Tag Archives: Mercato Campbelltown South Australia

MERCATO 625-627 Lower North East Road Campbelltown, SA. Sicilian Cooking class, Marisa Raniolo Wilkins

La Cucina 

Tradizionale Siciliana 

Marisa Raniolo Wilkins
625 – 627 Lower North East Road Campbelltown SA ph: 08 8337 1808 fax: 08 8337 8024 e: marketing@mercato.com.au book online: www.mercato.com.au


About Marisa Raniolo Wilkins…

Like a true Sicilian, Marisa Raniolo Wilkins is a lively fusion of cultures and experience. She was born to Sicilian parents in Ragusa, but she spent her childhood in the far northeast of Italy in the famous port city of Trieste, where her parents had met. In her summer holidays Marisa would travel to Sicily to visit her relatives. This was where Marisa learnt about food and cooking from her Sicilian relatives.

“My mother always told me that my father’s family knew nothing about cooking, but it was my father’s sisters who were some of my greatest inspirations in the kitchen,” Marisa says.

Marisa and her family migrated to Australia in the late-1950s and settled in Adelaide, not far from where Imma and Mario established Mercato. Growing up in Adelaide, Marisa always kept in touch with Sicily and maintained her interest in flavours and ingredients.

Over the years she has travelled to Sicily many times to visit her extended family, adding to her store of first-hand experience with every visit. Marisa enjoyed a successful career as a teacher and educationist in South Australia before moving to Melbourne in early 2002.

As she was getting settled in Melbourne, and in between jobs, Marisa rediscovered her passion for writing and her ambition to write a book about Sicilian cuisine and to document some of the classic, local Sicilian dishes cooked by her grandmothers and aunties and food that she has eaten throughout the island of Sicily. The result, eight years later, is her book, Sicilian Seafood Cooking, published by New Holland in November 2011.


Photos courtesy of Bob Evans 

Modern takes on traditional Sicilian dishes. Although Sicily is not a large Island, the cuisine varies considerably from region to region.
In this food workshop & cooking demonstration Marisa Raniolo Wilkins, author of the book Sicilian Seafood Cooking, will prepare and demonstrate the ways Sicilian cuisine has been shaped and influenced by the dominant cultures of the Mediterranean from the ancient times to the modern day, which includes Greek, Roman, Arabic, French and Spanish cultures.Marisa will share her experience in the kitchen and her love of Sicilian Cuisine.

When you go to Sicily, you must eat Caponata & you may have thought that eggplants are the main ingredient. Marisa will make different caponate
(plural of caponata) which feature different
ingredients that reflect the seasons.
Paired with 2011 Tavignano Verdicchio Villa Torre


Pasta alla Norma
Pasta alla Norma is a traditional dish from Catania.
In modern restaurants & kitchens it is now presented in a variety of creative ways that reflect the inevitable fusions of cuisines across the world. Marisa will prepare different variations of the dish that she experienced in her recent trip to Sicily, including some that use fish.
Paired with 2009 Baglio Curatolo Nero d’Avola, SicilyCucciaYou will also experience a modern version of a very ancient dessert called Cuccia that has deep-rooted religious and seasonal associations.
Paired with 2010 Etna Rosso Erse, Sicily

When: Friday 12th July 2013

Where: at Mercato in the demo kitchen
625-627 Lower North East Road
Campbelltown SA

Tickets: $120 per person
This class starts at 6.30pm and runs for approximately 3 hours and includes detailed recipe notes, delicious food matched with a tasting of Italian wine and informative, fun conversation.
We also offer all guests 10% discount on any purchases made in-store on the evening
This class has a limit of 16 people.


LAUNCH OF SICILIAN SEAFOOD COOKING AT MERCATO (Baccalaru ‘o fornu – Sicilian and Baccalà al forno- Italian).


After the excitement and satisfaction of the successful launch of my book, Sicilian Seafood Cooking, in Melbourne on 6 November, and book signing event at Readings Hawthorn on 17 November, I drove to Adelaide, for the launch of my book in South Australia.

The launch was hosted and organized by the team at Il Mercato, the Italian providore in the north-eastern suburb of Campbelltown, which is where my family settled after migrating from Italy. The local member and the State Minister for Education, Grace Portolese, MP introduced the South Australian event on Sunday, 20 November.

I was thrilled and honoured that respected cook and cooking teacher, Rosa Matto, agreed to launch the book in my former hometown. Rosa and I have known each other for over many years and I have always admired her cooking skills, her generosity and her commitment to sharing her knowledge of food through her cooking classes.

The launch at Il Mercato was very well attended. John Caporosa, the owner of the providore, had ordered 100 copies of Sicilian Seafood Cooking and on the day 99 were sold and signed.

Book signing queue at il Mercato

I am immensely grateful to John and his team, especially Cynthia and Lina who helped to make the event a success and prepared a selection of food:  there were white anchovies and arancini and Lina selected and cooked two recipes from Sicilian Seafood Cooking, the Caponata from Catania (pg 362) and the Baked baccalà (pg 193). It was presented on a ceramic spoon – practical and attractive and very suitable for this occasion.

Baccalà is cooked in many ways but this is probably my favourite – It is full of flavours and colours that can only be Sicilian. It can be presented as a main dish or as an antipasto. At Il Mercato it was served on spoons and everyone loved it.

Baccalà. has to soak for a couple of days before it is cooked, so begin preparations beforehand ( min. 24 hours but if  it is extra salty it will need extra time. It can be purchased pre soaked in some stores which sell Italian and Spanish food.


1–1.2 kg (2lb 4oz–2lb
12oz) baccalà, soaked
1 cup extra virgin olive oil
1 large onion, finely sliced
2 cloves garlic, chopped
1 cup finely cut parsley
500g (17.oz) tomatoes, peeled, seeded and chopped
(or canned)
2 tablespoons tomato paste
mixed with ½ cup water
flour for coating
½ cup salted capers, soaked and washed
½ cup sultanas or currants
½ cup pine nuts
1 cup white wine
½ cup black olives, pitted and chopped
salt and freshly ground pepper


Cut the baccalà into square portions and leave to dry on a paper towel.
Heat ½ cup of oil in an ovenproof casserole. Add the onion, garlic and
parsley and cook until the onion is pale golden. Add the tomatoes, the tomato
paste and seasoning and cook until thickened.
Lightly coat the baccalà with flour and fry in hot oil.
Arrange the baccalà in the casserole with the capers, sultanas, pine
nuts and ½ cup of wine. Bake in a preheated 180C (350 F) oven for
30–45 minutes. Add the rest of the wine and the olives and bake for another
15–30 minutes until cooked (the fish should flake). During cooking, check to
see if it is dry and either add more wine or water.
  • Sprinkle with fresh basil leaves or extra pine nuts and serve with chopped chilli and a dribble of extra virgin olive oil.
  • Cook any firm-fleshed fish this way. Large thick pieces are best.