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  • The Australian Women's Weekly

    Food with heart

    Dec 29, 2019 5 minutes
    PHOTOGRAPHY by PETRINA TINSLAY
    STYLING
    by
    DAVID MORGAN

    COOKBOOK FOR A CAUSE

    This beautiful book is about food, community and bringing people together around the table to eat and talk. Nutritious recipes it has but Two Good Cookbook also has essays on food memories and the power of food from four of Australia's finest contemporary authors - Charlotte Wood, Markus Zusak, Liane Moriarty and Thomas Keneally.

    TEST KITCHEN TIP

    Use whatever vegetables are on hand for the frittata – even roast veggies from the night before. Best to steer clear of purple cabbage as it tends to turn the frittata blue!

    Yotam Ottolenghi’s chargrilled zucchini and sorrel salad

    SERVES 4 AS A SIDE VEGETARIAN – GLUTEN FREE

    60ml (¼ cup) olive oil
    40g baby capers, rinsed, drained and patted dry with paper towel
    1½ tablespoons pine nuts
    5 zucchinis (a mix of green and yellow, if possible), trimmed and cut diagonally into 1cm thick slices
    1 teaspoon sea salt freshly ground

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