Our editors share their favourite
plates of the moment.
What we’re
eating
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 EDITORFRITOLE 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^ ●
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
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
Four dishes
20 GOURMET TRAVELLER
PHOTOGRAPHY ELIZABETH MACMILLAN (SAGRA), ANTHONY MCKEE (SOSTA CUCINA) & IVANA PEREZA (LULU LA DELIZIA)