Poached chicken salad with candlenuts and namjim

Traditional spag boll

There are so many different recipes for "ragu bolognese", especially between the north and south of Italy. In the south they don't really eat it with spaghetti, they prefer to eat it with rigatoni as it is easier to eat as the meat lodges in the tubes, in the north they might prefer to eat it with fresh tagliatelle. I find it difficult to eat with spaghetti myself as the meat falls off the spaghetti and is always left at the bottom of the plate. This is where "scarpetta" comes in, where you clean the sauce on the plate with some bread. Not great manners but as they say "when in Rome.........."

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ASPARAGUS AND PARMA HAM GRATIN!!

Parma ham or Prosciutto di Parma is probably the most famous meat from Italy and definitely one of our favourites, it is just one of many types produced in Italy. Prosciutto derived from the the Latin word "perexutus" meaning "dried" is made from the cured hind leg of the pig. it is cut so one end is rounded.

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Anzac Biscuits

Traditional biscuits baked by anxious wives and mothers during World War I, packed in food parcels, and sent to the Australian soldiers in the trenches. DID YOU KNOW: ANZAC biscuits are NEVER called cookies and the name is actually protected under Australian law. AUSSIE AUSSIE AUSSIE OY! OY! OY!

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