Perth My Kitchen Rules

Reporter: Graeme Butler

Daniella and Stephania, Perth's crazy cousins who want to share their love of Italian cooking but is it enough to win over the critics. "Of course it's enough it's Italian food. We think everybody should enjoy Italian food and should know how to make a pasta dish"

Homemade Pasta will have to wait for the show but for starters Daniella and Stephania are going to share some recipes they say anyone can make starting with Pizza, "the dough is the secret to a good Pizza"

The dough's left to rise and then rolled, and then it's the topping. "For me simple is best I like Quattro formaggi you know four cheeses you can grate a little bit of truffle on top"

No Pizza Oven... no worries Daniella says any oven will do. "What's in here Daniella this is just Tomatoes and Basil garlic oregano some basil" and that's all that goes into the oven ... the toppings are fresh and cold. "Proscuitto and rocket on top with some goats cheese just simple" Simple and pretty delicious I have to say.

Stephania says "I'm going to make a chiffon cake which is a special cake it's an angel cake in a special tin and the flavour I'm going to make today is chocolate and Jaffa" and it was worth waiting for. Daniella says "the secret to good cooking is simplicity and love you've got to love cooking"

Pizza Dough Recipe

  • 1kg OO flour
  • Tbl spn sugar
  • Tbl spn salt
  • 30 grms yeast
  • 700 ml warm water

Combine flour and salt then mix together sugar yeast and water and let bubble,

Add to flour mixture till well combined.

Knead dough well till soft and smooth, let rest till risen for about 1hr.

Cut dough into six equal portions and set aside till ready to use (cover with a tea towel so it doesn't dry)

When ready roll out with the help of semolina so it doesn't stick

Dress pizza with tomato sauce and favourite toppings


  • nutella
  • prosciutto
  • cheese
  • sundried tomato
  • olives
  • rocket
  • potato
  • zucchini

Choc Orange Jaffa Chiffon Cake Recipe


Mixture 1

  • 7 egg yolks
  • 2 1/2 cups S.R. flour
  • 3/4 cup caster sugar
  • 1 teaspoon salt
  • 2 teaspoon vanilla
  • 1/2 cup of vegetable oil
  • 3/4 cup orange juice
  • 1 orange zest

Mixture 2

  • 8 egg whites
  • 3/4 cup caster sugar
  • 1/2 teaspoon cream of tartar
  • 150g of grated cooking chocolate


Preheat fan forced oven on 180C (it varies between ovens sometimes you might have to reduce your temperature if it's too hot).

Mix all the ingredients in mixture one together until you get a smooth consistency.

With clean beaters, mix egg whites until stiff, gradually add sugar and cream of tartar.

Gently fold the chocolate through.

When both mixtures are done, fold mixture one into mixture two with a spatula, until all well combined.

Pour into the chiffon cake tin with the tripods and cook in the oven.

When cooked, take the cake out of the oven and turn upside down to cool completely.

When the cake is cooled off, with a smooth knife go around the outside of the cake to detach it from the tin. Also run with the knife in the middle and through the bottom of the tin to separate the cake from the tin.

Place the cake on a plate and sprinkle some icing sugar on it. This cake will keep for up to 6 days if it last that long on your kitchen bench!

Keep it covered so that it doesn't dry up.