A Pretend Chef

This is a variation on a recipe featured in Gourmet Traveller from Giovanni Pilu of Pilu's at Freshwater http://gourmettraveller.com.au/malloredus_alla_campidanese.htm Ingredients 1 x celery stick (string removed) finely chopped 1 x carrot, peeled and finely chopped 1 x medium sized onion finely chopped 1 x garlic clove finely chopped 5 x pork & fennel sausages (or italian pork sausages), skin removed 1/2 cup of dry white wine 1 x sprig of rosemary leaves, finely chopped 2 x tbls tomato paste 1 x 400g tin of diced tomatoes 1 x cup roughly chopped Cavolo nero 5 x basil leaves torn 2 tbls olive oil 1/4 cup extra virgin olive oil 1/2 tspn sugar 500g dried penne pasta Grated Parmigiano Reggiano to serve Method In a heavy based frying pan, fry on medium-high heat onion, celery, carrot, garlic and rosemary in the olive oil for 5-7 minutes or until soft. Add sausage to the pan and break up with back of a wooden spoon. Fry for 5 minutes until slightly brown. Add tomato paste and fry fu

This is a variation on a recipe from the the beautiful Tugu Hotel at Canggu Beach in Bali http://www.tuguhotels.com/bali . Canggu is located approximately 15 minutes drive north of Seminyak and is relatively isolated compared to the busier Seminyak , Legian and Kuta districts, although new development sites with villas and hotels were springing up when we last visited the area in mid 2008. We spent a couple of very relaxing weeks at Tugu Hotel in 2007. The hotel houses a massive private collection of South East Asian antiques, with over 1,000 pieces on display throughout the hotel and grounds. Located on the hotel grounds is a traditional Balinese kitchen and dining area, the " Waroeng " http://www.tuguhotels.com/bali/dining%20waroeng%20tugu.htm . In here they hold cooking classes covering traditional Balinese and some east Javanese dishes. The meal we dined on the evening of our private class is still one of the best meals I've ever had in Bali. Below is a shot of