52 Blue Mountainslife
FOOD
BONDI TRATTORIA
By Joe Pavlovich & Alasdair France
Sitting high above the world-famous Bondi Beach with sweeping views of the golden sands,
Bondi Trattoria is a local dining institution famous for both its food and location.
This cookbook takes you inside the kitchen of the Bondi Tratt. where menu staples, new
dishes and a range of delicious recipes are lovingly prepared. The secrets behind the very
best modern pasta, pizzas, vegetarian dishes, antipasti, and of course desserts are revealed
by internationally renowned owners Joe Pavlovich and Alasdair France.
Recreate their modern Italian dishes with these simple step by step recipes which will bring a
touch of goodness and sea air to your kitchen.
Bondi Trattoria, New Holland Publishers, RRP $45.00 available from all good book retailers or
online http://www.newhollandpublishers.comRAW BROCCOLI
WITH APPLE,
SALTED RICOTTA,
ONION,
TARRAGON, AIOLI
& WALNUTS →
1 large broccoli
1 granny smith apple, thinly
sliced
1 pink lady apple, thinly sliced
100g (3½ oz) salted ricottacheese, finely grated
½ Spanish onion, finely diced
120 g (4¼ oz) toasted walnuts,
halved
200 g (7 oz) aïoli (see Basics)
50 ml (1¾ oz) lemon juice
½ bunch tarragon, picked and
roughly chopped
½ bunch flat-leaf (Italian)
parsley, picked and roughly
choppedUsing a sharp knife, shave the
broccoli trying to make large, thin
slices (you can use a mandolin if
you have one). Place into a large
mixing bowl.
Add the rest of the ingredients to
the bowl and mix well. Place on a
serving plate and serve.
Serves 4.