The inspiration for this dish came in the form of a single bulb of fennel which I purchased from the Norton Street Grocer Leichhardt. This plump, creamy coloured bulb, brimming at the top with fragrant, green fronds became the base of my textured, fresh flavoured Fennel and Radicchio Salad. With the addition of vinno cotto and verjuice, this dish was so, so tasty that by adding some protein, perhaps grilled boneless chicken or just-seared strips of beef fillet or sirloin,  it could easily become a meal in itself. I must try that next time… 

Robust Fennel and Radicchio Salad to serve 8 people

Ingredients
1 head of radicchio lettuce
1 fennel bulb
400 g of the sweetest grape or cherry tomatoes you can find sliced in half
1 large juicy orange
1 tablespoon vinno cotto
1 tablespoon verjuice
1/2 tablespoon extra virgin olive oil
1/2 tablespoon finely chopped fresh basil
sea salt and black pepper to taste

Wash all of your vegetables in cold water. Either pat dry in a clean tea towel or better still, dry in a salad spinner. 

Slice the radicchio into thick ribbons and place in a large shallow salad bowl with the tomatoes. 

Using a sharp knife, cut the fennel in half and then slice into the thinnest pieces manageable. I didn’t use a mandolin which would result in delicate, slightly transparent pieces of fennel, because I wanted the salad to be robust with a definite crunch. Also place in the salad bowl. Pull apart the fine green fennel fronds into little pieces using your fingers and scatter over the white fennel slices. 

Peel the orange and dice into bite sized pieces. Add to the salad bowl. 

Sprinkle over the basil, drizzle the vinno cotto, verjuice and add the salt and pepper and toss through the vegetables. 

If you are adding chicken or beef, lay the pieces across the top of the salad once the dressing has been mixed through. 

Also on the menu…


Our walk to the park was delayed until later in the day, because the gloriously warm Sydney Spring weather that has graced our school holidays thus far, was punctuated with blustery winds, rain and pebble-like hail. A spot of baking bliss was in order as a way to amuse the children until the wet weather cleared. With the help of my six year old daughter Sofia and her younger brother Luka who is about to turn four, we made two batches of beautiful muffins. 

The details for the golden brown coloured Banana, Ricotta and Oat variety was published on the 7th September, although I had then used coconut instead of the oats. This time I substituted oats, brown sugar instead of caster sugar and used only two eggs instead of three. As a result the muffins cooked in 20 minutes as they were a little less dense. 

My newest recipe is for the Fresh Date, Chocolate and Coconut Muffins also pictured above. They are an excellent way to introduce delicious, fibre rich dates into a child’s diet. Of course the addition of chocolate chips is a popular draw-card!

I photographed the mountain of muffins against a a small, exquisitely crocheted tablecloth that was hand made by my late grandmother, Baba Joka who was an outstanding home cook.  It was Baba who first fostered in me a great appreciation of good quality, home cooked food and taught me many of the skills and recipes that I still use today. This crocheted piece was posted to me in a “care parcel” by her youngest daughter Branka who thought that I would truly treasure the piece. She was correct.  

Fresh Date, Chocolate and Coconut Muffins makes 14 large muffins

Ingredients
2 large eggs
100 ml olive oil
300 ml sour cream
1 teaspoon vanilla extract
8 fresh dates, finely chopped, pips removed
125 g dark chocolate chips
2 tablespoons cocoa powder
1/4 cup desiccated coconut
3/4 cup caster sugar
2 cups self raising flour

Preheat the oven to 190 degrees conventional setting. Line your muffin trays with paper muffin wrappers. 

Combine all the WET ingredients in a mixing bowl and combine until smooth. 

Add all of the DRY ingredients and mix through until just combined. 

Scrape heaped tablespoonfuls into the muffin cases. Bake in the oven for 20 minutes.