From Scratch: An Afternoon with Chef, Daniela Maiorano

Images by Savour Duo

This week we make a return to the Northern Rivers (via Abruzzo, Italy) to make pasta from scratch with chef, Daniela Maiorano, captured on film by Savour Duo. Together with her brother and cooking companion, Attilio, Daniela prepares a meal rooted in - as she puts it - ‘heritage and evolution’ honouring her Italian upbringing while introducing late influences; “sustainability, sourcing, and the impact of what we create”. Daniela graciously shares her recipe with the IN BED Journal, as well as what’s inside a chef’s toolkit, and her greatest accomplishment to date; her first cookbook. 

On inspiration... 

“My inspiration always starts with what’s in season, especially what I find at the farmers’ market. I like to be guided by what’s fresh and available in that moment, it keeps my cooking very intuitive and connected to the place I’m in.”

“For IN BED Journal, I naturally leaned towards dishes that reflect that approach. I usually like to create a pasta and a fresh salad, something simple, balanced, and honest. The pasta brings comfort and tradition, while the salad adds freshness and contrast.”

“The idea is to let the ingredients speak for themselves, without overcomplicating things. It’s about creating food that feels effortless but still thoughtful, rooted in seasonality and my way of cooking.”

I like to be guided by what’s fresh and available in that moment, it keeps my cooking very intuitive and connected to the place I’m in.

On the shifting seasons... 

“As we move into Autumn in the Southern Hemisphere, especially in Byron, I find myself naturally drawn to ingredients that feel more grounding and comforting, but still fresh and vibrant.”

“There’s a beautiful shift happening, summer produce is still around, but you start to see more depth. I’m really inspired by things like pumpkin, mushrooms, eggplant, and leafy greens, alongside late tomatoes and herbs that are still holding on from the warmer months.”

I’m really inspired by things like pumpkin, mushrooms, eggplant, and leafy greens, alongside late tomatoes and herbs that are still holding on from the warmer months

“I also tend to cook more with legumes and slower preparations, dishes that feel nourishing but not too heavy, still very much in tune with the coastal lifestyle of Byron.”

“At the same time, I always let the local markets guide me. Seeing what’s fresh, seasonal, and grown nearby is what really shapes how I cook during this transition. It’s less about a fixed ingredient list and more about staying connected to what the land is offering in that moment”

The table is set with our Dove Grey table linen 

On Daniela's early influences…

“My heritage has always been at the core of my relationship with food. Growing up, food wasn’t just about eating, it was about connection, tradition, and identity. The way meals were prepared, shared, and celebrated around the table shaped my understanding of food as something deeply emotional and cultural.”

“That early exposure influenced my career by giving me a strong respect for ingredients, seasonality, and the rituals behind cooking. It made me appreciate simplicity and authenticity, letting the product speak for itself rather than overcomplicating it.”

On evolution... 

“Over time, my approach has evolved. While my roots remain a foundation, I’ve become increasingly influenced by a more global and contemporary perspective. Traveling, working with different people, and being exposed to new techniques and philosophies have pushed me to reinterpret those traditions in a more modern way.”

“Recently, I’ve been particularly inspired by a more conscious approach to food—thinking about sustainability, sourcing, and the impact of what we create. It’s no longer just about tradition or taste, but also about responsibility and innovation.”

“So today, my work sits somewhere between heritage and evolution, honouring where I come from, while staying open to new influences that continue to shape my creative direction.”

Daniela's tortellini is served up on our linen tablecloth & napkins in White. 

On full circle moments... 

“One of the projects I’m most proud of is the book I’ve just finished writing, my first book. It’s something I’ve dreamed about for a long time, and I truly put all of myself into it: the struggles, the pain, the happiness, and everything in between.”

“The book tells my story through food, centered around my journey and our family restaurant. It’s deeply personal, but also a way to honor where I come from. Alongside that, I’ve included beautiful regional recipes from Abruzzo, dishes that are part of my roots and identity.”

The book tells my story through food, centered around my journey and our family restaurant. It’s deeply personal, but also a way to honor where I come from.

“For me, this project is more than just a book. It’s a way of preserving memories, sharing my heritage, and connecting my personal experiences with the food that shaped me. It feels like a full circle moment.”

On time outside the kitchen... 

“To be honest, even when I’m away from the kitchen, I’m still doing things connected to food, it’s a big part of my life (haha). I love exploring new places to eat and getting inspired by different styles of cooking.”

“At the moment, I really enjoy spending time in Melbourne, it’s one of my favourite cities. There’s such an incredible food scene, and I love discovering new restaurants, different cuisines, and creative approaches to cooking.”

“Music is also a big passion of mine, so I spend a lot of time listening to it and finding inspiration there as well.”

“And outside of that, I’m a very active person. I like to train and stay physically active, which helps me keep a good balance and energy for what I do.”

On looking forward... 

“There are two things I’m really looking forward to this year. The first is my food and wine tours. I’ll be running five of them, bringing people to Abruzzo to truly explore this beautiful region with respect, its culture, its traditions, and of course its food. It’s something very personal to me, sharing my land in an authentic way.”

“The second is my book. At the moment, we’re shooting all the images here in my hometown,  Sulmona, using analogue photography, which makes the process feel even more special and intimate. The book will be ready next year, and it’s something I’ve put a lot of myself into.”

“Both projects feel like a way of giving back to where I come from, and I’m really excited to see them come to life.”

Daniela's recipe for Ricotta & Lemon Tortellini

Ingredients

Pasta

• 5 whole eggs
• 300gr fine semola (semolina)
• 200 gr plain flour

Filling

• 500gr ricotta
• 1 egg
• 50gr parmesan
• Salt pepper
• Parsley chopped
• Lemon zest

Method

Pasta 

Combine the semolina and flour on a clean surface and make a well in the centre.

Crack in the eggs and mix with a fork until shaggy, then knead by hand for 8–10 minutes until smooth and elastic.

Cover with an upturned bowl and rest at room temperature for 30 minutes.

Filling

Combine ricotta, egg, parmesan, parsley and lemon zest. Season well with salt and pepper. Refrigerate until needed.

To assemble

Divide the dough into four portions. Working one at a time, roll each as thin as possible — ideally 1–2mm. Cut into 6–7cm squares.

Place a small teaspoon of filling in the centre of each square. Fold into a triangle, pressing out any air and sealing the edges firmly. Curl the two long points around your finger and pinch to join, folding the top point back.

Cook in well-salted boiling water for 3–4 minutes, until the pasta is tender and the tortellini float. Serve immediately.

@daniela.maiorano

danielamaiorano.com