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Barilla Papardelle Bolognesi with sun dried tomatoes & Barilla Olive Sauce

Confession: I have always been a big fan of ready made sauces in jars. Mr J would rather make his own, which is perfectly fine with me. There’s nothing like freshly made pasta, mixed with freshly made sauce. But for someone who averages 12 hours a day at work and goes to the gym afterwards, time is a luxury and ready made sauces are lifesavers.

Thanks to Barilla and Isabel from Digivizer, I got a little bit creative with these pastas and sauces. I was able to mix both the ready made sauces and pastas with some fresh ingredients from my pantry. Plus, I needed to use up whatever I have in my pantry and fridge. The Barilla olive sauce was the perfect tasty base for my “pantry-and-fridge-raid” sauce.

Go ahead, get creative!

Barilla Papardelle Bolognesi with sun dried tomatoes & Barilla Olive Sauce

Makes approximately 4 servings

250g pack of Barilla Papardelle Bolognesi1 jar of Barilla Olive sauce
4 “halves” of sun dried tomatoes, chopped roughly
Parmesan cheese
About 30g green peas
1 onion, chopped
Handful of parsley

1. Cook the pasta as per instructions. Set aside.
2. In a pan, saute the onions and freen peas. Add the sun dried tomatoes.
3. Add the olive sauce. Simmer for 1 – 2 minutes.
4. Add the parsley, toss the pasta and parmesan cheese. Cover for about 1 minute.
5. Plate up the pasta and sprinkle with fresh parsley and cheese.
6. Serve with taosted “garlic” sourdough bread. Enjoy!

Barilla pasta and sauce were courtesy of Barilla and Isabel from Digivizer.

Chur Burger Tasting for Taste of Sydney 2014

Mr J and I absolutely love burgers, especially Chur Burger. We regard Chur Burger to serve one of the best (and most affordable) burgers in town! Pulled pork, grilled beef, crumbed fish – pair it with a bowl of sweet potato chips and a bottle of sweet cider. Prop yourself infront of those wide glass windows overlooking Albion Street, and watch the merry world go by in Surry Hills. That’s my ideal post-gym Friday dinner.

Yep, that’s the water bottle.

So my big thanks to Jenna from Stellar Concepts, Taste of Sydney, and Warren from Chur Burger for the warm hospitality and for this wonderful opportunity to sample the 3 Chur Burgers that will be featured at this year’s Taste of Sydney, paired with some amazing Sail & Anchor beers. The result? Eye popping. Mouth watering. Orgasmic.

Warren Turnbull, head chef at Chur Burger

Oh my goodness. I cannot wait to try them again at Taste of Sydney!

‘Taste’ Burger 1 – Kinkawooka Mussel Fritter with Spiced Remoulade & Dill Pickled Cucumber. Matched with Sail & Anchor ‘Monkeys Fist Pale Ale’

‘Taste’ Burger 2 – Crispy Pork Belly with Chilli Caramel, Aioli & Mint Slaw. Matched with Sail & Anchor ‘Lark’s Foot Golden Ale’

Or, according to Teresa and I, “Raff’s Pork Burger!”.

‘Taste’ Burger 3 – ICON DISH: Wagyu Rossini with Shaved Fois Gras Truffle & Madeira Jus. Matched with Sail & Anchor ‘Boa’s Bind Amber Ale

Chur Burger
48 Albion St Surry Hills
9212 3602

Taste of Sydney is from Thursday 13th March to Sunday 16th March 2014

tasteofsydney1

Come and join me next week for Taste of Sydney at Centennial Parklands. I’m excited by the restaurants who are participating this year too: Bloodwood, AKI’s, Chur Burger, Popolo, 4Fourteen, Four in Hand, Porteno, Efendy & Longrain. You can still get the tickets at www.tasteofsydney.com.au