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I love my job

I love my job

  As I write this, I am in the midst of packing my bags to go on a food and wine research trip through Sicily. I hope to discover some new recipes to bring back to my businesses, be inspired by local markets and Italian innovation and will be on the lookout for new products to add to the Kitchen Angel range. Yes, it is a tough job sometimes.    Some of the things I’m looking forward to  most are:   the endless options of antipasto       swimming in the beaches of Sicily     visiting the Donnafugata winery, which I will also have the pleasure of hosting an evening for at Restaurant Marca later this year     granita and brioche for breakfast. every day.   visiting some local honey producers     wandering through the local markets     trying the local specialty in every patisserie I visit.   all in the name of research of course.       visiting the home of one of the best pistachio cultivations, Bronte     Arriverderci,       Mario        

Sicilian Inspired Cous Cous

Sicilian Inspired Cous Cous

  – submitted by Kitchen Angel   Ingredients 3/4 cup pine nuts or pistachios 1 medium sized eggplant extra virgin olive oil 1 cup shallots and / or purple onion 3 juicy roma tomatoes parsley (as little or as much as you like) 3/4 cup sultanas 1/2 an orange or lemon, juiced 1 cup cous cous    Method Dice the eggplant into 1cm cubes.      Heat 3-4 tablespoons of oil in a frypan and fry the eggplant until golden.  Drain on absorbent paper. Toast the pine nuts until they start to turn golden. Dice the shallots / onions, tomatoes and parsley into similar sizes as the eggplant.       Cook the cous cous per the instructions on the packet.  Once the cous cous is cooked, transfer it to a bowl and add the eggplant, pine nuts, shallots / onions, tomatoes, parsley, sultanas and orange juice.  Mix well.  Dress with a drizzle of oil and serve with a bottle of nero d’avola red.    

Things we’re loving right now

Things we're loving right now

  • Cool autumn mornings • A daily drink of warm water and lemon to detox the system • Cous cous for lunch (… and dinner)     • The current issue of Gourmet Traveller (complete with a couple of Mario’s family recipes) • Re-reading To Kill a Mockingbird – what a classic!     • Monday night episodes of Revenge on channel 7     What are you loving right now?