1. In a large saucepan, heat olive oil over medium heat. Add the onion and cook until softened (about 3–4 minutes). Add the garlic and wine, and simmer for 2 minutes. Add in the crushed tomatoes and paste and simmer for 15–20 minutes until slightly thickened. Stir occasionally to make sure nothing is sticking. Season with salt and pepper.
2. Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and toss in a little olive oil.
3. Add marinara mix (or seafood of choice) and mussels to the tomato sauce and stir through thoroughly. Cover with lid and cook for 3–4 minutes over medium heat, discarding any mussels that do not open.
4. To serve, toss the sauce through the pasta and serve topped with parsley.

Recipe adapted from taste.com.au

Baked Soft White Cheese

Ingredients

• 250g good quality soft white cheese
• Honeycomb
• Seasonal fruits that work with soft white cheese (pears, figs)
• Sliced bread
• Walnuts

Method

1. Preheat your oven to 180 degrees and place the cheese (we used Brie) in a small cast iron pot.
2. Place the cheese in the oven with the lid on and bake for 10–15 minutes. The baking time will depend on how soft and gooey you want your cheese.
3. Remove from the oven and place half of the honeycomb on top of the cheese. You can find honeycomb at any good deli or speciality supermarket.
4. Arrange the fruits, bread, walnuts and remaining honeycomb on a piece of wood, or large wooden board, and start scooping away!

CREDITS

STYLING Belinda Neame

PHOTOGRAPHY Tim Bean Photography