Bet your sweet life!
You know you want this. It’s a giant, hand-painted, resin doughnut stool ready and waiting to add calorie-free sweetness to your pad.
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That’s me!
You’ll never miss your suitcase on the baggage conveyor belt again when it’s wrapped in this personalised cover featuring your mug. Nothing says “that’s my luggage” quite like a giant version of your own face! The Head Case comes in three sizes, is made from durable polyester and spandex and stretches to fit snugly over your case, with a set of well-placed openings keeping the handles accessible. Ingenious.
I’m hooked
Why shouldn’t your four-legged friend dine in style? Elevate your dog or cat’s tucker from the mundane to sublime with an Australian-designed and made pop art stand (with stainless steel bowl included).
Haven review
Jamie Oliver’s love affair with Italian cooking is thanks to Gennaro. So it stands to reason that the godfather of Italian food has his fair share of no-fuss, failsafe recipes to guarantee homecooked Italian meals in minutes.
Traditionally, some of the best Italian fare is made fast with just a few fresh or stored ingredients, and this collection follows tradition with its carefully curated recipes for quick, effortless and delicious cooking.
Pavilion RRP $39.99
Haven food
Wholemeal penne with broccoli and sweet potato
From Gennaro’s Fast Cook Italian (see Haven Review)
Pasta with broccoli is a common dish in Italy, where it is flavoured with garlic and chilli. In this recipe, the broccoli is mashed and served with chunks of sweet potato, adding extra nutrients and colour. The combo goes really well with wholemeal pasta but if you prefer, you can substitute it for white penne.
Serves 4
320g wholemeal penne
400g broccoli florets
250g sweet potato, cut into cubes
Sea salt, for the cooking water
3 tbsp extra-virgin olive oil, plus an extra splash
2 garlic cloves, finely chopped
½ fresh red chilli, finely chopped
60g grated parmesan, plus extra for sprinkling
Bring a large saucepan of salted water to the boil and add the pasta, broccoli and sweet potato. Cook until the broccoli is tender, 4-5 minutes. Remove the broccoli with a slotted spoon and set aside to drain in a colander. Continue to cook the pasta and sweet potato, until the pasta is al dente, 8-10 minutes (check the packet instructions).
Meanwhile, heat the olive oil in a large frying pan over medium heat, add the garlic and chilli, and sweat for 30 seconds. Add the drained broccoli and stir-fry for 1 minute.
Remove from the heat and transfer the broccoli mixture to a food processor. Add a further splash of olive oil and the grated parmesan and blend. Return the mixture to the frying pan.
Drain the pasta and sweet potato, reserving some of the cooking water. Add to the broccoli mixture, mix well and heat through, together with a little of the reserved cooking water.
Serve with an extra sprinkling of parmesan.
Any advice contained in this article is of a general nature only and does not take into account the objectives, financial situation or needs of any particular person. Therefore, before making any decision, you should consider the appropriateness of the advice with regard to those matters. Information in this article is correct as of the date of publication and is subject to change.
