Local Perth ‘foodie’ Anna Gare is a home cook who has carried her expertise across multi-media realms- including television, writing cookbooks and performing at food events and festivals around Australia. Presenter of Junior MasterChef & the Great Australian Bake Off, author of two well-received cookbooks, and designer of a retro kitchen range, Anna is passionate about sharing her skill and knowledge of fresh, simple food made from scratch. She believes that cooking good, healthy food is not only one of life’s greatest pleasures, but a skill that everyone should enjoy.

Appearing at the Perth Good Food & Wine Show, Anna will be cooking up a delicious menu live on stage at the Good Food Theatre presented by Seven West, including this recipe for Poached Eggs, Soft Polenta, Crispy Proscuitto and Manjimup Truffle.


Yummy posh brekkie (or for a cheeky Sunday night dinner)

Recipe by Anna Gare – as seen on Channel 9 Perth


  • 350ml chicken stock
  • 350ml milk
  • 1/4 cup instant polenta
  • 1/4 cup semolina
  • 1 bay leaf
  • Pinch of salt
  • Grind of black pepper
  • 1/4 teaspoon minced garlic
  • 1 tablespoon grated parmesan
  • 2 teaspoons butter
  • 4 eggs
  • 6 pieces of proscuitto
  • 1 small fresh truffle

To make polenta:

  • Heat stock, milk, bay leaf, salt, pepper and garlic in a medium sized pot and gently bring to boiling point.
  • Reduce heat and slowly add polenta/semolina, whilst continuing to whisk
  • Stir over low heat for about 5 minutes until the grains become soft and a nice thick smooth consistency
  • Stir in butter and parmesan to finish

Note: if it gets too thick, add a little extra milk

 To poach eggs:

  • Fill a medium sized pan 3/4 full of water with a sprinkle of salt and bring to the boil
  • Reduce heat to simmer, crack each effs into a cup and then gently pour the eff into the hot water
  • Poach until just soft for 2 to 3 minutes, depending on size and temperature of eff
  • Remove with slotted spoon and set aside on paper towel

Crispy proscuitto:

  • Place proscuitto into a cold pan, turn up heat to medium flame and fry on each side for a minute of two until it’s crispy

To serve:

  • Put a few spoonfuls of polenta on the plate to create a comfy bed. Top with crispy proscuitto, eggs, lashings of shaved truffle and a drizzle of truffle oil