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Can Fusion Cuisine Revolutionize Traditional Italian Pizza? A Beef Rendang Pizza Testimonial

Easy! Chef said just add water and cook and the flavour is mind blowing


Discover the Magic of Asian Fusion: Rendang Pizza!

Welcome to our new Asian fusion recipe by a famous Sydney based Italian Chef, where we explore exciting culinary combinations that bring together the best of both worlds! Today, we’re thrilled to share a unique twist on a classic favourite—Rendang pizza—created using our premium products.


A Flavourful Fusion

Rendang, a rich and aromatic Indonesian dish, is known for its tender beef simmered in a blend of spices and coconut milk. Imagine combining that depth of flavour with the comforting familiarity of pizza! This fusion not only elevates your pizza game but also introduces a delightful new way to enjoy traditional flavours.

Rendang is good in pizza | My Blue Tea
Rendang Pizza by Chef Simonetta

The Recipe

We’d like to express our heartfelt thanks to Chef Simonetta, who generously shared the recipes for both the pizza dough and the Rendang Pizza. The combination of our high-quality ingredients ensures that every bite is a burst of flavour.


Beef Rendang Pizza (for 2 pizzas)

Pizza Dough

Ingredients:

*1 2/3 cups Tipo "00" flour

*2/3 cup finely ground semolina flour

*1 teaspoon fine sea salt

*4.5 grams (about 1 1/2 teaspoons) active dried yeast

*1 teaspoon raw sugar

*1 tablespoon extra-virgin olive oil

*200 ml lukewarm water

*Extra flour for dusting

 

Method

(1) Place the flours and salt onto a clean work surface and make a well in the middle.

(2) In a large measuring cup, mix the yeast, sugar, and olive oil into the lukewarm water and leave for a few minutes.

(3) Pour the mixture into the well, and gradually bring the flour from the sides into the liquid.

(4) Once it starts coming together, use your hands to mix in the remaining flour until you have a smooth, springy dough.

(5) Place the dough in a flour-dusted bowl, dust the top with flour, cover with a damp cloth, and leave in a warm place for about an hour, until doubled in size.

(6) After the dough has risen, punch it down to release air. Divide it into 2 balls. Roll out the pizzas about 15 to 20 minutes before cooking.



Blue Butterfly Pasta | My Blue Tea
Blue Butterfly Pasta by Chef Simonetta

Join the Pizza and Pasta School by Chef! Learn from the Best!

If you’re passionate about cooking and want to elevate your skills, consider enrolling in Chef Simonetta Pasta School in Sydney. This hands-on experience will teach you everything from making the perfect dough to mastering classic and innovative pasta and pasta dishes . It’s a fantastic opportunity to learn from a skilled chef in a supportive environment!


COURSE TESTIMONIALS:

  • Sarith said: 5 ⭐️ “Great course! Very friendly and informative teacher. Learned a lot of interesting skills within a short time.”

  • Nathan Said: 5 ⭐️ “Really enjoyed this course, Jeff is an engaging tutor, and I took away practical tips on how to make Gnocchi – Something I had been to scared to try myself at home.”

  • Diana Said: 5 ⭐️ “Excellent course – the time flew – Great instructor, good quality ingredients, extremely enjoyable, professional and




Beef Rendang Pizza

Ingredients

*2 balls of prepared pizza dough (from the recipe above)

*250g beef chuck, cubed

*1 teaspoon olive oil

*1/4 small red onion, thinly sliced

*1/4 cup mozzarella cheese, shredded

*2 tablespoons coconut cream

*2 tablespoons shredded coconut, toasted

*Fresh coriander leaves for garnish

 

Method

(1) Prepare the rendang mix as per packet instructions.

(2) Marinate the beef strips in the rendang spice mix and 1 tablespoon of coconut cream for at least 30 minutes.

(3) In a pan, heat the olive oil and sear the chuck steak until browned. Reduce heat, cover, and simmer for 1-1.5 hours until the beef becomes tender, adding a bit of water if needed. Set aside.

(4) Preheat your oven to 220°C (430°F).

(5) Roll out the pizza dough and spread a thin layer of coconut cream as the base. Add the cooked beef, red onion, and mozzarella cheese.

(6) Bake for 12-15 minutes or until the crust is golden and the cheese has melted.

(7) Garnish the pizza with toasted shredded coconut, fresh coriander leaves.


Bellissimo, sit back and enjoy with your family or friends and get ready for the next culinary experience with Chef Simonetta, Satay Pizza.



Kids Pasta Making Class - Next School Holidays

Embark on a culinary adventure with Chef Simonetta in their kids’ pasta cooking class! Join Chef for a hands-on experience where your little bambino/bambina (Italian for child) will learn the art of pasta creation from a seasoned expert. Chef Simonetta brings his expertise to make this learning journey both delicious and engaging (as well as sensory) for our little kitchen enthusiasts. At the end of the class you can enjoy your fresh pasta, and even take some home!


Join the Fusion Revolution!

We hope you’re inspired to try making Rendang pizza at home. Whether you’re entertaining guests or simply treating yourself, this dish is sure to impress. Stay tuned for more exciting fusion recipes that celebrate the diversity of Australian flavours in Asian cuisine.


Feel free to share your Rendang pizza creations with us on social media by tagging @my.blue.tea and @chefsimonetta. We can’t wait to see your delicious results!

Happy cooking! 


About Chef Jeffrey Simonetta

Cooking is in his blood.

Jeffrey Vincent Simonetta Italian Chef | My Blue Tea
Chef Jeff Simonetta

Jeffrey Vincent Simonetta is an Australian–Italian Chef whom has worked under some of Australia’s most influential Chefs.


Even from a young age whilst cooking with his mother and grandparents, his greatest desire was to be a chef. It wasn’t until the age of 14 that he was presented with his first opportunity by landing a job in a bakery before school and on weekends. This path eventually lead to Jeffrey receiving two 100% marks, topping Australia in cookery, and landing him an apprenticeship at Rockpool, the best restaurant in Australia at the time, a year before he left high school.


His family background, thick with Italian culture,influenced the way in which he sees cooking and produce. It taught him that;“To be Italian is to be passionate. It is to intimately taste wine, sauce, and ripe olives, as well as appreciating simplicity and nature, from the fragrance of the spring air, the skill of the sculptor, and the soul of the painter. It means to belong to a gene pool influenced by some of the most interesting cultures in history and translate those onto a plate”.


Growing up in Australia with such a multi-cultural food influence, his training in fusion cooking, and the easy availability of amazing produce have provided a perfect platform for Jeff to showcase his creativity.





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