FOUR DISHES

Gourmet Traveller regulars share their favourite plates of the moment.

Our favourite plates this month.

FOCACCIA AL POMODORO, Il Forno di Gennaro

In Matera’s new town, Patrizia Gennaro bakes round, tomatostudded focaccia from locally milled durum wheat. The dough sizzles in oiled pans as it cooks, resulting in a crisp bottom that supports a soft and chewy crumb. Il Forno di Gennaro, Via Nazionale, 52, 75100 Matera,

+39 0835 385 656.

KATIE PARLA, CONTRIBUTOR

GRILLED PRAWNS WITH CAPER LEAVES, Bells at Killcare

Grill some nice big king prawns. Daub them with brown butter and a little lemon, scatter the plate with some herbs from the kitchen garden. Throw in some caper leaves for piquancy. And there you have it: winter at the beach on a plate. Bells at Killcare, 107 The Scenic Rd, Killcare Heights, NSW, (02) 4349 7000.

DAVID MATTHEWS, SENIOR EDITOR

SPAGHETTI, OMBRINA AND PESTO AL FINOCCHIETTO, Vinoir

Natural vino aplenty. An address on the canal. Smiling service. All reasons I clocked plenty of flying-hours at this new-school Milanese wine bar. The dining is as rewarding as the wining, especially when lunch options include this splendid fennel and umbrine pasta. Vinoir, Ripa di Porta Ticinese, 93b, Milan, +39 02 3981 1202.

MAX VEENHUYZEN, WESTERN AUSTRALIA EDITOR

TAGLIOLINI AL TARTUFO, Ormeggio

Handmade tagiolini, lots of fresh Australian black truffle plus “truffled” pecorino: this optional course is rich, rich, rich, and very hard to resist on a crisp winter’s night at Sydney’s most luxurious Italian restaurant. Ormeggio, D’Albora Marinas The Spit, Spit Rd, Mosman, NSW, (02) 9969 4088. PAT NOURSE, MANAGING EDITOR