Good Food - Neil Perry

Neil Perry

Chef and Good Weekend columnist

Neil Perry's dressed-up Mediterranean salads

Fresh mozzarella, farro and cherry tomato salad.

Garden herbs and vegies give Mediterranean salads extra sparkle.

Cook | Neil Perry | Mon Oct 07 13:21:21 EST 2013

Pan-fried gnocchi with roast tomato and basil sauce and crispy pancetta

Neil Perry's pan-fried gnocchi with roast tomato and basil sauce and crispy pancetta.

A hearty summer gnocchi could be just the thing to get you through a long afternoon or evening.

Cook | Neil Perry | Mon Oct 07 12:35:03 EST 2013

Cavatelli pasta with zucchini and garlic

Cavatelli pasta with zucchini and garlic.

If time and energy is short, you can replace the cavatelli with a store-bought pasta - penne works well.

Cook | Neil Perry | Mon Sep 30 13:24:41 EST 2013

Seafood antipasto

Simple seafood antipasto.

Use any seafood in this dish that you like; the antipasto dressing is perfect with everything. Mussels are a great substitute for the clams - just remember to clean and de-beard them.

Cook | Neil Perry | Mon Sep 30 13:13:37 EST 2013

Neil Perry's simply stunning seafood platter

Simple seafood antipasto.

Great seafood simply prepared is hard to resist.

Cook | Neil Perry | Sat Sep 28 03:00:01 EST 2013

Chocolate hazelnut roulade

Food. Neil Perry's chocolate hazelnut roulade.
SMH GOOD WEEKEND Picture by WILLIAM MEPPEM 
GW130921

The quality of rum you use in the roulade will affect the quality of the cake, so choose wisely.

Cook | Neil Perry | Mon Sep 23 14:06:36 EST 2013

Asparagus with hollandaise sauce

Food - Sep 21

Green spears of goodness are hard to improve on, but this rich buttery sauce might do the trick.

Cook | Neil Perry | Mon Sep 23 13:58:25 EST 2013

Spring break

Choc-hazelnut roulade.

Green spears of goodness are hard to improve on, but this rich buttery sauce might do the trick.

Cook | Neil Perry | Sat Sep 21 03:00:01 EST 2013

Spring break

Food - Sep 21

Green spears of goodness are hard to improve on, but this rich buttery sauce might do the trick.

Cook | Neil Perry | Sat Sep 21 03:00:01 EST 2013

Stuffed eggplant with black bean sauce

Stuffed eggplant with black bean sauce.

This dish is ideal as part of an Asian banquet for a large gathering. It's also a great recipe for getting messy with thick, rich sauces.

Cook | Neil Perry | Tue Sep 17 10:37:21 EST 2013

Barbecue chicken wings with spicy tomato sauce

Barbecue chicken wings with spicy tomato sauce.

These wings are finger-lickin' good. The secret to their tenderness is that they're twice-cooked, but there's no fuss.

Cook | Neil Perry | Tue Sep 17 10:37:25 EST 2013

Cooking with marinades and sauces

Barbecue chicken wings with spicy tomato sauce.

Finger-lickin' good: Unbelievably tender and sticky barbecue chicken wings.

Cook | Neil Perry | Sat Sep 14 03:00:01 EST 2013

Italian cheesecake

Italian cheesecake.

When making the cheesecake, ensure you drain the ricotta by sitting it in a sieve (in the fridge) for an hour or two.

Cook | Neil Perry | Mon Sep 09 14:49:31 EST 2013

Spaghetti with garlic, pangrattato and olive oil

Spaghetti with pangrattato.

"Pangrattato" is basically Italian for breadcrumbs - so much more romantic! Good bread makes good crumbs, so I recommend using sourdough that's a day or two old.

Cook | Neil Perry | Mon Sep 09 14:43:00 EST 2013

Familiar ingredients, unexpected results

Italian cheesecake.

Bring a little surprise back to the table, with everyday ingredients that deliver a look-at-me feast.

Cook | Neil Perry | Sat Sep 07 03:00:01 EST 2013

Zuppa inglese

Zuppa Inglese.

The zuppa inglese is a trifle, so feel free to add seasonal fruit.

Cook | Neil Perry | Mon Sep 02 10:06:15 EST 2013

Eggplant caviar on bruschetta

Eggplant caviar on bruschetta.

A textural dish that gives a kick to most meals or works well on its own, and an Italian take on the humble trifle.

Cook | Neil Perry | Mon Sep 02 09:47:36 EST 2013

Rich hit

Zuppa Inglese.

A textural dish that gives a kick to most meals or works well on its own, and an Italian take on the humble trifle.

Cook | Neil Perry | Sat Aug 31 03:00:01 EST 2013

Tagine of king prawn, chickpeas, almonds and cherry tomatoes

Tagine of king prawn, chickpeas, almonds and cherry tomatoes.

Add any sweet or sour combo you like, and any seafood or meat.

Cook | Neil Perry | Mon Aug 26 10:57:54 EST 2013

Duck, olive and date tagine

Duck, olive and date tagine.

These tagines (named after the earthenware pot in which they are traditionally cooked) are just a guide for you to start playing with Moroccan flavours. They're perfect served with steamed couscous.

Cook | Neil Perry | Mon Aug 26 10:45:52 EST 2013