Pasta

My cooking is built on good, simple, seasonal ingredients. Ingredients that taste of themselves. When you start with great ingredients, you don’t have to do much to them. Its uncomplicated, approachable, homestyle cooking; after all, this is the food I find myself craving. I don’t set out to cook with a lot of ingredients, techniques, or equipment. I don’t like to follow trends. Cooking should always be without pretension. Taste. Season well. Consider balance and texture in a dish. And taste again. I want to cook food that is inherently delicious and doesn’t take itself too seriously.
Dirty martini spaghetti with butter scallops and a crispy caper pangrattato
Dirty martini spaghetti with butter scallops and a crispy caper pangrattato
I’m not being dramatic -  this might be the best pasta I’ve ever cooked. Sure, maybe the magic of our surrounds helped too (we were staying at Satellite Island in... Read more...
Spring vegetables and a silky, lemon butter pasta
Spring vegetables and a silky, lemon butter pasta
This creamy, lemony butter pasta sauce is a beautiful base to celebrate the bounty of spring. You can use any spring vegetables you like. Play around with what you love... Read more...
Pasta, chickpeas and salami
Pasta, chickpeas and salami
Pasta e ceci, a love story. Pasta and beans are a classic, and one of my favourites. It’s born from the pantry, costs next to nothing, and food for the tired... Read more...
Puttanesca x Amatriciana, the baby
Puttanesca x Amatriciana, the baby
After countless messages about this one, I finally got around to filming my lifeline—my all-time favourite mid-week pasta. This is what would happen if Puttanesca and Amatriciana came together and... Read more...
My creamy lemon, chicken, pasta and greens soup
My creamy lemon, chicken, pasta and greens soup
This is a midweek staple that we all enjoy—from baby to hungry Dad (though I do omit the greens for the kids). It's silky, velvety, filling, and nourishing, coming together... Read more...
Clams, fermented chilli, lemon, toasted garlic
Clams, fermented chilli, lemon, toasted garlic
This is what everyone came for right? Surely there is no better combination than the brininess of clams, the zestiness of lemon and the fire of chilli. While this dish... Read more...
Slow-cooked pepper beef ragù
Slow-cooked pepper beef ragù
Few sights lift the spirit quite like a big pot of slowly cooked ragù. This is the sort of pasta dish you want to crowd around and eat on a... Read more...
Bitter greens, chilli, pork crackling pasta
Bitter greens, chilli, pork crackling pasta
The best part of a pork roast is the crackling, so it’s only right that there is a pasta dish to celebrate this. Of course, the Italians have already created... Read more...