Coming soon to Sydney: Paski, a wine bar and restaurant by 10 William St and 121BC alumni
It’s a two-level ode to pasta and Italian natural wines, by a trio of hospitality pros.
Marameo’s squid-ink spaghetti with crab, chilli and tomato
The type of pasta dish we'd happily eat year-round.
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How to make focaccia
This classic olive oil-drenched Italian bread is surprisingly simple to make at home. Chef David Lovett shows how it’s done.
Di Stasio Città
An utterly familiar menu of Italian perfection right in Melbourne's CBD.
Fico
A Hobart restaurant that embraces and interprets local produce with flair.
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Grossi Florentino
With chandeliers, meticulously ironed linen, charming service and menus that riff on grand Roman ristorante, Grossi Florentino is one of the foundations of Melbourne's dining scene.
LuMi
Set in an ultra contemporary yet cosy glass "box" on Pyrmont Bay, LuMi is unlike anything else in Sydney.
Osteria Oggi
Sink into a booth under trailing plants while easy, breezy, super-smart staff bring a succession of pretty plates.
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Otto Brisbane
New riverfront lodgings means Otto is an even more alluring prospect for diners keen to push the boat out.
Si Paradiso
Perth is crushing hard on this fantasy of '60s Roman cool.
a’Mare
The shining jewel in Crown Sydney's dining portfolio, a'Mare promises a polished night out without the pretence.
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Tedesca Osteria
Underlined by the laidback service and the single seating policy, Tedesca Osteria has a dinner at a friend's place vibe. With faultless attention to detail, it's a must.
Biànca
Sure it's a scene, but this Fortitude Valley diner is also approachable.
How to make bombolini, step by step
Because good things come in small packages.
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Giovanni Pilu’s crumbed sardines with pecorino and eggplant purée
All the crisp and crunch you could want.
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Zeppole di San Giuseppe
These custard-filled doughnuts, first made to honour Saint Joseph, are now Italy's gift to us all.
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Dan Puskas’s sopressini pasta with pesto alla Trapanese
The quick and easy pasta shape to master, with the goodness of Sicily's tomato pesto.
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Capitano’s conchiglie with vodka sauce
Reserve your judgement. Pasta with vodka sauce might be old-school, but it's also delicious.
Sixpenny’s pesto alla Trapanese
Chef Dan Puskas' take on the Sicilian pasta sauce.
Lucio’s lives on
Sydney restaurant Lucio’s closed after a stellar 40-year run. But the story continues with the next-generation of the Galletto family making a seachange, and opening a waterfront trattoria in Noosa.
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An expert’s guide to Italian cheese
Everything you wanted to know about formaggio, thanks to Maker and Monger's Anthony Femia.
Al Dente’s prawn ravioli
A very luxe pasta indeed.
Al Dente’s tortellini cacio e pepe
All the goodness of cacio e pepe coddled in a silky pasta wrapping.
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Casoncelli alla Bergamasca (the Al Dente way)
The Melbourne eatery's take on the filled pasta of Bergamo.
Chicken scallopini with mushrooms and broccoli rabe
Chicken, mushrooms and greens. This meal is the complete package.
Ribollita
Our take on the Tuscan soup.
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Mitch Orr’s pasta alla Norma
Eggplant, tomato, fusilli. You really can't go wrong.
Pasta e fagioli (pasta and beans)
Proof that good food needn't be fancy.
Mushroom and mascarpone risotto
This fast mushroom risotto recipe, made rich and creamy with mascarpone, is sure to become a favourite.
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How to make ricotta
Cheesemaker Kristen Allan gives us the 101 on how to make ricotta from scratch. The result? Fresh curds for days.
15 must-try semifreddo recipes
Half-frozen, all-round goodness.
Review: what’s old is new again at Otto Brisbane
A new waterfront home for the Italian fine-dining restaurant proves a winning combination in Brisbane. And how about that $70 pasta?
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Cafe di Stasio’s fennel cooked in milk
A combination that just works.
Pasta recipes by Melbourne’s Tipo 00
Built on a foundation of impeccable pasta and good vibes, Tipo 00 has won the hearts of Melbourne diners.
Tipo 00
It's always good to know Tipo 00 is there ready with a soul-warming plate of pasta.
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Massi’s pappardelle with osso buco ragù
Slow-cooked goodness.
A pastry chef’s guide to making sfogliatelle
Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.
Mezze maniche alla gricia
Like a cross between a cacio e pepe and a carbonara, gricia is one of the great four Roman pasta sauces. This recipe by Santo Palato's Sarah Cicolini is a knockout, and it only requires four ingredients.
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Our best recipes for gnocchi and potato dumplings
Impossibly fluffy, undeniably delicious.
Linguine with pesto
A quick, herby bowl of pasta that's ready in minutes.
Tomato passata
Find the ripest, reddest tomatoes you can and you're set for success.
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How to make cannoli
The unique cannolo, with its crisp shell and creamy filling, is arguably Sicily's greatest gift to pasticcerie.
Insalata of tomato, mozzarella and basil with anchovies
Where summer simplicity and elegance combine.
Panettone
The Italian fruit-studded sweet bread, all wrapped up for Christmas.
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Beef braciole with cavolo nero and parmesan salad
Roll up, roll up.
After nearly 40 years in Sydney, Lucio’s is closing
From being a reluctant waiter at his family's restaurant to the co-owner of the city's most enduring establishments, Lucio Galletto reflects on four decades at his eponymous restaurant.
Coming soon: Nik Hill’s “British Italian” pop-up at Sydney’s The Strand
The former Old Fitz chef is preparing to captain a line-up of British classics, Florentine steaks, and weekly eel specials.
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Transeasonal pesto recipes for this awkward winter-spring changeover
Your core temperature may be in flux, but at least you'll be well fed.
Giovanni Pilu’s spaghetti vongole and bottarga
Salty fish roe, sweet clams and squiggles of pasta combine in this easy midweek dish.
A classic lasagne
The ultimate in comfort food.
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Stracciatella (Italian egg-drop soup)
A deeply flavoured soup, borne from the simplest of ingredients.
Giovanni Pilu’s zucchini fritters with mint and pecorino
There's no denying the allure of crisp zucchini fritters, still warm from the fryer.
8 ways to make minestrone soup
If you're seeking a hearty, soul-reviving soup for the chilly months, look here.
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Fico’s pizza fritta with bagna cauda and Parmigiano-Reggiano
One of Napoli's best street snacks, made fresh in a kitchen near you.
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Leek, mushroom and thyme risotto
A vegetarian-friendly dish that celebrates all that's good about winter cooking.
Ormeggio reopens with a new look, new menu, and new blood
Meat is out, seafood and gelato are in. Lockdown has given the Pavonis the time – and gumption – to shake things up, Ormeggio-style.
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A short history of brodetto, and a recipe too
Brodetto has come a long way from its humble beginnings a fisherman's stew, writes John Irving. Today, variations on the traditional staple dot Italy's Adriatic coast.
Paola Toppi’s pasta with ragù
Where simplicity and flavour meet.
Gnudi with wilted bitter greens
Feather-light ricotta dumplings, chilli and dark leafy vegetables – what a combination.
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Spaghetti with clams and butter
The spaghetti alle vongole con burro from London's River Café doesn't skimp on indulgence.
Scampi “casino”
The Italian-American classic, updated.
Swordfish with agrodolce sauce
Australian Gourmet Traveller recipe for swordfish with agrodolce sauce.
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Giovanni Pilu’s mussels and fregola
We've found our new favourite way to eat mussels.
The must-have Italian pantry staples for your kitchen
Olive oil, passata, pasta, sardines and more. With these staples on hand, it’s hard to go wrong with the classics.
A cheat’s recipe for spinach and ricotta ravioli
When it comes to these filled quadrilaterals, it pays to think outside the square.
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When you have canned tuna, you make this tonnato
The creamy tuna sauce is usually spooned over thinly sliced veal in the classic Italian dish vitello tonnato, but it also makes a great dip in its own right.
How to make fresh pasta (it’s easier than you think)
Fresh pasta tastes better than the supermarket stuff, and making it is far simpler than it seems. Anna Eoclidi, of Pasta Emilia, gives us the low-down.
Don Peppino’s is here for another year
New year, new room. The “temporary” Italian eatery on Sydney’s Oxford Street has a new lease on life.
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Agostino’s endive salad with pistachio, Taleggio, apple and Montasio
No more ho-hum side salads. This one is big on texture and layers of flavour.
Raes on Wategos’s calamari and zucchini skewers with ‘nduja vinaigrette
A seafood take on Italian arrostinici skewers, with added kick from 'nduja.
Sydney’s Paperbark is closing this week
But another successful vegan pasta-and-gnocchi trattoria will rise from the ashes.
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Cheat’s gnocco fritto
All the crisp and crunch of the fried-pasta snack, with minimal fuss.
Now open: Toppi Martin Place, an expansive Italian restaurant in Sydney by the family who founded Machiavelli
Paola Toppi says a little prayer with her latest venture in the heart of the city. Just don’t talk to her about pasta extruders.
How to make fior di latte
To make the stretched-curd cheese you need scientific precision but a relaxed attitude, too.
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Now open: Ragazzi, the Sydney pasta and wine bar by the Love, Tilly Devine crew
There’s an ever-evolving menu of hand-rolled pasta, a 300-strong list of mostly Italian wines, and a plum CBD location. This pocket-sized bar could be your new friend in town.
Massimo Bianchi’s spaghetti carbonara
The chef's guide to making the classic and cream Italian pasta dish.
CicciaBella opens on Monday with ex-Acme chef Mitch Orr in the kitchen
With the Icebergs team rallying around him, the chef can return to what he does best.
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9 ways to cook with ‘nduja
Spice up your kitchen repertoire with this spreadable salami.
Where to find the best pizza in Australia
Your cheat sheet to the best slices in the country.
Sydney restaurant Don Peppino’s is sticking around for another 6 months
The ’90s-nightclub turned temporary trattoria was due to close in October, but diners can ascend that neon-lit staircase well into February 2020.
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Fratelli Paradiso
Think of Fratelli Paradiso as a stage, its diners and staff all actors working together daily to produce a play dedicated to the joys of a peculiarly inner-city brand of Sydney-Italianness.
Icebergs Dining Room & Bar
Some come to Icebergs for the scenery, others just for the scene. Some people even come for the food.
Lalla Rookh
Opening chef Joel Valvasori-Pereza might have left the building, but the party rages on at this CBD bunker.
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10 William Street
The food is only part of the appeal; the lively crush of bodies yelling for picks from one of the edgiest wine lists in town gives the place permanent buzz.
The ultimate pasta recipe collection
All the twirlable recipes you need, right here.
Chicken recipes, the Italian way
Chicken gets a bad rap at the best of times. But when it's cooked as the Italians do, things become a lot more interesting...
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The Sydney vegan gnocchi with a cult following
Opening an all-vegan Italian joint in Sydney's eastern suburbs is a challenge. But this neighbourhood restaurant is a hit with diners.
Waiter, there’s fish sauce in my Bolognese: Italian-ish recipes that break all the rules
Ravioli made with wonton wrappers. A smoked eel carbonara. And that trippa alla Romana by Alberto's Lounge. This is Italian, but not as you know it.
Almost Italian recipes from Alberto’s Lounge
At Sydney restaurant Alberto’s Lounge, chef Daniel Pepperell adds unexpected twists and modern turns to the classics in an Italian(ish) sequel to Restaurant Hubert.
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Don Peppino’s is cooking you Sunday lunch, once a month
The Sydney trio behind the Italian-ish restaurant are back from a two-week research trip to their culinary motherland. And now a long Sunday lunch is on the menu.
What is garum?
This ancient Roman staple is enjoying a renaissance in modern kitchens, from René Redzepi’s beef-based version to restaurant Pipit's vegan green garlic sauce. Plus, a recipe for garum fish stew by Sydney's Pendolino.
The Melbourne bakery that pipes fresh cannoli to order
In Melbourne’s Avondale Heights, the Mellini family is faithfully recreating one of Sicily’s sweetest traditions.
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The new wave Italian(ish) restaurants that are breaking all the rules
Indian-spiced trippa alla Romana, yuzu risotto, vegan cacio e pepe. The latest wave of restaurant openings is Italian, but not as you know it.
Grilled cuttlefish with new potatoes, sopressa piccante and green sauce
Serve the charred cuttlefish with a classic salsa verde, sopressa piccante and new potatoes, and you've have an impressive entrée on your hands.
Agostino’s chocolate, clementine and aniseed zaletti
It's the traditional Venetian raisin and cornmeal biscuit, but made more heavenly with chocolate, clementine and aniseed.
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Rigatoni with rabbit ragù by Don Peppino’s
Make this ragù bianco the day before you plan to eat it – it becomes softer and more delicious.
Fast pasta e fagioli recipe (ditali and beans with pancetta)
It's the peasant-style Italian pasta soup, but it's ready in 30 minutes.
Agostino’s mushroom tortelloni with buffalo ricotta
Seek out whatever 'shrooms are in season, then make this filled pasta.
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Trippa alla Romana (Roman-style tripe) by Alberto’s Lounge
It's honeycomb tripe, done Roman-style, but with some surprising subcontinental flavours.
Pistachio gelato by Alberto’s Lounge
An unbeatable classic by the Sydney Italian-ish restaurant.
