Ricotta & Spinach Cannelloni: The One I Kept Getting Wrong
The first tray of cannelloni I ever sent out, half the tubes split down the side and wept…
Macaroni: From Maccheroni to Mac and Cheese — A Chef’s Guide to the Most Misjudged Pasta in Australia
The best macaroni I ever ate was in a nonna's kitchen in the hills outside our restaurant's sister…
Gnocchi: The Two-Ingredient Trick to Pillows, Not Bullets
The chef who taught me gnocchi weighed nothing and terrified everyone. Her test was brutal in its simplicity:…
Penne: The Most Underrated Shape in the Cupboard, and the Recipe That Proves It
There was a bloke on my first brigade — a Calabrian, forearms like bollards — who ate the…
Lasagna: Why Yours Slides Apart, and How a Chef Builds One That Doesn’t
Every Sunday for two years, my job included portioning the lasagna for service — forty covers' worth, cut…
Ravioli From Scratch: A Chef’s Guide to Getting the Seal, the Filling and the Dough Right
The first tray of ravioli I ever made for service blew up in the pot. All forty of…