Dinner Recipes

Meatballs With Fettucine And Tomato Sauce Recipe

The big chill has set in and so too has our appetite for warming and hearty meals. What better way to satisfy cravings than with this delicious meatballs with fettucine recipe from Zoey Bingley-Pullin? Containing fresh herbs for antioxidants and a homemade tomato sauce to minimise any nasties, it’s the perfect dinner option to fight off those winter blues.

RELATED: Lamb And Vegetable Samosa Pie With Sweet Potato Recipe

Serves 4-5



500g pork and beef mince

1/2 onion, finely diced

1 clove garlic, minced

1 tbsp finely chopped oregano leaves

1/4 tsp salt

Pinch black ground pepper

Tomato sauce and fettucine

1 tbsp olive oil

1/2 onion, finely diced

2 cloves garlic, minced

1 carrot, grated

1 can chopped tomatoes

1 can diced tomatoes

1/4 cup roughly torn basil leaves

2 tbsp finely chopped oregano leaves

400g fettuccine


2-3 handfuls baby spinach leaves

1 truss tomato, roughly chopped

1 tbsp shaved parmesan cheese

Dressing of your choice

To serve

1/4 cup shaved parmesan cheese

2 tbsp torn basil leaves


  1. Combine all meatball ingredients in a medium-size bowl and mix well. Use clean, damp hands to roll mixture into small balls (about 2 teaspoons per ball). Set aside.
  2. Heat oil in a large fry-pan on medium heat. Sauté onion and garlic for 2-3 minutes, until soft. Add carrot and cook until softened, 2-3 minutes.
  3. Stir through tomatoes, basil and oregano and bring to a simmer (use the back of a wooden spoon to break up tomatoes). Add meatballs to the sauce, reduce heat to low, cover and cook for 10 minutes or until meatballs are cooked through. Turn meatballs once during cooking. Season with salt and pepper.
  4. While the meatballs and sauce are cooking, bring a large pot of salted water to the boil. Cook fettuccine in boiling water for 8 minutes or until just tender. Drain.
  5. Toss salad ingredients together in a large bowl.
  6. To serve, spoon fettuccine into bowls, top with a few meatballs and tomato sauce. Sprinkle with cheese and basil leaves. Serve salad on the side.

Recipe courtesy of My Food Bag

Octopus With Almond Puree, Garlic, Chilli And Olive Oil Recipe

Cooking octopus can be a challenge, so when Massimo Mele of La Scala on Jersey revealed his secret to cooking octopus in the Electrolux Taste Theatre at Taste of Sydney last week, we knew we had to share the amazing dish that he whipped up using his Nonna’s recipe.

RELATED: Duck Confit With Fennel Salad Recipe

It really doesn’t get much more authentic than this, so enjoy!


1 kg (2 lb 4 oz) octopus tentacles

5 garlic cloves, lightly smashed

1 long red chilli, sliced (seeds removed, if you prefer mild hotness)

1 tbsp chopped flat-leaf (Italian)


1 tbsp chopped marjoram

250 ml white wine vinegar

250 ml mild extra virgin

Olive oil

Extra white wine vinegar, to serve

1 head fennel

1/2 head of raddccio

1 celery heart light green leaves only

Almond tarator

2 slices of sourdough bread

1/2 cup almond meal

2 garlic cloves

1⁄2 cup water

50ml lemon juice

Salt and pepper to taste

Extra virgin olive oil as needed

100ml milk


  1. Place a large saucepan of sea water over high heat and bring to the boil. If sea water is unattainable, add 500g of rock salt to 5 litres (20cups) of water and bring to the boil.
  2. Blanch the octopus three times in boiling water for about 5 seconds each time. Once complete, turn the heat down and add the octopus and potatoes to the same pan. Gently simmer for about 45 minutes, or until tender.
  3. Remove the octopus from the pan and set aside.
  4. Once the octopus is cool enough to handle, chop it into 5 cm pieces and put in a non-reactive bowl.
  5. Add all the remaining ingredients and leave to marinate for 2 hours minimum in the refrigerator.
  6. Remove the garlic. Season with more vinegar and season with freshly ground black pepper. It shouldn’t need any salt.
  7. For the tarator, dip bread in milk and leave for 15 minutes.
  8. Squeeze dry, Place almond meal in processor with garlic. Add water to make a smooth paste.
  9. Add olive oil, a little salt and pepper, lemon juice to taste. A little extra water might be needed. Consistency should be light and fluffy.
  10. To serve place some almond tarator on a plate, top with marinated octopus.
  11. Finely slice some fennel, radicchio and celery heart and place on top and serve.

Tomato, Pickled Radish And Blood Orange Salad Recipe

With the cooler months fast approaching, it’s time to make the most of the salad season while you still can. This blood orange salad recipe is like summer in a bowl: fresh, bright and pairs perfectly with a glass of bubbles!

RELATED: Easy Prawn And Avocado Wraps



1 bunch radish

1 punnet baby radish

50 ml white balsamic

1 teaspoon sea salt

500g heirloom tomatoes, randomly sliced

2 blood oranges

¼ cup mint leaves, picked

¼ cup basil leaves, picked

2 balls buffalo mozzarella


  1. Using a mandolin, finely slice the radish. Halve the baby radish and place both into a bowl with salt and white balsamic. Marinate for 30 minutes.
  2. Peel the blood oranges with a small knife and remove the segments using a v-cut. Squeeze out the excess juice and retain.
  3. For the dressing, combine blood orange juice, white balsamic, olive oil and season to taste.
  4. Strain the liquid from the radish, combine with tomato, orange segments, and herbs. Gently toss with half of the dressing.
  5. Place onto a serving plate, top with torn mozzarella, remainder of the dressing, cracked pepper and a few more mint leaves.

Recipe via Minchinbury Wines

Silvia’s Cucina’s Fresh Pasta Squares with Ricotta + Vegetables

Italian food lover, blogger and actress Silvia Colloca shares her easy fresh pasta recipe – sagne a pezze – topped with a simple ricotta and vegetable sauce from her new cookbook Silvia’s Cucina.

This is a very popular dish in the mountainous villages of Abruzzo. My second cousins run a restaurant in Torricella, and they serve freshly made pasta squares in a simple but splendid tomato sauce, crowned with a generous dollop of cow’s-milk ricotta (full-cream and unpasteurised). This is my personal take on the classic dish, devised to celebrate the crisp sweetness of spring vegetables.

When Nonna Irene taught me to make sagne, she wasn’t her usual vague self about size and measures. She insisted  the squares must be an even 2.5 cm × 2.5 cm. Given that this is the only time she has ever advocated precision in the kitchen, I make it a point to follow her instructions to the letter.


Extract from the book ‘Silvia’s Cucina’ by Silvia Colloca, & photography by Chris Chen, published by Lantern, RRP $39.99 

Serves: 4


1 quantity of egg pasta dough , rolled into 2.5 mm thick sheets
coarse semolina, for dusting

Ricotta and vegetable sauce

3–4 tablespoons extra virgin olive oil, plus extra to serve
1 clove garlic, skin on, bashed with the back of a knife
2 spring onions, thinly sliced
2 zucchini (courgettes), thinly sliced
150 g broad beans with pods removed salt flakes
150 g full-cream ricotta finely grated zest of 1 lemon small mint leaves, to garnish freshly ground black pepper


1. Dust the pasta with semolina, then cut into 2.5 cm squares. Place them in one layer on a tea towel or wooden board generously dusted  with semolina.

2. Bring a large saucepan of salted water to the boil.

3. For the sauce, heat the olive oil in a medium frying pan over medium heat, add the garlic and spring onion and cook for 1–2 minutes  or until fragrant. Add the zucchini and and cook, tossing often, for 5–6 minutes or until golden. Turn off the heat.

4. When the water comes to a rolling boil, drop in the broad beans and cook for 1–2 minutes. Lift them out with a slotted  spoon and rinse them under cold water to arrest  the cooking. Peel off the skins and add them to the zucchini and season with salt.

5. Return the water to the boil, then gently drop in the pasta squares and cook for 1–2 minutes  or until nicely al dente.

6. Turn the heat back on under the zucchini and broad bean mixture and remove the garlic clove. Using a slotted spoon, take out the cooked pasta squares and add them to the pan, along with a little pasta cooking water. Toss the pasta through the vegetables for 1–2 minutes or until well coated with the sauce. Add a little more pasta cooking water if the sauce looks a bit dry.

7. Divide the pasta and vegetables among shallow bowls and top with a good dollop of ricotta and a drizzle of olive oil. Scatter over the lemon zest and mint leaves and finish with a grinding of pepper. Serve and enjoy!

Sagne a pezze are also quite wonderful dressed with roasted tomato sugo or Abruzzese-styl meat sauce.


Stuffed Pasta Shells

This is feel-good food at its easiest. Stuffed pasta shells make a delicious midweek dinner or part of a family style meal with other courses. Serve with a crisp green salad and rustic bread to mop up the sauce.


360g jumbo pasta shells, defrosted

1 cup frozen chopped spinach

3 cups ricotta

1 1/4 cup grated Parmigiano Reggiano

2 eggs

1/2 cup fresh basil leaves

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon nutmeg

3 cups passata or tomato sauce

1/2 cup shredded mozzarella


1. Preheat the oven to 190°C.

2. Cook the pasta shells in a large pot of boiling salted water for nine minutes. Drain and spread them on a clean towel to dry.

3. Squeeze out most of the liquid from the spinach. In a large bowl, mix the ricotta with one cup of the Parmigiano Reggiano, the eggs, the spinach, the chopped basil, and the salt, pepper and nutmeg.

4. In a lasagne or large baking tray, spread 1½ cups of tomato sauce.

5. Using a piping bag or plastic bag with one corner cut off, pipe the ricotta mixture in each shell and place the shells, open side up, on the tomato sauce. Fit them snugly against each other.

6. Cover the shells with the remaining 1½ cups of sauce, then sprinkle with the mozzarella and the remaining 1/4 cup of Parmigiano Reggiano. Cover with foil and bake 30 minutes. Remove the foil and bake 10 minutes more. Let stand for at least 10 minutes before serving.

What are you cooking tonight?

Asparagus Risotto

Asparagus Risotto

Renowned British chef Marco Pierre White has created this easy yet restaurant-quality asparagus risotto using Continental Stock Pots that makes the perfect weeknight dinner.

Serves: 6. Prep time: 10 minutes. Cook time: 45 minutes.


400g asparagus

1 Continental Chicken Stock Pot

4 cups hot water

2 tablespoons olive oil

1/2 onion, sliced

1 2/3 cups arborio rice

1/4 cup dry white wine

1 1/2  – 3 tablespoons grated parmesan

1/4 cup Flora Buttery

6 sprigs Chervil or fresh parsley



Heat oil in a heavy-based saucepan and cook onion, stirring occasionally, until tender and lightly coloured, about 5 minutes.

Stir  in rice and cook, stirring occasionally, 1 minute. Stir in the wine and cook 1 minute.

Pour in just enough stock to cover rice. Bring to the boil over high heat, stirring frequently and then reduce heat to medium-­-low and cook, stirring frequently and gradually stirring in stock, until liquid is absorbed, about 25 minutes. If necessary, stir in additional hot water, 1/2 cup at a time, until rice is tender.


What are your favourite risotto ingredients?

Mid-Week Dinner: Ed Halmagyi’s Veal Cutlets


Serves 4 Preparation time: 10 minutes

+ 20 minutes marinating Cooking time: 15 minutes

2 bunches oregano leaves, chopped ?nely

3 lemons, zested and juiced

4 garlic cloves, minced

celery salt and pepper

60ml extra virgin olive oil

4 x 200g veal cutlets, French trimmed

2 apples, cut in ?ne batons

2 sticks celery, sliced ?nely

1 carrot, cut into ?ne batons

bunch parsley leaves

100g pine nuts, toasted

1/4 cup mayonnaise

1 tsp green Tabasco

This briny-sour marinade is a southern Italian specialty. Not only does it add loads of ?avour into the meat, but the lemon juice and salt combine to start curing the meat a little, which helps to lock in the moisture and ?avour once it hits the grill.

1 Combine the oregano, lemon zest and juice, and garlic in a large bowl,

then season salmoriglio with celery salt and pepper. Add the olive oil

and veal, mix well, then set aside to marinate for 20 minutes. Remove veal

from the salmoriglio mixture and grill on a barbecue over medium heat

for 4 minutes each side until medium.

2 Meanwhile, toss the apples, celery, carrot, parsley, pine nuts, mayonnaise and Tabasco together. Season lightly with salt and pepper.

3 Serve the veal with a pile of salad and drizzle with the remaining salmoriglio.