This Karst Venison with Juniper is perhaps one of the recipes that best showcases the autumn cuisine of the Friuli region. The clocks have gone back. The nights have drawn in. And you can no longer deny that Autumn is here to stay. But the good news is…

Vincisgrassi is the signature dish of a small town Italian town of Macerata. But it is now synonymous with the whole of Le Marche. The bold flavours from chicken hearts, liver, and gizzards are slow cooked with beef and pork to make a rich ragù. Then layered with…

This trippa in umido dish is a simple Friuli tripe stew recipe of tripe cooked in a soffritto of onions, carrots and celery, and simmered in wine and stock until tender. All Italian style tripe recipes are good. But this is one of my favourites. The fact that a lot of people…

A deliciousold English onion broth recipe must have warmed the bones of peasants over centuries of cold damp English winters.

Nothing heralds the start of autumn louder than pumpkin soup. It wasn’t until I moved to Australia that I ever really ate or cooked a pumpkin. In the UK, the pumpkin was, at least for me, something you carved into a scary face for Halloween.

We love this red lentil and spinach soup. We eat it almost weekly at this time of the year. The ingredients are either always in the store cupboard, or are readily available. It’s full of fibre from the lentils and the vegetables, and gives us a meat free…