Decadent Brownie xx



250 gms unsalted butter

400 gms 70% dark cooking chocolate chopped

500gms caster sugar

4 large eggs

2-3 tspns of pure vanilla extract

2 tblspn cocoa powder

125 gms plain flour


200 gms of 70% dark cooking chocolate

125 mls of thickened cream


in a pot melt your butter, once melted take off the stove add your chopped chocolate and let sit for a few minutes then stir till well combined. In a mixer mix your sugar and eggs and vanilla till thick and creamy. Combine this to your melted chocolate and mix till well combined then sift your cocoa and flour and fold into your mixture. Pour into a lined rectangle baking pan and bake for 30mins at 180′ oven or until the top of the brownie has formed crust .

Take out and let rest in pan till cool. In the meantime in a pot bring your cream to a slight boil then take off the stove ad your chocolate and mix well and let cool till its a consistency you can spread over your brownie……. Thats it serve with ice-cream and enjoy! 🙂


Seafood Sensation! D&S XX

IMG_1880Hi one and all here are the recipes from our little appearance on Today Tonight .

Hope you watched it and we have inspired you to create a Seafood sensation for Christmas!

Don’t forget  to follow us here to keep up to date with our recipes and adventures 🙂

Oysters with sweet and sour salsa
Fresh oysters
3 cloves of garlic grated
1/2 red onion grated
1 small knob of ginger grated
1/4 cup white wine
1/4 cup of light olive oil
1/4 cup of soy sauce
1/4 cup mirin
1/4 cup sake
1 tablespoon brown sugar
1bunch fresh coriander chopped up
1 red chilly finely chopped

Mix all together, balance the flavors by tasting it and add more sugar if needed.
Spoon one spoonful of the salsa on the oysters and enjoy. This salsa works well also with a raw salmon salad.

Zuccotto with Panettone

1 plain panettone
500 g fresh ricotta
300 g of thickened cream
300g mascarpone
Vanilla essence
1 orange zest
150 g dark chocolate melted
2tablespoons cocoa powder
70 g of candied fruit
50 g of flakes almonds
1cup orange juice mixed with 1/4 cup controu liquer
Icing sugar and cocoa powder for dusting

1. Line the bottom of a large salad bowl with cling film, leaving extra around the edges to use after to cover it.
2. Mix together all the ricotta, cream, mascarpone and vanilla until combined. Separate the mixture in 2 bowls. One bowl add the candied fruit, and the other mixture add the melted chocolate, cocoa and the almond flakes. Combine and set aside.
3. Cut the panettone in 4. Then each slice has a dark skin on it, cut a wedge on the inside so that you have a white sponge slice as well. You should have some sponge left over to cover the top after.
4. Line the bowl with one dark and one white sponge around the inside of the bowl. You might have to cut the slices to form a peak in the middle.
5. Spoon on a tablespoon of liqueur and orange juice mixed together over each slice of panettone. We don’t want it too wet, so just 1 tablespoon per slice.
6. Spread the ricotta mixture over the bottom of the sponge, then spread the chocolate mixture on top of the ricotta layer.
7. Now you have completed your two layers, cover the cake with the left over sponge. Press down with your hands to secure it down.
8. Cover with more cling film and refrigerate for about 6 hours or overnight.
9. Take from the fridge and remove the cling wrap from the top. Turn the cake upside down on a flat plate, carefully remove the rest of the cling film.
10. Dust over with lots of icing sugar or cocoa powder or both by doing it in sections.

350 g plain flour 3 eggs
30 g butter
100 g sugar

1⁄2 cup milk
1 pinch of bicarb of soda zest of 1 lemon
extra light oilve oil to fry

350 g honey
100gm sugar
450 g roasted almonds
hundreds and thousands
Put flour, eggs, milk, butter, sugar, lemon zest and bicarb in a bowl and mix until combined and pulls away from the bowl.

Form balls of the mixture the size of a 5-cent coin.

Prepare a deep-fryer with extra light olive oil, and when hot, deep-fry the balls until golden brown.

Repeat this process until all the balls have been fried.

Place the honey in a large pan with sugar, stirring until the sugar dissolves, then mix in the strufoli and the almonds.

Once fully coated on a sheet of baking paper form your wheel or whatever shape you wish and decorate with hundreds and thousands!

Chiffon cake with candied fruit

5 egg yolks
11⁄2 cups self-raising flour
3⁄4 cup caster sugar
3⁄4 cup orange juice
1⁄2 cup vegetable oil
1 lemon/orange grated zest

Mixture 2

7 egg whites
3⁄4 cup caster sugar 1⁄2 tsp cream of tartar

50gm of pistachio nuts
50gm of candied fruit

Preheat oven to 180°C.

Beat the egg whites from Mixture 2, until stiff; gradually add the sugar and the cream of tartar. Set aside.

In a separate bowl beat the egg yolks from Mixture 1, add sifted flour, and the rest of the ingredients, and mix together until combined.

Fold the egg white mixture into the egg yolk mixture until well combined. Pour a bit into your ungreased chiffon tin add your fruit and nuts them pour over remaining mixture.
Cook for 1 hour (depending on your oven), until it’s brown on top.
Take it out of the oven and cool upside down until completely cold.

Go around the tin carefully with a knife to detach the cake. Make sure you go around the middle ring as well.

The cake will flip into your hands, then run the knife along the bottom of the tin as well. Tip it over a plate, sprinkle some icing sugar and enjoy a slice of it!

alternatively use sultanas only……….
Fruity couscous salad

2 cups of Couscous

2 cups hot Vege stock

1whole red pepper chopped

1 cup fresh mint or coriander leaves chopped

1 cup sun-dried tomatoes, finely chopped if in a jar add its own oil to salad.

half cup toasted pine nuts or chopped macadamia

half cup of walnuts

half cup dried cranberries or any dried berries

half a pineapple cored and sliced or 1 can sliced pineapple grilled

Juice of 1 lime

any juices left on grill

salt and pepper

olive oil


In a salad bowl place your couscous and stock, cover and set aside.

On a hot grill cook your pineapple till caramelised set aside,

Fluff up your couscous with a fork and add all ingredients, chopped pineapple last.

Toss gently and season to taste….

To this salad you may add any kind of protein like pork,ham,chicken,prawns etc…….and make it a complete meal!

Calamari Ripieni


half kg baby calamari

2 cups of fresh bread crumbs

2 cloves of garlic chopped finely

chopped parsley plus extra for sauce

some finely chopped calamari or its tentacles if you have them

1 can of cherrie tomatoes

olive oil

salt and pepper



in a bowl add your bread garlic and parsley, light fry off your chopped squid or tentacles then add to your bread mixture and season to taste. fill your calamari and secure with toothpick.

In a deep frypan add some oil and add your stuffed calamari and brown off, when they are golden add your tin of tomatoes and parley and a bit of water if it looks dry. We want this saucy…. simmer for half hr season to taste and enjoy!

Cook some linguine and toss in the sauce to make an extra meal……………Yum Yum

Zeppole a Vuot’

Zeppole a Vuot’

Absolutely divine!


1kg ooflour

4 medium boiled potatoes

1 tspn of sugar

1 tspn of salt

2 sachets of dry yeast

Vegetable oil for frying

Caster sugar

anchovies (optional)


Basically peel and boil your potatoes in enough water just covering , once they are cooked in keep the water they boiled in as this is what you will bind your ingredients together with. In a bowl sieve your potatoes and add the warm water kept.

Add all your ingredients and form a soft dough, like a pizza dough. If there is to much water add more flower or if too dry add more warm water.

At this stage let your dough rise till doubled about 1hr.

I make this dough also more runnier but still gluey enough to cook teaspoon fulls. It gives you a much lighter zeppole, if you make a thicker dough after risen you take a little piece roll into a ball and stick your anchovy in it if you desire and then cook it. If you make the runnier one once risen take teaspoon full and drop in hot oil, once golden drain then roll in sugar an enjoy!!

Yum! Yum! Yum! x

Daniela and Stefania @ CHANGEOVERS RENOVATORS!


Have we got the renovators for you. CHANGEOVERS renovation revolution are the fast and effortless team for you. No hassles and 1st class service and above all 1st class craftsmanship!
Sat 31st May Daniela and Stefania are helping launch Changeovers at their premises in North Perth corner of Loftus st and Scarborough beach rd from 12pm-2pm. WE would love you to come down and say hi, have a bite to eat and checkout what CHANGEOVERS have to offer, GUARANTEED to be a renovators dream!!!! Check out their website …………

Changeovers Renovation Revolution – Changeovers
Kitchens Laundries Bathrooms In-Home Design, Alterations, Assembly and Installations – Professional Services. Local to You – Perth’s Preferred…

Daniela and Stefania cooking classes!

TUTTI A CUCINARE! cooking classes

Luscious filled PASTA CLASS

Wednesday 26th March


Panorama Catering

15/5 Rowallan st Osborne Park

Come and join us and learn how to make traditional handmade pasta……

Come and learn how to make Canelloni, Ravioli, Lasagna, Caramelle, Tortellini…….

We will fill them with luscious fresh produce, fish and meats and toss them in easy simple sauces……

Partial participation by you but mostly sit back, watch and take in how easy it is to make luscious homemade pasta you can make for your family and friends……

Then we will enjoy together the wonderful food prepared with a vino or 2 ;)

click on the appropriate link below to book!

Preserved Vegetables and Jam class

Thursday  27th March


Panorama Catering

15/5 Rowallan st Osborne Park

Come and learn how to make your own preserved jars of Green tomatoes, Eggplant, String beans, Mushrooms.

The way Nonna used to make . Why pay $$$$$$$ when you can make it yourself. Store them for next season if they last that long :)

Also how to make wonderful homemade Jam, at least you know exactly what goes into the jar……

Partial participation by you, otherwise sit back watch and take in how easy it is to make your own preserved goodness……

We will enjoy at the end wonderful food prepared with a glass of vino or 2 ;)!

click on the appropriate  link below to book!





Friday 21st February 2014

Daniela and Stefania are coming to Melbourne, Bentleigh to be exact .

come and join us and learn how to make traditional handmade pasta……

come and learn how to make Fusilli, Gnocchi, Lavanelle, Tortellini and more.

we will add color to some and we shall fill some, mostly done without a machine.

So come and learn the way Nonna used to make pasta and lets continue this tradition so we DO NOT forget how wonderful fresh homemade handmade past tastes!

My Other Kitchen  in Bentleigh will be our kitchen for the day and we will whip up some sauces to go with our pasta’s and all enjoy the goodness we produce at the end together………

Bring a friend or 2 as we want to come over and see lots and lots of beautiful faces.

We need the numbers to jump on a plane and come and see you all :)

So to enjoy two and half hrs of fun, laughter,madness and good food with Daniela and Stefania book now and you will receive an email with confirmation of your booking shortly after…….

CLICK ON THE MELBOURNE CLASS in our cooking class section :)

it will be SAPORITO!

Corporate Cooking Classes….


Corporate Cooking Classes….





we will host and share a cooking experience and feast that your work colleagues will thank you for. a fun lighthearted and delicious experience.

contact us for more info…………