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YUMMY FOOD, Melbourne (2026)

14/10/2026

Classic Lattice Cherry Tart (Crostata)

14/10/2026

Sicilian Spaghetti alla Puttanesca

14/10/2026

Cheesy Stuffed Eggplant Parmigiana

Tender eggplant halves hollowed out and loaded with rich marinara, gooey mozzarella, and aromatic herbs.
[Image: Baked eggplant boats overflowing with bubbling melted cheese, rich red sauce, dried oregano, and fresh basil leaves]
😍 Comfort food, healthier! 😍 These Stuffed Eggplant Boats give you all the incredible, comforting flavors of a classic Eggplant Parmigiana but with way less mess and no frying needed. They are tender, incredibly cheesy, and make for a perfect vegetarian main course.

Ingredients:

• 2 large eggplants, cut in half lengthwise
• 1 ½ cups marinara sauce
• 1 ½ cups shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Dried oregano and fennel seeds for seasoning
• Fresh basil leaves for garnish
Easy Steps:
1. Prep Eggplants: Preheat your oven to 400°F (200°C). Score the flesh of the eggplant halves in a diamond pattern, being careful not to cut through the skin. Brush the tops with olive oil and bake face-down on a baking sheet for 20 minutes until soft.
2. Make Filling: Remove from the oven and let cool slightly. Use a spoon to gently scoop out the tender center flesh, leaving a sturdy shell border. Chop up the scooped eggplant flesh and mix it in a bowl with your marinara sauce, minced garlic, a pinch of oregano, and fennel seeds.
3. Stuff & Layer: Spoon the saucy eggplant mixture back into the empty eggplant shells. Top each one generously with shredded mozzarella and grated parmesan cheese.
4. Bake to Bubble: Return the stuffed boats to the oven and bake for another 15 minutes, or until the cheese is melted, bubbling, and beautifully golden brown. Top with fresh basil before diving in!

👉 Save this post for your next Meatless Monday!

YUMMY FOOD

14/10/2026

Classic Chicken Marsala

A restaurant-quality Italian-American classic featuring tender chicken smothered in a rich mushroom and w**e reduction.
[Image: Pan-seared chicken cutlets in a glossy brown marsala w**e sauce loaded with sliced mushrooms and fresh parsley]
✨ Better than takeout! ✨ Tonight, we are bringing the Italian trattoria home with this ultra-creamy, deeply savory Chicken Marsala. It looks incredibly fancy but actually comes together in just one pan in under 30 minutes.

Ingredients:

• 4 thin chicken cutlets (or chicken breasts pounded thin)
• ¼ cup all-purpose flour (for coating)
• 8 oz cremini or button mushrooms, sliced
• ¾ cup Marsala w**e (dry is best!)
• ¾ cup chicken broth
• 2 tbsp butter
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Fresh parsley, chopped for garnish
• Salt and black pepper to taste
Easy Steps:
1. Dredge & Sear: Season chicken cutlets with salt and pepper, then lightly coat them in flour. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.
2. Sauté Mushrooms: Add the remaining butter to the same skillet. Toss in the sliced mushrooms and cook for 5 minutes until browned and juicy. Stir in the minced garlic for about 1 minute until fragrant.
3. Simmer Sauce: Pour in the Marsala w**e and chicken broth, scraping up all the delicious browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half (about 5–7 minutes) until the sauce starts to thicken.
4. Combine: Return the chicken cutlets to the pan and spoon the glossy mushroom sauce all over them. Let everything simmer together for 2–3 minutes until the chicken is heated through. Garnish generously with fresh parsley and serve warm!

YUMMY FOOD

13/10/2026

Tuscan White Bean & Sausage Soup

A cozy, hearty, one-pot comfort soup packed with rich flavor.
[Image: Rich, creamy broth filled with white beans, crumbled sausage, sliced carrots, and wilted spinach in a white cast-iron pot]
🍁 Cozy season in a bowl! 🍁 When the evening calls for pure comfort, this Tuscan White Bean and Sausage Soup delivers. It combines savory crumbled sausage, tender carrots, creamy cannellini beans, and fresh spinach in a lightly creamy, seasoned broth.

Ingredients:

• 1 lb Italian sausage (mild or hot), casings removed
• 2 cans (15 oz each) cannellini or white navy beans, rinsed and drained
• 2 large carrots, sliced into rounds
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• ½ cup heavy cream (or half-and-half)
• 2 cups fresh baby spinach or chopped kale
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and black pepper to taste
Easy Steps:
1. Brown the Sausage: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage, breaking it apart with a wooden spoon as it cooks, until completely browned.
2. Sauté Veggies: Drop the diced onion and sliced carrots directly into the pot with the sausage. Cook for 5 minutes until the onions are translucent. Stir in the garlic and Italian seasoning, cooking for 1 more minute.
3. Simmer the Base: Pour in the chicken broth and add the drained white beans. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently for 15 minutes until the carrots are tender.
4. Make it Creamy: Stir in the heavy cream and fresh spinach. Let it simmer uncovered for 2–3 minutes until the spinach is fully wilted. Season with salt and pepper to taste, ladle into big bowls, and serve with plenty of warm, crusty bread!

YUMMY FOOD

13/10/2026

Sicilian Eggplant Caponata

A vibrant, agrodolce (sweet and sour) vegetable relish that tastes like liquid sunshine.
[Image: Chunky, stewed eggplant and pepper dish garnished with fresh herbs, served alongside crusty bread]
✨ The ultimate Mediterranean appetizer! ✨ Caponata is a stunning Sicilian dish that features tender, caramelized eggplant simmered with sweet peppers, tomatoes, and a signature sweet-and-sour splash of vinegar and sugar. It is spectacular served warm or cold on crusty bread. 🥖

Ingredients:

• 2 large eggplants, cut into 1-inch cubes
• 1 red bell pepper, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp capers, rinsed
• ⅓ cup green olives, pitted and chopped
• 3 tbsp red w**e vinegar
• 1 tbsp sugar
• 4 tbsp olive oil (divided)
• Fresh parsley and mint, chopped for garnish
Easy Steps:
1. Brown the Eggplant: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant cubes and cook for 8–10 minutes, stirring occasionally, until soft and deeply browned. Remove and set aside.
2. Sauté Aromatics: Add the remaining oil to the pan. Cook the diced onion and bell pepper for 5 minutes until softened. Stir in the minced garlic for about 1 minute until fragrant.
3. Simmer Together: Pour in the crushed tomatoes, capers, and green olives. Return the cooked eggplant to the skillet, stir well, and simmer over low heat for 10 minutes to merge the flavors.
4. Agrodolce Finish: Stir the red w**e vinegar and sugar together in a small cup, then pour it into the skillet. Simmer for another 5 minutes until the sharp vinegar smell mellows. Turn off the heat, let it cool slightly, and garnish generously with fresh parsley and mint.

👉 Save this recipe to elevate your next charcuterie board!

YUMMY FOOD

13/10/2026

Authentic Roman Bucatini all’Amatriciana

A classic, deeply savory Italian masterpiece made with just a few premium ingredients.
[Image: Twisted mound of thick pasta tossed in a rich tomato and guanciale sauce, topped with grated cheese]
🇮🇹 A taste of Rome in your own kitchen! 🇮🇹 Bucatini all’Amatriciana is one of Italy's greatest gifts to pasta lovers. The secret lies in rendering the crispy guanciale and combining its savory fat with rich tomatoes and sharp Pecorino Romano cheese. Simple, bold, and incredibly satisfying.
Ingredients:
• 12 oz bucatini or spaghetti
• 4 oz guanciale (or thick-cut pancetta), cut into small strips
• 1 can (14 oz) high-quality whole peeled San Marzano tomatoes, crushed by hand
• ½ cup freshly grated Pecorino Romano cheese
• 1 tbsp olive oil
• A pinch of red pepper flakes
• Salt to taste
Easy Steps:
1. Crisp the Meat: Heat olive oil in a large skillet over medium heat. Add the guanciale and cook until the fat renders and the edges turn beautifully golden and crispy. Remove the meat with a slotted spoon, leaving the rendered fat in the skillet.
2. Build the Sauce: Stir the red pepper flakes into the warm fat for 30 seconds. Pour in the crushed tomatoes, season with a pinch of salt, and simmer gently over medium-low heat for 10–15 minutes until thickened.
3. Cook Pasta: While the sauce simmers, boil your pasta in salted water until it is very al dente (about 2 minutes shy of package instructions). Reserving ½ cup of pasta water, drain the noodles.
4. Toss and Finish: Transfer the pasta directly into the sauce. Toss vigorously over medium heat, splashing in a bit of pasta water if needed to create a glossy glaze. Stir the crispy guanciale back in, remove from heat, and fold in the Pecorino Romano cheese until perfectly creamy. Serve with an extra dusting of cheese!
👇 Drop a comment: What's your absolute favorite pasta dish? 👇

Food

YUMMY FOOD

12/10/2026

Crispy Mongolian Sweet Chilli Beef

The ultimate comfort food with a perfect sweet and spicy crunch.
[Image: Deep fried crispy beef tossed in a sticky red sauce with sesame seeds]
Warning: This dish is highly addictive! 🔥 If you love sticky, sweet, and spicy flavors, you have to try this Crispy Chilli Beef. The beef gets ultra-crispy on the outside while staying tender on the inside, all tossed in a glossy, fiery glaze.
Ingredients:
• 1 lb flank steak, cut into very thin strips
• ⅓ cup cornstarch (for that perfect crunch!)
• Vegetable oil for shallow frying
• 1 red chili, sliced (adjust to your spice preference)
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• Sticky Sauce: ¼ cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sriracha or chili paste, 1 tbsp honey.
Easy Steps:
1. Coat the Beef: Toss the thin beef strips in the cornstarch until every piece is thoroughly and evenly coated. Shake off any excess.
2. Fry until Crispy: Heat about ¼ inch of oil in a heavy skillet over high heat. Fry the beef strips in small batches for 2–3 minutes until deeply browned and super crunchy. Drain on paper towels.
3. Simmer Sauce: Pour out most of the oil, leaving just a splash. Add the sliced fresh chilies to the pan for 30 seconds, then pour in the mixed sauce ingredients. Let it simmer for 1 minute until it starts to bubble and thicken.
4. Combine: Toss the crispy beef back into the skillet. Quickly stir to coat every strip in the sticky sauce.
5. Garnish: Remove from heat immediately so the beef stays crunchy. Top with green onions and sesame seeds, then pile it high over rice.

👇 Drop a 🔥 in the comments if you want a bite of this!

YUMMY FOOD

12/10/2026

Classic Beef & Vegetable Stir-Fry

A vibrant, colorful, and healthy weeknight dinner staple.
[Image: Beef stir-fry with red bell peppers, onions, and greens over rice]
Skip the takeout tonight! 🥢 This homemade beef stir-fry is packed with tender steak strips, vibrant bell peppers, and crisp greens, all coated in a savory garlic-soy glaze. It's fast, fresh, and much healthier than ordering out.
Ingredients:
• 1 lb flank steak or sirloin, thinly sliced across the grain
• 1 red bell pepper, sliced
• 1 medium onion, sliced into wedges
• 2 cups chopped kale or bok choy
• 3 green onions, cut into 1-inch pieces
• 2 tbsp cooking oil
• Sauce: ⅓ cup soy sauce, 2 tbsp water, 1 tbsp brown sugar, 1 tsp sesame oil, 2 cloves minced garlic, 1 tsp grated ginger.
Easy Steps:
1. Whisk Sauce: Mix all the sauce ingredients in a small bowl and set aside.
2. Sear Beef: Heat 1 tbsp of oil in a large skillet or wok over high heat. Add the beef strips in a single layer and sear for 1–2 minutes per side until browned. Remove the beef and set aside.
3. Cook Veggies: Add the remaining oil to the pan. Toss in the onions and red bell peppers, cooking for 3 minutes. Stir in the greens and green onions, cooking for 1 more minute until vibrant.
4. Toss & Thicken: Return the beef to the skillet and pour the sauce over everything. Toss constantly for 1–2 minutes until the sauce bubbles and coats the ingredients. Serve hot over a bed of fluffy white rice!

YUMMY FOOD

12/10/2026

Garlic Butter & Tomato Baked Cod

A light, restaurant-quality seafood dish ready in 20 minutes.
[Image: White fish fillets simmered with blistered cherry tomatoes and basil]
Dinner doesn't get much better than this! Flaky, tender white fish simmered in a rich garlic butter sauce and topped with juicy, blistered cherry tomatoes. It looks impressive but takes less than 25 minutes from kitchen to table. 😍
Ingredients:
• 4 thick cod or halibut fillets
• 1 pint cherry tomatoes, halved
• 3 tbsp butter, melted
• 2 tbsp olive oil
• 4 cloves garlic, minced
• Juice of ½ lemon
• Fresh basil, chopped
• Salt, pepper, and red pepper flakes (optional)
Easy Steps:
1. Preheat: Set your oven to 400°F (200°C).
2. Make the Sauce: In a small bowl, whisk together the melted butter, olive oil, minced garlic, and lemon juice.
3. Season: Place the fish fillets in a baking dish. Season both sides with salt, pepper, and a pinch of red pepper flakes. Arrange the halved tomatoes all around and on top of the fish.
4. Bake: Pour the garlic butter sauce generously over everything. Bake for 12–15 minutes until the fish flakes easily with a fork.
5. Finish: Spoon the warm pan juices over the fish and garnish generously with fresh chopped basil before serving.
👉 Save this post for your next weeknight dinner plan!

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