Baked Feta Pasta

What you will need:

600g Solanato tomatoes

200g smooth feta

3 cloves of garlic

1 tbs extra virgin olive oil

1 tsp dried oregano

250g rigatoni


Preheat oven to 200 C / 180 C fan-forced. Place the feta in the center of a tray while scattering tomatoes around the feta and toss in fresh garlic. Drizzle with oil, then sprinkle with oregano and season with salt and pepper. Bake for 30 minutes or until the feta starts to brown.

While doing so, cook pasta according to packet instructions.

Remove from oven, then using a fork, crush the feta and tomatoes to make a sauce. Add drained pasta to the tray to combine. Scatter over basil leaves and any other personal touches and serve.


Souvlaki – Lamb wraps


  • 1 tbsp oregano leaves
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 400g lamb loin
  • 4 flour tortillas
  • 1 Lebanese cucumber, finely chopped
  • 1 red onion, thinly sliced
  • 2 tomatoes, deseeded, finely chopped (or as you like)
  • 80g low-fat feta, crumbled
  • 1/3 cup low-fat natural yoghurt
  • Salt, to season


Step 1

Combine 3 teaspoons oregano, lemon juice, oil, and salt and pepper in a shallow dish. Add lamb. Turn to coat. Cover. Refrigerate for 30 minutes to marinate.

Step 2

Preheat a barbecue grill on medium-high. Cook lamb for 4 minutes on each side. Cover. Set aside for 5 minutes. Thinly slice. Reduce heat to medium-high. Wrap tortillas in foil. Cook for 5 minutes each side.

Step 3

Combine cucumber, onion, tomatoes, feta and remaining oregano in a bowl. Spread 1 tablespoon of yoghurt over 1 side of each tortilla. Spoon cucumber mixture down centre. Top with lamb. Fold in bottoms and sides and roll up. Serve.


Rice Paper Rolls

Rice paper rolls, paired with a tangy dipping sauce, are a much-loved staple of Vietnamese cuisine. Although they look impressive, they are surprisingly easy to make and are the ideal dish to serve on your Riviera for your family and guests. Also, as they’re made from rice starch, so they’re gluten-free.

The useful thing about rice paper rolls is the ability to fill them with anything. If it’s leftover chicken or salad from lunch, these ingredients are perfect for your roll. Another important inclusion is a range of fresh herbs, with Thai basil and mint being the most popular. While you can choose anything to include in your rice paper rolls, some popular fillings include:

Here are our favourite filling options:

  • Prawn and barbecued pork with cucumber, basil and mint
  • Barbecued chicken with Chinese cabbage, bean sprouts, mint and coriander
  • Roast beef with cucumber and mint
  • Chicken with lettuce, mint and basil
  • Prawn, carrot, pea sprouts and mint
  • Julienned carrot, cucumber and capsicum with mint and basil



Soak the vermicelli noodles in boiled water to soften, then rinse them in cold water to stop cooking. Drain well, then chop them into short lengths to make them easy to add to your rolls.


Place each of your fillings in separate bowls along the bench. Keep your bulkiest items, such as the cooked noodles, closest to you, with the herbs furthest away.


Pour boiling water into a shallow dish wide enough to take your dried rice paper. Working with one sheet of rice paper at a time, dip it into the hot water for a few minutes to soften it, then transfer it to a plate covered with a damp tea towel.


Working with one sheet at a time, place some of each filling in the centre of the rice paper, ensuring it is kept 10 cm from each end. Do not overfill, or you could risk the rice paper splitting.


Bring the two ends of the rice paper over the filling, then roll up the sides to create a tight parcel. Repeat with remaining rice paper sheets.