Crispy and crunchy “shaken” bread from the South Tyrol region, topped with a creamy cannellini bean “aioli”, fennel and avocado
Grilled peaches, zucchini, corn and marinated feta complement this classic tomato and stale bread salad
An ode to Tasmania, the beautiful Apple Isle, with socca topped with caramelised apple, labneh and fennel
A healthier version of my favourite market food, spinach and feta gozleme (flatbreads)
A perfect lunch tartine with creamy mayonnaise and crunchy pickled vegetables
Neapolitan style, blistery, crispy and light pizzas
I was surprised how great the simple combination of flavours was, and have now made Clotilde Dusoulier’s avocado tartine recipe several times with my own slight twist!