....while here in Adelaide I just thought I would like to cook with local ingredients, the same way I would do back home in Italy. And this is what happened today. -serve 4- 200 gr lollo salad 200 gr curly escarole 200 gr kage, already cleaned half mango, chopped 100 gr leek, chopped 50 ml coconout water 1 pinch of salt Clean, wash and rinse salds. Place in a bowl. Prepare the dressing: in a food processor put together all the remaning ingredients. Maximum speed. Toss salads

Lemon skin is so oily that hot bread asksed me for! 1 lemon 1 small bunch of basil 50 g of rocket 1 fresh red chilli, finely sliced extra virgin olive oil 4 slices bread 1 clove of garlic 4 ripe cherry tomatoes sea salt Place a griddle pan over a high heat and toast the bread slices for around 3 to 4 minutes. Remove the toasted bread to a serving board, then rub first with lemon skin and after halve the garlic clove and rub all over one side of the bread. Drizzle over a littl