FOUR DISHES

Our ed­i­tors share their favourite plates of the mo­ment.

Gourmet Traveller (Australia) - - OCT -

Our favourite plates this month.

SPAGHETTI ALLA CHITARRA, Sa­gra

On a warm spring af­ter­noon, there’s no bet­ter lunch than the spaghetti alla chitarra turned through truf­fle but­ter and pecorino Ro­mano at Dar­linghurst’s Sa­gra. A clas­sic Ro­man dish of few in­gre­di­ents (served with a bonus scat­ter­ing of shaved truf­fles), it re­quires pre­ci­sion ex­e­cu­tion, and these guys pull it off de­li­ciously. Pair it with a crisp and re­fresh­ing 2015 Casa D’Ambra Ischia Bianco to off­set that rich­ness and start the week­end early. Sa­gra, 62 Stan­ley St, Dar­linghurst, NSW, (02) 9360 5964 KRISHNA MATHRUBUTHAM, DEPUTY CHIEF SUBEDITOR

FUSILLI, COZZE E CECI, Fico

House-made fusilli, cooked bang-on al dente, served with lo­cal mus­sels and a purée of chick­peas cooked in dashi, fin­ished gen­er­ously with pa­prika and finely zested lemon, and lifted with sprigs of wild fen­nel – and not a sker­rick of cheese in sight. Fico, 51A Mac­quarie St, Ho­bart, Tas, (03) 6245 3391 SUE DYSON AND ROGER McSHANE, TASMANIA ED­I­TORS

AGNOLOTTI DI CARNE E PARMI­GIANO ESPUMA, Sosta Cucina

Trans­la­tion: gor­geous hand-pinched parcels of pork, veal and mor­tadella tossed with a rich and enor­mously sat­is­fy­ing parme­san zabaglione sea­soned gen­er­ously with black pep­per. It’s typ­i­cal of the stan­dard of pasta that’s kept this old-school-style Ital­ian joint hum­ming for the past decade. Sosta Cucina, 12 Errol St, North Mel­bourne, Vic, (03) 9329 2882 MICHAEL HARDEN, VIC­TO­RIA ED­I­TOR

FRITOLE CON LE ACCIUGHE, Lulu la Delizia

Take the best an­chovy fil­lets you can find, chop them up with pars­ley and lemon zest, fold them through dough, fry them till they’re puffy and hot, and you have Lulu la Delizia’s an­chovy dough­nuts. Pair them with lemon mayo and fur­nish the ta­ble with aper­i­tivi and you’re good to go. 5/97 Rokeby Rd, Su­bi­aco, WA, (08) 9381 2466 MAX VEENHUYZEN, WEST­ERN AUS­TRALIA ED­I­TOR ●

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