Taste of Sicily in the rainforest
BRISBANE-based, Sicilian-Australian chef Dominique Rizzo will be in her element when she presents a Freestyle Escape Cooking School class this month.
Her Taste of Sicily will be held at the Sunshine Coast hinterland outdoor kitchen in the rainforest on Saturday, March 17.
Participants will wander through the orchard and herb garden collecting ingredients for the dishes.
With more than 15 years' experience as a chef, including seven years as head chef and partner of Mondo Organics restaurant, catering and cooking school in Brisbane's West End, Dominique has a passion for natural, health-giving wholefoods.
Coast home cooks may recognise her from her guest appearances on the TV show Ready Steady Cook, and she recently launched her book, My Taste of Sicily.
Dom's guests at Freestyle Escape Cooking School will receive a copy of the book and have one-on-one time with her.
Cost is $295 per ticket.
Book on 32623077 or online at freestyle escape.com.au.
Fresh artichoke carpaccio with parmesan, prosciutto and rocket
DOMINIQUE says: "I love this fresh artichoke carpaccio. The crunch of the artichokes with the peppery rocket is beautifully complemented with the fruity, full-bodied flavour of the extra virgin olive oil. The prosciutto and shaved parmesan turn this dish into an antipasto, starter or side dish. It's a delicious and quick recipe to enjoy this wonderful vegetable."
- Serves 4
- 12 fresh artichokes
- 1/2 lemon
- 60ml extra virgin olive oil
- 1/2 tbsp (15ml) white wine vinegar
- 1/2 tbsp (15ml) lemon juice
- 1 tbsp chopped parsley
- salt and pepper
- 1 cup or a good handful of rocket
- 8 thin slices prosciutto
- 50g parmesan cheese, shaved
1. Prepare the artichokes by peeling the outer leaves enough to reveal the heart. Using a sharp knife, cut about 2/3 of the tops off the artichokes and then cut them in half, removing the fibrous interior. Cover the artichokes with cold water and squeeze in the lemon until ready to slice and serve.
2. Combine the olive oil with the white wine vinegar, lemon juice, parsley and salt and pepper.
3. Drain the artichokes and slice them into 3mm slices, layering them on a platter.
4. Pour over half the dressing and then top with the rocket, torn prosciutto and the shaved parmesan and the remaining dressing.
5. Serve with crusty bread.