Happee Monkee

Bocconcini means “Little Mouthfuls” in Italian – to be exact, little mouthfuls of soft, elastic, very moist and chewy egg-shaped balls. Best eaten torn up with some tomatoes, basil and a drizzle of balsamic vinegar, the flavorsome marriage is a remarkable one. The way to store bocconcini is to keep refrigerated at 4°C in its [...]

The last week of summer has melted away leaving Melbourne in a cool(er) temper. But Melbourne being Melbourne is never predictable, ever surprising, full of spirit (and sometimes spite). So, when an online publishing company asked if I could create recipes with a theme of summer I jumped at it. It’s too good to waste.
Admittedly, [...]