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Sydney Morning Herald
3 days ago
- Entertainment
- Sydney Morning Herald
The nonnos proudly dishing up nostalgic Italian cuisine in their Aussie kitchens
Every Italian family knows nonna reigns supreme in the kitchen, a domain dominated and fiercely protected by women. But a mother of three from Sydney's south-west has uncovered a culinary secret: Italian grandfathers can also be masters in the kitchen. Jessica Timpano is the brains behind Nonno in the Kitchen, a heartwarming celebration of grandfathers who share their love of cooking through YouTube and social media. The passion project began in 2023, when Timpano decided to start a YouTube channel. 'When my mum didn't want to be on camera, I went for my dad, who shared traditional recipes and some gardening tips, too.' With little fuss or fanfare, Timpano's father, Bart Nicoliello, took centre stage and has now featured in dozens of videos. 'I wasn't nervous, I don't care about the camera,' says the 80-year-old, who declares Italian cooking 'the best in the world'. 'I cook the dishes I grew up eating, the ones my mum used to cook,' says Nonno Bart. Since then, Timpano has documented many other nonnos as they take over the kitchen to prepare their favourite dishes. 'I started off visiting people I knew: my dad, my father-in-law, my uncle, and then my parents' friends, friends of friends, and my friends' dads. There aren't many nonnos out there who can cook, but I wanted to put the spotlight on those who could,' says Timpano. The recipes they share are simple but special; some invented, others passed down through generations. 'There's so much nostalgia in these recipes,' she says. 'It reminds them of home.' But when Timpano began uploading her videos to Instagram, her project took off. 'People began reaching out to me,' she says. 'I have travelled to Melbourne for some filming, and I hope to line up some nonni in Adelaide, then probably Perth and beyond.' Previous SlideNext Slide The Instagram channel now has more than 18,000 followers, and Timpano has even been invited onto Nine's Today program. Once the camera is packed away, Timpano sits down to enjoy the meal with each nonno and their family. 'It is not just about their recipes,' she says. 'In a way, I allow them to reminisce on the past. They share their stories of when they migrated to Australia, and the difficulties they confronted.' 'There's so much nostalgia in these recipes. It reminds them of home.' Nonnos in the Kitchen founder Jessica Timpano For Timpano, the project is an important way to connect nonnos to their childhood and homeland as each dish unlocks a trove of memories, bridging past and present. If you're looking for cooking inspiration, these recipes are humble and hearty. But best of all, they're nonno-approved. Nonno Bart's crocche' di patate These simple potato croquettes make a perfect starter or snack. INGREDIENTS 4 brushed potatoes (peel on) 2 eggs, separated 70g grated parmesan cheese 1 tbsp chopped parsley salt and pepper 1 cup breadcrumbs canola oil for frying METHOD Wash the potatoes well, place them in a saucepan, cover with water and boil until fork-tender. Drain and set them aside until they are cool enough to peel. While they are still warm, pass the potatoes through a potato ricer or mash with a potato masher until smooth. Place the mashed potatoes in a large bowl, add the egg yolks (reserve the whites for later), parmesan cheese, parsley, and salt and pepper to taste. Using your hands, mix the potato until a dough is formed. If it is too dry, add a dash of milk; if too soft, add more grated cheese or some breadcrumbs. Place the reserved egg whites in a shallow bowl and whisk lightly. Place the breadcrumbs on a separate plate. Grab some of the mixture and roll it into a ball, then shape it into a cylinder. Dip the potato into the egg whites, then coat with the breadcrumbs. Set aside on another plate and continue shaping and dipping the rest of the mixture. Heat about 2-3cm of canola oil in a small saucepan over medium-high heat. Once oil is hot, gently place the crocche' one by one into the hot oil, frying on all sides until golden. Place on a paper towel to drain excess oil. Serve hot. Makes 18-20 Nonno Peter's octopus salad Peter Colosimo, distantly related to Jessica Timpano, was born in Martirano Vecchio, Calabria. He arrived at Circular Quay in 1962, aged 11, to start a new life in Sydney with his family. He still remembers waving goodbye to his nonna at the wharf in Italy and had little idea what the future would bring in Australia. He says this recipe results in the most tender octopus ever. I NGREDIENTS 1 large octopus, cleaned 1 red onion, cut into quarters 1 lemon, cut into quarters 1 orange, cut into quarters 1 garlic clove, whole 4 parsley stems pinch of oregano 1 tbsp salt olive oil 1 or 2 wine corks (see note) For the marinade ¼ cup olive oil 1 tbsp red wine vinegar 1 tbsp balsamic vinegar lemon juice and zest, to taste ¼ bunch parsley, chopped 1 garlic clove, finely chopped salt and pepper capers (optional) METHOD Place a pot of water large enough to fit the octopus over medium-high heat and add the onion, lemon, orange, garlic, parsley, oregano, salt, a dash of oil and the corks. Bring to a boil. Once boiling, pick up the octopus by the head and dip the tentacles only into the water three times and you will see them curl up. After the third dip, drop the whole octopus into the boiling water. Place the lid on the pot, reduce to a simmer and cook for 45 minutes to an hour. After 45 minutes, test if the octopus is tender by poking a knife through the middle of the head. If it inserts easily, it is ready. If it is still a little tough, continue to boil. Meanwhile, combine all the marinade ingredients in a bowl and allow all flavours to infuse. Taste and add more vinegar, salt or lemon as desired. Once the octopus is ready, turn off the heat and leave the octopus in the pot with the water for about 30 minutes to cool slightly. Remove the octopus from the pot, drain in a colander for 2 minutes, then chop into bite-sized pieces. Add the octopus to the marinade, combine well, and serve.
The Age
3 days ago
- Entertainment
- The Age
The nonnos proudly dishing up nostalgic Italian cuisine in their Aussie kitchens
Every Italian family knows nonna reigns supreme in the kitchen, a domain dominated and fiercely protected by women. But a mother of three from Sydney's south-west has uncovered a culinary secret: Italian grandfathers can also be masters in the kitchen. Jessica Timpano is the brains behind Nonno in the Kitchen, a heartwarming celebration of grandfathers who share their love of cooking through YouTube and social media. The passion project began in 2023, when Timpano decided to start a YouTube channel. 'When my mum didn't want to be on camera, I went for my dad, who shared traditional recipes and some gardening tips, too.' With little fuss or fanfare, Timpano's father, Bart Nicoliello, took centre stage and has now featured in dozens of videos. 'I wasn't nervous, I don't care about the camera,' says the 80-year-old, who declares Italian cooking 'the best in the world'. 'I cook the dishes I grew up eating, the ones my mum used to cook,' says Nonno Bart. Since then, Timpano has documented many other nonnos as they take over the kitchen to prepare their favourite dishes. 'I started off visiting people I knew: my dad, my father-in-law, my uncle, and then my parents' friends, friends of friends, and my friends' dads. There aren't many nonnos out there who can cook, but I wanted to put the spotlight on those who could,' says Timpano. The recipes they share are simple but special; some invented, others passed down through generations. 'There's so much nostalgia in these recipes,' she says. 'It reminds them of home.' But when Timpano began uploading her videos to Instagram, her project took off. 'People began reaching out to me,' she says. 'I have travelled to Melbourne for some filming, and I hope to line up some nonni in Adelaide, then probably Perth and beyond.' Previous SlideNext Slide The Instagram channel now has more than 18,000 followers, and Timpano has even been invited onto Nine's Today program. Once the camera is packed away, Timpano sits down to enjoy the meal with each nonno and their family. 'It is not just about their recipes,' she says. 'In a way, I allow them to reminisce on the past. They share their stories of when they migrated to Australia, and the difficulties they confronted.' 'There's so much nostalgia in these recipes. It reminds them of home.' Nonnos in the Kitchen founder Jessica Timpano For Timpano, the project is an important way to connect nonnos to their childhood and homeland as each dish unlocks a trove of memories, bridging past and present. If you're looking for cooking inspiration, these recipes are humble and hearty. But best of all, they're nonno-approved. Nonno Bart's crocche' di patate These simple potato croquettes make a perfect starter or snack. INGREDIENTS 4 brushed potatoes (peel on) 2 eggs, separated 70g grated parmesan cheese 1 tbsp chopped parsley salt and pepper 1 cup breadcrumbs canola oil for frying METHOD Wash the potatoes well, place them in a saucepan, cover with water and boil until fork-tender. Drain and set them aside until they are cool enough to peel. While they are still warm, pass the potatoes through a potato ricer or mash with a potato masher until smooth. Place the mashed potatoes in a large bowl, add the egg yolks (reserve the whites for later), parmesan cheese, parsley, and salt and pepper to taste. Using your hands, mix the potato until a dough is formed. If it is too dry, add a dash of milk; if too soft, add more grated cheese or some breadcrumbs. Place the reserved egg whites in a shallow bowl and whisk lightly. Place the breadcrumbs on a separate plate. Grab some of the mixture and roll it into a ball, then shape it into a cylinder. Dip the potato into the egg whites, then coat with the breadcrumbs. Set aside on another plate and continue shaping and dipping the rest of the mixture. Heat about 2-3cm of canola oil in a small saucepan over medium-high heat. Once oil is hot, gently place the crocche' one by one into the hot oil, frying on all sides until golden. Place on a paper towel to drain excess oil. Serve hot. Makes 18-20 Nonno Peter's octopus salad Peter Colosimo, distantly related to Jessica Timpano, was born in Martirano Vecchio, Calabria. He arrived at Circular Quay in 1962, aged 11, to start a new life in Sydney with his family. He still remembers waving goodbye to his nonna at the wharf in Italy and had little idea what the future would bring in Australia. He says this recipe results in the most tender octopus ever. I NGREDIENTS 1 large octopus, cleaned 1 red onion, cut into quarters 1 lemon, cut into quarters 1 orange, cut into quarters 1 garlic clove, whole 4 parsley stems pinch of oregano 1 tbsp salt olive oil 1 or 2 wine corks (see note) For the marinade ¼ cup olive oil 1 tbsp red wine vinegar 1 tbsp balsamic vinegar lemon juice and zest, to taste ¼ bunch parsley, chopped 1 garlic clove, finely chopped salt and pepper capers (optional) METHOD Place a pot of water large enough to fit the octopus over medium-high heat and add the onion, lemon, orange, garlic, parsley, oregano, salt, a dash of oil and the corks. Bring to a boil. Once boiling, pick up the octopus by the head and dip the tentacles only into the water three times and you will see them curl up. After the third dip, drop the whole octopus into the boiling water. Place the lid on the pot, reduce to a simmer and cook for 45 minutes to an hour. After 45 minutes, test if the octopus is tender by poking a knife through the middle of the head. If it inserts easily, it is ready. If it is still a little tough, continue to boil. Meanwhile, combine all the marinade ingredients in a bowl and allow all flavours to infuse. Taste and add more vinegar, salt or lemon as desired. Once the octopus is ready, turn off the heat and leave the octopus in the pot with the water for about 30 minutes to cool slightly. Remove the octopus from the pot, drain in a colander for 2 minutes, then chop into bite-sized pieces. Add the octopus to the marinade, combine well, and serve.
Sky News AU
7 days ago
- Health
- Sky News AU
Joe Massa's parents demand NSW Government acquires Northern Beaches Hospital after Healthscope enters receivership
The parents of a toddler who died hours after entering the emergency department of a Healthscope hospital has called on the NSW government to purchase it after the company was forced into receivership on Monday. Joe Massa, two, was taken to the public-private Northern Beaches Hospital in September after he began vomiting. His parents, Elouise and Danny, said they waited in the emergency room for two hours as the toddler was deemed a lower priority patient. He was then taken to Sydney Children's Hospital and suffered cardiac arrest and died due to brain damage. The toddler's death sparked an inquiry that led the NSW government to implement 'Joe's Law', which will ban public-private hospital partnerships. Joe's parents spoke out after Healthscope entered receivership on Monday and tore into the hospital operator's former owner, the Canadian asset management firm Brookfield. 'We are pleased that Brookfield is now finally out of the way,' Ms Massa said on Nine's Today. 'Brookfield has a lot of answers to provide us, including its company directors.' Healthscope had accrued $1.6 billion of debt and had defaulted on lease payments. Brookfield handed control of the health company to the lenders earlier this month, who appointed McGrathNicol Restructuring to find a buyer. Mr Massa said the state government should purchase Northern Beaches Hospital and echoed his wife's criticism of private-public ownership of hospitals. 'Private equity shouldn't be involved in running critical health infrastructure in Australia," he said. 'Their modus operandi is to fatten up the bottom line and to sell the business for a profit. 'At the essence, there's a conflict between the values of public hospitals and private equity and that's where disastrous outcomes occur. 'The Northern Beaches Hospital needs to change and that will only occur when the Northern Beaches hospital returns to public hands as soon as possible.' He called for an overhaul of the culture at the hospital and within the Northern Beaches community and stressed this would 'only occur when the hospital returns to public hands'. NSW Health Minister Ryan Park on Tuesday morning said the state government is continuing its discussions and negotiations with the hospital to take over the facility. "What we will continue to do is work with the current operators and those involved behind the scene. We will be continuing our discussions... with them about what we hope to do and that is bring the hospital back in public hands," Mr Park said on ABC Radio National. "We're working through that. That's been an intense process that's been going on for a couple of weeks now." Local state member Jacqui Scruby said Healthscope's receivership was an opportunity for the NSW government to purchase the hospital. 'It is now crunch time. With hedge fund backers pushing for Healthscope's' assets to be sold, the NSW Government must seize this opportunity to buy not just the public beds, but the entire Northern Beaches Hospital,' Ms Scruby said in a statement. 'Northern Beaches residents deserve a hospital with enough beds and services to meet the needs of our growing community, now and into the future.' Federal Health Minister Mark Butler stressed that while the staff and patients were assured the hospitals will continue to operate, 'this will still be difficult for the hospital's employees and their patients'. 'As Healthscope have today stated, if you have a planned procedure in one of their hospitals, it will go ahead,' Mr Butler told reporters on Monday. He also noted the government had met with KordaMentha, Healthscope's administrator, and the receiver and expects the hospitals to 'remain a critical part of our healthcare system'. 'The government does not want any of these important assets to be put in jeopardy to satisfy international investors,' Mr Butler said. However, Labor will not bail out the embattled healthcare group. 'We remain steadfast in our view that an orderly sales process that maintains the integrity of the entire hospital group will provide the best outcome for patients, staff, landlords and lenders,' Mr Butler said. Healthscope's CEO Tino La Spina told reporters he is confident there will be a buyer to take over the business. 'I think we're confident that there is interest in taking the Healthscope business as a whole. We have 10 non-binding indicative offers,' Mr La Spina said. 'Some are for the whole (business) and others potentially could include the whole (business) under certain circumstances. That is the focus.' It has received a $100 million lifeline from Commonwealth Bank of Australia, which comes in addition to its current cash balance of $110 million and 'substantial additional asset backing across the group', according to Healthscope. Westpac has also agreed to provide the receivers with capital to facilitate the sale.
The Age
20-05-2025
- Climate
- The Age
Dozens trapped as record-breaking floods leave residents stranded
More than 50 people have been trapped and some 16,000 more are expected to require assistance as record flooding on the NSW Mid North Coast has inundated homes and left residents stranded. The Manning River at Taree is flooding at a level never seen before, breaking an almost 100-year record as it passed six metres early on Wednesday. The Manning River is expected to peak later in the day, with residents warned to move to higher ground if it is too late to evacuate. Residents in Taree, Wingham and Glenthorne are among those worst hit by the flooding, with the NSW State Emergency Service responding to 130 flood rescues in the area over the past 24 hours. Rising waters and treacherous conditions presented difficulties for emergency services last night. SES authorities are expected to send aerial assistance later on Wednesday. About 7400 dwellings on the Mid North Coast are expected to have been isolated by the floods. The SES is concerned that intense rainfall for the area, expected to continue on Wednesday, could result in life-threatening flash flooding for elevated inland parts of the region. Taree resident Holly Pilotto, who has been stranded on an upper level of her home since last night, told Nine's Today she was desperate for rescue assistance as floodwaters continue to rise. 'Our neighbours on the back veranda here are also stranded,' Pilotto said. 'It's a really dangerous spot to be … we do really just want to get some rescue squad out here, and get it happening now that it's daylight.'
Sydney Morning Herald
20-05-2025
- Climate
- Sydney Morning Herald
Dozens trapped as record-breaking floods leave residents stranded
More than 50 people have been trapped and some 16,000 more are expected to require assistance as record flooding on the NSW Mid North Coast has inundated homes and left residents stranded. The Manning River at Taree is flooding at a level never seen before, breaking an almost 100-year record as it passed six metres early on Wednesday. The Manning River is expected to peak later in the day, with residents warned to move to higher ground if it is too late to evacuate. Residents in Taree, Wingham and Glenthorne are among those worst hit by the flooding, with the NSW State Emergency Service responding to 130 flood rescues in the area over the past 24 hours. Rising waters and treacherous conditions presented difficulties for emergency services last night. SES authorities are expected to send aerial assistance later on Wednesday. About 7400 dwellings on the Mid North Coast are expected to have been isolated by the floods. The SES is concerned that intense rainfall for the area, expected to continue on Wednesday, could result in life-threatening flash flooding for elevated inland parts of the region. Taree resident Holly Pilotto, who has been stranded on an upper level of her home since last night, told Nine's Today she was desperate for rescue assistance as floodwaters continue to rise. 'Our neighbours on the back veranda here are also stranded,' Pilotto said. 'It's a really dangerous spot to be … we do really just want to get some rescue squad out here, and get it happening now that it's daylight.'
