Food on the table. Music playing too late. A glass half full. Doors open. Herbs on hand. Timber warm from the day.
UMBRIA STAY moves through the rhythms of home. Cooking. Eating. Gathering. Resting. Staying.
A brothy, silky braise perfect for winter.
Finish with a generous drizzle of good olive oil and fresh herbs. Maybe some buttered toast too!
Big glug good olive oil, extra to finish
1 brown onion, finely sliced
1 leek, finely diced
5 garlic cloves, thinly sliced
6 anchovy fillets
1 tsp chilli flakes (optional)
1.5 kg zucchini, sliced
2 x 400g tins white beans (cannellini)
3 cups chicken stock
Zest of 2 lemons
Juice of 1 lemon (plus more to taste)
1 bunch dill, roughly chopped
1 bunch parsley, roughly chopped
Salt & black pepper
Parmesan or pecorino (optional)
Heat the olive oil in pot. Add onion with a good pinch of salt and cook slowly until soft, sweet and collapsing.
Add garlic, anchovies and chilli flakes. Cook for a few minutes, stirring, until the anchovies melt into the oil.
Add zucchini and turn the heat up slightly. Cook until the zucchini starts collapsing and getting jammy in places.
Add white beans, chicken stock and lemon zest. Bring to a gentle simmer and cook for another 10 or so minutes until everything feels silky and the broth has slightly reduced. You want it loose but rich.
Stir through lemon juice, dill and parsley. Taste and adjust with salt, pepper and more lemon if needed.
Finish with another drizzle of good olive oil and plenty of black pepper.
With Pip Sumbak at its centre, this film considers what makes a space feel alive. The meal being made. The music moving through the room. The textures under hand. The furniture holding the pause, the gathering, the hours after.
pipsplate.com.au @pipsplate
1 rack of lamb (500–600g), frenched
Good glug extra virgin olive oil
2 garlic cloves, finely grated
2 rosemary sprigs, leaves finely chopped
1 small bunch thyme, leaves picked
Zest of 1 lemon
Sea salt
Freshly cracked black pepper
Lemon wedges, to serve
Light your fire and let it burn down until you have a bed of glowing coals. You’re after steady, even heat rather than big flames.
Rub the lamb with olive oil, garlic, rosemary, thyme and lemon zest. Season generously with salt flakes and leave to come to room temperature for 20 to 30 minutes.
Place the lamb over the hottest part of the grill and cook for 3–4 minutes per side, turning every couple of minutes to develop an even crust. If the fat starts to flare, move the lamb to a cooler part of the grill until the flames settle.
Continue cooking until the thickest part reaches 50–52°C for medium rare. Rest for at least 10 minutes before carving. The temperature will continue to rise as it rests.
Slice between the bones and finish with flaky salt, a drizzle of good olive oil and a generous squeeze of fresh lemon.
One of my favourite ways to cook lamb. A hot fire, quality local meat and a few simple ingredients.
Cook it until blushing pink, let it rest, then serve alongside my Zucchini, Lemon & White Bean Braise and Crispy Kipfler Potatoes for a simple meal that’s hard to beat.
These are the potatoes I love serving alongside grilled lamb.
We cooked ours in rendered lamb fat from the rack, but beef tallow is much easier to find and gives you the same golden, crispy finish.
The trick is par-boiling first, then letting them colour slowly until deeply crisp.
800g kipfler potatoes
3 tbsp beef tallow (or rendered lamb fat if you have it)
3 garlic cloves, lightly crushed
2 rosemary sprigs
Sea salt
Freshly cracked black pepper
Heat the olive oil in pot. Add onion with a good pinch of Bring a large pot of well-salted water to the boil. Add the kipfler potatoes and cook until just tender, about 15–20 minutes, depending on their size.
Drain well and leave to steam dry for 10 minutes. Once cool enough to handle, slice each potato in half lengthways.
Heat the beef tallow in a large cast iron pan over medium high heat. Place the potatoes cut side down in a single layer and cook without moving until deeply golden and crisp.
Turn the potatoes and continue cooking until crisp on all sides.
Add the garlic and rosemary for the final 2–3 minutes, tossing everything together until fragrant. Be careful not to let the garlic burn.
Season generously with sea salt and freshly cracked black pepper, then serve immediately.
LENI Latte
VAULT Grey Travertine
That’s the Way I Feel About Cha - Alternate Version
born again freestyle (shed a tear).mp3
Touchy Touchy
Life Is For Learning
Midnight Morning
Lady Magnolia
Into The Doldrums
Il volo
Let’s Face The Music And Dance
Saudade Vem Correndo
Keep Looking
May This Be Love
Just A Western - Boy Harsher
Remix
Esperar Pra Ver
Angelica
Underground - Superfly-esque Demo Version, 1970
As
I giardini di Kensington
Take Life Easy
Petals
Seventh Heaven - Levan Mix
Ghost Song
The Seed (2.0)
Pandajero
A Man Called Sun
Strolling through the Casbah
Aretha Franklin
Samba Jean-Baptiste
Wildcookie, Anthony Mills, Freddie Cruger
Marvin Gaye
Menahan Street Band
Piero Umiliani
Now Always Fades
Capinera
Tony Bennett
Stan Getz, Luiz Bonfá, Maria Toledo
Sade
Jimi Hendrix
Nilüfer Yanya, Boy Harsher
Evinha
Duke Ellington, John Coltrane
Curtis Mayfield
Stevie Wonder
Patty Pravo
Christy Essien Igbokwe
mark william lewis
Gwen Guthrie
Jim Morrison, The Doors
The Roots, Cody Chesnutt
Cantoma
The Verve
Anthony Ortega, Addison Farmer, Edmond
Thigpen, Hank Jones
3:13
3:47 4:15 2:53 7:24 2:50 4:27 5:25 5:43 4:00
Music to open the doors to. To cook with. To pour over. To let the night move. The kind of soundtrack that makes people stay longer, speak louder, settle deeper.
