QUINOA PARIS is a seed to germinate a certain idea of living well and preserve the reminiscence of beauty and well-being, through places and decorations, taste and sensory experiences, and timeless objects designed to grow with you.

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QUINOA PARIS est une graine pour faire germer une certaine idée du bien vivre et préserver la réminiscence du beau et du bien-être, à travers des lieux et décors, des expériences gustatives et sensorielles, et des objets intemporels pensés pour grandir avec vous.


PIZZA DAMPER

PIZZA DAMPER

INGREDIENTS
 

  • 2 cups self-raising flour
  • 1 tablespoon caster sugar
  • Pinch of salt
  • 60g butter, chilled, chopped
  • 3/4 cup buttermilk
  • 50g Danish salami, finely chopped
  • 1/3 cup grated pizza cheese
  • 1/4 cup pitted kalamata olives, finely chopped
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • Buttermilk, extra, for brushing


INSTRUCTIONS
 

  1. Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
     
  2. Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Stir in salami, cheese, olives and parsley.
     
  3. Make a well in centre of mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
     
  4. Roll dough into a 20cm round. Place on prepared tray. Cut round into 8 wedges (don't cut all the way through).
     
  5. Bake for 20 to 25 minutes or until hollow when tapped on top. Serve.
BLACKENED BARRAMUNDI TOSTADA

BLACKENED BARRAMUNDI TOSTADA