A bright and zingy side salad with lots of crunch! Using celery, cucumber, olives and parsley (among a few other easy to find ingredients), this textural side dish makes for the perfect accompaniment to any main.

This absolute hug in a bowl is a take on the classic eggplant parmigiana but in pasta form. It’s tomato-y, it’s cheesy, it’s got notes of fresh basil and gorgeous eggplant that practically melts into the sauce - it is a delight.

A spicy vongole, fresh egg pasta! Perfect for a very Aussie Christmas Day menu.

Prawn and scallop orzo made with a splash of ouzo, homemade prawn stock and seared scallops!

A deeply flavoursome and classic prawn pasta! Made with a prawn head stock, San Marzano tomatoes and finished with an umami-packed anchovy pangrattato.

A proper pantry pasta sauce - using concentrated tomato paste to make a wonderful, flavoursome tomato sauce that's versatile and can be paired with pretty much anything. 5 ingredients and 10 minutes are all you need!

A vibrant, creamy green risotto with fried capers and mozzarella. A beautiful way to use up those leafy greens you were probably going to forget about at the back of your fridge!

A classic ravioli paired with the most simple yet delicious pomodoro sauce - burro e oro!

An easy, instant yeast overnight pizza dough that results in a soft and puffed up crust!

Al vongole is a timeless classic and a dish that for me is the epitome of simple, produce-driven cooking. Using just a handful of ingredients you can create the most delicious and delicate sauce that lends itself so well to either spaghetti or linguine.