Thin-Crust Pancetta Pizza with Puréed Tomatoes, Mozzarella, Parmesan, Garlic & Basil

Thin-Crust Pancetta Pizza Thin-Crust Pancetta Pizza

It’s trivia that everybody already knows, but the history of pizza goes something like this: The Greeks, Romans, and Egyptians were eating bread topped with olive oil and native spices long before the Italians (we now call this focaccia). Eventually, Italy went one step further and evolved this dish into the one we are familiar with – with tomato, cheese, herbs, and other toppings. Continue reading “Thin-Crust Pancetta Pizza with Puréed Tomatoes, Mozzarella, Parmesan, Garlic & Basil”

Mother’s Day Lunch @ ioesco | cafe cucina bar, Sanctuary Cove

Ioesco, Sanctuary Cove

The afternoon of Mother’s Day was spent with James’ family at the picturesque Sanctuary Cove. We had some absolutely gorgeous Italian food at ioesco | cafe cucina bar. The gloomy skies, while ominous at first, cleared up a bit while we were busy with lunch and eventually graced us with fluffy sun-drenched clouds towards the evening.

Ioesco, Sanctuary Cove Ioesco, Sanctuary Cove Ioesco, Sanctuary Cove Ioesco, Sanctuary Cove Ioesco, Sanctuary Cove

We filled up on some really amazing food. For starters, James and I tried their focaccia rossa (beautiful pizza bread ripe with extra virgin olive oil, tomato, garlic and herbs) and went halves on their delicious crumbed potato croquettes (filled with salami, ham, mozzarella and parmesan cheese, served with a blue cheese sauce).

Ioesco Mother's Day Menu Fresh Ciabatta with Olive Oil and Balsamic Focaccia Rossa Focaccia Rossa Potato Croquettes Potato Croquettes

For the mains, we chose the lamb shank risotto (braised in the oven in a carrot, celery, red wine & Napoli tomato sauce served through arborio rice with parmesan cheese) and linguine alle cicale (pasta with Moreton Bay bugs, capsicum, pine nuts, basil, Napoli tomato & brandy cream sauce). For dessert, I had a bite of their rich chocolate mousse with vanilla bean ice cream. Heavenly.

Lamb Shank Risotto Linguine Alle Cicale Rich Chocolate Mousse with Vanilla Bean Ice Cream

Many pictures were taken before, during and after lunch, but my favourite part was the impromptu photo session we had outside with James’ little two-year-old niece, Ella. That girl always looks good on camera. Just look at her adorable smile!

Ella Ella Ella Ella Ella Ella

Finally, here are some obligatory scenery snapshots of Sanctuary Cove. Boats, boats and more boats. I just couldn’t resist.

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IOESCO | CAFE CUCINA BAR
3a Masthead Way, Sanctuary Cove
Gold Coast, Queensland, 4212
Opening Hours: 12pm – 3pm & 5.30pm till late (Tues-Sun)
http://www.ioesco.com.au/

Glazed Lemon & Thyme Polenta Cake

So. That Coldplay concert was certainly something. Blazing pyrotechnics in gorgeous colours, dazzling laser lights sweeping the stadium, dozens of massive inflated balls bouncing above excited heads, fifty thousand glowing wristbands flashing in time to the music, and best of all: the electrifyingly mind-blowing performance. It was almost surreal, being part of the audience. Chris Martin and his amazing band didn’t disappoint. Neither did The Temper Trap; they were superb. And, despite not being familiar with them, The Pierces did a lovely job as the opening act.

A few days ago, I made a lemon polenta cake infused with thyme and olive oil. Why? Because I simply adore a good lemon polenta cake. So why not subtly spice it up with the taste of zippy thyme and fruity olive oil? Damp and crumbly, dense and refreshing. This is a cake you’ll want to make again. And again. And again.

The first time I actually tried a lemon polenta cake was when I baked a simple version from Nigella Lawson’s fantastic repertoire. I thought it was absolutely phenomenal. The texture was so unique, the taste was divine. Not quite a cake in the traditional sense (thanks to the pleasantly crunchy and gritty texture provided by the cornmeal), but a gorgeous Italian classic nonetheless.

This thyme and olive oil version comes glazed in a sharp, tangy lemon syrup filled with hints of thyme. You may omit the glaze if your taste buds prefer a subtler zest in desserts. The cake tastes amazing on its own, especially when chilled in the fridge. And trust me when I say that this is the type of cake that tastes even better the next day!

Glazed Lemon & Thyme Polenta Cake

Ingredients:

1 cup polenta (fine cornmeal)
1/2 cup almond meal
1 1/2 teaspoons baking powder
A pinch of salt
2 large eggs, lightly beaten
3/4 cup (scant) raw caster sugar
1/3 cup extra virgin olive oil
Zest and juice of 1 large lemon
1 teaspoon vanilla extract
2 teaspoons fresh thyme leaves

For the lemon & thyme glaze:

Juice of 1 large lemon
3 or 4 sprigs of thyme
1/4 cup raw caster sugar

Preparation:

  1. Preheat oven to 150°C and generously grease a shallow 7″ springform cake pan.
  2. In a medium-sized bowl, combine the polenta, almond meal, baking powder and salt. Set aside.
  3. In a large bowl, beat the eggs and sugar together until well combined and creamy.
  4. Gradually stir in the olive oil. Mix well. Mixture will start to become foamy.
  5. Stir in the lemon zest, lemon juice, vanilla and thyme leaves. Mix well.
  6. Gently fold the dry ingredients into the wet ingredients until just combined.
  7. Pour batter into prepared cake pan and bake for 45 – 50 minutes or until a skewer inserted into the middle of the cake comes out clean. A good indication that the cake is almost done is when it starts to pull away from the sides of the pan.
  8. Remove from oven and let cool in pan for 20 minutes. In that time, prepare the glaze.
  9. To make the glaze, place the lemon juice, sugar and thyme sprigs in a small saucepan and bring the mixture to a boil on low heat, stirring continuously so the sugar dissolves. Once mixture becomes fairly thick, remove from heat and discard the thyme sprigs. Pour the liquid into a small bowl and leave to cool for awhile.
  10. Once cake has cooled significantly, very carefully, remove the cake from the pan and place on a large plate. Cake is quite soft and fragile, so be gentle!
  11. With a spoon, drizzle or spread the glaze over the cooled cake. Decorate with a sprinkle of fresh thyme leaves if desired!