At her restaurant Journal Canteen, Rosa says she cooks “as if you’ve come to my place for lunch” and the philosophy is so successfully realised that regulars know the place as ‘Rosa’s Kitchen’.
Her food is a thoroughly appealing blend of the recipes of her Sicilian family, her love of Australian ingredients and her commitment to the philosophies of the Slow Food movement.
Recipe by Rosa Mitchell
Ricotta Fritta (Fried Ricotta)
Macaroni A Mano (Hand-Made Macaroni)
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