Classis Style, Desserts, Vegan & Gluten-Free Recipes
The gluten-free gnocchi I invented when I missed gnocchi too much. Sebago potatoes, rice flour, tapioca starch — pillowy, springy, freezable. Brown butter sage canonical sauce + vegan variation.
The Bretons made savoury buckwheat crepes 1,000 years before anyone needed “gluten-free”. The proper version, with mushrooms and spinach and a fried egg in the middle. Vegan variation included.
Proper vegan pumpkin risotto where half the pumpkin gets blended into the stock and half goes in roasted — so every grain is golden. Finished with cold olive oil and crispy fried sage. 40 minutes.
The vegan curry I cook more than any other — one pan, six ingredients, 25 minutes, costs to feed four. Two hits of garam masala, full-fat coconut milk, lemon to finish.
The proper aglio e olio — bronze-die spaghetti, six cloves of Aussie garlic, working olive oil, Calabrian peperoncino. Twelve minutes from start to plate. No cheese. No exceptions.
The proper four-ingredient Roman bucatini all’Amatriciana — guanciale (yes, real), pecorino romano, San Marzano tomatoes, Calabrian chilli. Aussie-sourced and 25 minutes.
A coeliac-safe schnitzel using crushed cornflakes and rice flour — naturally gluten-free, crunchier than wheat crumb, 2 to feed four. With cross-contamination notes for diagnosed coeliacs.
A vegan mushroom stroganoff that gets meat-eaters asking for the recipe — proper mushroom browning, a touch of porcini, dijon and lemon at the end. 30 minutes, 4 to feed four.
Three ingredients, fifteen minutes, and the temperature trick that stops the Pecorino from clumping. With Coles + Harris Farm sourcing notes and an Aussie kitchen-tested method.