Recipe by Pascal Holland
This classic dish of steak and fried potatoes served with Béarnaise sauce is quick and easy to make. Sean Gravina gives his step by step instructions.
There is little you need to do to a Scottona steak to make it incredible. Chef Claudio Farrugia of Paranga serves it with roasted pumpkin and oyster mushrooms.
Everybody loves an icy treat in the summer. Make Sean Gravina’s delicious strawberry and lime ice lollies for a healthy treat for kids and grown-ups alike.
While we would usually associate black octopus with ink, in this recipe Michael Diacono turns this octopus black using red wine and beetroot. He tops the salad with a gremolata for a little bit of crunch.
Chefs and Hosts
The Preca sisters