotto. The dish is cooked annually to celebrate the Feast of San Marco on the 25th of April, when the peas are at their smallest and sweetest due to Spring’s favourable climate. Its historical origins and class associations are fascinating, as its ingredient

Pizza al Taglio

Pizza al Taglio is a classically Roman variation of Italy’s most iconic culinary export, Pizza! Whereas the conventional Pizza which we all love is round, and cut into large, triangular slices, Pizza al Taglio is sold in rectangular or square slices. There are several reasons for this alternative presentation. Firstly, it is traditional for Pizza

Lygon Street – Melbourne’s “Little Italy”

Nationally renowned as Melbourne’s “Little Italy”, Lygon Street serves as a microcosm for the culinary traditions of Italy, offering tourists and locals alike a snapshot of authentic Italian cuisine. At times, the precinct feels like a time warp, as restaurants capitalise upon classic Italian stereotypes and cliches, such as the use of red and white

Haute Cuisine – Breaking Boundaries

Haute Cuisine is a film which suggests that traditional and authentic French gastronomy supersedes the chauvinistic power structures and sanctimony which often dominates French kitchens. Hortense Laborie, based on Daniele Mazet-Delpeuch, is recruited to be the President’s private chef, the first female to hold this post. A staunch individual, Laborie is inadvertently tasked with dismantling