COOK THE COVER

Gourmet Traveller (Australia) - - OCT -

Bu­ca­tini with prawn fra di­avolo (recipe p111); casarecce with ar­ti­chokes, ca­pers, dill, lemon and moz­zarella (recipe p110); and far­falle with Gor­gonzola fon­duta, zuc­chini, basil and toasted nuts (recipe p110).

Recipes & food styling Lisa Featherby Pho­tog­ra­phy Ben Dearn­ley

Styling Geral­dine Muñoz

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