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Check out both recipes and recreate it at home!
• 8 min read
Make Chef Curtis Stone’s meat pot pie and penne Bolognese recipes
The Michelin-starred chef and owner of Maude and The Pie Room by Gwen shares two meals for four people under $20.Andrea D’Agosto
Chef Curtis Stone can dish out fine dining with the best of them, but it s his humble recipes tapping into his Australian roots that are perfect for every home cook any night of the week.
The Michelin-starred chef and owner of Maude and The Pie Room by Gwen in Los Angeles, California, joined Good Morning America to take on the dollar dinner challenge and create two meals for four people under $20.
“There is, I think, only one first-edition Elizabeth David that has a photograph on the front cover – and I can honestly say it is one of the worst food photos that ever existed. Look it up!” urges Tessa Traeger. “It’s called
French Provincial Cooking.” I Google, and smile. You don’t need to be Traeger, the pioneering photographer who worked on the food pages at British
Vogue for 16 years before going on to win the prestigious André Simon award, to know that this is a bad food photo – but then, it was 1960. Food photography wasn’t the creative, seductive joy it is now.
What the Good Food team loved and loathed in 2020 (and look forward to in 2021)
The Good Food team
Photo: Supplied
WHAT WE LOVED
Forced captivity Saturday nights when three daughters had no choice but to stay home and the best way to keep this interesting was international theme nights . Japanese night, which involved making sushi and okonomiyaki (yeah, there were costumes) was my favourite. I preserved (beetroot chutney and kasoundi were the best) and ate a waistline-altering amount of home-made pizza because making dough was soothing.
Ardyn Bernoth
Becoming a better seafood cook, especially with all the top quality Australian fish rarely seen on the retail market.
Tom’s food books of the year
If there’s ever been a year to appreciate a glut of food titles, it’s 2020. It was difficult whittling down to a shortlist of just eight . Good recipes are essential, but so is good writing, and a distinctive voice. I want a book I’ll return to until the spine is creaking and pages splattered with oil.
Nigella Lawson’s Cook, Eat, Repeat is intensely personal, gloriously readable and lyrically written. It’s festooned with Post-It notes, thanks to endless recipes I want to cook. Who could resist chapters such as ‘A is for Anchovy’. My book of the year.