I am not what I seem

My world has become a complex web of tangled possibilities. No sooner do I untangle one knot, Find myself enmeshed Somewhat conflicted. In what way can I aim to find the best solution? Stop Trying To FIX Allow. IT. The negative vibe catches like a bushfire, Writing brings me back to the truth. Turning inwards…Read more »

Zucchini Parmagana

This is how big a zucchini will grow, unlike the petite, perfect ones sold in the supermarket.
When a zucchini is this large people might think that they are too big, hard and seedy to eat, but we used to make the most delicious meal out of them and we still do.
Absolutely delicious!

How to make Olive Oil

I have been asked how one might make olive oil, with the olives from a solitary tree and without an olive press. A recent trip to Mildura, post olive oil production and enlightened to learn from Giuseppa Callipari, that making it without a machine was a practice in Natile, Calabria for those who did not…Read more »

Radical Orecchiette

Written by Elena Callipari My name is Elena. I, together with my sister Fortunata, my cousins Maria and Jenny and our friend Bojana recently attended the Orecchiette making workshop at the Brunswick Neighborhood House. We also met two other lovely ladies, Sarah and her daughter Ruby.  Firstly, the Brunswick Neighborhood House location was a beautiful…Read more »

Lollie POP Olive Harvest

Last week the whole Callipari Family harvested their olive plantation in Mildura, Victoria, Australia, for the press, three years since Olive Harvest Honey Moon was written. Now a new generation of oil is being produced, soon to be sold, extra virgin. Here’s a photo montage of the family working together- Nanna, Nonno, cugini, sorelle, fratelli,…Read more »

olivi verde

Green olives were a staple in Peppa’s household as we grew up. Peppa had a bucket of green olives waiting to be placed in jars. The olives had been sitting in brine for one month. A thick protective layer of mould had formed at the lip of the bucket. Peppa scooped it off by hand…Read more »

Photographic Antipasto Recipe

Peppa teaches me to make Italian/Calabrese antipasti. Easy to follow photo montage of her recipe handed down from her Mother’s, Mother’s, Mother. It uses fresh vegetables from the garden. You can pickle any vegetable in this way. A good way to preserve wilted, forgotten vegies and keep and eat them for at least a year after preservation.