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Whole baby snapper in a pan with tomato, fennel, and basil sauce. Large slices of charred sourdough on either side of the pot.

Baby snapper in acqua pazza

Acqua Pazza, "crazy water," is a lightly herbed Italian broth, usually used to poach fish. With this recipe, fresh and fine ingredients are key.
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Grey ceramic plate of Pappalá with a spoon. Crusty bread to the side of the image.

Paski’s pappalá

If you've exhausted your usual dip-and-spread options, why not try this spread from Sydney's Paski? Made from blended milk-soaked cod, bread, and tomato, this unusual dish is a must-try.
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