Pia's Table

This has been one of my recipes many people have created and messaged me with their amazing food photos. I love it! Free from butter, oil and it’s gluten-free. A moist, delicious, flourless cake that you would never know it had chickpeas mixed with chocolate! Ingredients: 200g dark chocolate 1 tin chickpeas, drained well 2 tbsp Dutch cocoa powder 4 eggs 150g raw sugar 1 tsp baking powder Icing sugar for dusting Method: Preheat oven 180°C. Grease and line 20-23cm round cake ti

An amazing dinner event ‘1 Night in Abruzzo’ was held at Nonna's Cucina Restaurant celebrating all things Italian. I was honoured to be...

It's time for carrot cake! There are many recipes out there but you definitely need to find your own delicious version. I've recipe tested quite a few but now I'm finally happy with my own version. In this recipe I had used olive oil instead of butter and also brown sugar instead of caster sugar for a more caramelised taste and spiced with gorgeous cinnamon, ginger and nutmeg. I'm so glad to share it with you. Cake Ingredients: 3 eggs 200ml light extra virgin olive oil 160g

There’s always excitement when planning a trip and this time even more so…my main focus was on food! Our first flight leg was a 14hr...

Melbourne Food and Wine Festival - Charity Demo! What an amazing day with brilliant people in the gorgeous surrounds of Southbank...

Whozcookn Casey cooking demo I was part of a multicultural event ‘Experience Casey’ at Bunjil Place with Whozcookn food community. I...

This joyous banana bread is easy to create and very easy to devour topped with lashings of creamy cinnamon butter! Ingredients: Banana Bread 2 eggs, lightly beaten 300g plain flour 1 tsp baking powder 2 tsp cinnamon 150g brown sugar 2 tsp honey 100ml extra virgin olive oil 3 very ripe bananas 2 tsp coconut sugar (or raw sugar) Optional: Add ½ tsp nutmeg and/or cardamom Cinnamon Butter 250g butter, softened 40g brown sugar 1 tsp ground cinnamon Method: Preheat oven to 180°C. G

Ciao Yarra Valley Ciao - Festa di via Verde event! It was the perfect way to celebrate the first day of summer at the Ciao Yarra Valley...

It was perfect weather at the Carlton Italian Festa and was an amazing day! An annual event that I had been attending for many years and...

‘Party like a Parisian’ fundraising event! Being an ambassador for OnePlate and creating petit fours (sweet and savoury) for a French...

'Pia's Table' is my first cookbook that celebrates history, tradition, food and family. It's a place of welcome for all. Food was an...

Winter means beautiful citrus season and in our garden we have gorgeous orange and lemon trees. I love creating lemon curd, orange syrup cakes, lemon and olive oil ice cream, and even this delicious orange cardamom ricotta tart. This tart is light, simple and could be served as is, with a dust of icing sugar or with thin slices of orange, simmered in a light sugar syrup until tender. Whatever topping you choose will be perfect and I assure you there’ll be no leftovers! Ingred

Who doesn’t love fresh baked bread, I love the whole kneading, texture and baking process! Sometimes you don’t have time to go to the bakery or follow through the full bread proving process. This recipe is my fast version of a light bread roll. No need to prove the dough until you shape each roll and place onto lined trays. Then only prove for 30-40min and bake for 15-20min! You can use either butter or oil in the dough also. The result are gorgeous light, fluffy bread rolls

I had joined forces with 2017 MasterChef alumni team Bryan Zhu, Michelle Lukman and Callan Smith. We were asked to create French food...

Makes approx. 12-16 biscuits Ingredients: 50g dutch cocoa powder 150g caster sugar or raw caster sugar 60ml olive oil 2 eggs, lightly whisked 1 tsp vanilla extract 150g plain flour 1 tsp baking powder Salt, pinch Approx 50g icing sugar, to coat biscuits Method: In a large bowl, add cocoa powder, caster sugar and mix until combined. Add the lightly whisked eggs, vanilla and olive oil to the cocoa mix and stir until fully combined. In another bowl combine the flour, baking powd