Solar Deck

Warm sugo in a pan over medium heat. Make small wells and crack eggs directly in. Cover and cook gently until whites are set but yolks are still soft. Serve with crusty bread.

Wash and roughly chop silver beet. Sauté sliced onion in olive oil until soft. Add silver beet, season with salt and white pepper, and cook down until tender and wilted.

Mix breadcrumbs, grated parmesan, onion powder, garlic powder, salt and white pepper. Beat with eggs into a loose batter. Fry in olive oil over medium heat until golden on both sides.

Chop everything roughly — don't be precious about it. Toss generously with Italian dressing. Let it sit a few minutes so the lettuce softens and soaks up the dressing. That's the point.

Mash or slice pre-cooked potato. Mix with egg, breadcrumbs, parmesan, garlic powder, onion powder, salt and white pepper. Shape into patties and pan-fry in olive oil until golden and crisp on both sides.

Combine flour, sugar and salt. Rub in butter until crumbly. Mix in milk, olive oil and egg to form a soft dough. Fold through raisins. Shape and bake at 200°C until golden. Eat warm.

Fry garlic in olive oil until fragrant. Add chopped tomato and condensed tomato soup. Season with salt, white pepper, onion powder, garlic powder and basil. Simmer low and slow until thick and deep red. The base of everything.

Season veal with salt, white pepper, garlic powder and onion powder. Pan-fry in olive oil with crushed garlic until cooked through. Squeeze lemon over generously at the end. Simple, bright, proper.

Sauté sliced onion in olive oil until golden. Add veal and brown on both sides. Add chopped tomato and seasonings. Cook down until tomato breaks into a light sauce around the meat. Serve with bread.

Pour roasting juices into a pan over medium heat. Whisk in flour until it thickens. Add crumbled stock cube, white pepper, garlic powder and onion powder. Keep whisking and add a splash of water if too thick. Pour over everything.

Combine cooled rice with drained beans, chickpeas, diced tomato and onion. Dress with olive oil, lemon juice, salt, white pepper and Italian dressing. Toss well. Gets better as it sits.

Soften onion and garlic in olive oil. Add chicken stock and bring to a simmer. Add shell pasta and cook until almost done. Stir through peas and season. It should be soupy, not dry — that's the point.

Pound meat thin. Coat in flour, dip in egg and milk, then press into seasoned breadcrumb and parmesan mix. Pan-fry in oil over medium-high heat until deep golden on both sides. Rest briefly. Eat immediately.

Combine mince with finely chopped garlic and onion, garlic powder, onion powder, salt, white pepper, basil, breadcrumbs and parmesan. Mix well with hands. Shape into rounds and pan-fry in olive oil until cooked through and browned.

Slice eggplant, salt and rest. Coat in breadcrumbs and parmesan, fry until golden. Layer in a baking dish with sugo, basil and mozzarella. Repeat layers. Bake until bubbling and the top is browned. Worth every minute.

Fry garlic and onion in olive oil. Add Roma tomatoes, canned peeled tomatoes and condensed tomato soup. Season and add basil. Simmer low for at least 45 minutes until thick, sweet and deep. Toss through pasta. The real one.

Place whole chicken in a large pot with all vegetables and cover with cold water. Bring to a boil, skim any foam, then reduce to a low simmer. Cook for 1.5–2 hours. Pull meat from the bones and return to the pot. The broth heals.

Soften onion and garlic in olive oil. Add cooked brown lentils and chicken stock. Bring to a simmer, add shell pasta and cook until tender. The lentils thicken everything into a hearty, deeply savoury bowl. Humble food done right.