Pia's Table

No-one can go wrong with Nutella….or should I say everyone loves Nutella! The richness, fudgy, spongy, chocolatey, nutty indulgence is absolutely brilliant. Then adding vintage merlot salt just adds another flavour level that cuts the sweetness. If you’re not able to find vintage merlot salt then pink salt flakes work well too. Serves 6 Ingredients: ½ cup plain flour 1 tbsp cocoa powder Pinch salt 2 eggs 1 cup Nutella ½ cup brown sugar 1 tsp vanilla extract ½ cup melted unsal

This is a variation from the original tiramisu which uses egg in the cream mixture. I created this version as my mum wasn’t able to have raw egg for a period of time due to health reasons. Finding a cream mixture that was still flavoursome and not dominated by just cream was a challenge. I still use both thickened cream and mascarpone but what gives this recipe its full bodied and rounded taste is the added kiss of honey. This has now become the family favourite and sometimes

My favourite and my signature dish as MasterChef Australia contestant 2017. I still can’t believe I was chosen to be in the Top 24 for MasterChef. Gnocchi was the first dish that intrigued me as a child and it's still very close to my heart. It was a dish I knew I had to create and master! I've created gnocchi many times and the variations are endless. Your fingers are the best guide to perfect gnocchi and it’s not as scary as you think! Serves 5-6 INGREDIENTS: Gnocchi Approx

Panzanella reminds me of Spring and Summer! Tomatoes were my dad's garden pride and joy and the flavours were amazing. There are days when I eat rich, flavoursome tomatoes that bring back memories of my dads tomatoes...I love that feeling. The bright colours of this dish are so inviting that you would never think it was a traditional ‘Cucina Povera’ meal, nothing is wasted in an Italian kitchen. It’s so delicious and only uses basic ingredients of stale bread previously soake

This ricotta tart reminds me of Sunday afternoons, relaxing on the verandah, sipping coffee, and enjoying the warmth of spring! Ingredients: Shortcrust pastry 125g unsalted butter 95g pure icing sugar 1 egg (approx. 55-60g) 20g almond meal 250g plain flour Pinch salt ½ tsp vanilla essence Filling 3 egg yolks 1 whole egg 70g caster sugar 500g ricotta (well drained) 1 tsp vanilla 8-10 blueberries Topping 4+ tbsp. honey, to taste Handful fresh blueberries Icing sugar, to lightly