Alimentari: Salads + Other Classics from a Little Deli that Grew by Linda Jones and Paul Jones

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  • BEST (page 18)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Egg dishes; Sandwiches & burgers; Breakfast / brunch; Main course; Cooking for 1 or 2
    • Ingredients: kaiserfleisch; ciabatta rolls; aioli; tomato chutney; baby spinach; tomatoes; provolone cheese; eggs
    show

  • Mini breakfast ciabattas (page 19)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Egg dishes; Sandwiches & burgers; Breakfast / brunch; Main course
    • Ingredients: eggs; prosciutto; mini ciabatta buns
    show

  • Mini breakfast ciabattas - vegetarian (page 19)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Egg dishes; Sandwiches & burgers; Breakfast / brunch; Main course; Vegetarian
    • Ingredients: eggs; olive oil; onions; garlic; chicory; cavolo nero; Swiss chard; kale; spinach; chilli flakes; lemons; mini ciabatta buns
    show

  • Tomato bruschetta (page 22)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Main course; Breakfast / brunch; Italian; Vegetarian
    • Ingredients: ciabatta bread; pesto of your choice; ricotta cheese; tomatoes; basil
    show

  • Spanish tortilla of confit potato, caramelised onion and thyme (page 23)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Egg dishes; Main course; Breakfast / brunch; Spanish; Vegetarian
    • Ingredients: waxy potatoes; brown onions; thyme sprigs; olive oil; eggs; pouring cream; parsley
    show

  • Smoked salmon, Persian feta, dill and cherry tomato tarts (page 24)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Pies, tarts & pastries; Breakfast / brunch; Main course
    • Ingredients: puff pastry; pouring cream; parsley; cherry tomatoes; smoked salmon; Persian feta cheese; dill sprigs; watercress
    show

  • Semolina porridge with rhubarb compote and nutmeg (page 28)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: milk; pouring cream; fine semolina; nutmeg; apples; Marsala wine; vanilla beans; cinnamon sticks; rhubarb; raspberries
    show
  • Corn cakes with grilled bacon, avocado salsa and poached eggs

    Corn cakes with grilled bacon, avocado salsa and poached eggs (page 31)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Dips, spreads & salsas; Egg dishes; Breakfast / brunch
    • Ingredients: bacon rashers; eggs; plain flour; ground cayenne pepper; corn; red capsicums; long red chillies; spring onions; coriander leaves; parsley; avocados; limes; tomatoes; red onions; Tabasco sauce
    show

  • Hash browns with poached eggs, spinach, bacon and Hollandaise (page 32)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Egg dishes; Sauces, general; Breakfast / brunch; French
    • Ingredients: baby spinach; bacon rashers; eggs; potatoes; brown onions; breadcrumbs; celery salt; clarified butter
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  • Persian eggs (page 33)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Persian; Vegetarian
    • Ingredients: eggs; pouring cream; Persian feta cheese; dukkah; baby spinach; Lebanese flatbread
    show

  • Meatball wrap (page 40)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Sandwiches & burgers; Main course; Cooking for 1 or 2
    • Ingredients: aioli; baby spinach; lemons; cheddar cheese; minced pork; minced veal; red chillies; rosemary sprigs; tinned diced tomatoes; sumac; oranges; Worcestershire sauce; basil; parsley; breadcrumbs; Lebanese flatbread
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  • Chicken schnitzel wrap (page 43)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Sandwiches & burgers; Main course; Cooking for 1 or 2
    • Ingredients: aioli; cos lettuce; tomatoes; cheddar cheese; lemons; Lebanese cucumbers; eggs; plain flour; breadcrumbs; parsley; Parmesan cheese; chicken breasts; Lebanese flatbread
    show

  • Buffalo mozzarella, prosciutto, basil and tomato piadina (page 44)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Sandwiches & burgers; Main course; Italian
    • Ingredients: buffalo mozzarella cheese; prosciutto; tomatoes; basil; plain flour; lard
    show

  • Haloumi pies (page 45)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Pies, tarts & pastries; Main course; Lebanese; Vegetarian
    • Ingredients: haloumi cheese; dried yeast; self-raising flour; plain flour
    • Accompaniments: Tomato chutney
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  • Spinach pies (page 48)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Pies, tarts & pastries; Main course; Lebanese; Vegan; Vegetarian
    • Ingredients: dried yeast; self-raising flour; plain flour; spinach; onions; baharat spice mix
    show

  • Blood orange and fennel salad with currants and agro dolce dressing (page 53)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Salads; Dressings & marinades; Side dish; Vegan; Vegetarian
    • Ingredients: blood oranges; red witlof; radicchio; chicory; fennel; currants; dill; red onions; aged red wine vinegar; balsamic vinegar
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  • Raw vegetable salad with honey dressing (page 54)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Dressings & marinades; Salads; Side dish; Gluten-free; Vegetarian
    • Ingredients: Brussels sprouts; carrots; zucchini; green-skinned apples; snow peas; beetroots; bean sprouts; pepitas; sunflower seeds; nigella seeds; coriander leaves; parsley; honey; lemons; sherry vinegar
    show

  • Chargrilled vegetable salad with couscous, spiced yoghurt and almonds (page 57)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Dressings & marinades; Salads; Grills & BBQ; Side dish; Vegetarian
    • Ingredients: red capsicums; pearl couscous; ghee; slivered almonds; eggplants; zucchini; fennel; red onions; asparagus; parsley; Greek yoghurt; lemons; chilli flakes; ground cumin; coriander leaves
    show
  • Grilled figs with burrata, roasted walnuts and prosciutto

    Grilled figs with burrata, roasted walnuts and prosciutto (page 58)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Grills & BBQ; Salads; Appetizers / starters
    • Ingredients: walnuts; figs; burrata cheese; prosciutto; rocket; balsamic vinegar
    show

  • Green sesame salad (page 61)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Salads; Dressings & marinades; Side dish; Vegan; Vegetarian
    • Ingredients: sugar snap peas; snow peas; green beans; edamame beans; mung beans; shallots; snow pea tendrils; coriander leaves; sesame seeds; black sesame seeds; rice vinegar; soy sauce; sesame oil
    show

  • Baharat-spiced French beans with Puy lentils and tomato (page 62)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Dressings & marinades; Salads; Side dish; Lebanese; Vegan; Vegetarian
    • Ingredients: brown onions; green beans; vegetable stock; tomato paste; tinned diced tomatoes; baharat spice mix; Puy lentils
    show

  • Roasted broccoli, sesame and tofu with ginger dressing (page 63)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Main course; Vegetarian
    • Ingredients: broccoli; snow peas; edamame beans; bean sprouts; nigella seeds; sesame seeds; spring onions; avocados; firm tofu; fresh ginger; honey; miso paste; soy sauce; rice wine; olive oil
    show

  • Lebanese cucumber and tomato salad with shanklish and red onion (page 66)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Salads; Side dish; Lebanese; Vegetarian
    • Ingredients: mixed tomatoes; red onions; Lebanese cucumbers; radishes; shanklish cheese; long red chillies; sumac; mint; spring onions; Lebanese flatbread
    show

  • Red quinoa, witlof, walnut, cherry tomato and pomegranate salad (page 68)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Salads; Dressings & marinades; Side dish; Vegan; Vegetarian
    • Ingredients: walnuts; red quinoa; red witlof; red onions; radishes; red cabbage; radicchio; cherry tomatoes; pomegranates; sumac; pomegranate molasses
    show

  • Saffron rice with chickpeas, lentils and baharat (page 69)

    from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones

    • Categories: Dressings & marinades; Salads; Rice dishes; Side dish
    • Ingredients: saffron; basmati rice; chicken stock; bay leaves; brown lentils; shallots; cooked chickpeas; coriander leaves; parsley; mint; lemons; baharat spice mix
    show

Notes about this book

  • Cati on September 20, 2016

    Why do publishers print recipe books with the list of ingredients in the smallest print. I nearly did not buy this book because of the print size. In fact I left it in the shop, but later I saw it in Book Depository $10 cheaper, so thought with the discount I might put up with the inconvenience of getting eye strain. So glad I did. There are a lot of recipes I will be making.

Notes about Recipes in this book

  • Lemon and garlic chicken wings

    • RosieB on December 07, 2016

      These were really tasty. I only made half recipe of the garlic sauce which was really runny. I also put in half the amount of lemon juice. I thought it would be too wet but I baked the final time with top heat and fan and they browned up and were crispy and delicious. It's not a difficult recipe but a bit of mucking around with making the garlic sauce and squeezing the lemons. I served this with the avacado and cherry tomato salad.

  • Avocado, cherry tomato and dukkah salad

    • RosieB on December 07, 2016

      Easy tasty salad. I cut down the lime juice as the dressing was tasting too sour. Served with the chicken wings.

  • Chargrilled vegetable salad with couscous, spiced yoghurt and almonds

    • melba on December 27, 2021

      This makes a huge quantity!

  • Cauliflower and chickpea salad with almonds, fried onion and sultanas

    • e_ballad on October 31, 2016

      Whilst I didn't think much of the dressing, this salad was fantastic. Very tasty, though keep the toasted pita on the side in case you have leftovers, otherwise it gets sogged.

  • Meatball wrap

    • e_ballad on October 16, 2017

      Essentially the book’s “Pork & veal meatballs” whacked into flatbread with a bit of salad.

  • Beetroot, lentil and ricotta salad

    • e_ballad on October 28, 2016

      This was great. The quantity of dressing is far too much for the salad, so I used half & it was just right. Very tasty & held up as leftovers, albeit a more homogeneous beetroot-stained colour the following day.

  • Farro, Persian feta and almond salad

    • e_ballad on October 31, 2016

      Another great salad. Incredibly quick to get out on the table & a perfect salad for leftovers. Really yummy.

  • Pork and veal meatballs

    • e_ballad on October 16, 2017

      Perfect texture, but could have used a bit more flavour punch.

  • Chickpea, fregola and fennel soup

    • e_ballad on February 27, 2019

      Definitely not a soup, but more of a fregola pasta dish, if using the quantity of fregola specified in the recipe. If it’s soup you’re after, use half or even a third of the quantity . On the subject of fregola, I’m yet to come across a type that requires 30 minutes to cook - mine was closer to 8 minutes to reach al dente. It would be gruel if the cooking time was adhered to. The flavour was ok, but nothing especially notable.

  • Labne

    • e_ballad on June 13, 2017

      Absolutely foolproof & very moreish. Beats any commercially available labne I've tried.

  • Watermelon with haloumi, pine nuts, sumac and mint

    • sosayi on September 03, 2023

      Made a simplified version (without chicory or cilantro), but it was still delicious! Would repeat for sure.

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  • ISBN 10 1743791291
  • ISBN 13 9781743791295
  • Published Aug 06 2016
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries Australia
  • Publisher Hardie Grant

Publishers Text

Cafe and deli favorites for sharing and entertaining with friends and family

'Alimentari' literally means 'good food and camaraderie' – and that is just what this celebrated Melbourne-based cafe/deli stands by. They present delicious, attainable Italian, modern European, and Middle Eastern food (with some cheffy touches) alongside a compelling story of success of the little deli that became a beloved cornerstone of the thriving and unparalleled cafe culture that Melbourne fosters. From Spanish tortilla, confit potato and caramelized onion to semolina porridge with rhubarb compote; kibbeh wraps to risoni pasta; suckling pig and fennel lasagna to Portuguese fish stew; fig and mascarpone tartin to baklava, there is something to entice and excite any palate.

Accompanied by beautiful food and location photography from the deli and the café, this book will resonate with food lovers around the world as the story of a company that flourished because it spurned food fads and stuck to what it does so well: wholesome ingredients, accessible techniques, and traditional flavors.

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