MY FAMILY FEAST SBS ONE, my recipes have been selected

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I have some good news.
A few months ago I submitted three family recipes to the SBS Food website as part of a promotion for the upcoming SBS TV series MY FAMILY FEAST, which begins on Thursday, 27 August at 7:30pm on SBS ONE.

MY FAMILY FEAST is a weekly half hour television show that will take us into the lives and cooking traditions of Australian immigrants and their families, as seen through the eyes of award winning chef Sean Connolly.

The three recipes (as called on my web) are:
• SARDE A BECCAFICO (Sardines stuffed with currants, pine nuts, sugar and nutmeg)
• PASTA CON LE SARDE (Pasta with sardines, from Palermo, made with fennel, pine nuts and currants)
• EGGPLANT or ZUCCHINI PARMIGIANA (Milinciani or cucuzzeddi a parmiciana – parmigiana di melenzane or di zucchine).

All three recipes were selected and published on the SBS website. On their website they are called:
• Sardines a beccafico, stuffed with currants and pine nuts
• Eggplant or zucchini Parmigiana
• Pasta with sardines, fennel, pine nuts and currants

I have now been informed (by Shelley Hepworth Editor, SBS Food)
that one of my recipes Sardines a beccafico, stuffed with currants and pine nuts has been cooked by Sean Connolly and will be published as a video on the MY FAMILY FEAST website.

The SBS website is:
http://www.sbs.com.au/food

You can view the video on the SBS Food website here:
http://www.sbs.com.au/food/recipe/893/Sardines_a_beccafico_stuffed_with_currants_and_pine_nuts

I have reproduced a photo of Sean Connolly from the web, therefore I will acknowledge it.
Executive Chef and restaurateur Sean Connolly poses at the official launch party for Sean’s Kitchen at Star City on September 10, 2008 in Sydney, Australia.
(September 10, 2008 – Photo by Gaye Gerard/Getty Images AsiaPac)

15th October 2009

My Family Feast

I have been overseas and have only had the opportunity to view three episodes of this adventurous, food series. I was very impressed by Sean’s obvious enjoyment and the respect he demonstrated to the people and the ingredients. I particularly enjoyed the informality of the interaction between the cooks and Sean. Congratulations, and I am sorry that I have not viewed them all.

Marisa


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