9

Gourmet Travellerregulars share

their favourite plates of the moment.

What we’re

eating

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

TAGLIOLINI AL TARTUFO,

Ormeggio

Handmade tagiolini, lots of fresh

Australian blacktrule plus

“truled” 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

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

FOCACCIA AL POMODORO,

Il Forno di Gennaro

In Matera’s new town, Patrizia

Gennaro bakes round, tomato-

studded 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 PHOTOGRAPHY DAVID MATTHEWS (BELLS AT KILLCARE), PAT NOURSE (ORMEGGIO), KATIE PARLA (PANIFICIO PERRONE) & MAX VEENHUYZEN (VINOIR)

18 GOURMET TRAVELLER

Four dishes