Maggie Beer’s herb pasta with sorrel butter and lemon thyme
Maggie Beer shares her recipe for a vegetarian herb pasta, where the rich pasta, made with duck-egg, is offset by the sweet sorrel butter.
Tipo 00’s potato and cauliflower tortelloni
If there are black truffles in season, shave some on top - Andreas Papadikis, head chef at Tipo 00, promises a dish that becomes "something extraordinary".
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Alice Waters’ pounded almond and mint pasta sauce
Iconic chef Alice Waters shares her recipe for pounded almond and mint pasta sauce.
Enrico Tomelleri’s pici with cacio e pepe and shiitake
A recipe for perfect hand-rolled pici with a cacio e pepe and mushroom sauce.
Danielle Alvarez’s slow-cooked ocean trout with peas, and Meyer lemon and fennel salsa
This recipe for slow-cooked ocean trout comes courtesy of chef Danielle Alvarez.
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Raes on Wategos’s Piña Colada
Like getting caught in the rain? You'd likely appreciate one of these.
Enrico Tomelleri’s risotto with pumpkin, Gorgonzola and brown butter
A hearty autumn-friendly dish from the Paski co-owner and chef that's perfect for the transition from warm to cold.
Beetroot soup with burrata
This recipe for beetroot soup with burrata is by Shaun Kelly from Au Passage in Paris.
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Burrata with green relish
A simple recipe for burrata with green relish.
Focaccia with potato, onion, olives and burrata (focaccia con patate, cipolle, olive e burrata)
Our recipe for focaccia with potato, onion, olives and burrata (focaccia con patate, cipolle, olive e burrata).