You might’ve seen me make baccala alla vicentina each year, and it’s important to note that although ‘baccala’ refers to the finished dish in this instance, the name ‘baccala’ is used interchangeably for salted codfish and stockfish in many parts of Veneto, while the rest of Italy use ‘baccala’ only in relation to salted codfish and ‘stoccofisso’ for stockfish. Baccala alla vicentina uses stockfish, which is codfish that has been cold-fermented and dried outdoors on racks in the arctic circle until it looks like petrified timber - seriously. Have a quick google, it’s pretty fascinating. You might be wondering how this fish even arrived in Venice from the arctic circle and the answer lies in a Venetian merchant who was shipwrecked near the Lofoten Islands of Norway in the 1400's, where he witnessed codfish being dried and fermented on racks in the snow. When he eventually made his way back to Venice, he returned with the fish and so began the love affair.

The codfish found in baccala mantecato is preserved differently to stockfish; there is no cold-fermentation and it’s typically filleted and layered with salt to dry over a period of weeks. The different preservation methods provide very different flavour profiles, with baccala having a mild flavour, and stockfish producing an acquired (although loved) taste in my opinion, due to the cold fermentation it undergoes. Baccala also doesn’t really have a noticeable smell either, unlike stockfish, which makes it far more enjoyable to prepare!

If you’re curious about how I prepare stockfish, you can see my reel here where I prepared it earlier this year. As you can see - a lot more laborious than this version thankfully!

I hope you enjoy this recipe for baccala mantecato, please let me know if you have any questions and as always, happy cooking!

Mel x

To make this, you need:
500g (or thereabouts) baccala (dried and salted codfish)*
550mL milk
2 bay leaves
2 garlic cloves
125mL extra virgin olive oil
1/2 - 1 tsp sea salt flakes to taste
Sliced baguette
Freshly cracked black pepper
Continental parsley, finely chopped

*Buy the baccala from deli’s or markets. They are already filleted (unlike stockfish) and are usually kept in tubs of salt in the deli window. Most places will cut the pieces to the weight you need so you could always halve this recipe to begin with if you like.

Method:
To begin, you need to soak the baccala in cold water in a bowl for at least 24 hours to draw out the salt and rehydrate the fish. I like to change the water twice during this process. You can leave the fish in water out on the bench if the weather is cool or put it into a container in the fridge if you prefer.

When the fish is ready, place into a saucepan and cover with 500mL of milk. You can add some water if you need a little extra liquid to sufficiently cover the fish. Poach the fish, simmering on a medium heat (not boiling) for 25 minutes. Remove the fish from the milk and place into a container or onto a large plate before removing the skin and any bones - usually not many.

Place the cooked baccala into a food processor with the remaining 50mL of milk and garlic cloves. Turn on to begin blitzing. While the processor is on, very slowly drizzle in the olive oil until completely combined and emulsified. Add salt then turn off the food processor. Check the consistency, and if you prefer a softer or more spreadable consistency, you can add a little more olive oil while processing again.

You can serve this right away while warm, or you can fridge it til later. Serve generously on sliced baguette - or toasted polenta pieces - and top with black pepper, parsley and a little extra drizzle of olive oil.

I love the combination of juicy, sweet fruit with the rich flavours of parmesan, walnuts and farro all pulled together with an easy vinaigrette. The ingredients speak for themselves, so there is no need to complicate the dressing here.

You can make this ahead of time but I would hold off on dressing it until you’re ready to serve so the grapes and apple stay nice and crisp.

This recipe is from my cookbook Easy Italian Dinners, which is on sale at both Amazon and Booktopia for $20 (half-price!) for this week only! You can snap up a copy here and enjoy the 100 other budget-friendly high-protein, high-fibre recipes.

If you need a delish lunch or dinner idea to make this salad a full meal, make my rissoles from last week’s substack, and instead of pan frying them like hamburgers, roll them into meatballs and bake on a lined tray (180c) for ~25-30 minutes!

Happy cooking,
Mel x

To make four meal-size serves, you need:
230g farro (can substitute barley, quinoa, brown rice or any other grain if you prefer)
1.75 litres chicken or vegetable stock
1 apple, any variety, cored and sliced into thin strips (julienned)
1 celery stalk, peeled to remove stringy exterior, thinly sliced
60g roughly chopped walnuts
150g grapes, any seedless variety, halved
100g rocket
50g parmesan, microplaned, grated or shaved
10g finely chopped flat‑leaf parsley
50ml extra-virgin olive oil
30ml red or white wine vinegar
1 teaspoon sea salt flakes
freshly ground black pepper, to taste

Note: I added fresh dill as well as parsley to the salad I made last night in lieu of celery and it was beautiful - an option if you also don’t have celery on hand at the moment.

Method:
Place the farro and stock in a medium saucepan over medium–high heat and bring to the boil. Once boiling, reduce the heat to low and gently simmer, uncovered, for about 25–30 minutes or until the farro is tender but still has a slight bite to it. If any stock remains, drain the farro and allow it to cool to warm or room temperature. (If I’m in a hurry, I like to spread the farro out on a chopping board to increase the surface area so it cools faster.)

In a large mixing bowl, combine the cooled farro with the apple, celery, walnuts, grapes, rocket, parmesan and parsley. Drizzle with the olive oil and vinegar, then season with salt and pepper.

Toss everything gently until well combined and the dressing has coated the ingredients evenly. Adjust the seasoning, if needed, then transfer to a serving platter or bowl and serve at room temperature.

Refrigerate in an airtight container for up to 2 days.

Even though, more often than not, I’m the one cooking the rissoles on the BBQ or in a pan these days, I still get cucumbers for a salad and I love to whip up my very quick and easy ‘salsa rossa’ to go with them. Even with the sauce swap, these rissoles taste exactly as I’ve always remembered them, if not a little better with my addition of lemon zest!

Given we’ve had about three seconds of sunshine in Melbourne recently, and the grand final long weekend is coming up, I thought I’d share my favourite rissole recipe so you can enjoy a sunshine-y (won’t say Summery just yet!) rissole BBQ too.

To make the rissoles, you need:
1 medium onion (brown or red), peeled
1-2 garlic cloves, peeled
25g parmesan, grated*
20g parsley (continental/flat-leaf), use the stems if they aren’t too woody/thick
250g beef mince
250g pork mince
60g breadcrumbs (if the mixture is too wet, you can add a little more)
1 egg
40mL soy sauce
Zest of one lemon
5g sea salt flakes or a generous pinch

*You can use a chunk of parmesan like I have and ‘grate’ it in a small food processor with the onion, but if you have already-grated parmesan, add this to the mince rather than blitzing it in the food processor (because it’s already grated).

Method:
Place onion, garlic, parmesan and parsley you have a small food processor/blender or a pull-string chopper. Blitz until finely chopped.
Place both minces into a bowl and add the chopped ingredients form the food processor. Then add breadcrumbs, egg, soy sauce, lemon zest and salt.
Using your hand, mix the ingredients together until just combined. Avoid over-squishing/mixing because this can make rissoles tougher.
Take equal portions of the rissole mixture and shape into a rough ball before lightly pressing to create the rissole shape. Set onto a clean plate until you’re ready to cook.
Cook rissoles on medium heat in a frypan or on a BBQ (the flat part, not the grill) in a little olive oil if needed. Cook each side for 3-4 minutes or until the outside is golden, only turning once.
Serve with your favourite BBQ additions - very delicious with my ‘salsa rossa’ from my cookbook!

You can find my cookbook at all good book shops or online (worldwide!) here.

Happy cooking,
Mel x

Why?

Because protein provides key amino acids (they are the building blocks of protein) that can help to form two of the main neurotransmitters (little chemical messengers) called dopamine and norepinephrine in our brains. These neurotransmitters (and all the others) allow our brain cells to ‘talk’ to each other so we can do and understand all the things we do each day.

The reason these are important for everyone, not just people with ADHD, is because these two neurotransmitters are usually found in the frontal cortex of your brain, which is the centre that controls executive function.

Executive function, if you’ve never heard of it before, is essentially a range of processes that happen in everyone’s brains that allow us to plan things, prioritise tasks, sustain attention, motivate us, regulate our emotions, manage our time and basically function in day-to-day life.

Everyone needs these neurotransmitters…

…but especially ADHD-ers because we typically have lower activity of dopamine and norepinephrine in our brains. Meaning, we struggle with everything under the executive function umbrella and stimulants can help us to bridge the gap, but we still need the building blocks aka amino acids from protein to do so.

All of that to say, I have become a regimented protein-rich brekky eater (even though I’m still not hungry in the mornings - there’s no changing that it appears!)

Sometimes I’ll opt for a store-bought protein milk or a smoothie with protein powder added in on the warmer days, but more often than not, I have my usual mix of overnight oats - the same ones I used to make for 11am breakfast when I was a student - with some added protein powder.

But because my executive function, although drastically improved, doesn’t always extend to remembering to order more protein powder when I’m nearly out, has had me adding in plain old milk powder.

Now before you ‘ick’ it, adding milk solids like milk powder is common and is exactly what many protein-rich products do to increase their protein content - case in point, those protein milks I just mentioned.

Adding milk powder to smoothies/milk/oats, creates a creamier, thicker mouthfeel, and this sensory experience has been well documented to show an increased perception of fullness and satiety even when the volume or energy of the food remains largely unchanged. Pretty cool hey?

If you’d like to try out my budget hack for protein powder in your oats and prepare your neurotransmitters with all the building blocks they need to support your executive function too, try my recipe below and let me know what you think!

As always, the nutritionist in me can’t do high protein without ensuring high fibre as well, so I’ve added some flax and chia seeds but you can leave these out or swap them out for additional oats if you don’t have them on hand.

One serve of these overnight oats will provide you with 28g of protein and 11g of fibre, so perfect to kickstart your day with!

To make one serve of overnight oats, you need:
50g (~1/2 cup) rolled oats
30g milk powder, skim or full cream - whatever you prefer
85g (~1/3 cup) greek/natural/flavoured yoghurt
80mL (1/3 cup) milk, any*
5g (1 tsp) chia seeds
5g (1 tsp) flaxseeds
15g dried fruit, any, diced ie dried peaches/apricots, sultanas, cranberries, figs etc.
20-40mL (1-2 tbs) maple syrup or honey (optional)**

Method:
Place all ingredients into a container or jar and stir to combine, making sure there’s nothing stuck in the edges at the bottom. Place a lid on top and store in the fridge overnight, then enjoy for breakfast the next day.
I make four jars at a time so I only need to prep brekky twice a week.

*You can use either dairy milk or protein-fortified soy milk to achieve the outlined protein per serve, and can adjust the amount depending on how thick/thin you like your oats.
**If you’re used to protein powder in overnight oats, you will likely find you need to add maple or honey for sweetness as most powders include a sweetener in them. If you’re unsure if you need it, taste the mix once made up and see if you like it, there’s no issue with tasting unsoaked oats/chia. If you find it bland or tart, add the maple/honey!

Hope you enjoy,
Mel x

References:
Camps, G., Mars, M., de Graaf, C., & Smeets, P. A. M. (2016). Empty calories and phantom fullness: a randomized trial studying the relative effects of energy density and viscosity on gastric emptying determined by MRI and satiety. The American Journal of Clinical Nutrition, 104:1. https://doi.org/10.3945/ajcn.115.129064.

MacDonald, H.J., Kleppe, R., Szigetvari, P.D., & Haavik, J. (2024). The dopamine hypothesis for ADHD: An evaluation of evidence accumulated from human studies and animal models. Front Psychiatry, 15;15:1492126. doi: 10.3389/fpsyt.2024.1492126.

Xyris. (2026). Foodworks Online [Computer software]. Xyris.

Okay, I genuinely cannot believe I’m typing this but Easy Italian Dinners From My Little Kitchen is out in TWO DAYS. Two! I keep saying it out loud to myself and it still doesn’t feel real!

I’ve been sitting with this book for what feel like forever now! The recipe testing, the re-testing, the writing and re-writing, the nutrition analysis, the costing, the photoshoot… and now it’s actually, truly, almost out in the world. In bookshops. And in your hands, hopefully! I feel equal parts nervous and so, so excited.

The book, in a nutshell:

101 recipes that are rooted in the Italian ‘cucina povera’ tradition - rustic, peasant-style cooking that happens to be incredibly nourishing, affordable, and honestly just so delicious.

There’s something for every night of the week, whether you have 30 minutes, need to do the grocery shop and only have pantry staples left, or want to spend a Sunday afternoon pottering around the kitchen doing some slow cooking.

Every savoury recipe has been nutritionally analysed and costed, with little icons throughout so you can easily find what’s high protein, high fibre, vegetarian, vegan, or budget-friendly. No barriers, no fancy equipment, no fuss - just good food made with everyday ingredients to nourish yourself and your loved ones.

Preorder your copy here! (this link is geo-located to show you the best prices for the book based on your IP address/location)

Now - want to come celebrate with me in person?

I’m hosting a book event at one of my favourite kinds of places: a café and a bookshop, because why choose? Gertrude & Alice in Bondi is such a special spot, and I’m so happy to be spending the evening there.

I’ll be in conversation with the lovely Marylin Rossano - private chef, caterer, and the culinary genius behind Rossano’s Casa, who creates the most beautiful, generous home-style meals and elevated dinner party experiences for people across Sydney. She just gets food the same way that I do, and I have a feeling it’s going to be a really fun evening with lots of delicious things!

📅 Monday 11th May, 7pm (doors from 6:45pm)
📍 Gertrude & Alice Café Bookstore, Bondi

Tickets are $30 for admission, or $60 for admission + a copy of the book (which works out to be a lovely deal given the RRP!). There’s also a two-person ticket option if you want to bring a friend!

Wine on arrival. My signature focaccia. Some nibbles and my hazelnut tiramisu for something sweet. Good conversation. Honestly, what more could you want on a Monday night?

→ Grab your tickets here

Spots are limited so if you’ve been thinking about it - this is your nudge! I would absolutely love to see some familiar faces there.

Two more sleeps!!!

Mel x

I asked your preference on stories last night between creamy garlic chicken gnocchi and hazelnut tiramisu, and the gnocchi won by a hair - it was genuinely neck and neck!

I think you’ll love this recipe because it ticks every single box I can think of. Protein-packed. High in fibre. Affordable. Creamy. Garlicky. Potato. One-pan. Delicious. And it includes paprika (not the spicy kind) which is used in a number of classic Italian dishes like pampanella pork and northern beef stews which are similar to goulash.

PREORDER LINKS
You can find links for the cookbook presale here - https://geni.us/easyitaliandinners - and currently Big W and Amazon are the cheapest. If you prefer to support your local bookshop, you can preorder there too! :)

SYDNEY EVENT
I am also joining the very lovely Gertrude and Alice team on Monday May 11th in Bondi for an evening of foodie conversation led by my amazing friend and Sydney-based private chef Marilyn Rossano @rossanos.casa. Tickets include a book, some vino and cheese, plus I’ll be bringing along some nibbles from the book! Get your tickets here - https://events.humanitix.com/melanie-lionello-easy-italian-dinners

Hope to see you there!
Mel x

Ingredients to serve 4+:

• 6–8 (800g) chicken thighs, skin on (or off if you prefer)

• 30g smoked paprika

• 60ml extra-virgin olive oil

• 1 large onion, sliced

• 6 garlic cloves, sliced

• 250g frozen spinach cubes

• 750ml–1L chicken stock (adjust based on desired consistency)

• 500g shop-bought potato gnocchi or 1 quantity homemade Potato gnocchi (on page 123 of the cookbook)

• 60ml thickened cream, or to taste (optional – I love this recipe both with and without, so you can enjoy it either way)

• salt and freshly ground black pepper, to taste

• lemon wedges, to serve

Method:
Preheat the oven to 170°C fan-forced.

Place the chicken in a bowl and sprinkle with the paprika, ensuring all sides are coated.

Heat the olive oil in a large ovenproof frying pan over medium–high heat. Place the spiced chicken thighs skin-side down in the pan. Sear for about 4-5 minutes each side until the skin is golden brown and crispy. Remove the chicken from the pan and set aside.

To the same pan, add the onion and cook for 5-6 minutes until softened and slightly caramelised. Add the garlic and cook for a further 1-2 minutes until fragrant but not browned. Add the frozen spinach cubes to the pan and stir until they start to thaw.

Pour in 750ml of the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Stir in the uncooked potato gnocchi, distributing it evenly in the pan. Place the seared chicken thighs on top of the gnocchi, skin-side up.

Transfer the pan to the oven. Bake for 25–30 minutes, until the chicken is cooked through and the gnocchi is tender.

After baking, remove the chicken thighs from the pan and set them aside. If using, stir the cream (add more if desired) into the gnocchi and spinach mixture until the sauce becomes creamy and coats the gnocchi. Add more stock if the sauce is too thick and season with salt and pepper. Return the chicken thighs to the pan or plate them separately. Squeeze fresh lemon juice over the dish and serve immediately.

Refrigerate in an airtight container for up to 1 days, or freeze the chicken and sauce for up to 3 months, but cook the gnocchi fresh.

These Sicilian Tuna Polpette are fresh, fragrant and not ‘fishy’ in the slightest. They also come in well under $20 for 4 serves, are incredibly easy to make and each serve provides over 26g of protein, and 6g of fibre (all savoury recipes in the book have been nutritionally analysed!)

You can substitute chopped walnuts or sunflower seeds for the pine nuts if you don’t have them on hand or would like a more affordable nut/seed option, and the polpette are excellent the next day sliced on a crusty bread roll with leafy salad and mozzarella.

Enjoy friends!

Mel x

Serves 4

Ingredients:
1 × 425 g (15 oz) tin of tuna, drained
80 g (23/4 oz) dried breadcrumbs
2 eggs
40 g (1/4 cup) pine nuts
20 g (2/3 cup) finely chopped flat‑leaf parsley
zest of 1 lemon
1 teaspoon dried oregano
1 teaspoon sea salt flakes
600 ml (21 oz) passata (puréed tomatoes)
80 ml (1/3 cup) extra-virgin olive oil

Method:
Preheat the oven to 180°C (350°F) fan-forced.
Place the tuna, breadcrumbs, eggs, pine nuts, parsley, lemon zest, oregano and sea salt in a large bowl. Using your hands, mix the ingredients together until they hold in a ball when firmly pressed into your palm. Set aside.
Add the passata to a baking dish. Roll the mixture into 15–20 walnut-sized balls, placing the polpette into the passata as you finish them.
Once all the mixture is rolled and the polpette are evenly spaced in the passata, drizzle the olive oil over the top.
Bake, uncovered, for 30–35 minutes until the passata has thickened and the polpette are starting to brown on top. Serve hot.

My favourite ways to serve these are with crusty bread or roasted potatoes.

Refrigerate in an airtight container for up to 2 days, or freeze for up to 3 months.

Looking for the perfect dessert to make this Christmas?! Then look no further than the recipes included in my festive desserts eBook, which is free for just one more day when you pre-order my upcoming cookbook Easy Italian Dinners from Booktopia!

Pre-order here

About the book in a nutshell

My book is called Easy Italian Dinners, but everything can be made for any time of the day of course, and it wouldn’t be me without a sweets chapter.

For this book, I wanted to bring together my love of my heritage, my career in nutrition, and put forward solutions to many people’s everyday struggles regarding meal prep, cooking and eating.

So behind the cover of Easy Italian Dinners are 7 chapters and 101 recipes that are steeped in authentic, traditional Italian cooking, but adapted for people’s busy lifestyles, and adjusted to provide robust nutrition through high protein (both veg and non-veg), high fibre, vegetarian, vegan and budget-friendly recipes.

You can see this in the book via a set of really easy icons that we’ve placed next to each recipe in the contents page, and on the recipe page itself!

Why this book is different to other Italian cookbooks

I developed the recipes first for flavour and texture, and then analysed each recipe using the nutrition, dietetics and food science industry’s gold-standard software, Foodworks. From here, I adjusted the ingredients to provide a higher protein, higher fibre result while maintaining the same amazing flavour and texture profile as the authentic ‘base’ recipes.

From there, I cooked the recipes over and over again, to make sure I was happy, they were delicious, and the method and instructions were incredibly clear. I also adapted traditional methods to be ‘easier’ because I didn’t want any of my recipes requiring special equipment or fancy utensils. I didn’t want there to be a barrier between you and my recipes, I wanted everyone to be able to make them regardless of how well-equiped their kitchen is, or what their cooking skills might be like.

Then finally, I set Isaac, my sister and a bunch of friends (TYSM!!!) to work testing these recipes to check for any instructions that might not be clear, and to check the timings of everything across many different brands/types of ovens and cooktops. And obviously, to check that everything was indeed delicious!

When is the book being released?

Australia and New Zealand: May 5th

UK: May 14th

US and Canada: May 19th

But no matter where you are, you can pre-order via this link because it’s geo-located to your IP address, so will bring up the best options for you in your location - pretty cool hey!

How to get the FREE additional ebook with pre-order?

Order from Booktopia BEFORE December 23rd and they will email the ebook directly to you within 24-48 hours. Super easy! If you need the ebook quickly, please don’t hesitate to email me your order number and I can send it over asap :)

What recipes are included?

• Sgroppino cocktail (classic Venetian Summer cocktail)

• Pandoro trifle with prosecco jelly (with an option for non-alc)

• Frittelle (Venetian doughnuts)

• Citrus mascarpone cheesecake

• Roasted stone fruits with marsala cream

• Cherry granita

• Panettone tiramisu

• Lemon and vanilla pannacotta

• Cherry and chocolate semifreddo

• Pistachio biscotti

I can’t wait to show you more Easy Italian Dinners in the lead-up to publication, but in the meantime, I hope you enjoy these dessert recipes, and have a fabulous Christmas and a very happy new year!

Mel x

Step 1: Prepare the Pork Belly (The Day Before)

The journey to perfect porchetta begins a day in advance. Proper preparation is key for achieving that crispy, golden crackling.

1. Choose the Pork Belly: Start with a high-quality, 1-1.2kg piece of pork belly. Look for even thickness and a good ratio of fat to meat.

2. Dry Out the Skin: Place the pork belly flat on a tray with the skin side up. Pat the skin completely dry with paper towels.

3. Salt the Skin: Generously sprinkle a layer of coarse salt over the skin. This step helps draw out moisture, which is crucial for crispy skin.

4. Refrigerate: Leave the pork belly uncovered in the fridge for 24 hours. The cold, dry environment will further dehydrate the skin.

Step 2: Prepare the Porchetta (The Day Of)

After 24 hours, it’s time to season, roll, and tie your porchetta.

1. Wipe Off the Salt: Remove the pork belly from the fridge and brush off the excess salt from the skin.

1. Score the Skin: Using a very sharp knife or razor, score the skin diagonally. Try not to cut too far into the fat and avoid cutting into the meat. This allows the salt to penetrate and helps the fat render during cooking without causing the meat to dry out while cooking.

2. Season the Meat Side: Flip the pork belly over so the meat side is facing up. Season it generously with:

   • Orange Zest: Finely grate the zest of one orange for a bright, citrusy flavour.

   • Fennel Seeds: Add a generous layer. Some will fall out so more is more here.

   • Add a little salt and freshly cracked black pepper to taste. Feel free to include additional aromatics like garlic, or chilli flakes if desired.

3. Roll the Porchetta: Starting from one short end, tightly roll the pork belly into a cylinder. Ensure the skin completely encases the roll.

4. Tie with String: Use kitchen twine to tie the rolled porchetta firmly in place. Start in the centre and work outward, tying at 2-3cm intervals. The tighter the roll, the better it will cook evenly. Tying it doesn’t need to be a pretty affair, as long a it’s tight, it doesn’t matter what it looks like.

5. Final Seasoning: Rub the skin with a small amount of olive oil to help the salt adhere, then sprinkle a light layer of coarse salt over the skin, ensuring it gets into the scores.

Step 3: Roast the Porchetta

Cooking the porchetta at the right temperatures ensures both tender meat and a shatteringly crisp crust.

1. Preheat the Oven: Set your oven to 220°C (428°F)(fan-forced). Allow it to fully preheat before placing the roast inside. If your oven runs cool, heat to 240°C.

2. Initial High-Heat Roast: Place the porchetta on a wire rack set over a roasting tray (to catch the fat). Roast at 220°C for 40 minutes. This high heat kickstarts the crisping/bubbling process for the skin.

3. Reduce the Temperature: Lower the oven temperature to 200°C (392°F) and continue roasting for another 35-40 minutes. The skin should be a very dark golden brown. For a 1-1.2kg pork belly, this should result in perfectly cooked meat. You can cook it longer if you like, just watch it in case the skin starts to burn. Use a meat thermometer to check for an internal temperature of 70°C+(160°F) in the thickest part.

Step 4: Rest and Serve

1. Rest the Porchetta: Remove the porchetta from the oven and let it rest for 15-20 minutes. Do not cover it - I usually let it rest in the oven with the door open. This allows the juices to settle, keeping the meat tender and juicy.

2. Slice and Serve: Use a sharp serrated knife to slice the porchetta into rounds. Serve immediately with your favourite sides - we always do parsley potato salad with olive oil and vinegar and plain green salad with the same dressing. Simple but delicious.

Tips for Success

• Dry Skin is Key: Moisture is the enemy of crackling. Be diligent about patting the skin dry and salting it generously.

• Control the Heat: Start hot to crisp the skin, then lower the temperature to ensure the meat cooks evenly without drying out.

• Flavour Customisation: Experiment with additional spices and herbs, such as thyme, sage, or chilli flakes to make the porchetta your own.

And that is it! That’s exactly how I’ve made my porchetta that my whole family loves for years now. I hope you enjoy it as much as we do :)

Happy cooking friends,
Mel x

But this bonus is only available BEFORE 23rd December - so preorder quick to avoid missing out, and ensure that you’re the everyone’s favourite cook on Christmas day!

ORDER HERE

Ebooks arrive directly from Booktopia up to 48 hours after placing your order, but if you need it asap, please email me your order number - melanie@melanielionello.com - and I would be happy to expedite the process so you can be making something sweet for as soon as tonight!

Mel x

But now that it’s official, and pre-orders are live, I can tell you everything about it all! And in all honestly, I plan to, because I poured all my heart and soul into this book. So much so, I hit severe burnout around the start of September which led to an official ADHD diagnosis and the journey to stimulant medication which I start this Friday - but that’s another story for another time!

Pre-order here

Putting the link front and centre so it’s easy to find, but continue reading to find out more about the book and how to get the FREE 10-recipe festive desserts ebook with pre-order.

About the book in a nutshell

My book is called Easy Italian Dinners, but everything can be made for any time of the day of course, and it wouldn’t be me without a sweets chapter.

For this book, I wanted to bring together my love of my heritage, my career in nutrition, and put forward solutions to many people’s everyday struggles regarding meal prep, cooking and eating. So behind the cover of Easy Italian Dinners are 7 chapters and 101 recipes that are steeped in authentic, traditional Italian cooking, but adapted for people’s busy lifestyles, and adjusted to provide robust nutrition through high protein (both veg and non-veg), high fibre, vegetarian, vegan and budget-friendly recipes.

You can see this in the book via a set of really easy icons that we’ve placed next to each recipe in the contents page, and on the recipe page itself!

Why this book is different to other Italian cookbooks

I developed the recipes first for flavour and texture, and then analysed each recipe using the nutrition, dietetics and food science industry’s gold-standard software, Foodworks. From here, I adjusted the ingredients to provide a higher protein, higher fibre result while maintaining the same amazing flavour and texture profile as the authentic ‘base’ recipes.

From there, I cooked the recipes over and over again, to make sure I was happy, they were delicious, and the method and instructions were incredibly clear. I also adapted traditional methods to be ‘easier’ because I didn’t want any of my recipes requiring special equipment or fancy utensils. I didn’t want there to be a barrier between you and my recipes, I wanted everyone to be able to make them regardless of how well-equiped their kitchen is, or what their cooking skills might be like.

Then finally, I set Isaac, my sister and a bunch of friends (TYSM!!!) to work testing these recipes to check for any instructions that might not be clear, and to check the timings of everything across many different brands/types of ovens and cooktops. And obviously, to check that everything was indeed delicious!

While everyone was testing and providing feedback, I was down to writing the actual written part of the book and this is the part I found the hardest. Coming from social media, my tone was wayyyy too casual, but coming from academia, my tone was wayyyy too staccato and scientific. So I had to re-write my work so many times, to find a happy medium, where my tone would be inviting and warm, while still being informative, but not going into specific, fine detail like I usually do (haha!) because this isn’t a textbook, it’s a cookbook!

When is the book being released?

Australia and New Zealand: May 5th

UK: May 14th

US and Canada: May 19th

But no matter where you are, you can pre-order via this link because it’s geo-located to your IP address, so will bring up the best options for you in your location - pretty cool hey!

How to get the FREE additional ebook with pre-order?

Order from Booktopia from now until December 23rd and they will email the ebook directly to you within 24-48 hours. Super easy!

What recipes are included?

• Sgroppino cocktail (classic Venetian Summer cocktail)

• Pandoro trifle with prosecco jelly (with an option for non-alc)

• Frittelle (Venetian doughnuts)

• Citrus mascarpone cheesecake

• Roasted stone fruits with marsala cream

• Cherry granita

• Panettone tiramisu

• Lemon and vanilla pannacotta

• Cherry and chocolate semifreddo

• Pistachio biscotti

That’s all the key information for now, but I’ll be sharing more of the journey here and on IG/TikTok over the next couple of weeks, and plenty of content about the 10 additional festive recipes that will be arriving with you shortly after pre-order through Booktopia.

Thank you so much as always for being here, and I can’t wait to show you more Easy Italian Dinners in the lead-up to publication!

Mel x

Feel free to get creative with herbs and spices, or follow my mix to start with. I’ve played around over the last few weeks with different potato sizes and varieties and I think what I’ve landed on is perfect, but if you choose a different type, particularly a smaller variety, just remember to keep an eye on them while cooking so they don’t burn. And remember to set a timer so you don’t miss the mid-cooking step!

Happy cooking,
Mel x

Serves 4 as a side

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With that said, my brain really did feel so foggy. I couldn’t find my words, let alone assess myself for why I couldn’t find them (my poor students these past few weeks with me umming and ahhhing in lectures trying to get my thoughts out), so it’s no wonder I needed someone else to see it before I realised it myself, despite knowing better.

Key deficiency symptoms
These can intensify over time, the longer the deficiency occurs.

• pale skin

• confusion and memory problems

• fatigue

• headaches

• mood changes

• difficulty concentrating

I generally eat in a plant-forward way, with dairy, namely cheese and yoghurt, being my main sources of animal-derived food products. The reason I mention this is because vitamin B12 is the only vitamin that is almost exclusively found in animal products. The exception is mushrooms, but 4 button mushrooms only provide 5% of daily requirements so it’s minimal, and there is some discussion about fermented products like sauerkraut and tempeh being plant-based food sources, but looking at the literature, it shows us that B12 is only present in trace amounts and in a bio-unavailable way, meaning our bodies can’t absorb it.

So that leaves us with animal products like meat, poultry, some seafood, eggs and dairy as the key sources.

A woman of my age needs ~2.4ug (micrograms) a day but I know you might not have the same requirements as me so I’ve included the RDIs for Australians below so you can review your needs. Once you know your needs, you need to plan how to get it. To make this as quick and painless as possible, I’ve analysed 5 of the most common animal products consumed in Australia so you can review them.

Paid subscribers, if there’s something not on the list, let me know and I’ll analyse your preferred ingredients for you.

Daily intake recommendations for Australians

How much B12 is in that?

1 egg (50g) = 0.7ug of B12
1 chicken thigh, no skin (150g) = 1.02ug of B12
Basa fish (100g) = 2.0ug of B12
Sirloin steak (100g) = 1.27ug of B12
Milk (cow) (125mL/0.5 cup) = 0.77ug of B12

Supplements
You can take oral supplements which are easily found at supermarkets and chemists. I currently take a high-strength one, 1000ug per tablet, but you can choose less potent varieties. Good news for vegetarians and vegans is that there are lots of vegan B12 supplement options available too.

Some people have issues with B12 absorption, and if you find yourself with a deficiency and blood tests aren’t showing an increase in your B12 levels, you can chat to your GP about B12 injections which aren’t absorbed by the body in the same way.

Absorption
B12 is absorbed at varying rates from different foods ranging from 11% from liver, 24-40% from eggs and trout, to more than 60% from mutton and chicken. Funnily enough, there haven’t been any robust studies looking at bioavailability of B12 from red meat, but the Nutrient Reference Values in Australia estimate a conservative 50% is absorbed.

If you take a supplement, it’s best absorbed alongside a meal because the absorbable part of vitamin B12 (called cobalamin) is released once it comes into contact with the acidic environment of the stomach, but requires an intrinsic factor to bind to. This intrinsic factor is only released after a meal by the parietal cells of the stomach. The binding of cobalamin and intrinsic factor don’t happen in the stomach itself, but the stomach makes it possible for all the necessary parts to be available to bind once they pass through the stomach into the duodenum, which is the first part of the small intestine.

I’ll leave it there for now, but I hope you enjoyed this little deep-dive into vitamin B12. Please let me know if there’s another nutrient you’d like to see!

Mel

*The content in this post is meant for inspiration and informational purposes only. Please see a registered healthcare professional for individualised advice.

I love the single-serve pasticciotti but you need individual stainless steel oval-shaped moulds to make them. And while I personally have those, I know they’re not a common item to have around in most people’s kitchen. So it was perfect that about two weeks into my pasticciotto addiction, we went further south in Puglia to Salento and noticed lots of bakeries making large round ones. With my broken, mostly northern dialect, I asked about them at the bakery while ordering, and got the reply in very-foreign-to-my-ears Apulian dialect, which took me a hot minute and some internet searching to decipher! The gist of what the baker told me was that they large pasticciotti were the ‘same pasticciotti, but for when you’re tired’ aka easier to make!

All of that to say, if you want to make these in their individual forms, you can. The ingredients are the same, you will just need to reduce cooking time.

There’s nothing ‘hard’ about this recipe, but some time and finesse are needed. The custard can take a minute to pull together, and may need a slightly increased heat to do so. I usually just put an audiobook in, and stand at the stove whisking and slowly increasing heat until it’s thick. You want the custard to be scoopable but still soft ie collect a spoonful and tip it upside down without it falling off quickly. Isaac calls this ‘dollopable’ texture.

Securing the top pastry to the sides is quite annoying in my opinion. A bit finicky. BUT if you sit it on top and do nothing further - no attempting to secure the top pastry at all - it is absolutely fine. The custard underneath will bake onto it and secure it, it might just crumble a little more when cutting a slice but honestly, that’s no big deal in my book.

If you don’t have amarena cherries, you can add a little cherry jam to the custard, just know that it will settle and ‘slice’ through the custard. My in-laws absolutely loved this version and so did Isaac, being the amarena hater he is.

Using an egg yolk will give you a deeper colour on top of the pasticiotto but you’ve already got 4 whites with no real purpose so I like to just use what I’ve got in front of me for this recipe rather than cracking, and potentially wasting, another egg just for the sake of an-even-more-golden top.

I think pasticciotti are best when they are still warm, crumbly and gooey from the oven, but obviously looks messier when cutting. For these photos, I refrigerated the pasticiotto overnight after cooking and sliced it when it was fridge-cold which gives you a very clean line. If you do this, cut it up while cold then let it come to at least room temperature before serving because the flavours really sing when they are a little warmer.

As always, if you have any questions, let me know otherwise I hope you enjoyed this one and happy cooking!

Mel x

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Tips for baking the perfect olive oil citrus cake

1. Choose quality olive oil: opt for high-quality extra virgin olive oil to maximise flavour. If you love olive oil in sweets, look for one with a robust flavour. If it’s a new addition for you, try a fruity, delicate flavoured one.

2. Zest and juice: don’t skimp on the fresh citrus zest and juice. These elements provide the unmistakable citrusy punch that make this cake so delish. More is more!

3. Experiment with flavours: feel free to get creative with your olive oil cake. Consider adding complementary ingredients like rosemary, toasted nuts or poppy seeds.

I hope you love this cake as much as I do, and if you feel like doing something a little extra, I highly recommend mixing some room temperature mascarpone with some icing sugar and vanilla together for a very delicious icing!

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Mel x

1. How long did it take to get from mainland Scotland to the Hebrides?

We stayed in Oban and took the ferry over to the Isle of Mull which took around 45 minutes on the ferry. This was our second time visiting the Hebrides, genuinely my favourite place on Earth so far, and was much easier to navigate this time around. There is a ferry network all over the Inner and Outer Hebrides that you can take your car on too which makes it convenient to get around. You MUST be confident with left-hand side driving, there are many one-way roads with lay-bys to navigate, and I cannot tell you how many right-hand side drivers had a go at me (and other drivers we saw) before realising they’d made the mistake. If you make a mistake, lift your hand in apology – that’s all it takes to keep locals and tourists alike happy and understanding. You can hopscotch your way through the Hebrides from isle to isle if you prefer shorter ferry trips, and this is what we have done because each isle has a different sort of wilderness to offer and experience. Check out https://www.calmac.co.uk/en-gb/ for information on some of the ferries off the west coast of mainland Scotland.

2. Is it good to carry cash in Italy as well as using a bank card?

I think it’s always good practice to carry some cash when you’re in Italy, usually for an emergency or those situations where card is not accepted. But this has only happened a couple of times in the few months we’ve been away from home – and only when the EFTPOS machine was down. If you are travelling off the beaten track though it’s useful to carry some cash with you, and we have mainly needed it for paying the city-tax at each location. This has changed massively since we first started visiting in 2009 where we almost exclusively used cash. I’d say we have withdrawn a total of maybe 300 euro in the whole time we’ve been here.

3. Do the locals get stuck into the wild produce?

I’ve had numerous people replying to some of my stories on Instagram featuring the wild garlic, figs, rosemary, artichokes, capers and more letting me know that they do cook with these when available. It’s hard to say just how common it is though with many of the wild plants growing on cliff-sides or in hard-to-reach locations.

4. How do you cope with being away from your pets for so long?

With great difficulty!! We’re lucky that our house sitter sends us a lot of photos but I’d be lying if I didn’t say that that’s the one thing I’m most missing. I can’t wait to give them a big squishes and cuddles (if they don’t hate me haha) when we get home!

5. Is it possible to book private drivers in Tuscany?

Definitely! There are many companies who provide private transfers throughout Italy – a quick search on the internet will bring up many. Definitely read reviews where you can and be mindful of the cost. Sometimes it’s far more cost effective to take public transport, notwithstanding that the train/bus network does not go everywhere you may wish to go.

6. How much is a sun-bed?

The cheapest we’ve seen has been around €25-40 per day in high season in the south of Puglia, and the most expensive places such as the Amalfi coast can be up to double or triple that.

7. What are you doing for work over there?

I’m still working on a couple of projects while I’m away (I’ll be able to share soon enough!) and have continued teaching into the nutrition undergraduate course at La Trobe University online each week. Isaac isn’t working at all as he is on 6 months long-service leave.

8. How do you get around?

We hired a car in Scotland which was necessary, but neither of us feel particularly confident driving in Italy so instead we’ve exclusively used public transport – mainly trains. Italy is very well connected and although you might face a strike here and there, we’ve largely had overwhelmingly positive experiences on the various train networks operating throughout the country. We’ve basically done this exclusively since 2009, hiring the odd driver for more remote destinations on occasion, but honestly, I think trains are the way to go. I can’t be bothered navigating parking in each location especially considering we have been staying in the ‘Centro Storico’ in most places, which are typically pedestrian only areas.

9. Non-touristy areas you loved or recommend?

One of my favourite cities in all of Italy has to be Torino – which is often overlooked by tourists (from Australia at least). An incredible vibe, beautiful architecture and stunning food that you wouldn’t normally think of as ‘Italian’. There is so much history there, being the city of the Savoys – Italy’s royal family, and so many stunning landmarks, galleries and museums. It’s also the home of ‘caffe al bicerin’, which is a frothy milk coffee with a rich, decadent chocolate layer in the bottom of the glass. Make sure you go to ‘Caffe al bicerin’ (the name of the café and the drink are synonymous) for one, the historic café is lit by candlelight (alongside soft electric lights now) and the original marble step is heavily indented signifying the cafes age and popularity. France is also just over the border as well, a gorgeous alpine/spa town of Briancon, that is perfect for a day trip. I would, and often do, recommend visiting Torino to anybody who will listen to me!

10. Must do’s in Puglia?

This has not been my favourite region of Italy to travel to, and I can’t quite put my finger on exactly why. The exception was Polignano a Mare which was perfect, however I know we were there just on shoulder season and Summer would feel exponentially busier. I wouldn’t return to the region in any hurry however, the beaches and some of the food have been amazing. Make sure you try a pasticiotto, a rustico Leccese, a caffe Leccese, bombette, a panzerotto, and a puccia. I think the bombette were best in the north of the region, and you can buy them at almost any supermarket to cook yourself.

We’ve done a lot of cooking at the apartment, which has made the meals we have eaten out that much more special. I’ve put together a list of some of our favourite foods so far, as well as where we ate. We are not fine dining people – although we can appreciate fancy restaurants and degustation menu’s, it never really trumps a plate of simple pasta, a panino, or the type of place you can go to in jeans and a t-shirt with butcher’s paper tablecloths. There may be the odd recommendation for a more high-end place to eat, but most of the time it will be on the casual side. You’ll see that a lot are around Testaccio, where we are staying, but over the next few weeks we will endeavour to get out to some other areas as well and include them here.

A lot of the food guides I’ve seen are evangelical about where, or more importantly, where not to eat, especially if you are a tourist. In our numerous trips to Italy we have definitely eaten at some of the more touristy places because, news flash, we have been tourists! The closer you are to the city centre or the major sites, the more of these types of restaurants you will find. Don’t sweat it if that’s the most convenient place for you to eat – but if you do a little research you can find much more authentic places to eat true Roman cuisine. That being said, you can definitely use your time much more wisely than spending hours a day on Tripadvisor or lining up at the latest TikTok trend place (in most cases!)

1. Maritozzo

Picture this: an enriched bun (kind of like a brioche); not overly sweet; firmer than what you are probably used to. Take a knife and slice it down the middle, but not all the way through. Open it up and fill with the most deliciously light whipped cream you can think of. Finish with a light dusting of icing sugar. This, is a Maritozzo. Perfect for breakfast with un cappuccino scuro (while ‘scuro’ translates to ‘dark’, this is how we order a strong coffee in Italy since our first visit in 2009 – it has never failed us).

We’ve seen these all across Rome’s pasticcerias. So far our favourite has been from Pasticceria Linari in Testaccio, but we also really loved the Maritozzi from Il Maritozzaro just over the river, which is open almost 24/7 (its closed from 7PM Sunday to 6PM Monday). You’ll see them priced from €2.50 and above – we haven’t paid more than that so far, although the closer you are to the historical centre the higher the price is likely to be.

2. Pizza al taglio

Pizza al Taglio, literally, ‘pizza by the slice’ is a type of pizza which originated in Rome but has now spread throughout Italy. Very different to the type of pizza we are used to in Australia (and maybe where you are from too!), this pizza is baked in large rectangular trays, and is sold by weight – the price often being displayed in units of /100g or /Kg. This is not the type of pizza you pick from a menu and they make it to order – the offerings are based on what they have decided to make that day, and you order ‘this much’ or ‘this much’ depending on how much you would like. If you go around lunchtime, you will have the widest variety to pick from.

The base is thick, airy, and made with a coarse flour, and had the most unbelievable crunch to it. It is similar to focaccia. The variety of toppings/flavours were to die for. We went to a very well-known place in the Testaccio market, Casa Manco and got:

- Zucchini flowers with burrata and anchovies

- Mortadella with potato and rosemary

- Seasonal greens with pine nuts, grapes, olives and anchovies

The staff were super friendly, took their time explaining the toppings to customers, and also warned a German tourist that Chinotto isn’t exactly a citrus soft drink like he might be used to (if you know you know!). For enough for lunch for both of us it was around €12.

3. Carciofi

If you’ve followed me for a while you may know that I absolutely love carciofi (artichokes) - so much so that I’ve got a tattoo of one. We are fortunate enough to be in Rome while carciofi are in season. Carciofi are loved by Italians, in particular Romans, so much so that they hold a yearly festival in their honour. In 2025, this festival was held in Ladispoli, about an hour from Rome on public transport.

Here the carciofi are famous for being cooked in two different ways; alla giudia and alla romana. Both require careful preparation of the artichoke to remove the tough outer leaves.

Carciofo alla giudia, or the Jewish style, is fried twice. The first is at a low heat to soften the artichoke, and then a second time at high heat to make it super crispy on the outside. Finished with a sprinkle of sea salt, this dish is a great appetiser to start your meal with. We ate this at Piatto Romano in Testaccio, which I would highly recommend for just about everything on their menu that we tried.

Carciofo alla romana, or the Roman style, is typically braised in a mixture of garlic, herbs, olive oil and white wine. We had this as a starter before tucking in to a meal of rich Carbonara at Da Enzo al 29 in Trastevere (see below).

4. Carbonara

Carbonara pretty much speaks for itself. A simple, but rich pasta dish with undetermined origins but typically known to come from the Lazio region around WWII. Eggs, Guanciale, Pecorino Romano, salt and pepper come together into a creamy, fatty, deliciously glossy sauce which coats the pasta and pleases the eye (and the stomach). Sure there are many variations to this dish – although I still can’t get on board with anybody putting cream into carbonara, but nothing beats the original. I’m certainly looking forward to having this a few more times in Rome and will come back with my most favourite at the end of our time here.

We had this for lunch on our first proper day in Rome at Da Enzo al 29 in Trastevere. While this restaurant is well known on social media, resulting in some seriously long wait times – it is well worth it. If you get there on a weekday approximately 20 minutes before opening you might end up right at the front of the line. Weekends will likely be more popular, but on a previous visit they came and let the line order drinks while we waited. An Aperol spritz on warm day was the perfect combination to prepare us for such a delicious lunch.

It is an excellent Carbonara. Is it the best in Rome? Who knows – I haven’t tried them all yet. For around €15 for a plate of pasta, it is a great way to ease yourself into Rome, especially if you’re trying to eat at a more neighbourhood style restaurant and are not confident with the Italian language – as they do have English menus and some of the staff speak English.

An honourable mention goes to Cantina e Cucina, near Centro Storico (the historical centre), where we’ve been to on previous trips to Rome.

5. Pizza Romana

Roman style pizza is sometimes called pizza tonda, to differentiate it from pizza al taglio. In Italian, tonda means round. So the literal translation of pizza tonda is round pizza. You might think “well, isn’t all pizza round?”, which is a fair question, considering pretty much all the pizza we have in Australia is round, whether it’s a wood-fired Neapolitan style pizza or something from the local pizza place (in our house we call this “shitty pizza shop pizza”, which is not really shitty at all!).

The pizza Romana that we’ve eaten so far is a style of pizza with a very thin crust, cooked very quickly to ensure the base does not burn, and is served in many restaurants in Rome and throughout Italy. It differs from Neapolitan style pizza in that it does not have a raised crust around the outside.

Right near the apartment is Pizzeria Remo a Testaccio. It is a no-nonsense, casual pizza place with plenty of outdoor dining and a great ordering system: when seated we were given a slip of paper that had the entire menu on it, and all you have to do is mark what you wanted to order. Pizza and a drink will set you back no more than €15 per person. The place gets really busy and is full late into the night - still pumping after 11pm, which is a great sign in my opinion. You might find the no-fuss service different to what you’re used to – these guys are doing their job, and they do it well. Don’t come here expecting to be waited on hand-and-foot.

We got one pizze bianche (white base): fiori di zucca - zucchini flowers, anchovies, and one pizze rosse (tomato based): remo - mushrooms, eggplant, sausage. Both were incredible but we agreed that the fiori di zucca was our favourite, and we’re looking forward to trying more.

6. Pejata

Recommended by my friend Maria Pasquale (@heartrome), after confirming that we were open to eating offal (when in Rome, right?), Rigatoni con la Pejata was one of the most interesting and delicious meals we’ve had on this trip so far. Some of the most delicious things we have eaten during our travels in the past have been offal, Kokarec in Turkey, chicken hearts in Spain, haggis in Scotland, and blood sausage in Portugal (while not strictly Offal, it is a close relative).

The main element of this dish, which is distinctly Roman, is intestine of unweaned calf: a by-product of the veal industry. As they are unweaned, they only have milk in their stomach and intestines which resembles ricotta cheese once cooked, inside a ‘sausage casing’. This was served in a simple tomato sauce with rigatoni. I know offal is not for everyone, and certainly not veal offal, but it’s important to recognise that in Italy and much of the world, where possible, as much of the animal – if it is being used for human consumption- is used and not wasted.

We had this at Piatto Romano, where we also had the most amazing carciofo alla giudia, along with some amazing salads, rabbit, and dessert (try the Roman Forest or the Ricotta and Chocolate pie). Pasta dishes here were €12-15 per plate.

7. Panino

In my opinion one of the best quick lunches you can get in Italy, or anywhere really, is a panino. So many cultures have their version of a sandwich, but honestly I think the Italian variety is one of the best. I’m not sure if it’s the bread, or the fillings, or both, but almost every panino I’ve ever had in Italy trumps sandwiches I’ve had anywhere in the Anglosphere.

At the Testaccio market we went to Mordi e Vai, which was recommended to us by so many people. We got vitelli e carciofi (no.8 on the menu - veal and artichoke), and vitella al ragu bianco (no.7 on the menu – white ragu) and a couple of beers. If you go for no.7 definitely say yes to the offer of pecorino romano on top. The toppings were absolutely perfect; moreish, perfectly seasoned and with plenty of sauce to soak into the ciabatta roll to make it soft. Their menu items have clearly been perfected.

If you like beer, try Ichnusa non filtrata or Messina Cristalli di Sale for something different (we fell in love with these beers in Sardinia and Sicily last trip) to the Italian beer you may have tasted before. A panino and a beer will set you back €10 or so.

8. Gelato

It wouldn’t be a trip to Italy without having gelati as often as possible, would it?! You’ll find gelaterias everywhere, and to be honest, we haven’t really ever had a bad one. We’ve had some amazing gelato all across Italy. As for the ‘not-so-amazing’ gelato, well…it’s still pretty good. My personal favourite, which is not to say it is the best, is Grom. I had it for the first time in 2009 when this was our first trip overseas, and I’m still nostalgic for the flavour Crema come una volta (‘custard like once upon a time’). You’ll find Grom across Rome and Italy, and while it is a chain – in my opinion it is delicious. It is a bit more expensive than smaller places (around €5 vs <€4 for a medium cone), but worth trying once at least.

Right near us is Futura Gelateria in Testaccio, which has the traditional flavours and a whole heap of modern options that were super delicious. One of Isaac’s favourites was tutto per me, and for me cremino and fior di bufula. The buffalo milk flavour was mild and moreish.

An easy phrase to learn in Italian, which I’m sure the server will appreciate after hearing countless rude tourists speak unnecessarily loudly entirely in English (even if you butcher it!) is:

Prendo un cono medio, con [flavour 1] e [flavour 2], per favore. Don’t forget to say “grazie” either!

Ok I think that’s everything for now, no doubt I’ll see you next week for another instalment of Roman eats!

Mel x

I’m not usually a huge fan of pasta bake, but I think I’ve been changing my own mind this week! I generally find them to be uniform in texture which is a huge ‘ick’ of mine. I’ve always said that while I love food, I eat for texture first, then flavour, so mushy and overcooked pasta has never been enticing. And I fully acknowledge I was spoiled growing up with a nonna and dad who refused to feed us leftover pasta - Isaac thinks we are mad haha! - so I just became used to that slightly bitey texture and I can’t go past it. But this combination of pan-fried chicken and lightly browned mushrooms alongside properly ‘al dente’ pasta that doesn’t disintegrate when scooping has got me sold!

It’s also creamy and rich without any cream, so it’s not heavy (or hard to go back for seconds!)

I have used a mixture of white button and Swiss brown mushrooms each time I’ve made it but you can use any that you can find or enjoy most - it is the start of pine mushroom season so I’ll be making this again with those for sure as well.

For the best result, choose a fusilli-style pasta that is bronze-extruded. There are lots available at the supermarket, and it will say it on the packet. Bronze-extruded pasta has a rough texture on it’s exterior making it perfect to ‘grip’ onto sauce, and I find it holds its texture much better than non-bronze-extruded pasta.

I hope you love this recipe as much as we have been lately and as always, any questions or feedback, just let me know!

Happy cooking,
Mel x

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Goes without saying but just so this is really clear, all of my recommendations are completely honest. This guide is really just a round-up of the things I have purchased, regularly use and love. I have included one affiliate link for Our Place that the brand kindly gave me a while ago, and if you decide to use the link, then thank you - I genuinely love their products and it’s an easy way to support my work without any additional cost to yourself.

Onto the recommendations!

POTS AND PANS

STAUB
My gold-standard pots. I have purchased a few different sizes and shapes over the years and nothing has compared. I just LOVE them.

What I like about Staub:
- heavy af
- dishwasher-safe
- rough enamel coating which allows for excellent browning/caramelisation/Maillard reaction. This can occur because there is texture on the surface so water can evaporate out and up from underneath the ingredient/food
- So sturdy and versatile, I really thrash my pots and travel around with them and they still look as new as the day I bought them and I only ever dishwash them
- The lid design! Look this up - the dimples work to create a self-basting system
- Suitable for all cooktops including induction

What I don’t like about Staub:
- The cost. I fully appreciate the quality of these products and I can see where the money is going but I also know these products are prohibitively expensive for some so this would be my only detractor. So my top tip is waiting for EOFY or Black Friday sales, if you’re not fussy about colours, you can find their products for 30-50% off at most of the major department stores.

OUR PLACE
A more affordable (compared to Staub) non-stick option. This brand initially gifted me a pan and I’m glad they did because I really like them and I have since purchased from them for myself and for presents to others. My top pick is the Titanium Pan for the reasons below closely followed by the Always Pan.

What I like about Our Place:
- The Always Pan has a great, smooth non-stick ceramic coating so it’s great for notoriously ‘sticky’ foods like frying eggs and making pancakes and fritters.
- VERY aesthetic and gorgeous colours, I never put it in the cupboard, it stays on my cooktop 24/7
- The Titanium Pan is dishwasher-safe
- The Titanium Pan is heavier and slightly bigger, but if you prefer a lighter pan, go for the Always Pan, it’s very light.

What I don’t like about Our Place:
- The Always Pan can’t go in the dishwasher and I hate/refuse to hand wash (I know this sounds precious but I spend long enough in the kitchen and why hand wash when there’s a dishwasher? I’m always trying to work smarter not harder haha)

These are my main two pots/pans that I use. I also have one Le Creuset pot but I prefer Staub for the coating and the weight of the pots I detailed above. The main things I look for in cookware is avoiding PFOAs/PFAs, Teflon-coating or any non-stick coating that can peel. There’s a lot of data about the safety (or lack thereof) about these coatings and chemicals so I prefer to avoid them in my cookware and in utensils etc as well.

CHOPPING BOARDS

PINCHY PRODUCTS
What I like about Pinchy Products:
- The most fun, colourful designs, no contest!
- Some designs have an indent so moisture doesn’t drip off the board
- Dishwasher-safe

What I don’t like about Pinchy Products:
- I need to put a wet paper towel or Chux underneath the board to stop it slipping on the bench. Not a deal breaker, I’m just a vigorous chopper!
- Not quite big enough for prepping larger volumes of ingredients or large cuts of meat etc. but absolutely perfect for prepping my usual volumes for 2-4 people.

OXO GOOD GRIPS
What I like about Oxo Good Grips Chopping Boards:
- Rubber border so the board stays put on the bench when chopping
- An indent so any moisture doesn’t drip off the board
- Very affordable
- Dishwasher-safe

What I don’t like about Oxo Good Grips Chopping Boards:
- Honestly, maybe only that they aren’t ‘beautiful’ but it’s a chopping board and an excellent, affordable, durable option. I don’t really have anything bad to say!

WOODEN BOARDS
I have no real brand to recommend for this but I do love a heavy butcher’s block style board. I have one which I’ve had for almost 10 years and it’s still perfect. The key to longevity is a light sand and oiling it regularly. I get the orange oil from Kitchen Warehouse or food-grade timber oil from Bunnings.

KITCHEN GADGETS

BLENDER
I’ve had the same little Ninja cup blender for over 5 years and absolutely love it and use it almost daily. It’s not too expensive and is very powerful so every smoothie is ultra smooth even if I use mainly frozen ingredients. I also chop small batches of nuts/chocolate in it and make pestos/sauces/mayos.

AIR-FRYER
Another vote for Ninja here. I have the large drawer air-fryer and it’s excellent. Big enough that you don’t need to continuously toss or shuffle anything, and you can divide the cooking zones to cook two different things at once. Plus there’s lots of settings beyond air-frying including baking - it cooks surprisingly great brownies and cakes.

FOOD PROCESSOR
I have tried so many food processors over the years and nothing comes close to the Magimix as a food processor specifically. I have the 4200XL which is their mid-range one and I love it. I figure it’s the best because it only has one function, and is gold-standard for it. Reliable, strong and the only appliance I can make ultra-smooth nut butters in. And yes, it beats the Thermomix by a mile in this department - see below for my thoughts on that. If you’re thinking of buying one, wait until the sales at the major department stores.

COFFEE MACHINE
I generally always make a moka coffee and use the classic Bialetti pot for induction cooktops. But I also have the very cute blue illy coffee machine and love it for espresso coffee. Their capsules are recyclable back-to-them (very easy process and postage is paid for by illy) and contain more coffee than your standard coffee capsule which is a key selling point for someone like me who always orders a magic (couldn’t be anymore Melbourne if I tried 😂) aka a very strong coffee. I also have the illy milk jug which I don’t usually use for myself - I’m a dash-of-cold-milk kinda gal - but is well used for visitors and Isaac because it can froth in both hot and cold temperatures and holds more milk than other frothers I’ve had in the past.

A WORD ON THERMOMIX
We bought our Thermomix circa 2019 (TM6) and love it for cooking weeknight dinners. That is the main (almost only) thing we use it for because, ultimately, I love cooking and I don’t find it’s function as a food processor or blender to be very good in all honesty. I’ve tried various ingredients, speeds and volumes and have never been able to replicate the textures the Magimix produces as a food processor or the Ninja does as a blender. This is ok though because as I mentioned, it’s mainly a dinner-helper for us. We bought it originally so Isaac, who isn’t a confident cook, can make dinners without second-guessing or asking me a million clarifying questions about what to do next etc. because it each recipe appears on a screen and you tap through it step-by-step as you complete each part. So I’d say it’s fantastic in that sense for someone who isn’t confident or familiar with cooking from scratch, or perhaps someone who needs to cook quickly and without watching something ie if you’ve got kids or working late. All the other functions, such as sous vide, egg boiler, fermentation etc. are great but we don’t often use them. Overall, I’d say it’s fab if you have the money to spare and want to use it primarily for batch cooking/meal prep/dinners.

MIXING BOWLS

CROW CANYON

What I like about Crow Canyon bowls:
- enamel-coated
- dishwasher-safe
- very beautiful
- great range of sizes

What I don’t like about Crow Canyon bowls:
- maybe I’m splitting hairs but because I’m in Australia and this is a US brand, I wasn’t able to receive a replacement bowl when one of them chipped. The chip is small and doesn’t affect it’s function at all but it’s frustrating when the bowls are on the more expensive side. The brand was lovely about it and apologetic but just something worth noting. My other bowl is still perfect though and gets used much more often so perhaps it was just a one-off.

KIP & CO (I have a yellow one but seems to be sold-out)

What I like about Kip & Co bowls:
- enamel-coated
- dishwasher-safe
- very beautiful
- more affordable (compared to Crow Canyon)

What I don’t like about Kip & Co bowls:
- Thinner enamel coating and lighter overall compared with Crow Canyon but this might be a pro for some!

That concludes my mini-roundup of the most asked questions! If you’d like to know anything else or see a different kind of roundup, let me know!

Mel x

So I decided to make my own foolproof chocolate cake that, while not being cooked in two parts, was still every bit as decadent (likely much easier to put together) and modelled off a traditional chocolate meringue cake. It’s similar to a molten lava cake, but much lighter due to the marshmallow-y meringue that is folded through the ‘ganache’. Even better, this cake can highlight any flavours you are vibing on the day and as an extra bonus, is gluten-free! Because it’s such an adaptable recipe and is good for those gluten-free friends and family, I call it a Celebration Cake! Sure, it’s great for birthdays, but in my opinion, I think it’s perfect for just about any and every occasion.

Made with dark chocolate, and spiked with Frangelico and orange zest, this cake is sure to be a hit with whoever tries it. And even better, you can adjust the flavours to your preference (or even leave them out if they’re not your thing). Topped with whipped cream and in-season raspberries, this will be surely end up on high rotation.

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