Cooking with Carrera:

Recipes for Every Occasion

Introduction

At Carrera By Design, we believe a great kitchen is more than just a workspace, it’s the heart of your home.
Cooking is an experience to be shared, savoured, and enjoyed with family and friends.

To inspire your Kitchen journey, we’ve selected our favourite delicious recipes perfect for any occasion, whether you’re craving classic Italian, authentic pizza, mouthwatering burgers or smoky BBQ.

Let’s fire up the kitchen and get cooking!

Featured Categories: Explore, Cook, Enjoy

1. Italian Cuisine

Timeless Italian recipes that transport you straight to Italy. From rich pastas to hearty risottos, experience authentic flavours with every bite.

Must-Try Recipes:

Spaghetti & Prawn Aglio Olio → A simple, flavour-packed dish featuring garlic, prawns, and olive oil.
Spaghetti Puttanesca → A bold pasta with, olives, and capers in a rich tomato sauce.
Risotto with Mushroom & Truffle → Creamy, earthy, and luxuriously infused with truffle.
Cotoletta alla Milanese → Crispy, golden veal cutlet that’s an Italian classic.

📌 Create your Italian dishes with high-quality olive oil, fresh herbs, and authentic Parmigiano-Reggiano for that true Italian taste.

🍴 View All Italian Recipes

2. Traditional Italian Pizzas

Master the art of pizza-making with authentic Neapolitan recipes. From classic Margherita to gourmet combinations, bring pizzeria-quality pizza to your home!

Must-Try Recipes:

Margherita Pizza → The classic Neapolitan favourite with San Marzano tomatoes, fresh mozzarella & basil.
Capricciosa Pizza → A delicious blend of ham, artichokes, mushrooms, and olives.
Burrata & Pistachio Pizza → An indulgent Italian favourite with creamy burrata and crushed pistachios.

📌 For the perfect pizza, use 00 flour for the dough, and fresh tomatoes for an authentic flavour

Learn how to make the perfect pizza dough with step-by-step guides!

🔥 View All Pizza Recipes

3. Burgers

Juicy, flavour packed burgers with gourmet toppings that take every bite to the next level.
Perfect for casual get-togethers or when you’re craving comfort food done right.

Must-Try Recipes:

Classic Beef Burger → A juicy, flame-grilled cheeseburger with the perfect balance of flavours.
Portuguese Chicken Burger → A spicy, flavourful grilled chicken burger inspired by Portugal.

📌 Toast your buns, let the meat rest before serving, and always layer your ingredients for the perfect bite every time!

🍔 View All Burger Recipes

4. BBQ & Grilling

BBQ perfectly seared steaks and smoky, charred flavours.
Whether you’re firing up a tomahawk or a Tuscan classic, great grilling starts with quality ingredients and expert technique.

Steak Florentine (Bistecca alla Fiorentina)

Must-Try Recipes:
• Tomahawk Steak → A thick, juicy showstopper, grilled to perfection and finished with garlic herb butter.
• Steak Florentine (Bistecca alla Fiorentina) → A Tuscan-style porterhouse, simply seasoned to let the beef shine.

📌 Tip: Let your steak rest after grilling to lock in juices and always preheat your grill for the perfect sear!

🔥 View All BBQ Recipes

1. Italian Cuisine

Spaghetti & Prawn Aglio Olio

A simple yet flavourful dish combining prawns, garlic, and olive oil with perfectly cooked spaghetti.

Fresh, garlicky, and effortlessly elegant—a taste of coastal Italy in every bite.

There’s something truly satisfying about creating a dish that rivals any restaurant offering yet takes next to no time. This Prawn Aglio e Olio has become a weeknight regular in our home, it’s quick, garlicky, with just the right kick of chilli. It’s perfect for those nights when I want something that feels indulgent, but without the mess.

And yes, it’s earned the tick of approval from my Italian wife which, trust me, is no small feat.

It’s recipes like this that remind me why a well-designed kitchen matters. When the space flows, the experience does too and suddenly cooking becomes something you want to do, not something you have to do.

In our house, it’s always about good food, good wine, and good company.

La cucina piccola fa la casa grande!

Ingredients (Serves 4)

500g raw prawns, peeled and deveined
3 garlic cloves, finely chopped
200g spaghetti or linguine
1 cup cherry tomatoes, halved
2 handfuls of rocket or baby spinach
1 teaspoon chilli flakes (adjust to taste)
Juice of half a lemon
3 tablespoons extra virgin olive oil
Salt, freshly ground black pepper, and a pinch of cayenne pepper

Method

Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve a splash of the pasta water before draining.
Sauté the Prawns
Heat 1 tablespoon of olive oil in a pan over medium heat. Season the prawns with salt, pepper, and a pinch of cayenne. Cook for 1–2 minutes per side until pink and slightly golden. Remove from the pan and set aside.
Prepare the Sauce
In the same pan, add the remaining olive oil and gently sauté the garlic until it becomes fragrant and lightly golden. Add the chilli flakes and cherry tomatoes, cooking until the tomatoes soften and release their juices.
Combine
Return the pasta to the pan, tossing it with the garlic and tomato mixture. Add the prawns back in, along with the rocket or spinach. Squeeze over the lemon juice and toss everything together. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it.
Serve
Divide the pasta among plates, finish with a grind of black pepper, and enjoy immediately. I find this dish pairs beautifully with a crisp white wine and a moment of quiet appreciation.

Why I Love It

This dish embodies simplicity and elegance. It’s quick to prepare yet delivers a depth of flavour that feels indulgent. Cooking it in a thoughtfully designed kitchen enhances the experience, making the process as enjoyable as the meal itself.

Dreaming of a Kitchen That Inspires?

At Carrera By Design, we believe that a truly amazing design kitchen is the heart of memorable meals and cherished moments. If this recipe has you envisioning a space where culinary creativity flows effortlessly, we’re here to help bring that vision to life.

Visit our showroom or get in touch—let’s create a kitchen where delicious things happen every day.
👉 Start your journey with Carrera By Design

Spaghetti Puttanesca

A quick trip to Naples—straight from your kitchen.

I’ve always believed that the best dishes are born from bold, honest flavours and Spaghetti Puttanesca is the perfect example. It’s been a favourite in our home for years, especially on busy nights when I want something hearty, zesty, and soul satisfying with minimal fuss.

The beauty of this dish lies in its simplicity: pantry staples like olives, capers, garlic, and anchovies come together to create something seriously delicious. And when cooked in a functional, well-laid-out kitchen? It makes the whole process feel effortless just how I like it.

Because let’s be honest when you’ve got good ingredients, good company, and a good kitchen… la vita è bella.

Ingredients (Serves 4)

2 tbsp extra virgin olive oil
1 small brown onion, finely chopped
3 garlic cloves, finely chopped
2 tbsp tomato paste
½ tsp chilli flakes (adjust to taste)
1 x 400g can crushed tomatoes
2 tsp dried oregano
¾ cup pitted olives (Kalamata or green), roughly chopped
2 tbsp capers, drained
Sea salt & freshly cracked black pepper
400g spaghetti (or pasta of your choice)
Chopped fresh parsley, to serve

Method

Build your flavour base
In a large skillet, heat olive oil over medium heat. Add the onion and sauté until translucent (around 5 minutes). Stir in garlic and anchovies. Cook until fragrant and anchovies melt into the oil.
Simmer the sauce
Add tomato paste and chilli flakes. Stir for 2 minutes to release flavour.
Pour in crushed tomatoes, oregano, olives, and capers. Simmer gently for 10–15 minutes until rich and aromatic.
Cook the pasta
Bring a large pot of salted water to the boil. Cook pasta until al dente. Reserve 1 cup of the pasta water before draining.
Bring it all together
Add the cooked pasta to the sauce. Toss to coat evenly, adding a little reserved pasta water to loosen the sauce if needed.
Season with salt and pepper to taste.
Serve and enjoy
Divide between bowls and top with fresh parsley. Serve immediately with a drizzle of olive oil or a sprinkle of parmesan, if desired.

Why I love it

This dish proves that great food doesn’t have to be complicated. It’s quick, punchy, and perfect when you need to feed a crowd without making a mess. And when you’re cooking in a kitchen that flows whether indoors or out it makes the whole experience feel like second nature.

Dreaming of a kitchen that works as well as this dish tastes?

At Carrera By Design, we create kitchens and cooking spaces that inspire connection, creativity, and a love of cooking.

Start your journey today
👉 Get in touch with us and let’s create your dream kitchen—one delicious recipe at a time.

Risotto with Mushroom & Truffle

Creamy, earthy risotto with the luxurious addition of truffle for a sophisticated touch.

Creamy, earthy, and luxurious—comfort food with an elegant twist.

There’s something really special about a dish that manages to feel both indulgent and comforting—and for me, Truffle Mushroom Risotto ticks every box. It’s rich, creamy, full of depth, and has that unmistakable aroma of truffle that instantly elevates the whole experience.

This one is a personal favourite in our house. My Italian wife swears by the traditional method, and she’ll happily stand beside me at the stove, stirring with a glass of wine in hand (and giving directions, of course!). The slow process of making risotto is half the magic, it forces you to slow down, stir with care, and pour a little love into every ladleful.

Delizioso!

Ingredients (Serves 4)

1 cup Arborio rice
4 cups chicken or vegetable stock, kept warm
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 small shallot, finely minced
2 garlic cloves, minced
½ cup dry white wine
200g mixed mushrooms (cremini, Swiss brown, or chanterelles), sliced
2 tbsp mascarpone cheese
½ cup freshly grated Parmesan
1 tbsp black truffle purée or a drizzle of truffle oil
Salt and cracked black pepper, to taste
Chopped fresh chives, for garnish

Method

Sauté the aromatics
In a wide, shallow pan, heat 1 tbsp butter and 1 tbsp olive oil over medium heat.
Add the shallot and cook until soft and translucent, then stir in the garlic for another minute.
Toast the rice
Add the Arborio rice and stir to coat each grain. Cook for 1–2 minutes until the edges become slightly translucent.
Deglaze with wine
Pour in the white wine and stir until absorbed.
Cook the risotto
Add the warm stock, one ladleful at a time, stirring continuously and allowing each addition to absorb before adding the next. This takes around 18–20 minutes.
Sauté the mushrooms
While the rice cooks, heat the remaining oil in a separate pan. Sauté the mushrooms with a pinch of salt and pepper until golden and tender (around 5–7 minutes).
Finish the risotto
Once the rice is al dente and creamy, remove from heat. Stir through the mascarpone, Parmesan, and truffle purée or oil.
Fold in half the mushrooms and season to taste.
Serve and enjoy
Spoon into warm bowls, top with the remaining mushrooms, sprinkle with chives, and serve immediately.

Why I love it

This dish is rich, comforting, and a little luxurious just the way I like to eat when I’ve got a night in with the family. It’s the kind of meal that slows you down and reminds you why cooking is such a joy. Especially in a kitchen that’s designed to support the whole experience.

A kitchen built for moments like this.

At Carrera By Design, we create spaces that are as practical as they are beautiful, whether it’s for everyday cooking or something a little more special, like this. From sleek indoor kitchens to full outdoor entertaining areas, we design for real-life living.

Ready to start your journey?
👉 Let’s create your perfect kitchen

Risotto with Asparagus, Broad Bean, Pea, and Leek

A vibrant, spring-inspired risotto bursting with fresh vegetables and delicate flavours.

Fresh, vibrant, and full of springtime energy.

There’s something truly delightful about embracing the bright, clean flavours of seasonal veggies and this risotto is my go-to when spring is in full swing. With sweet peas, tender asparagus, buttery leeks and broad beans, it’s comfort food with a fresh twist.

This one comes from one of my favourite chefs, Gino D’Acampo, and every time I make it, I can hear him saying “if it’s simple and Italian… it’s going to be good!” And he’s not wrong.

And when you’ve got a beautiful kitchen that works with you, not against you, the whole process becomes even more enjoyable.

It’s the kind of meal that makes you stop, sit, and savour.
Primavera. 🌿

As Gino would say…
“Fantastico.”

Ingredients (Serves 4)

1 large leek (or 2 small), finely chopped
400g asparagus (approx. 20 spears), trimmed and cut into 2cm pieces
2 cups peas
1 cup broad beans, blanched and peeled (fresh or frozen)
5 shallots (or 2 brown onions), finely chopped
3 garlic cloves, minced
400g Arborio rice
1.5L vegetable or chicken stock, kept warm
1 cup dry white wine
100g grated Parmesan cheese
2 tbsp olive oil
Salt and cracked black pepper, to taste
Fresh herbs (such as parsley or basil), chopped, for garnish

Method

Prepare the vegetables
Heat 1 tbsp olive oil in a large pan over medium heat. Add leeks and shallots and cook until soft and translucent. Add garlic and cook for 1 minute until fragrant.
Toast the rice
Stir in Arborio rice and cook for 2 minutes until the grains begin to look slightly translucent.
Deglaze with wine
Pour in the white wine and stir until mostly absorbed.
Cook the risotto
Add the warm stock, one ladle at a time, stirring regularly. After about 10 minutes, add the asparagus. Continue adding stock, and after another 5 minutes, stir in the peas and broad beans. Cook until the rice is creamy and al dente—about 18–20 minutes total.
Finish the risotto
Remove from the heat and stir in the Parmesan and remaining olive oil. Season with salt and pepper.
Serve and enjoy
Spoon into warm bowls, garnish with herbs, and serve immediately. Pair it with a chilled glass of white wine and enjoy every spoonful.

Why I love it

This risotto is spring on a plate. It’s light, creamy, and packed with flavour and like all good things, it takes just a little time and care. Cooking dishes like this in a kitchen that flows properly is a game-changer. That’s why I’m so passionate about designing spaces that feel effortless and inspiring.

A kitchen that celebrates the seasons.

At Carrera By Design, we design kitchens that make every meal feel like a celebration. Whether it’s spring risotto or your Sunday roast, we’re here to help bring your perfect kitchen to life.

👉 Let’s start your journey and create something beautiful.

Cotoletta alla Milanese

Crispy, golden veal cutlet that’s a Milanese classic.

Crispy, golden, and beautifully simple—just like Nonna used to make.

This one’s close to home for me not just because I love Italian food, but because I’m married to a proud Italian. Let’s just say, cotoletta night in our household is serious business.

What I love about this dish is the contrast: crispy golden veal, sharp balsamic-dressed rocket, and that squeeze of lemon to finish. It’s elegant but comforting. Light but full of flavour. And when you nail that golden crumb… mamma mia, è perfetto!

Ingredients (Serves 4)

For the veal:

4 bone-in veal chops, pounded to about 1cm thick
Sea salt and freshly ground black pepper
1 cup plain flour
3 large eggs, lightly beaten
2 cups breadcrumbs
1 tsp dried parsley
½ tsp each: dried oregano, dried basil, onion powder, garlic powder
Olive oil, for shallow frying

For the salad:

3 cups rocket
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
½ cup cherry tomatoes, halved
Lemon wedges, to serve

Method

Prep the veal
Season both sides of each veal chop with salt and pepper.
Set up three bowls: one with flour, one with eggs, and one with breadcrumbs mixed with the dried herbs and spices.

Dredge each chop in flour, then dip in egg, and finally coat in the seasoned breadcrumb mix. Press down gently to help it stick.

Fry until golden
Heat a generous layer of olive oil in a large frying pan over medium heat.
Cook each chop for 2–3 minutes per side or until golden and cooked through.
Place on a tray in a low oven to stay warm while you finish the rest.
Toss the salad
Combine the rocket, cherry tomatoes, olive oil and balsamic in a bowl. Toss gently to coat.
Serve and enjoy
Top each veal chop with a generous handful of salad and serve with a lemon wedge for that perfect finish.

Why I love it

This dish reminds me of family dinners, loud conversations, and that unbeatable feeling of gathering around food that’s made with love. It’s also the kind of recipe that makes you appreciate having a kitchen that’s practical, beautiful, and built for entertaining.

At Carrera By Design, we’re passionate about creating kitchens that bring these kinds of moments to life—spaces that work with you, not against you.

Thinking about a kitchen that feels like home?

Whether you’re after a modern indoor layout or a warm, open outdoor kitchen, we’re here to help design something truly special.

Visit our showroom or reach out today—let’s build your dream space together.
👉 Start your journey with Carrera

Zuppa di Castagne (Chestnut Soup)

A comforting and hearty chestnut soup, perfect for cooler months.

Earthy, rich and comforting autumn in a bowl.

I discovered this dish in a small town in Umbria, while vacationing with my wife. It was cool, and quiet evening where all you want is a warm bowl of something special. We sat a tiny trattoria, and I ordered the Zuppa di Castagne. One spoonful and I was hooked.

This soup is everything I love about Italian food. It’s simple but rich in flavour earthy chestnuts, creamy stock, tender porcini mushrooms all blended together into something that feels both rustic and elegant.

My wife (a proud Italian) insisted we recreate it at home. And now? It’s become one of our favourite rituals. Cooked slowly, with love, in a kitchen that brings people together.

“Che bontà.”

Ingredients (Serves 4)

200g ready-prepared chestnuts
200g fresh porcini mushrooms (or use rehydrated dried porcini if fresh are unavailable)
500ml vegetable stock
100ml single cream
2 tbsp olive oil
Salt and freshly ground black pepper

Method

Prep your ingredients
If using whole chestnuts, ensure they’re peeled and pre-cooked.
Clean the mushrooms and slice them thinly.
Sauté the mushrooms
In a large saucepan, heat olive oil over medium heat.
Add the mushrooms and cook for 5–7 minutes, or until soft and fragrant.
Add chestnuts and stock
Stir in the chestnuts and pour over the vegetable stock.
Bring to a boil, then reduce to a gentle simmer. Let the soup cook for 20 minutes to bring all the flavours together.
Blend
Use a stick blender to puree the soup until smooth. For a more rustic feel, blend only part of the mixture to keep some texture.
Finish with cream
Stir in the cream and season well with salt and pepper.
Serve and enjoy
Ladle into warm bowls, drizzle with olive oil or scatter with fresh herbs if you like.
Serve with crusty bread or a green salad on the side.

Why I love it

This soup brings back memories cool weather, Umbria, and slow meals that warm your heart. It’s also a beautiful reminder of how simple ingredients, when given time and care, become something extraordinary. And cooking it in a kitchen that supports your rhythm makes all the difference.

Bring Italy home—one bowl at a time.

At Carrera By Design, we believe your kitchen should inspire comfort, connection, and joy. Whether you’re cooking chestnut soup on a rainy day or hosting Sunday dinner, your space should make it effortless.

👉 Let’s design your dream kitchen and turn inspiration into reality.

2. Traditional Italian Pizzas

Margherita Pizza (Neapolitan pizza)

The iconic Neapolitan pizza with San Marzano tomatoes, fresh mozzarella, and basil.

Simple. Classic. Perfect. This is the pizza that started it all.

There’s something truly magical about making a traditional Pizza Napoletana at home. The soft, chewy base, the lightly charred edge, the rich tomatoes, fresh mozzarella, and fragrant basil it’s simple, but it hits every note.

The first time I made this pizza for my kids, I knew I was being judged! No shortcuts. No tweaks. Just the real deal. They took one bite, nodded slowly, and said, “Okay… this is proper.” I’ve been making it ever since.

This pizza is all about balance and respect for the ingredients. And when you make it in a kitchen or outdoor pizza space that flows beautifully, the process becomes as enjoyable as the end result.

“Semplice, ma perfetta.”

Ingredients (Makes 6 pizzas)

For the dough:

1kg Italian ’00’ flour (or mix of ’00’ and ‘0’)
325ml still water
325ml soda water
20g sea salt
20g fresh yeast
1 tsp olive oil

For the topping:

Crushed San Marzano tomatoes
Fresh mozzarella (ideally mozzarella di bufala)
Fresh basil leaves
Extra virgin olive oil
Sea salt

Method

Make the dough
Dissolve yeast in the water. In a bowl, mix flour and salt, then slowly add in the liquid and olive oil, combining into a dough.
Knead until smooth and elastic. Cover and let rise at room temp for 8 hours.
Portion and shape
Divide into 250g dough balls. Let them rest for 1 more hour.
Heat up the oven
Crank your oven to its highest setting—around 250°C. Preheat a pizza stone or heavy tray if you have one.
Stretch the base
On a floured surface, gently stretch the dough into a 3mm thick circle. Keep the edges puffed for that classic Neapolitan crust.
Build the Margherita
Spread a light layer of crushed tomatoes. Tear mozzarella over the top, add a few fresh basil leaves, and drizzle with olive oil. Sprinkle with a little salt.
Bake
Slide onto the hot stone or tray. Bake for 7–10 minutes, until the crust is golden and cheese is bubbling.
Serve
Let it cool just a moment, then slice and serve. Best eaten hot and shared with the people you love.

Why I love it

Pizza Margherita is a reminder that when you start with the right ingredients and the right space magic happens. It’s not just about food. It’s about tradition, simplicity, and those moments you want to savour.

Want to bring that Napoli feeling home?

At Carrera By Design, we create kitchens and outdoor pizza spaces that celebrate great cooking and even better company. Whether you’re flipping dough for the family or hosting a pizza night with mates, we’ll help you design a space that brings it all together.

👉 Let’s build your dream pizza kitchen

Burrata, Pistachio & Prosciutto

This pizza is everything. Creamy burrata, salty ribbons of prosciutto, a crunch of toasted pistachios.

Creamy, salty, crunchy—no sauce, no rules, just flavour.

This pizza is everything. Creamy burrata, salty ribbons of prosciutto, a crunch of toasted pistachios, and a drizzle of herby oil all sitting on a golden, blistered base. It’s the kind of pizza that stops the conversation after the first bite… and then someone leans in and says, “Can I have the last slice?”

There’s no sauce here and that’s exactly the point. This recipe is all about quality ingredients, restraint, and letting flavour do the heavy lifting.

I first made it for my family on a Friday night at home. No tomato base? No mozzarella? But after one bite, they were sold. It reminded them of the kinds of pizzas you find in small town in Italy, rustic, elegant, and full of soul. It’s become a staple in our house ever since.

Spettacolare!

Ingredients (Makes 6 pizzas)

For the dough:

1 kg Italian ’00’ flour (or a mix of ’00’ and ‘0’)
325 ml water
325 ml soda water
20g sea salt
20g fresh yeast
1 Tsp Olive Oil

For the toppings:

Olive oil
1 ball burrata (or 2, if you’re feeling generous)
4–6 slices prosciutto di Parma
2 tbsp roasted pistachios, crushed
Pesto and herb oil
Salt and cracked black pepper
Optional: drizzle of honey or balsamic glaze
Optional: Fresh rocket or basil leaves, to serve

Method

Make the dough
Dissolve yeast in the water. In a bowl, mix flour and salt, then slowly incorporate the water and mix into a dough.
Knead until smooth and elastic. Cover and rest for 8 hours at room temp.
Portion and shape
Divide dough into two equal balls (approx. 250g each). Let rest again for 1 hour.
Preheat your oven
Crank your oven to its highest temp—around 250°C. Place a pizza stone or tray inside to preheat.
Shape the bases
Gently stretch each dough ball on a floured surface to about 3mm thick, keeping the edge puffy.
Top (but keep it minimal)
Brush dough with olive oil and season lightly. No sauce, no cheese—yet.
Bake
Slide onto your hot pizza stone or tray. Bake for 7–10 minutes until the base is golden and blistered.
Finish with flavour
Once out of the oven, tear burrata across the base. Add prosciutto, sprinkle pistachios, and drizzle with pesto or herb oil. Top with rocket or basil and a touch of honey or balsamic if you’re feeling fancy.

Why I love it

This pizza is proof that less is more. It’s all about balance, quality, and confidence and when you’re cooking in a kitchen that works beautifully, making dishes like this feels effortless. It’s casual but elegant. Perfect for a Friday night, a dinner party, or just because.

Let your kitchen do the talking.

At Carrera By Design, we create kitchens that make cooking a pleasure, not a chore. Whether you’re shaping dough, prepping pizza toppings, or hosting a long lunch with friends, we’ll design a space that works for your life.

👉 Ready to bring the heart of Italy into your home?

Capricciosa

Pizza Capricciosa is the perfect mix of everything. melted mozzarella, smoky ham, olives, tender artichokes, and earthy mushrooms

Classic, generous, and full of flavour—this is the one I always come back to.

If there’s one pizza I go back to time and time again, it’s this one. Pizza Capricciosa is the perfect mix of everything I love: rich tomato base, melted mozzarella, smoky ham, briny olives, tender artichokes, and earthy mushrooms all loaded up on a beautifully blistered base.

It’s indulgent. It’s nostalgic. It’s always a hit at the table.

Whenever I make this at home, the kitchen fills with that comforting aroma that gets everyone circling like seagulls before it even hits the table. And that’s what I love most about this pizza how it brings people together. It’s the kind of dish that makes the kitchen feel alive.

Bellissimo!

Ingredients (Makes 6 pizzas)

For the dough:

1 kg Italian ’00’ flour (or a mix of ’00’ and ‘0’)
325 ml water
325 ml soda water
20g sea salt
20g fresh yeast
1 Tsp Olive Oil

For the topping:

½ cup San Marzano tomato passata
1 garlic clove, minced
1–2 cups shredded mozzarella
4–6 slices leg ham, torn or folded
½ cup marinated artichoke hearts, halved
½ cup black olives, sliced
½ cup mushrooms, thinly sliced
Olive oil, salt & black pepper
Fresh basil, to garnish

Method

Prepare the dough
Dissolve yeast in water. In a large bowl, mix flour and salt, and slowly add the water mixture.
Knead by hand or mixer until smooth and elastic. Cover and let rise at room temp for 8 hours.
Portion and rest
Divide into two dough balls (about 250g each). Let rest for 1 hour.
Preheat your oven
Set your oven to its highest temperature (around 250°C). Heat a pizza stone or heavy tray if using.
Shape the base
Gently stretch dough on a floured surface into a 3mm thick circle, keeping the edges puffy for that classic crust.
Assemble the base
Mix the tomato passata with garlic, a drizzle of olive oil, and a pinch of salt. Spread a thin layer over the base.
Add the toppings
Sprinkle on the mozzarella, then layer ham, artichokes, mushrooms, and olives. Make sure each slice will have a bit of everything.
Bake
Bake for 7–10 minutes, until crust is golden, cheese is bubbling, and it smells incredible.
Garnish and serve
Top with a few fresh basil leaves and an extra drizzle of olive oil. Slice and serve immediately.

Why I love it

Capricciosa means “whimsical” in Italian, and that’s exactly what this pizza is layered, bold, and full of personality. It’s the kind of meal that makes you grateful for a kitchen that works beautifully. When your space flows, cooking becomes effortlessc and sharing that food becomes a joy.

A pizza like this deserves a kitchen that inspires.

At Carrera By Design, we create kitchens that make food, family, and entertaining seamless. Whether it’s your dream kitchen renovation or a backyard pizza oven space, we’ll help bring your vision to life.

👉 Let’s get started on your kitchen journey today.

3. Burgers

Classic Beef Burger with Creamy Cheese Sauce

A juicy, classic cheeseburger with a creamy twist. Perfectly grilled to perfection.

A juicy, cheesy favourite—because nothing beats a great burger straight off the grill.

As someone who designs kitchens for a living and enjoys a BBQ weekend this is one of those recipes that hits the spot every time. There’s something special about a perfectly grilled burger, especially when it’s dripping with creamy, cheesy goodness.

This burger is all about balance: grilled beef, soft toasted buns, crisp lettuce and tomato, and a rich, velvety cheddar sauce that takes it to the next level. It’s a favourite in our house!

Ingredients (Serves 4)

For the burgers:

500g beef mince (80% lean recommended)
Sea salt & freshly cracked black pepper
4 burger buns, halved and toasted
Lettuce leaves, sliced tomato, and pickles (optional)

For the creamy cheese sauce:

Method

Make the cheese sauce
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute to cook out the raw taste.
Gradually whisk in the milk until smooth. Simmer for 3–5 minutes, stirring constantly, until thickened.
Remove from heat and stir through the cheddar and Dijon. Season with salt and pepper. Keep warm.
Grill the burgers
Preheat your BBQ or grill plate to medium-high heat.
Divide the mince into four even portions and shape into patties slightly wider than your buns.
Season both sides with salt and pepper.
Grill for 3–4 minutes per side, or until just cooked through.
Build your burger
Layer the bottom of each toasted bun with lettuce, a slice of tomato (optional), and the grilled patty.
Spoon over the warm cheese sauce. Add pickles if you like, then cap it off with the bun top.
Serve & enjoy
Serve immediately with your favourite sides—crispy chips, sweet potato wedges, or a fresh salad.

Why I love it

This recipe proves that simple can be sensational. It’s a go-to for lazy Sundays and family BBQs, and when made in a properly designed outdoor kitchen, it’s a total game-changer. Everything flows better, from prep to clean-up and the grill becomes the heart of the home.

Thinking about a kitchen or outdoor BBQ upgrade?

At Carrera By Design, we create spaces that make food, family, and entertaining effortless. Whether it’s a chef-worthy kitchen inside or a fully equipped BBQ station outdoors we bring your vision to life.

Contact us today to start your journey with Carrera By Design.
👉 Get in touch

Portuguese Chicken Burger

A flavourful grilled chicken burger with spices that pack a punch.

Spicy, juicy, and straight off the BBQ this one’s a guaranteed crowd-pleaser.

This one’s an all-time favourite of mine especially for weekend BBQs or midweek dinners with a bit of flair. The chicken is juicy, the flavours are bold, and the chilli mayo? Game-changer. It’s got that Portuguese street food vibe, but with a clean, fresh Aussie twist.

I love firing this up on the BBQ in our outdoor kitchen it’s quick, vibrant, and always gets the family gathered around.

Ingredients (Serves 4)

For the chicken marinade:

4 boneless chicken thigh fillets (approx. 200g each), trimmed
2 tsp Portuguese chicken seasoning (or mild Peri-Peri spice blend)
2 tbsp olive oil
1 tbsp lemon juice

For the chilli mayo:

⅓ cup whole-egg mayonnaise
1 tbsp sweet chilli sauce

To serve:

4 burger buns or crusty bread rolls, halved
50g mixed salad leaves
1 large tomato, thinly sliced
Olive oil spray
Sea salt & cracked black pepper

Method

Make the chilli mayo
In a small bowl, mix the mayo and sweet chilli sauce. Cover and chill until ready to use.
Marinate the chicken
Place the chicken between sheets of baking paper and gently flatten with a meat mallet to about 1cm thick.
In a shallow dish, mix the Portuguese seasoning, olive oil and lemon juice. Add the chicken, turning to coat well. Cover and refrigerate for at least 30 minutes.
Grill the chicken
Preheat your BBQ grill plate or chargrill pan to medium-high.
Cook the chicken for 2–3 minutes each side, or until cooked through with a nice char.
Toast the buns
Lightly spray the cut sides of the buns with olive oil. Grill for 1–2 minutes until golden and toasty.
Build your burger
Layer salad leaves and tomato on the bottom bun.
Top with grilled chicken.
Generously spread chilli mayo on the top bun, season to taste, and close it up.
Serve and enjoy
Best served straight off the BBQ with sweet potato wedges or a simple green salad.

Why I love it

This burger is all about flavour, heat, and balance and it’s ridiculously easy to make. It’s the kind of recipe that turns a casual dinner into something memorable. When I’m working with clients designing outdoor kitchens and BBQ areas, this is the kind of dish I picture being made in those spaces. It’s just made for summer evenings and easy entertaining.

Thinking about your own dream BBQ set-up?

At Carrera By Design, we don’t just design beautiful kitchens we help you create spaces that make cooking like this a joy. Whether it’s an outdoor entertainer’s dream or a fresh kitchen reno, we’re here to bring your vision to life.

Let’s make it happen.
👉 Get in touch with us

4. BBQ

Tomahawk Steak with Herb Butter

A show-stopping steak, grilled to perfection and finished with herb butter.

Big, bold, and beautifully grilled—the ultimate Aussie BBQ hero.

There’s just something about a tomahawk steak on the BBQ it’s a showstopper. Big flavour, big bone, big statement. It’s the kind of thing you bring out when you want to impress (or when you’re just really hungry).

This recipe has become one of my go-tos on the weekend, especially when friends or family are around. There’s something almost ceremonial about grilling a tomahawk on the outdoor BBQ, with the herb butter melting over the top while the meat rests. It’s rustic, it’s refined—and it always gets a few “How good is this?!” comments around the table.

And let’s be honest, when you’ve got an outdoor kitchen that’s built to perform, this kind of cooking feels effortless.

Ingredients (Serves 2–4)

For the steak:

1 Tomahawk steak (about 1–1.5kg, approx. 5cm thick)
2 tbsp olive oil
Sea salt and freshly ground black pepper

For the herb butter:

Method

Make the herb butter
In a bowl, mix softened butter with rosemary, thyme, garlic, lemon zest, salt, and pepper.
Shape into a log on baking paper, wrap, and refrigerate until firm.
Fire up the BBQ
Preheat your BBQ for two-zone cooking—one side on high heat for searing, the other on medium for finishing. If using a cast iron grill plate, give it time to get ripping hot.
Season the steak
Pat the tomahawk dry, rub with olive oil, and season generously with salt and cracked black pepper. Let it sit at room temp for 20–30 minutes before grilling.
Sear it
Place the steak over the hot side of the BBQ and sear for 3–4 minutes per side, or until a deep golden crust forms.
Finish on lower heat
Move the steak to the cooler zone and cook with the lid down until it reaches your desired doneness:

Rare: 52°C
Medium rare: 57°C
Medium: 63°C
(Use a meat thermometer for best results—trust me.)

Let it rest
Transfer to a board, top with slices of herb butter, and rest for 10 minutes while the butter melts and the juices settle.
Carve and serve
Slice against the grain into thick pieces. Serve with grilled veggies, roast potatoes, or a crisp salad—and don’t forget to mop up that melted butter.

Why I love it

This is what Aussie outdoor cooking is all about quality meat, great flavour, and shared around a table with people you love. And when your BBQ setup is built right, like the ones we design at Carrera, it turns weekend cooking into something you look forward to.

Let your kitchen (and BBQ) do the talking.

At Carrera By Design, we specialise in creating kitchens and outdoor cooking spaces that make entertaining effortless and enjoyable. Whether you’re searing steaks or tossing prawns on the grill, we’ll help you design a space that works for your lifestyle.

👉 Start designing your dream BBQ area

Bistecca alla Fiorentina (Steak Florentine)

A Tuscan classic—a thick porterhouse steak seasoned and grilled to juicy perfection.

A Tuscan classic made for sharing—bold, simple, unforgettable.

This one takes me straight back to Florence, where my family and I shared the most unforgettable meal on a sun-drenched terrace, overlooking the hills of Tuscany. It was our first proper Bistecca alla Fiorentina, charred on the outside, blushing pink inside, carved right at the table and drizzled with fragrant olive oil and herbs.

That memory is burned into my mind not just for the steak, but for the way it brought everyone together. No fuss, no frills, just incredible food and even better company. And now, back home, we’ve made it a bit of a tradition. My Italian wife keeps me honest with the technique, and we cook it out on the BBQ whenever we want to bring a little bit of Italy to our Aussie backyard.

“A tavola non si invecchia.”

(At the table, you don’t grow old.)

Ingredients (Serves 2–4)

For the steak:

1 thick-cut porterhouse or T-bone steak (about 800g–1kg and 4–5cm thick)
2 tbsp olive oil
Sea salt & freshly cracked black pepper

For the herb infusion:

¼ cup extra virgin olive oil
3 tbsp fresh basil, chopped
3 tbsp fresh flat-leaf parsley, chopped
4 garlic cloves, minced

Method

Bring your steak to room temp
Remove the steak from the fridge and let it rest for 30 minutes. Pat dry and season generously with salt and pepper.
Fire up the grill (or BBQ)
Use charcoal or a gas BBQ and set up for high heat. For a traditional result, make sure the grates are very hot before you begin.
Grill the steak
Place the steak directly over the hottest part of the grill.

Sear for 3–5 minutes on each side.
Stand it on the bone edge for another 5–7 minutes to cook near the bone.
Use a meat thermometer for accuracy:
Rare: 52°C
Medium rare: 57°C
Medium: 63°C

Rest the steak
Remove from the heat, place on a board, and let it rest uncovered for 10 minutes. This allows the juices to redistribute.
Make the herb oil
While the steak rests, heat the olive oil in a small pan. Add garlic, basil, and parsley. Sauté gently for 1 minute (don’t let the garlic brown), then remove from heat.
Serve and enjoy
Slice thickly across the grain or carve at the table for drama. Spoon the warm herb oil over the top. Serve with classic sides like cannellini beans or a crisp salad.

Why I love it

This dish brings back memories of Florence, but it’s just as perfect for a relaxed BBQ at home. It’s about simplicity, generosity, and bold flavour all made even better when cooked in a kitchen or outdoor space designed for moments like this.

Make your kitchen worthy of the classics.

At Carrera By Design, we believe your kitchen should inspire great food, shared stories, and memories that last. Whether it’s a Tuscan feast or your midweek dinner, we’ll help you design a space that’s as functional as it is beautiful.

👉 Get in touch to create your dream kitchen today.

Love These Recipes? Cook in Your Dream Kitchen!

Picture yourself cooking these mouthwatering dishes in a kitchen or custom-built outdoor alfresco designed perfectly for your lifestyle.

At Carrera By Design, we create stunning, functional kitchens that inspire every meal.