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Our Foodie Blog

Road Tripping Part II: Memimbula, Yarra Glen, Metung and Jugiong

Road Tripping: Yamba to Bermagui

Sicily Food Tour, Kitchen to Table, Small Group, Hosted Tour

Sicily Food Tour

Sicily foodie tour

Amalfi Coast foodie tour

Resourceful recipes for trying times, Kitchen to Table Yamba

The Flood 2022
Resourceful recipes for trying times

In Praise of Veg, Alice Zaslavsky, Kitchen To Table, Yamba

Cook & Chat with Alice Zaslavsky

5 favourite baking recipes, Kitchen to Table, Yamba

5 favourite baking recipes

Christmas table setting ideas, Kitchen to Table, Yamba

Christmas Table Settings

Yamba's Community Garden entrance

Yamba’s Community Garden

Food travel tour Morocco

A Taste of Morocco 2016 – Casablanca

10 essential thai ingredients, Kitchen to Table, Yamba

10 essential Thai ingredients

Mint Stall in Marrakesh

Moroccan Food Tour Part 2

Travel food tour Morocco

Moroccan Food Tour

Weight and Measurement Chart

Paella recipe, Kitchen to Table, Yamba

Paella Party

In season Winter, Kitchen to Table, Yamba

In-season winter fruit and vegetables

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Hello! It's been a while since our last post becau Hello! It's been a while since our last post because we've been enjoying a family holiday in the Northern Territory. If you're interested in reading about our adventures and learn about the hidden gems we found along the way, you'll find them in our latest newsletter, which you can access via the link in our bio. 
As always, I've shared some recipe inspo along with some recommendations for reads, listens and watches. Enjoy! πŸ’›
Parmigiano Reggiano πŸ’› I have a new level of app Parmigiano Reggiano πŸ’› I have a new level of appreciation for this cheese after visiting a factory in the Emilia-Romagna region of Italy. A great deal of care, attention and time is dedicated to producing this cheese.

Some facts about Parmigiano Reggiano:
β€’ It is produced in a protected geographical area.
β€’ The production process is strictly prescribed.
β€’ It takes 550 litres of locally produced milk to make 2 rounds of cheese.
β€’ Each cheese weighs approximately 50 kg when taken out of the pot.
β€’ It's etched with details including the date of production and the manufacturer's code, and has space for the official stamp of approval.
β€’ The shape of the cheese is flat on top and bottom for stacking and rounded on the circumference, making it easy to roll. 
β€’ It is aged for a minimum of 12 months, up to 36 months or even longer.
β€’ After 12 months, a representative from the consortium tests each cheese with a special hammer to determine its quality. It will only receive the DOP stamp if it passes the test.

After learning about Parmigiano Reggiano, I can appreciate its special qualities, and I'm better informed to know what to look for at the deli. 

#parmigianoreggiano #4maddonnecaseficio #italiancheese #dopproduct #kitchentotablefoodtour
The winter chill has set in so a sticky date puddi The winter chill has set in so a sticky date pudding is the perfect dessert to warm the soul. 

I made extra sauce to pour over bowls of vanilla ice cream, perhaps with a sprinkle of toasted pecans. Yum!

I used a recipe by @recipe_tin which worked a treat. Thanks, Nagi, for your excellent recipes πŸ™

There’s a link to the recipe in our Stories πŸ’™

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#kitchentotableyamba #stickydatepudding #winterdessert #yambansw #smallgrouptravel #yambacookingschool
A magical day in Italy exploring Assisi and Spello A magical day in Italy exploring Assisi and Spello, in the beautiful region of Umbria πŸ’š

On our tours, we enjoy a mix of food, culture, history and sightseeing. 

If you’d like to join us, we have a tour to Sicily in October 2025. Let me know via DM if you’d like some information about it. 

Travel arrangements by @avantiitaly 
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#kitchentotableyamba #smallgrouptravel #smallgrouptours #foodtouritaly #kitchentotable #kitchentotablefoodtour #umbriaitaly #assisiitaly #spelloitaly
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