Giulia Porro

Recipe inspiration from Salt Fat  Acid  Heat Ingredients (could half the dose to make a normal sized focaccia) 600ml lukewarm water ½ tsp dry yeast 15g honey 800g all-purpose flour 18g of salt  50 grams evoo  Salt flakes for topping Brine: 80g of lukewarm water + 5g of salt Method I n a bowl, stir together water, yeast, and honey to dissolve.  In another bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Stir with a rubber spatula  until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap.  Leave out at room temperature to rise for 12 to 14 hours. Pour 3 tbsp of oil evenly onto a 46 by 33 cm baking tray. Pour the dough onto the baking tray.  Pour an additional 2tbsp of olive oil over the dough.  Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward.   Repeat the stretching twice over the course of 30 minutes to ensure the dough remains stretched. Dimple the dough w

Recipe inspiration from  C hiara Passion Ingredients  400g of panettone (or pandoro) 40g of Philadelphia (cream cheese) 50g of milk 1 tbsp of rum 25g of icing sugar Chocolate (molten) Method In a bowl roughly chop up the panettone, then add the milk, sugar and Philadelphia. Mix together until smooth, then leave in the fridge for about half an hour. After 30 minutes, form the truffle balls with your hands. Melt the chocolate and drizzle on top.

Recipe inspiration from Recipe Tin Eats Ingredients  1.8kg salmon side (skin on, bones removed) Honey / Butter glaze 150g butter 1/2 cup honey 3 cloves garlic Dill sauce 1 1/2 cups full fat sour cream 1/2 cup dill (chopped finely) 1/2 eschalot (chopped finely) 1 1/2 tbsp lemon zest 1 tsp salt Method In a bowl mix all the ingredients for the dill sauce until smooth.  Cook the salmon. Pre-heat the oven to 180 degrees C (fan forced).  Place a sheet of foil on a baking tray and top with baking paper. Place salmon on the baking paper and fold up all the foil sides. Prepare the glaze - place ingredients in a saucepan and heat until it starts foaming. Pour over the salmon. Sprinkle the salmon with salt and pepper.  Cover the salmon with a piece of baking paper and top with a piece of foil.  Bake for 15 -20 minutes, then remove the top layers of baking paper and foil.  Switch the oven to grill and grill for 10 minutes. Cool for at least 15 minutes before eating. Dollop over the fill sauce and

Ingredients 1 onion 1 stick of celery 1 carrot 350g of rice (arborio or carnaroli) 50g of white wine 1l of chicken broth (or vegetable stock) Salt 1 sachet of saffron 100g of butter 80g of parmesan cheese Method Peel and finely chop the onion, carrot and celery so they will melt while cooking  In a large pan with high borders (or pot), heat some oil and some butter and melt on low heat Add the onion, celery and carrot and leave to simmer for 10-15 minutes (making sure it doesn't dry too much). Add the rice, toast for 3-4 minutes. Add the white wine, increase the heat and leave to evaporate. Cook the risotto, adding one ladle of hot chicken broth at a time a slowly stirring the risotto with a wooden spoon. This should be down over medium-low heat. Be patient - the risotto will take at least 20 minutes to cook fully. Make sure the rice is always covered by a layer of broth. Once the risotto is almost ready (with approx 2-3 minutes to go) add the s

Recipe inspiration from Ostro the cookbook Ingredients  1 large chicken chopped into pieces (or a mix of thighs and drumsticks) - approx 1kg  150g of red grapes 50g of olives 3 garlic cloves 50g of walnuts Rosemary sprigs 2 lemons Extra virgin olive oil Method Pre-heat the oven to 180 degrees C fan forced.   Arrange the chicken pieces in a roasting tray. Scatter around the grapes, olives, garlic, walnuts and rosemary.  Halve the lemons and squeeze the lemon juice into the pan and leave the lemon halves in the tray. Drizzle with olive oil and salt. Roast for approximately 40-45 minutes. Check the chicken is cooked with an oven thermometer.  While the chicken is roasting, if there is too much much liquid increase the oven temperature to 200 degrees C.  Once cooked, remove the chicken from the oven and leave the tray with the juices in the oven for another 10 minutes to reduce the liquid. Spoon the sauce over the chicken, serve and enjoy. 

Recipe inspiration from  Artisan Sourdough Made Simple cookbook Ingredients 280g bakers flour 200g all purpose flour 20g of whole grain flour (freshly milled) 365g filtered water 9g salt 50g active sourdough starter 100g of sun-dried tomatoes (chopped) Method Mix the sourdough starter in the water. Add the flour and mix with a wooden spoon until the dough forms a wet dough. Cover the bowl and let rest for about 30 minutes. Add the salt and the sun-dried tomatoes.  Knead the dough for about 1 minute, form into a ball and cover the bowl.  Let the dough rise for about 8-10 hours (usually overnight).  During the first two hours (if at home), stretch and fold the dough every 30 minutes. With slightly wet hands, grab a piece of the dough, stretch it and fold it over towards the middle of the bowl. Turn the bowl by one quarter and repeat the stretch and fold. Continue until you have stretched and folded four times. Once the dough has (at least) doubled in