Last night, after 23 years of not seeing him, I was able to finally give my mentor, my one true maestro @ranieri_official the hug that contained all the love and gratitude I have felt for him since 1999, when he changed my professional life in Italy forever. I toured with him until 2001, trying to learn as much as I could. He is a one of a kind performer. His voice powerful, precise as cut steel and warm like a hug with 23 years of longing. His stage presence captivating and mystifying at once (how does he do that???!!). At 73 he has the vigor of a 35 year old man. A life dedicated to sharing his gift, to honing his craft. Ti voglio bene, Massimo!
What a night!! Here’s a little sneak peak of some behind the scenes as well as what unfolded on stage… truly magical! I’m still buzzing and I doubt the feeling will leave my body anytime soon. And to top it off, I’m still number 1 of the Core Classical Aria charts! Thank you for the love and support.❤️ Thank you Maestro @andreabocelliofficial for your generosity. And to @umusicau for making this happen! So many highlights, including hanging with three supremely talented women @natalie_imbruglia @amy_manford @stacey.alleaume Gown by @velani Sparkles by @bulgari Andrea Bocelli Australian tour 2022 Qudos Bank Arena 27/10/22 #andreabocelli #timetosaygoodbye #contepartiro
Anzac biscuits for our heroes. #lestweforget Swipe for recipe 🌹
Anzac biscuits for our heroes. #lestweforget Swipe for recipe 🌹
Anzac biscuits for our heroes. #lestweforget Swipe for recipe 🌹
From rehearsal to a sold out show at the iconic Sydney Opera house! Off to Brisbane today, then Melbourne! Only a few seats available for the rest of the tour, so book now!! I promise you, @matteobocelli ‘s show, A Night with Matteo is wonderful! Stunning music, his incredible, warm voice, his elegance and humour are not to be missed! He made the entire audience stand up and dance! So uplifting! There is also a Perth show this Friday. I can’t be there but the amazing @tarrynstokes is! Book now! @tegvanegmond #matteobocelli @tabeaviolin @valerio_carboni @emilylovescello @yenamaybe
I promise, I’ll resume all kitchen activities shortly! For now, let me cherish this magical week in the company of my adored @zuccherosugar ! I honestly can’t believe I got to share the stage with him and his phenomenal band in Melbourne last Sunday and again tonight at the Sydney Opera House. His generosity and kindness are only matched by his extraordinary musical talent and if you are in Sydney, please come tonight, there’s a few tickets left, so hurry and book! The legendary @jimmybarnesofficial is joining the festivities along with absolute icon @tinaarena ! Heart is so full it’s about to burst! ❤️ @abstracttouring
Breakfast of champions, Italian style! INGREDIENTS: 3 eggs 200 gr (1 cup) of caster sugar 250 gr (2 and 1/3 cups) of self-raising flour 2 tablespoons of corn starch 60 ml (1/4 cup) of grape seed oil (or lightly scented olive oil) 125 gr (1/2 cup) of Greek yogurt 1 teaspoon of vanilla extract How To 1. Whisk eggs and sugar until pale and creamy. 2. Add the oil , Greek youghurt and the vanilla 3. Gently fold in the flour and the corn starch, well sifted. Mix until the batter is combined. 4. Pour 2/3 of the mix into a ring-cake tin (I used a silicon one so I didn’t have to grease it.). 5. Add 3 tablespoons of bitter cocoa to the remaining cake batter and mix until smooth. 6. Dollop the cocoa mix on top of the vanilla mix and , using a fork or a chopstick, swirl the two batters together. 7. Bake in a preheated 170 C (340 F) oven for about 40/45 minutes, or until a skewer comes out clean. Let the cake cool in its tin for about one hour before serving.
What is your favourite comfort meal? Here’s one of mine: Lentil and cherry tomato soup #vegan and #glutenfree 1 small brown onion, finely chopped 1 carrot, finely chopped 1struck of celery, thinly sliced 3 tablespoons of extra Virgin olive oil (plus more for drizzling, if liked) 2 cups of cherry tomatoes, halved or whole 250 gr of puy lentils Salt and pepper for seasoning 2 cups of vegetables stock Chopped parsley to add at the end, if liked Heat the oil in a saucepan, add chopped vegetables and stir fry for 1-2 minutes, then add tomatoes, lentils and stir through. Cover with stock, add extra water to make sure lentils are fully submerged. Cook on low for 35-40 min or until the lentils are cooked through. Add extra water as needed during the cooking time. Season with salt and pepper and serve hot! Drizzle with extra oil (or chillie oil!) and add chopped parsley, if liked. ❤️
When you want it all! 🇮🇹💕
Tuscan style meatless meatballs! Magic! 💕 Ricotta and Spinach Gnudi Ingredients Tomato sugo 2 tablespoons olive oil 3 garlic clove, bashed 1 can chopped tomato 2 tbs olive oil For the dumplings 450 g (2 1/2 cups) full-cream ricotta 2 cup cooked spinach, chopped and drained 1/2 teaspoon of freshly grated nutmeg Zest of 1 lemon 2/3 cup (50 g) freshly grated pecorino 1 egg 2 tablespoons of chopped parsley 1/2 teaspoon salt flakes 1 pinch freshly ground white pepper 100–120gr (2/3 cups) of fresh breadcrumbs (simply place stale bread in a food processor and blitz until you have coarse breadcrumbs semolina flour for dusting Method in comments! ❤️🇮🇹 Recipe from my new @channel10au show @silviasitalianmasterclass (also catch on @10playau ) Bowl by @maxwellandwilliamsofficial This meal is available to order frozen on @providoor
Tuscan style meatless meatballs! Magic! 💕 Ricotta and Spinach Gnudi Ingredients Tomato sugo 2 tablespoons olive oil 3 garlic clove, bashed 1 can chopped tomato 2 tbs olive oil For the dumplings 450 g (2 1/2 cups) full-cream ricotta 2 cup cooked spinach, chopped and drained 1/2 teaspoon of freshly grated nutmeg Zest of 1 lemon 2/3 cup (50 g) freshly grated pecorino 1 egg 2 tablespoons of chopped parsley 1/2 teaspoon salt flakes 1 pinch freshly ground white pepper 100–120gr (2/3 cups) of fresh breadcrumbs (simply place stale bread in a food processor and blitz until you have coarse breadcrumbs semolina flour for dusting Method in comments! ❤️🇮🇹 Recipe from my new @channel10au show @silviasitalianmasterclass (also catch on @10playau ) Bowl by @maxwellandwilliamsofficial This meal is available to order frozen on @providoor
It always comes down to kitchen activities! 🇮🇹💕
Sunday morning roasted tomatoes. Just drizzle with a little extra virgin olive oil and balsamic, salt and pop into your oven at 160C for 30 minutes. Serve with bread for a spectacular breakfast or use as pasta sauce! 🇮🇹💕
Things to do with leftover focaccia dough…. It’s really up to you. But thin potato slices and baby cherry tomatoes are my kryptonite . This is my dough recipe 7 gr of dried yeast 3/4 cup lukewarm water 1 teaspoon of sugar 320 gr (2-2/3 cups) 00 or plain flour 2 tablespoons of extra-virgin olive oil 2 teaspoons of salt In a large bowl dissolve yeast with water, add flour, oil and sugar. Knead for 5 minutes, then add the salt. Knead vigorously until it looks smooth and elastic (feel free to use an electric mixer with a dough hook). Shape into a ball and rest for 20 minutes in a bowl, covered with a tea towel. Stretch it with your hand to form a rectangle and fold into 3 or 4. This step will give strength and texture to your dough and is essential in order to obtain a soft, airy and chewy focaccia. Place the folded dough in an oiled bowl, cover it with a tea-towel and let it prove for around 90 minutes or until it doubles in size. After this time it’s ready to use for any focaccia like preparations you fancy, even pizza al trancio or these oval shaped flatbreads. Any leftover can be kept in an air tight container in the fridge for up to 5 days. They took about 25 minutes at 200c static. 💕🇮🇹
Looking for something easy yet impressive for Mother’s Day? Try this Lamb tagliata with sweet potato chips! Made with ❤️ on my @essteeleau (Per Salute) Serves 4 2 tablespoons extra virgin olive oil 2 x 300 g pieces lamb back strap 150 ml white wine 100 ml balsamic vinegar 2 teaspoons brown sugar green salad, to serve (optional) Sweet potato chips 2 medium sweet potatoes, skin on, cut into chunky chips 4 tablespoons extra virgin olive oil salt flakes rosemary and thyme sprigs, to taste Preheat your oven to 200°C (180°C fan-forced) and line a baking tray with baking paper. Heat an ovenproof frying pan over high heat and brown the lamb all over. Turn the heat to medium/ow and cook for 2 minutes on each side. Take off the heat and rest for 10 minutes before slicing. Remove the lamb from the pan. Deglaze with the wine, then add the balsamic vinegar and brown sugar to the roasting juices and reduce over high heat for 1–2 minutes or until syrupy. Meanwhile, to prepare the sweet potato chips, coat them in the olive oil and season well with salt. Tumble them onto the prepared baking tray, along with the herbs. Bake in the oven for 35-40 minutes or until golden and crispy To serve, cut the lamb into thin slices, drizzle the balsamic sauce over the top and serve with the sweet potato chips. Food and styling team @jacobfood @vikki_leigh Pics @sarahjaneleung
Looking for something easy yet impressive for Mother’s Day? Try this Lamb tagliata with sweet potato chips! Made with ❤️ on my @essteeleau (Per Salute) Serves 4 2 tablespoons extra virgin olive oil 2 x 300 g pieces lamb back strap 150 ml white wine 100 ml balsamic vinegar 2 teaspoons brown sugar green salad, to serve (optional) Sweet potato chips 2 medium sweet potatoes, skin on, cut into chunky chips 4 tablespoons extra virgin olive oil salt flakes rosemary and thyme sprigs, to taste Preheat your oven to 200°C (180°C fan-forced) and line a baking tray with baking paper. Heat an ovenproof frying pan over high heat and brown the lamb all over. Turn the heat to medium/ow and cook for 2 minutes on each side. Take off the heat and rest for 10 minutes before slicing. Remove the lamb from the pan. Deglaze with the wine, then add the balsamic vinegar and brown sugar to the roasting juices and reduce over high heat for 1–2 minutes or until syrupy. Meanwhile, to prepare the sweet potato chips, coat them in the olive oil and season well with salt. Tumble them onto the prepared baking tray, along with the herbs. Bake in the oven for 35-40 minutes or until golden and crispy To serve, cut the lamb into thin slices, drizzle the balsamic sauce over the top and serve with the sweet potato chips. Food and styling team @jacobfood @vikki_leigh Pics @sarahjaneleung
Looking for something easy yet impressive for Mother’s Day? Try this Lamb tagliata with sweet potato chips! Made with ❤️ on my @essteeleau (Per Salute) Serves 4 2 tablespoons extra virgin olive oil 2 x 300 g pieces lamb back strap 150 ml white wine 100 ml balsamic vinegar 2 teaspoons brown sugar green salad, to serve (optional) Sweet potato chips 2 medium sweet potatoes, skin on, cut into chunky chips 4 tablespoons extra virgin olive oil salt flakes rosemary and thyme sprigs, to taste Preheat your oven to 200°C (180°C fan-forced) and line a baking tray with baking paper. Heat an ovenproof frying pan over high heat and brown the lamb all over. Turn the heat to medium/ow and cook for 2 minutes on each side. Take off the heat and rest for 10 minutes before slicing. Remove the lamb from the pan. Deglaze with the wine, then add the balsamic vinegar and brown sugar to the roasting juices and reduce over high heat for 1–2 minutes or until syrupy. Meanwhile, to prepare the sweet potato chips, coat them in the olive oil and season well with salt. Tumble them onto the prepared baking tray, along with the herbs. Bake in the oven for 35-40 minutes or until golden and crispy To serve, cut the lamb into thin slices, drizzle the balsamic sauce over the top and serve with the sweet potato chips. Food and styling team @jacobfood @vikki_leigh Pics @sarahjaneleung
Looking for something easy yet impressive for Mother’s Day? Try this Lamb tagliata with sweet potato chips! Made with ❤️ on my @essteeleau (Per Salute) Serves 4 2 tablespoons extra virgin olive oil 2 x 300 g pieces lamb back strap 150 ml white wine 100 ml balsamic vinegar 2 teaspoons brown sugar green salad, to serve (optional) Sweet potato chips 2 medium sweet potatoes, skin on, cut into chunky chips 4 tablespoons extra virgin olive oil salt flakes rosemary and thyme sprigs, to taste Preheat your oven to 200°C (180°C fan-forced) and line a baking tray with baking paper. Heat an ovenproof frying pan over high heat and brown the lamb all over. Turn the heat to medium/ow and cook for 2 minutes on each side. Take off the heat and rest for 10 minutes before slicing. Remove the lamb from the pan. Deglaze with the wine, then add the balsamic vinegar and brown sugar to the roasting juices and reduce over high heat for 1–2 minutes or until syrupy. Meanwhile, to prepare the sweet potato chips, coat them in the olive oil and season well with salt. Tumble them onto the prepared baking tray, along with the herbs. Bake in the oven for 35-40 minutes or until golden and crispy To serve, cut the lamb into thin slices, drizzle the balsamic sauce over the top and serve with the sweet potato chips. Food and styling team @jacobfood @vikki_leigh Pics @sarahjaneleung
A mighty roast chicken dinner starts with the best chicken you can get your hands on! This is my @inghamsaustralia roast chicken with sage and pancetta stuffing! I used @dorsognasmallgoods rolled pancetta, but you can use cubed one as well. From my new show @silviasitalianmasterclass On @channel10au and @10playau Ingredients ⅓ cup (80ml) extra-virgin olive oil brown onion, chopped 1 garlic clove, finely chopped ⅓ cup of sage leaves, chopped plus extra leaves to serve 1×100 gr pancetta slice, cut into small pieces Zest of 2 lemons, thinly sliced plus 1 extra cut into wedges 4 slices (110g) of stale sourdough or ciabatta, torn cut into 2cm cubes ½ cup (125ml) white wine salt and pepper for seasoning 1 large organic chicken, cleaned 1 red onion, roughly chopped Method in comments 🙏🏼🇮🇹
Autumnal tones.. 🍁 Steak tagliata with red wine sauce Made with ❤️ on my @essteeleau (Per Vita) serves 2 1×500 gr rump or eye fillet steak (about 2-3 cm thick) 2 tablespoons of extra-virgin olive oil 2 garlic cloves, skin on bashed salt and pepper for seasoning 300 ml of red wine 1 tablespoon of butter thyme leaves Heat up a pan to super hot. Season the steak with salt and pepper then add oil and garlic and the meat to the pan. Cook on one side for 4 minutes, then flip over and cook for a further 4 minutes for medium rare (less if you like it rare and more if you like it medium-well). Remove the steak from the pan and set aside, add the wine and low the liquid to mince with the pan juices. Once the alcohol has evaporated (about 60-90 seconds), add the butter and thyme leaves. Turn off. Slice the steak to the thickness you prefer, season with salt and pour over the red wine sauce. Serve with crusty bread and green vegetables. #essteele #cookwithessteele
Autumnal tones.. 🍁 Steak tagliata with red wine sauce Made with ❤️ on my @essteeleau (Per Vita) serves 2 1×500 gr rump or eye fillet steak (about 2-3 cm thick) 2 tablespoons of extra-virgin olive oil 2 garlic cloves, skin on bashed salt and pepper for seasoning 300 ml of red wine 1 tablespoon of butter thyme leaves Heat up a pan to super hot. Season the steak with salt and pepper then add oil and garlic and the meat to the pan. Cook on one side for 4 minutes, then flip over and cook for a further 4 minutes for medium rare (less if you like it rare and more if you like it medium-well). Remove the steak from the pan and set aside, add the wine and low the liquid to mince with the pan juices. Once the alcohol has evaporated (about 60-90 seconds), add the butter and thyme leaves. Turn off. Slice the steak to the thickness you prefer, season with salt and pour over the red wine sauce. Serve with crusty bread and green vegetables. #essteele #cookwithessteele
Autumnal tones.. 🍁 Steak tagliata with red wine sauce Made with ❤️ on my @essteeleau (Per Vita) serves 2 1×500 gr rump or eye fillet steak (about 2-3 cm thick) 2 tablespoons of extra-virgin olive oil 2 garlic cloves, skin on bashed salt and pepper for seasoning 300 ml of red wine 1 tablespoon of butter thyme leaves Heat up a pan to super hot. Season the steak with salt and pepper then add oil and garlic and the meat to the pan. Cook on one side for 4 minutes, then flip over and cook for a further 4 minutes for medium rare (less if you like it rare and more if you like it medium-well). Remove the steak from the pan and set aside, add the wine and low the liquid to mince with the pan juices. Once the alcohol has evaporated (about 60-90 seconds), add the butter and thyme leaves. Turn off. Slice the steak to the thickness you prefer, season with salt and pour over the red wine sauce. Serve with crusty bread and green vegetables. #essteele #cookwithessteele
One of my favourite dishes to make featuring @dorsognasmallgoods streaky bacon. This recipe is equally creamy, salty, sweet, crunchy and oh so flavourful. It’s a lovely, heart-warming meal to enjoy with family and friends, perfect for those chilly winter nights. Risotto with D’Orsogna Bacon and Peas To make the Risotto with D’Orsogna Bacon and Peas, you will need: 2L of vegetable stock 1 tablespoon of extra virgin olive oil 40g butter 1 french shallot, finely chopped 200ml dry white wine 8 rashers of streaky bacon 1 cup of frozen peas 350g arborio rice 50g of freshly grated parmesan cheese thyme leaves Method: Place the stock in a saucepan and simmer over medium-high heat. In the meantime, fry off the bacon in olive oil for 3-4 minutes or until crispy, then set aside. Heat half the butter in a large, heavy-based frying pan over low-medium heat. Add the shallot and sauté over low heat until translucent. Add the rice and stir until all the grains are well coated in the fat and lightly toasted. Add the wine and simmer, stirring occasionally, until it no longer smells of alcohol. Add a few ladlefuls of stock at a time so the rice is always submerged. Don’t over-stir but stir gently and occasionally. Cook for 15-16 minutes or until the rice is almost al dente. Add more stock if necessary. Stir in the peas, then season to taste and adjust to your liking. At this point turn off the heat. Add the remaining butter and another ladleful of stock and stir vigorously to release the starch. Cover and stand for 2-3 minutes to allow the residual heat to finish cooking the rice. Serve in shallow bowls, topped with the crispy bacon and thyme leaves, and eat immediately. #doorsognaathome #CookLikeanItalian #DOrsogna #dorsognasalami #MGI #MGIEntertainment