Culinary Hotline - Presenters' Favourites

Carissa, Graeme and Ryle share their favourite go-to meals  – and they make it themselves for us in the kitchen!

Ingredients:

  • 1 bunch broccolini, trimmed
  • 6 baby marrow, sliced into long thick strips
  • 200g fine green beans, trimmed
  • ½ cup pitted green olives, halved
  • 100g feta cheese, crumbled
  • 4 slices prosciutto
  • 3 cloves garlic, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 tsp vegetable spice mix (or a mix of paprika, pepper, garlic powder)
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh dill, chopped (or more to taste)
  • Salt and pepper, to taste

Carissa’s  Seasonal Vegetable Platter with  Prosciutto and Feta Cheese

  1. Heat a dry skillet over medium heat.
  2. Add prosciutto slices and cook until crispy, about 2–3 minutes per side.
  3. Transfer to a paper towel–lined plate to cool.
  4. Once cooled, crumble into shards.
  5. In a large skillet, heat olive oil over medium heat.
  6. Add red onion and garlic.
  7. Sauté for 2–3 minutes until softened and fragrant.
  8. Add marrow slices and cook for 3–4 minutes until lightly golden.
  9. Add broccolini, green beans, and olives.
  10. Sprinkle with vegetable spice mix, salt, and pepper.
  11. Toss everything together and cook for another 4–5 minutes until vegetables are just tender but still vibrant.
  12. Remove from heat.
  13. Sprinkle in fresh parsley and dill.
  14. Transfer to a serving platter.
  15. Top with crumbled feta and crispy prosciutto pieces.

Ingredients:

For the Soup:

  • 1 kg ripe tomatoes, halved
  • 1 large onion, quartered
  • 4 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • 3–4 cups vegetable stock
  • Fresh basil leaves, for garnish

For the Basil Oil:

  • 1 cup fresh basil leaves
  • ½ cup extra virgin olive oil
  • Pinch of salt
  • For the cheesy toasty dipper:
  • 4 slices of sourdough or crusty bread
  • Butter, for spreading
  • 2 cups cheddar cheese, grated
  • Optional: Fresh herbs like thyme or rosemary, finely chopped

Graeme’s Roasted Tomato Soup with Basil Oil & Cheesy Toasty Dippers

  1. For the soup: Preheat your oven to 180°C.
  2. Place the halved tomatoes, quartered onion, and unpeeled garlic cloves on a baking tray.
  3. Drizzle with olive oil, balsamic vinegar, and sprinkle with sugar, salt, and pepper.
  4. Toss to coat evenly.
  5. Roast in the oven for about 1 hour, until the vegetables are soft and caramelized.
  6. Bring a small pot of water to a boil.
  7. Blanch the basil leaves for about 20 seconds, then transfer them immediately to a bowl of ice water to stop the cooking process.
  8. Drain the basil leaves and pat them dry.
  9. Blend the basil leaves with olive oil and a pinch of salt until smooth.
  10. Set aside.
  11. Once the vegetables are roasted, squeeze the garlic out of its skins and place all the roasted vegetables into a blender.
  12. Add the vegetable stock and blend until smooth.
  13. Pour the blended soup into a pot and bring to a simmer.
  14. Adjust seasoning with salt and pepper to taste.
  15. For the cheesy toaster dippers:
  16. Butter one side of each bread slice.
  17. Place the buttered side down on a clean surface.
  18. Sprinkle a generous amount of grated cheese on the unbuttered side of two slices of bread.
  19. Optionally, sprinkle with fresh herbs.
  20. Top with the remaining slices of bread, buttered side up.
  21. Heat a skillet over medium heat.
  22. Place the sandwiches in the skillet and cook until golden brown on both sides and the cheese is melted, about 3-4 minutes per side.
  23. Remove from the skillet and let rest for a minute before cutting into strips.
  24. Serve alongside the roasted tomato soup for dipping.

Ingredients:

  • 2 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1 kg beef mince
  • 1 cup non-alcoholic dry white wine or red wine
  • 2 Tbsp tomato paste
  • 2 tins canned tomatoes
  • 1 tsp dried oregano or Italian herbs
  • 1–2 bay leaves
  • 1 tsp salt (adjust to taste)
  • Freshly ground black pepper
  • 1 Tbsp fresh parsley or basil

To serve:

  • 1 cup freshly grated Parmigiano-Reggiano,
  • 500g cooked pasta (tagliatelle, pappardelle, or spaghetti)

Ryle’s Beef Bolognese

  1. Heat olive oil and butter in a large pot over medium heat.
  2. Add the chopped onion, carrots, and celery.
  3. Cook for about 10 minutes, stirring occasionally, until softened and golden.
  4. Add the beef mince to the pot and break it up with a spoon.
  5. Cook the beef until browned and fully cooked through (about 8–10 minutes).
  6. Season with salt, pepper, and dried oregano or Italian herbs.
  7. Pour in the white wine (or red wine), scraping up any brown bits from the bottom of the pot.
  8. Let it simmer for 5–7 minutes until most of the wine has evaporated.
  9. Stir in the tomato paste and cook for 1–2 minutes, until it darkens slightly.
  10. Add the crushed tomatoes and bay leaves, stirring to combine.
  11. Bring to a simmer, then reduce the heat to low.
  12. Let the sauce simmer gently, uncovered, for 1 hour, stirring occasionally.
  13. If the sauce thickens too much, you can add a bit of water or stock to reach your desired consistency.
  14. Remove the bay leaves.
  15. Taste the sauce and adjust the seasoning with more salt, pepper, or herbs as needed.
  16. Toss the cooked pasta with the Bolognese sauce or serve the sauce on top of the pasta.
  17. Top with freshly grated Parmigiano-Reggiano and a sprinkle of fresh parsley or basil, if desired.

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