Day 4 ‘Get Your Jelly On’: Fusilli bolognaise and cherry tomato salad

Fusilli bolognaise

Fusilli bolognaise with cherry tomato salad

This post is part of  the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *


Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:


Italian food has truly become one of the great cuisines of the world and it is no exception with the vibrant Italian community here in Australia.

We are indeed lucky to be able to embrace such passion in food culture and we are always in awe whenever we dine in a good Italian restaurant or cafe here in Sydney.

From the more hearty and traditional takes of bolognaise and carbonara, Sydneysiders are also embracing the modern elegance of more subtle flavours from such a rich Italian culture and history. We indeed have to be thankful to the passion shown by generations of Italian migrants to our shores. From “little Italy” in Leichhardt in the inner west to Paddington in the east and Neutral Bay in the north, every suburb in Sydney is dotted with its neighbourhood Italian cafe and pizzeria that dishes up hearty pasta, pizza and an entire spectrum of Italian style grilled seafood, meats and salads.

Fusilli bolognaise

Fusilli bolognaise with cherry tomato salad

Therefore, we pay homage today to one of the classic meat and carb recipes, and indeed one of our favourites among the meat and carb equivalent of so many other culture.

We have great pleasure in presenting to you, our first main course for the competition:

Day 4 – Main: Fusilli bolognaise with cherry tomato salad

Fusilli bolognaise

Fusilli bolognaise with cherry tomato salad

As we have many friends who are of Italian heritage, we sincerely hope our interpretation can live up to the expectations of this iconic dish of the world.

This is truly one of our all time favourites pasta recipes despite it being an old classic. Like they say, it’s a classic and it’s here to stay!

Fusilli bolognaise

Fusilli bolognaise with cherry tomato salad

*Note to readers:

You can support and help raise the awareness of breast cancer by the following ways:

  • Share our recipes with family and friends on Facebook or Twitter.
  • Like chopinandmysaucepan on Facebook.
  • Follow chopinandmysaucepan on Twitter.
  • Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
  • Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.

Win an Olympus  VG-110 camera

To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader. All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera.

This prize is open to any and all readers.

If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.

We wish you good health and happy cooking!

Chopinand & Mysaucepan


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21 Responses to Day 4 ‘Get Your Jelly On’: Fusilli bolognaise and cherry tomato salad

  1. sara says:

    Love this-such a pretty presentation! :)

  2. Smart use of the mould! Love it!

  3. What a pretty presentation and it looks soooo yummy 😀

  4. Jun says:

    Very nice! I always like to style my pasta and now this cone can bring them to the next level. Italian cuisine is definitely embraced internationally, even everyone seems to take a different twist towards it. Ours have chili sauce in them. Lots of it.

    • Chopinand says:

      Hi Jun,

      We love marinating birds’ eye chillies in EVOO with some good sea salt flakes and they are awesome with pastas!

  5. Looks tasty! I wonder if you could balance a meatball on top of that… (just don’t sneeze 😉 )

  6. Winston says:

    Hi, your blog is BEAUTIFUL!! I didn’t realise you were taking part in the Jelly Competition for Breast Cancer as well. So selfless of you! You’re doing a lot of good for a lot of ppl. Btw I love your jelly creations and the backdrops is stunning!! You must have a beautiful home =) Looking forward to your new ideas each day! Good luck!!

  7. JasmyneTea says:

    What fun presentation! I’ve been following your posts these last few days, really love the what you’re doing for breast cancer research!

  8. This is such a cute way to plate up pasta!

  9. I *just* caught up reading on all of your challenges so far. Amazing! I’m just impressed with all the creations so far. Good luck and I can’t wait to see next!

  10. Sissi says:

    This one is totally unexpected and totally wonderful! I am really having so much fun looking at the cone shape changing like in a kaleidoscope. Different colours, flavours, ethnic cuisines, aromas… Only the shape stays the same.

  11. babe_kl says:

    Gosh the fusilli really looked so pretty. I wonder if the tri-coloured ones would turned out looking prettier

  12. Cheah says:

    This is so pretty….. the cone shaped spag just stands out amongst the brightly coloured sauce. Very innovative!

  13. Juliana says:

    SO SO PRETTY! Love it!

  14. heidi says:

    What is not to like in this recipe?
    It is lovely- has all of my favorite foods- I love carbs!
    And – it plates up spectacularly!

  15. tigerfish says:

    Definitely I like savory dishes/food served in a pyramid (using a mould originally developed for sweet jellies!)

    Awesome presentation.

  16. Carolyn Jung says:

    That is wild looking! A cone of pasta. Who would have thunk? 😉

  17. so simple and looks so elegant!

  18. Sara says:

    Awesome recipe. I shall try it this weekend. I was just reading a recipe on growing my own tomatoes so this is another recipe I can use them in.

    Thanks for sharing,


  19. I LOVE this!! What a fantastic cause too. Now I want pasta…

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