This summer tart is a great sweet-savory dish to serve as dessert or with a side salad. Add more or less honey to taste.
A Run-in with Rome’s ‘Nazi di Formaggi’
On a trip to Rome, Rachel Bajada found herself in the Italiano version of the “Soup Nazi” episode from Seinfeld.
Sepia Sydney: A Sublime Performance of Senses by Martin Benn
Rachel Bajada falls head over heels in love with the food and ambience at Sepia in Sydney.
Crisp Asparagus and Sweet Pea Salad with Poached Egg and Goats Curd
This fresh, colourful spring recipe makes use of seasonal vegetables at their peak.
Mimosa Egg and Chive Verrines
These mimosa egg and chive verrines are a simple and original way to serve eggs for breakfast or brunch.
Mushroom Mille-Feuille with Roast Hazelnut Cream and Goats Cheese
This savoury mille feuille is layered with seasonal mushrooms, roast hazelnut cream, a spread of goat’s cheese and caramelised onions.
Light and Luxurious Bananatella
In homage to the famous chocolate spread, Rachel Bajada creates a healthier but equally delicious version.
