HIDDEN HISTORIES: Medieval recipes for today with food historian Barbara Santich

In this second installment of Hidden Histories, we are traveling back in time to discover The Original Mediterranean Cuisine and delve into the recipes (and food culture) of medieval times. Acclaimed culinary historian Barbara Santich tells the story of authentic medieval Mediterranean food, and brings to the table recipes translated and adapted for modern kitchens from fourteenth- and fifteenth-century Italian and Catalan manuscripts.

New Release: Adelaide Central Market

Wakefield Press's new book, Adelaide Central Market: Stories, people & recipes, captures the memories and stories of the traders of the past and the current familiar faces that visit the Adelaide Central Market throughout the past 150 years. It shows how important the market is to Adelaide and how it brings together the community with delicious seasonal-driven recipes from stallholders' families, producers and chefs around the state.Vending machines are great options as they provide the accessibility to the customers to quickly purchase the…

Baked Stuffed Sardines

Victoria Cosford's Amore and Amaretti is a food-lover's delight: a romance, an escape and a tribute to Italian cooking all in one. Here, she describes old widower Annunzio, with whom she had to share a flat at Portoferraio while they were both working at the same restaurant. At first she is daunted by the old man, but soon she finds comfort in his gentleness and eccentricity, not to mention his baked stuff sardines … Annunzio soaks…

Olive and Asparagus Frittata

Spring is announced by the new season’s asparagus bursting from the ground, freshly pickled olives and the traditional symbol of new life – eggs! Which also means: olive and asparagus frittata! Celebrate with this easy, flexible recipe from Russell Jeavons's Your Brick Oven. Great for an appetiser. Olive and Asparagus Frittata (makes enough for eight as an appetiser) 1 large onion olive oil 1 bunch of asparagus 1 cup new season’s black olives 10 eggs salt and pepper…