Well, yes, it is past Christmas, but I made this from a book that I received from Santa. The book is the latest from Armando Percuoco and David Dale called "Buon Ricordo, How to make your home a great restaurant." It is a great read with lots of new ideas and reworks of recipes from their previous book, "La Cucina Italiana". Armando has done a lot for Australian cuisine and some more information can be found here on Mietta's website.

It has lots of wonderful information, fantastic photos and great tips. The book is very much about sharing and getting back to the table as a community. As part of this there is also a chapter with recipes from other members of the restaurant and a recipe from Tetsuya Wakuda, who it is said "runs a pretty successful restaurant in Sydney." Tetsuya's recipe for Leatherjacket "Usuzukuri" was demonstrated at the Sydney Seafood School in November, and I can recommend it.
The recipe I have chosen is titled Insalata di Rinforzo and is based on a dish that the Percuoco family traditionally ate on Christmas eve.

The salad is like giardiniera or sotto aceti, with vegetables cooked in vinegar.

It is easily converted for the Thermomix by using the TM basket to hold the vegetables while cooking.

The vibrant colours are perfect for Christmas.

Insalata di rinforzo (Christmas Salad)

Ingredients:

500g white vinegar
1000g ( plus extra) water
500g cauliflower, divided into florets
2 carrots, sl...