This beautiful Pissaladiere is a French take on the classic pizza dish, recreated here by Kate Gibbs, a recipe extracted from her book 'Margaret and Me'. The combination of olives and anchovies is simply sublime.

Taste|May 06, 2015

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  • Bucatini puttanesca with tuna

    Add some spice to your life with this chilli pasta, complete with olives, capers and juicy chunks of tuna.

    Australian Women's Weekly|Dec 30, 2014

  • Caramelised onion and olive toasts

    The crunch of Turkish bread combines with a buttery coating to create this delicious bread, with salty olives, anchovies and caramelised onions.

    Australian Women's Weekly|Oct 29, 2014

  • Roasted feta with olives

    Arriving from the kitchen with a piping hot pan of sizzling cheese and olives adds a little dinner-party drama. Serve it with plenty of crusty bread, and paper napkins to catch the oily drips.

    Taste|Sep 29, 2014

  • Puttanesca sauce

    You won't even need to spend 20 minutes on this rich, filling pasta dish, filled with deliciously salty anchovies and olives.

    Australian Women's Weekly|Sep 29, 2014

  • Chicken with garlic potatoes and rosemary

    No need to spend hours cleaning up with this delicious one-pot meal. Juicy chicken is roasted to perfection with salty olives, garlic potatoes and a seasoning of rosemary.

    Australian Women's Weekly|Aug 29, 2014

  • Chicken, chorizo and capsicum pasta

    This tasty caserecci pasta will be ready to eat in just 30 minutes. Enjoy salty green olives and spicy chorizo with capsicum and chicken in this healthy Italian dish.

    Australian Women's Weekly|Aug 29, 2014

  • Sardinian lamb stew

    Italy’s islands hold great appeal for the culinary adventurer. Most have been invaded numerous times throughout history due to their strategic position or natural resources and with each invasion came new ingredients and cooking methods. Here’s a taste of Sardinia.

    Taste|Jul 31, 2014

  • Peppered lamb and artichoke salad

    Combine your tender pink lame with a zesty salad, filled with olives, capsicum and sprinkled with black pepper.

    Australian Women's Weekly|Jul 29, 2014