Pia's Table

Makes approx. 20 individual/10 filled biscuits Ingredients: Biscuits 250g unsalted butter, at room temperature ½ tsp vanilla bean paste or extract 1 tbsp red colouring/paste food gel, or as needed 200g plain flour 30g cocoa powder 80g icing sugar 30g cornflour Vanilla cream cheese filling 50g cream cheese 1 tsp vanilla bean paste or extract 50g unsalted butter, at room temperature 125g icing sugar Method: Preheat oven to 160°C and line 2 baking trays. In a stand mixer, place

This is a gorgeous vegetarian recipe from my parents Abruzzo region in Italy, if you love cheese, bread and delicious sugo then this is a perfect dish to try! This comforting dish is basically fried bread, egg and cheese balls in luscious tomato sugo. You can also add other herbs in the pallotte mixture but I like the simplicity of parsley. Let’s start cooking and let me know if you try it! Makes approx. 16-20 Ingredients: Pallotte 250g 1-2 day old bread, crusts removed 2 e

My family have said my coconut raspberry muffins are so good and I must say I think they taste great too! One isn’t enough, not even two! Add a dollop of cream, yoghurt on the side or just a touch of butter. You can use one type of flour like 'Plain', 'Tipo 00', a rustic 'Wholemeal or Tipo 1' or even mix 50:50 ratio of plain and wholemeal. I also used extra virgin olive oil and cinnamon and the flavours worked perfectly together. Tempted?? Let's Bake! Makes 10 large or 12 m

I love these chewy Anzac biscuits! Every year many people bake and share these delicious treats and which is also part of the commemoration of Anzac Day. The origin of these biscuits are associated with the Australian and New Zealand Army Corps (ANZAC) from WWI. They were sent to the soldiers by family, wives and women's groups because the ingredients didn’t spoil and kept well during transportation. Makes approx. 20-25 Ingredients 180g (1½ cup) rolled oats 150g (1 cup) plain

Makes approx. 30 Ingredients: Polpette 500g eggplant, cut into approx. 2-3cm cubes 100g panko crumbs or breadcrumbs (from stale/day-old bread, if used then add a little water) 50g aged Parmesan, grated 2 garlic cloves, minced 2 eggs, whisked 4 tbsp parsley, finely chopped Ground salt and pepper, to taste Extra virgin olive oil, as needed 100g fine dry breadcrumbs or panko crumbs Optional: 2 small red chillies, minced Chilli mayo 1-2 tsp chilli flakes, plus extra if needed 1

Ricotta Cannoli always reminds me of special occasions or creating a special occasion just to have them. Always perfect with a coffee! Makes Approx 20 Ingredients: Shells: 400g plain flour 60g butter, diced 1 tbsp cocoa powder (see note) 3 tbsp caster sugar Pinch of salt 1 egg 3 tbsp white wine or Marsala (optional) Oil, for frying Egg wash 100g dark chocolate, melted (optional: see *Tip) Filling: 1kg Ricotta 100ml cream ½ cup icing sugar Zest of 2 oranges Dark chocolate, fin

I love the summer feel of coconut and these biscuits are light, fluffy and perfect for a summer day with an Aperol Spritz, coffee...actually suitable for any day really. This recipe is a very easy and quick version and can be created within minutes! Makes Approx 12 Ingredients 200g shredded coconut 2 large egg whites 110g sugar 1½-2 tsp vanilla extract Dried Cranberries or other dried fruit to top each macaroon Method: Preheat oven to 160°C. Line a baking sheet with baking pa

The vibrant colours of this dish is just gorgeous! It’s hard to resist when Burrata cheese is sitting in your fridge, my family love it and barely lasts 24hrs in my home! This is a perfect summer dish of creamy Burrata, pickled nectarine and red onion, rocket salad dressed in extra virgin olive oil, red wine vinegar, salt, pepper and mint! This is major deliciousness! Serves 6 Ingredients: 6 individual fresh Burrata cheese 6-8 nectarines Pickled red onion – see below Pickled

This is the pasta you create when there’s limited time! It’s quick and easy whether you hand make the pasta or use store bought, the flavours are mouth-watering delicious Serves approx. 4 Ingredients: 4 eggs Approx. 400g Tipo 00 flour Pinch Salt Fine Semolina for dusting 4 gloves of garlic, finely chopped 2 punnets of mixed cherry tomatoes, sliced in half ¼ cup extra virgin olive oil or as needed Half bunch parsley leaves, roughly chopped Salt and pepper, to taste Crushed chi

These biscuits always remind me of when we used to visit family or special family occasions with coffee. The aroma of almond lingers when these are baking and self-control is tested when placed on a cooling rack. You can keep these biscuits gluten free by not adding the small amount of flour as they will just be as delicious and soft. You definitely need at least 2 or even 3 to devour with your coffee! Makes approx. 18 biscuits Ingredients: 200g almonds meal 220g caster sugar

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 unsa

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 lightl