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Pasta with romanesco, roasted cauliflowerKitchen to Table, Yamba

DinnerLunchRecipes

Pasta with roasted cauliflower

Salad recipe, Kitchen to Table, Yamba

LunchRecipes

Beetroot Salad with Pomegranate Dressing

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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! 💛

Parmigiano Reggiano 💛 I have a new level of app

Parmigiano Reggiano 💛 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:
• It is produced in a protected geographical area.
• The production process is strictly prescribed.
• It takes 550 litres of locally produced milk to make 2 rounds of cheese.
• Each cheese weighs approximately 50 kg when taken out of the pot.
• It's etched with details including the date of production and the manufacturer's code, and has space for the official stamp of approval.
• The shape of the cheese is flat on top and bottom for stacking and rounded on the circumference, making it easy to roll.
• It is aged for a minimum of 12 months, up to 36 months or even longer.
• 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 🙏

There’s a link to the recipe in our Stories 💙

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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 💚

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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