Australian Country





Embrace Sicilian food culture at its fullest, from pasta alla Norma to the classic ricotta-filled sweet delight, cannoli, Sicilyis a cookbook which celebrates the island’s vibrant cuisine. Compiled by Italian aficionados Katie and Giancarlo Caldes, this book is colourful, rich in foodie history and features some of Italy’s most memorable recipes. Starting in the capital, Palermo, the couple comes across street food and then heading to Noto, they find old classics such as semifreddo and almond granita. If you’re looking for inspiration for your

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Editor Kirsty McKenzie email Designer Michaela Primiano Contributors Bronte Camilleri Photography Ken Brass, Anastasia Kariofyllidis, Ross Williams Advertising Angelos Tzovlas ph (03) 9694 6404; mobile 0433 567 071 email atz