Agostino’s braised beef shin with Barolo and bagna cauda (bresato al barolo, bagna cauda)
Don't rush this braise. Patience, and a generous amount of Barolo, gives you fall-apart meat and a rich, flavoursome sauce.
Anatomy of a dish: cicera e tria
This chickpea and pasta dish may be born from poverty but it's full of richness. Take a look inside.
Native ad body.
Sponsored by %%sponsor_name%%
.jpg?resize=380%2C304)
Spaghetti alla puttanesca
Pasta from the pantry. A quick sauce. This puttanesca is a no-brainer for a midweek meal.
Guy Grossi’s pearl barley polenta
This version of polenta might swap out the traditional cornmeal for barley, but it's still just as hearty and comforting.
Creamy (and dreamy) pasta recipes
For those days when you're craving lots of pasta, and lots of cheese.
Native ad body.
Sponsored by %%sponsor_name%%
Spaghetti con bottarga by Alberto’s Lounge
A classic recipe by chef Daniel Pepperell, with the punchy, salty hit of bottarga.
Peppers aqua pazza
You might know the Italian dish of fish cooked in "crazy water". This is it's capsicum-based cousin.
Swordfish con sarde by Alberto’s Lounge
An extra-fishy version of Sicily's pasta con sarde, with a sardine and anchovy salsa spooned atop the swordfish.
Native ad body.
Sponsored by %%sponsor_name%%
Ricotta agnolotti with anchovy butter by Alberto’s Lounge
Yes, making your own ravioli can be time-consuming. But it pays big dividends.
Macadamia panna cotta by Alberto’s Lounge
It's the minimalist simplicity of a panna cotta, but made Australian with macadamia.
The best Italian restaurants in Brisbane
Say ciao to these top-notch kitchens.
Native ad body.
Sponsored by %%sponsor_name%%
Red-sauce district: Italian-American classics by Melbourne’s Capitano
There’s a retro vibe and a home-style feeling at Carlton diner Capitano, where chef Casey Wall riffs on Italian-American classics with a local accent.
Capitano’s sugarsnap pea “scapece”
Melbourne restaurant Capitano puts a bright green spin on the Italian dish zucchine alla scapece.
Capitano’s burrata with fried peppers
You must try these fried peppers. Deglazed with a touch of sherry vinegar and paired with creamy burrata, the flavour is a revelation.
Native ad body.
Sponsored by %%sponsor_name%%
_web.jpg?resize=380%2C304)
Capitano’s caponata
A vegan Italian dish with a deep, layered umami base that's rich like a stew.
Capitano’s veal parmigiana
It's the Rolls-Royce of the menu at this Melbourne diner.
Native ad body.
Sponsored by %%sponsor_name%%
Jaclyn Koludrovic’s ricotta with white poached quince and honey
Pastry chef Jaclyn Koludrovic shares the recipe for her sweet ricotta dessert, which is best served with quinces poached low-and-slow.
The best Italian restaurants in Melbourne
From beloved trattorias serving traditional fare to first-rate kitchens buzzing with creativity and experimentation.
Jaci Koludrovic’s caramelised Marsala pear crostata
It's not a strictly traditional recipe, but the this crostata will still have you coming back for seconds.
Native ad body.
Sponsored by %%sponsor_name%%
The best Italian restaurants in Sydney
Look no further, a genuinely good plate of fresh pasta is only a booking away.
Ask Massimo Bottura: what to do with balsamic vinegar?
A very big name answers one important question.
Chicken scallopini with mushrooms
The quick-fire Italian classic topped with a medley of buttery 'shrooms. Bliss.
Native ad body.
Sponsored by %%sponsor_name%%
Chefs’ best Italian recipes
Who better to turn to for top-notch Italian food than the people who cook it for a living?
Tuna with caponata
This Sicilian eggplant dish sings with sweet and sour flavours.
Capitano’s basic tomato sauce
Bottle up the goodness of tomatoes when they're at their peak.
Native ad body.
Sponsored by %%sponsor_name%%
Return to Rome: pasta dishes by Santo Palato’s Sarah Cicolini
At trattoria Santo Palato, Sarah Cicolini embraces the soulful simplicity of Roman dishes and Abruzzo's peasant classics.
Bagna cauda
An addictive blend of olive oil, anchovies, garlic and butter. Dip in.
A.jpg?resize=380%2C304)
Sarah Cicolini’s pasta ceci e pancetta affumicata (ditali with chickpeas and smoked pancetta)
A childhood recipe from Sarah Cicolini of acclaimed restaurant Santo Palato in Rome.
Native ad body.
Sponsored by %%sponsor_name%%
A.jpg?resize=380%2C304)
Sarah Cicolini’s fusilli con ragù di agnello (fusilli with lamb ragù)
Finish with a little grated lemon zest to freshen up this classic pasta dish.
Risotto alla Milanese: anatomy of a dish
This culinary golden child is dialled up with another northern Italian specialty, osso buco.
Alberto’s Lounge, Sydney review
The long-awaited Italian sequel to Restaurant Hubert swings from groundbreaking to traditional, with fun at the top of the list of priorities.
Native ad body.
Sponsored by %%sponsor_name%%
Grapefruit-Campari Spritz
It's seriously refreshing.
Turkey involtini
Think beyond the roast bird. Thinly sliced and wrapped in prosciutto, this turkey involtini makes for an easy mid-week dinner.
Melbourne review: Arbory Afloat
With Spritzes on tap, wood-fired pizza and a prime spot on the Yarra, Arbory Afloat is an Italo party not to be missed.
Native ad body.
Sponsored by %%sponsor_name%%
Anatomy of a dish: muffuletta
It’s not your average sandwich. This Insta-sensation is the perfect portable picnic lunch, packed with the lot.
Don Peppino’s, Sydney review
The food is Italian-ish, with swagger. Don Peppino’s godfathers write their own rules.
Rosemary focaccia with salume
There's nothing better than soft, fluffy focaccia, straight out of the oven. It's easier than you think.
Native ad body.
Sponsored by %%sponsor_name%%
The best steak restaurants in Sydney
From wood-fired to dry-aged, salt-crusted to sharing-style, we've rounded up the definitive list of top steaks across the city so you'll never have to eat a bad one again.
Baci di dama
Piedmont goes hand-in-hand with chocolate and hazelnut – it’s the birthplace of Nutella, after all. These little biscuits, also known as ladies’ kisses, combine both with just the right amount of crunch.
Veal cotoletta with cabbage, mint, apple and dill
Veal cutlets really are special. Italian butchers will prepare them so they’re quite thin. Alternatively, ask for flattened-out veal slices from the leg.
Native ad body.
Sponsored by %%sponsor_name%%
Sardine toasts with agrodolce
Sometimes it pays to keep it simple. Toasty bread, butterflied sardines, agrodolce. Dinner done.
Italian & Sons
REVIEW While the name evokes images of checked cloths and wax-encrusted Chianti bottles, Italian & Sons is a niftily modern affair. Pendant lamps cast a glow across a buzzy, sleek, timber-panelled space, and the wine list contrasts edgy naturals with the legends of Tuscany and Piedmont. The kitchen turns out classic pizze and pasta, but […]
Buon Ricordo
REVIEW Luxury takes many forms. While the walls of this solid, two-storey villa all but groan under the weight of owner Armando Percuoco’s collection of fine art, you get the feeling that he is personally moved just as much by the ratio of tomato, bread and oil on the bruschetta as he is by the […]
Native ad body.
Sponsored by %%sponsor_name%%
Rosetta
Rosetta Melbourne is a restaurant in the same way that Ferrari is a car.
Sydney restaurant Matteo Downtown is making Italian breakfast a thing
Mornings at Matteo Downtown involve more than the Italian standards of pastries and espresso. There are scrambled eggs, as well as porridge, mushrooms, sausage and more, all delivered with an Italo-Australian twist.
Sarah Cicolini’s spaghettoni con cacio e pepe
You've seen this Roman pasta dish all over social media. Now, find out its origins and try your hand at the deceptively simple recipe.
Native ad body.
Sponsored by %%sponsor_name%%
Sarah Cicolini’s beef and ricotta cannelloni
This cannelloni recipe is the type of pasta dish that will impress your dinner guests to no end. Save it for occasions when you need to pull out all stops.
A.jpg?resize=380%2C304)
Rigatoni all’Amatriciana
Nail the Roman benchmark of amatriciana with this recipe from Santo Palato chef Sarah Cicolini.
Jaclyn Koludrovic’s roasted white chocolate and ricotta cannoli
The nutty taste of roasted white chocolate brings a whole new element to these sweet Italian pastries.
Native ad body.
Sponsored by %%sponsor_name%%
Beef agnolotti with hazelnut and sage butter
Agnolotti are the Piedmontese answer to ravioli. And we can confirm they're just as delicious.
Capitano, Melbourne review
With retro style and riffs on classics, Capitano, from the team behind Bar Liberty, isn’t your typical red-sauce joint.
Guy Grossi’s globi (Italian ricotta doughnuts)
Ricotta. Doughnuts. Need we say more?
Native ad body.
Sponsored by %%sponsor_name%%
Guy Grossi’s Lucanian sausages with crisp cavolo nero
Veteran chef Guy Grossi shares his recipe for these rich and gently spiced pork sausages.
A.jpg?resize=380%2C304)
Sarah Cicolini’s lasagne with romanesco
It's the layered Italian classic you know and love, but Santo Palato's Sarah Cicolini has swapped out the meat for Roman cauliflower.
.jpg?resize=380%2C304)
Restaurant Hubert branches out
Introducing Alberto, Restaurant Hubert’s Italian cousin. We think you’re going to like him.
Native ad body.
Sponsored by %%sponsor_name%%
Inside Capitano, the new Italian restaurant by Bar Liberty
A Melbourne pub gets a new lease of life at the hands of the fun-loving Bar Liberty crew. On the menu? Comforting fare inspired by the cuisine of Little Italy.
Sydney’s Italian Wine & Food Festival returns for 2018
Learn how to make pizza with Stefano Manfredi, take a masterclass in Italian wine or taste your way through the many regions of Italy.
Matt Breen’s Mum’s lasagne
The chef of Hobart restaurant Sonny shares his family's recipe for lasagne, one of the first dishes he learned to cook.
Native ad body.
Sponsored by %%sponsor_name%%
Pinbone’s hazelnut tiramisù
Adding Nutella to tiramisù may not be orthodox but it sure adds a special quality to what could be Italy's most famous dessert.
Matteo Downtown to open this August in Sydney’s CBD
Orazio D’Elia is following up his Double Bay restaurant with a second act in the city. Open from morning until night, it promises a slice of Italian city living.
Bistecca, a new Italian steakhouse, opens in Sydney
With a singular focus on the Tuscan speciality of bistecca alla Fiorentina.
Native ad body.
Sponsored by %%sponsor_name%%
Where to eat and drink in Port Macquarie
Wander from breakfast to beach to bistro (and back to the beach) for prime Hastings River produce served in laid-back style.
Gourmet Institute: Guy Grossi
Guy Grossi makes a strong case for Rome as the flavour capital of the world with a menu inspired by the Italian holiday of ferragosto.
An eating guide to Italy from Australia’s top Italian chefs
Heading to Italy? Italian-Australian chefs share their picks of what and where to eat back in the old country.
Native ad body.
Sponsored by %%sponsor_name%%
Milk & Honey
REVIEW Some dining guides have a worth-a-detour category, reserved for good value, local produce-driven regional diners. That’s exactly the speed at the low-frills, double-fronted shop that houses Mullum’s destination-drive wood-fired pizzeria. Don’t expect any ceremony at this locals’ hangout, where the greeting is likely to be, “Hey, what’s happening?” The less-is-more sustainability theme manifests in […]
Marta, Sydney review
Marta marries Rome’s signature dishes and air of joyful chaos to deliver a hit.
Panna cotta with blood orange and juniper syrup
When searching for warm-weather desserts, it's hard to go past the lightness of a panna cotta. This one also makes the most of blood orange's slightly bitter notes for a finale that's not too heavy.
Native ad body.
Sponsored by %%sponsor_name%%
Why Alessandro Pavoni became a vegan
Alessandro Pavoni came within two hours of death. Then the Italian chef made a move that would change his life but shock his family and friends: he went vegan.
Porchetta panini with fennel and mustard fruits
Porchetta panini with fennel and mustard fruits recipe - Preheat oven to 220°C. Place pork skin-side up on a wire rack in the sink, carefully pour boiling kettle over skin to help the score marks open, then stand for 10 minutes to dry out.
Andreas Papadakis’s baby octopus with ‘nduja dressing
"Spicy 'nduja and octopus are a great match," says Andreas Papadakis. "We make the 'nduja into a dressing for the perfect balance of spicy and salty."
Native ad body.
Sponsored by %%sponsor_name%%
Cassata
Cassata recipe - For sponge cake, preheat oven to 180°C and butter a 21cm-diameter cake tin and a 27cm x 37cm Swiss roll tin and line each with baking paper. Whisk eggs, sugar and a pinch of salt
An eating guide to Carlton
The spiritual home of Melbourne’s Italian community is still one of the best places in the country to shop for food and drink coffee like an Italian.
Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts
Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.
Native ad body.
Sponsored by %%sponsor_name%%
Mozzarella in carrozza
Mozzarella in carrozza recipe - Place bread slices on a work surface and arrange mozzarella on half, leaving a small border.
Osteria Ilaria’s zucchini flowers stuffed with almond purée and aïoli
"This tempura batter gets really crisp and works really well with the garlic-scented soft almond purée in the flowers," says Andreas Papadakis. "It's the perfect snack for a dinner party."
Chocolate cannoli
Chocolate cannoli recipe - Pulse flour, sugar, cocoa and cinnamon in a food processor to combine, then add butter and whole beaten egg and process until a soft dough forms.
Native ad body.
Sponsored by %%sponsor_name%%
Focaccia is back and better than ever
Is the decade-defining bread of the '90s back on the rise? David Matthews checks the country's bread baskets.
.jpg?resize=380%2C304)
What is a Spritz anyway?
A spirit of innovation is making for intriguing iterations of the effervescent Spritz, writes Max Allen
Bellota
REVIEW Freshly shucked, peak-condition Bateman’s Bay oysters? Sliced to order Spanish, Italian and locally made charcuterie? Or how about gnochetti tossed with slow-cooked lamb, anchovies, green olives and ricotta salata? Wine might get top billing at Bellota, given it’s a wine bar attached and with direct access to the Prince Wine Store and its 3000-plus […]
Native ad body.
Sponsored by %%sponsor_name%%
Ricotta gelato with espresso praline
Ricotta gelato with espresso praline recipe - Bring milk, cream, lemon rind and nutmeg to a simmer in a saucepan. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), then gradually whisk in milk mixture.
What is colatura di alici?
This potent Italian flavour enhancer will be your new secret kitchen weapon.
The 10 parts of a great salumi board
Italy has more salumi than you can shake a grissino at. Sydney’s guru of cured meats has the low-down on the essentials.
Native ad body.
Sponsored by %%sponsor_name%%
Prosciutto and parmesan cappellacci with brown butter and asparagus
Ham-and-cheese-filled pasta, burnt butter and fresh asparagus – this recipe speaks for itself.
Osteria Ilaria’s roast duck breast with hazelnut sauce
"Hazelnuts make this dish unique with their fragrance," says Andreas Papadakis. "It's a simple dish and making the base sauce in advance makes things a lot simpler."
Casarecce with artichokes, capers, dill, lemon and mozzarella
Mozzarella is tossed through this simple pasta sauce until it melts and coats the pasta. It's just the right amount of rich for a spring dish.
Native ad body.
Sponsored by %%sponsor_name%%
Chicken cotoletta panini
A juicy chicken cotoletta makes an excellent chicken schnitzel sandwich. We've paired ours with plenty of bright and crunchy slaw and, of course, mayonnaise.
Mr Liquor’s Dirty Italian Disco, Sydney review
The new Pinbone adventure, Mr Liquor’s Dirty Italian Disco, is here for a good time not a long time, but the times are very good indeed.
Arlechin, Melbourne review
Laneway resident Arlechin heralds a new era of sophistication in late-night bar culture.
Native ad body.
Sponsored by %%sponsor_name%%
Fico’s pea risotto with buffalo mozzarella and spring herbs
This bright pea risotto recipe is the perfect way to welcome spring - and it hails from one of our favourite Hobart restaurants, Fico.
Conchiglione with ragù bianco, anchovies and wilted kale
Giant pasta shells are perfect for chunky sauces. But rather than baking them, as is typical, we've paired them with a white ragù and hardy kale.
Gigli with borlotti beans and pancetta in mint salsa
Gigli with borlotti beans and pancetta in mint salsa recipe - For mint salsa, stir ingredients in a bowl and season to taste.
Native ad body.
Sponsored by %%sponsor_name%%
Asparagus and egg tramezzini with lemon aïoli
Turin's pillowy sandwich, the tramezzino, is the perfect vehicle for crunchy asparagus and soft egg.
Isabella Manfredi: how I eat
The lead singer of The Preatures on growing up in restaurant kitchens and eating on the road.
Asparagus and ricotta pizze bianche
Asparagus and ricotta pizze bianche recipe - For pizza dough, combine olive oil, yeast, sugar, ½ tsp salt and 320ml lukewarm water in a bowl and set aside until foamy (2-3 minutes).
Native ad body.
Sponsored by %%sponsor_name%%
Almond and muscovado tiramisù
These individual serves of tiramisù with a twist are ready to eat straight away, but are also good a day or two later when the flavours have melded.
Pea and ricotta frittelle
These deep-fried puffs of ricotta, flecked with mint and peas, are a wonderful combination of crunchy exterior and light, fluffy filling.
Bucatini with prawn fra diavolo
Bucatini with prawn fra diavolo recipe - For fra diavolo sauce, preheat oven to 200°C. Toss ingredients together in a roasting pan and roast until tender and starting to caramelise at the edges (40-45 minutes).
Native ad body.
Sponsored by %%sponsor_name%%
Trofie with potatoes, beans and pistachio pesto
You can't go wrong with pesto pasta. In this take on the Ligurian classic, we've swapped pine nuts for pistachios and we think it's better - don't tell Nonna.
Osteria Ilaria
REVIEW After wowing Melbourne with Tipo 00, chef Andreas Papadakis has opened a second restaurant right next door, proving that his prowess with Italian food extends beyond spaghettini and rigatoni. But don’t panic, there’s still pasta at Ilaria. Nettle and blue cheese gnocchi and paccheri with prawns, sorrel and perfectly pitched prawn oil are seriously […]
