KING OF THE SEADecember, 2011
Summer entertaining and low-fuss dining mean seafood for Salvatore Pepe, particularly SA prawns.
REASON FOR THE SEASONNovember, 2011
If you are wondering what to cook, Salvatore Pepe says start by looking out the window to check the season.
RICE OR RISOOctober, 2011
Rice is one of the most ubiquitous staples on the planet. Salvatore Pepe explains why the right rice can make all the difference to satisfaction on the plate.
IN THE MARKET FOR GOOD FOODSeptember, 2011
Variety, seasonality and sustainability will, and must, be driven by consumer demand says Salvatore Pepe.
THE ART OF FOODAugust, 2011
When it comes to food, most of us know what we like and the same can be said for art. Salvatore Pepe thinks that the two passions share a lot of common ground.
SEASONAL BUT NOT NEWJuly, 2011
The joys of winter menus are many but Salvatore Pepe says seasonal changes don’t have to mean a brand new list of dishes.
GAME ONJune, 2011
As winter rains lash the windows, Salvatore Pepe turns to the wild harvest for some warming meals.
LESS IS BESTMay, 2011
In the tomb of the Etruscans in the city of Cerveteri archeologists found a terracotta dish still holding the remains of a dish cooked in the 4th Century BC that they used to call Lagana. These days it is known as lasagna and is as common a meal as any you might expect to find on an Australian dining table. So pasta has been a part of the Italian diet for almost as long as humans have been living there. That got me thinking about our attitude to food. How on earth can we think that we can invent anything utterly new when in reality all it’s been done before?
FISH FRIDAYSApril, 2011
Religious beliefs and festivals aside, it is good for your health to have a designated day for fish once a week, thinks Salvatore Pepe.
MORE THAN A RECIPE BOOKMarch, 2011
The release of a new book makes Salvatore Pepe think about the past – and look forward to the future.| NEXT > |
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