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Our Recipes.

Our signature recipes for the pasta of the week. 

Spinach & Ricotta Gnudi, Tomato & Chilli Sugo

Serves 4 – 6 people

Make your own pasta: Optional

 

Recipe - Spinach & Ricotta Gnudi

800g Ricotta

160g ‘00’ Pasta flour

1 Egg White

120g Parmesan (grated)

480g Baby Spinach

 

Recipe – Tomato & Chilli Sugo

2 x Large brown onion

2 x Garlic clove

½ Bunch thyme (picked and chopped)

250ml White wine

1.25kg Ripe round tomatoes (cored and chopped roughly)

2 Long Red Chilli (finely chopped)

Salt

 

To Serve

Parmesan

 

Method – Spinach & Ricotta Gnudi

1) Blanch the spinach in pot of salted boiling water for 1 – 1.5 minutes.

2) Refresh in ice water until cold.

3) Squeeze all the water out until very dry.

4) Chop spinach finely.

5) Mix all ingredients together into a homogenous dough.

6) Season with salt and roll into 25 – 30g balls.

7) Refrigerate until ready to use.

 

Method – Tomato Sugo

1) Sweat off onions, chilli, garlic and thyme in olive oil on a medium heat until translucent.

2) Add white wine and reduce by half.

3) Add tomatoes and cook on a low heat for 2 hours or until sauce has a nice rich consistency.

 

To Serve

1) In a pot of salted boiling water, place the gnudi in the water.

2) When they start to float they are ready to add to the sauce.

3) Serve and grate parmesan over the top.

Nathan MosesComment
Fettucine, Chinese Broccoli, Soy Braised Shiitake, Fermented Chilli, Egg Yolk
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Serves 6

Make your own pasta: Optional

Recipe – Pasta Dough

300g Flour

75g Semolina

3 Whole eggs (165g total)

5g Salt

 

Recipe – Soy braised shiitakes

500g Shiitake Mushrooms

250mL Soy Sauce

200mL Water

150mL Rice Wine Vinegar

 

Recipe – Fermented Chilli

200g Long Red Chillies (sliced)

2% Salt (of total weight of chillies after they have been sliced)

 

To Serve

1 – 2 bunches Chinese Broccoli (cleaned & roughly sliced)

6 Egg Yolks

 

Method – Pasta Dough

1) Kneed together all ingredients in a large bowl (this should be done the night before) and leave to rest in fridge overnight, wrapped tightly in cling wrap.

2) Using a pasta roller, work the dough through the thickest setting, gradually rolling down to the thinnest setting (approximately 1-1.5mm thick) whilst occasionally dusting the dough with semolina.

3) Once you have the right thickness for your pasta, cut in to 30cm pasta sheets.

4) Then cut in to 1cm wide strips and lay fettucine on to a tray and lightly dust with semolina.

5) Keep chilled in the refrigerator until ready to cook.

 

Method – Soy Braised Shiitakes

1) Add everything into a pot, bring to a simmer and cook for 10 – 15 minutes or until the mushrooms become tender.

2) Strain and retain the liquid.

3) Cut the shiitakes into quarters or halves, depending on the size.

 

Method – Fermented Chilli

1) Weigh the sliced chillies. Then add 2% natural salt and blend in a food processor.

2) Store in a sterilised glass jar and allow to sit for 2 – 3 days.

3) Store in the fridge until ready to use.

 

To Serve

1) In a medium sized pan add 100mL of oil and bring to a medium high heat.

2) Add the Chinese broccoli and quickly sauté.

3) Start to cook the pasta in salted boiling water.

4) Add 150mL of the mushroom braising liquor to the broccoli.

5) Add the shiitakes and 3 tablespoons of the fermented chilli and toss so it is well distributed.

6) Add the pasta and serve.

7) Mold a bed for the egg yolk in the middle of each dish, place the yolk in the bed and season with salt over the top of the yolk. Enjoy!

Nathan MosesComment
Spaghetti con Polpette

Serves 4 – 6 people

Make your own pasta: Optional

Recipe – Pasta Dough

300g Flour

75g Semolina

3 Whole eggs (165g total)

5g Salt

 

Recipe – Tomato Sugo

2 x Large brown onion

2 x Garlic clove

½ Bunch thyme (picked and chopped)

250ml White wine

1.25kg Ripe round tomatoes (cored and peeled)

Salt

 

Recipe – Meatballs

520g Pork Mince

190g Beef Mince

35g Bread Crumbs

40g Parmesan (grated)

30mL Extra Virgin Olive Oil

2 whole eggs

10g Garlic (minced)

½ Brown Onion (finely diced & cooked)

½ tablespoon Dijon mustard

 

To Serve

Parmesan to grate

 

Method – Pasta Dough

1) Kneed together all ingredients in a large bowl (this should be done the night before) and leave to rest in fridge overnight, wrapped tightly in cling wrap.

2) Using a pasta roller, work the dough through the thickest setting, gradually rolling down to the thinnest setting (approximately 1-1.5mm thick) whilst occasionally dusting the dough with semolina.

3) Once you have the right thickness for your pasta, cut in to 30cm pasta sheets.

4) Then cut, with a pasta roller attachment, in to 0.1cm wide strips and lay spaghetti on to a tray and lightly dust with semolina.

5) Keep chilled in the refrigerator until ready to cook.

 

Method – Tomato Sugo

1) Sweat off onions, garlic and thyme in olive oil on a medium heat until translucent.

2) Add white wine and reduce by half.

3) Add tomatoes and cook on a low heat for 2 hours or until sauce has a nice rich consistency.

 

Method – Meatballs

1) Combine all ingredients and portion into 30g balls.

2) Seal off the meatballs in a pan on a high heat until golden brown on all sides. Do not over crowd the pan as this won’t help them caramalise and they will start to stew.

3) Add to the sugo and continue to cook on a low heat for 4 minutes.

 

To Serve

1) Cook the spaghetti in a pot of salted boiling water.

2) Add the pasta to the sauce, toss and serve.

3) Grate parmesan over the top and enjoy.

Nathan MosesComment
Risotto Cacio e Pepe

Serves 6

Make your own pasta: Not Necessary

 

Recipe – Veg Stock

1.3L Water

2 Carrots (washed)

2 Brown Onions

3 Celery sticks (washed)

2 Garlic cloves

1 bunch of Thyme

3 Bay leaves

5 Black Peppercorns

 

Recipe – Risotto

400g good quality risotto rice

1 Brown Onion (finely diced)

2 Garlic cloves (finely chopped)

3 Bay Leaves

¼ bunch of Thyme (picked & chopped)

1.2L Vegetable Stock

200mL White Wine

300g Butter (diced)

200g Parmesan (grated)

1 Lemon (juiced)

Pepper (freshly cracked)

 

To Serve

½ bunch of Parsley (chopped)

Pepper Extra Virgin Olive Oil

 

Method – Veg Stock

1) Roughly cut all the vegetables and add all ingredients to a pot.

2) Bring to a boil.

3) Take off the heat and allow to cool to room temperature.

4) Strain and keep aside.

 

Method – Risotto

1) Weigh 200g of extra virgin olive oil. Add 10g of black peppercorns. Put into a airtight jar and allow to sit for 7 days.
 
2) In a medium sized pan, heat the pan to a medium to hot temperature. Add 100mL of oil, add onions, garlic, bay leaves and thyme. Continue to sweat down until your onions have become translucent.
 
3) Add rice and continue to cook. Continue to stir thoroughly whilst checking that all of the rice is hot. This will ensure that the grains are sealed and the rice will keep a pleasant consistency.
 
4) Add the white wine. Continue to stir until the wine has been soaked up by the rice.
 
5) Add 1 large ladle of the warm vegetable stock. Continue to stir until the stock is soaked up by the rice. Repeat this process until the risotto is cooked to your liking.
 
6) To finish the risotto, make sure that the last bit of stock is almost completely absorbed. Take the risotto off of the heat, add the butter and cheese, stirring until it is all melted. Add lemon juice and season with salt and freshly cracked pepper. 
 

To Serve

1) Serve onto flat plates or bowls. Drizzle some of the infused pepper extral virgin olive oil over the top. Garnish with some of the chopped parsley.

Nathan MosesComment
Potato Gnocchi, Mixed Mushrooms, Parmesan

Recipe – Potato Gnocchi

1kg Desiree Potatoes

Flour

Grated Parmesan

Eggs

Salt

 

Recipe – Mushroom Cream

200g dried Porcini Mushrooms (soaked overnight & chopped roughly)

500mL Cream

200mL White Wine

1 Onion (finely dice)

½ bunch Thyme (picked & chopped)

 

Recipe – Mixed Mushrooms

3 Field Mushrooms (de-stemmed & sliced)

1 bunch Enoki (bottom cut off & separated)

2 punnets Swiss Brown (sliced)

2 punnets Oyster Mushrooms (teared roughly)

2 punnets King Brown (sliced)

 

To Serve

1 bunch Chives (finely sliced)

1 Lemon (juiced)

Shaved Parmesan

Extra Virgin Olive Oil

 

Method – Pasta Dough

1) Pre heat oven to 180*C. On a flat tray, line the bottom with rock salt. Place the potatoes on the rock salt with space in between so the potatoes cook evenly. Cook for 45mins – 1hr or until soft.

2) Once the potatoes are soft take them out of the oven. You will need to work very quickly! Put food grade latex gloves on and cut them in half then squeezing the flesh out from the skin (if they are cooked properly this will be easy).

3) Now with a moulis or potato masher, mash them into a bowl.

4) Once this process is done weigh the potatoes. So what you have left do 25% flour, 20% grated parmesan and one egg p/kg. So if you have 700g of roasted potato you will do 175g flour, 70g grated parmesan and one egg.

5) Bring all ingredients together with your hands. Roll out about a handful at a time on a floured bench. Cut into pillows, around 1cm x 1cm. Place onto a floured trey.

6) Fill a pot with salted water and bring to the boil. Have ice water ready on the side in a large container or large bowl. Add the gnocchi in batches to the boiling water, once they float to the top refresh them in the ice water.

7) When you have blanched all the gnocchi and the gnocchi is cold, drain & mix with olive oil. Set aside.

 

Method – Mushroom Cream

1) In a wide based pan, add 150mL of oil and bring to a medium heat.

2) Add the onions and time. Continue to sweat down until the onions are translucent, stirring occasionally.

3) Now add the soaked porcini mushrooms and continue to sweat down.

4) Once the mushrooms are cooked, deglaze with the white wine and reduce by half.

5) Add the cream and continue to cook on a low heat. Once it has started to thicken slightly, strain and keep aside.

 

Method – Mixed Mushrooms

1) Sauté all mushrooms, on a high heat, separately until they are nicely caramalised or a golden colour. Season with salt and lay on trays with paper towel so it soaks up the excess oil.

 

To Serve

1) In a pot of salted boiling water, add the gnocchi.

2) Start to heat the sauce.

3) Once the gnocchi start to float, add to the sauce.

4) Toss and season with salt if needed.

5) Add the chives and lemon juice.

6) Serve into bowls and scatter the mixed mushrooms over the top.

7) Shave enough parmesan, with a peeler, over the top and drizzle with the extra virgin olive oil. Dig in!

Nathan MosesComment
Ditali, Cavolo Nero, Chilli, Ricotta.

Serves 6

Make your own pasta: Not Necessary

 

Recipe – Ditali Pasta

600g Artisanal Ditali pasta

 

Recipe – Base

2 – 3 Cavolo Nero bunches (de-stemmed and roughly chopped

30g Crushed Garlic

3 Long Red Chillies (finely chopped)

2 Lemons (juiced)

 

To Serve

100g Ricotta

 

Method – Pasta

1) Cook pasta for approximately 6 minutes or until al dente.

 

Method – Base

1) In a wide based pan, add 100mL of oil and bring to a medium heat.

2) Add the garlic and chillies.

3) Cook and continue to stir.

4) Once the mixture starts to become quite fragrant, add the cavolo nero.

5) Toss and then deglaze with the lemon juice.

6) Add the cooked pasta and season with salt.

 

To Serve

1) Serve pasta into bowls.

2) Randomly place ricotta over the top.

3) Very simple and classic flavours. Enjoy!

Nathan MosesComment
Tagliatelle, Duck, Fig, Fennel, Blue Cheese.

Serves 6

Make your own pasta: Optional

Recipe – Pasta Dough

300g Flour

75g Semolina

3 Whole eggs (165g total)

5g Salt

 

Recipe – Blue Cheese Sauce

150g Gorgonzola dolce

150mL Cream

150mL Milk

Salt

 

To Serve

3 Duck breasts

9 Black figs (cut into ¼)

3 Fennel (shaved thinly on a mandolin)

 

Method – Pasta Dough

1) Kneed together all ingredients in a large bowl (this should be done the night before) and leave to rest in fridge overnight, wrapped tightly in cling wrap.

2) Using a pasta roller, work the dough through the thickest setting, gradually rolling down to the thinnest setting (approximately 1-1.5mm thick) whilst occasionally dusting the dough with semolina.

3) Once you have the right thickness for your pasta, cut in to 30cm pasta sheets.

4) Then cut in to 1cm wide strips and lay tagliatelle on to a tray and lightly dust with semolina.

5) Keep chilled in the refrigerator until ready to cook.

 

Method – Blue Cheese Sauce

1) In a pot, add the milk and the cream.

2) Bring to a light simmer.

3) Take off the heat and while whisking add the cheese slowly. Whisk until all the cheese has melted and combine with the milk and cream. Season with salt and strain.

4) Keep aside until ready to use.

 

To Serve

1) Clean the duck breasts.

2) In a medium sized pan add just enough oil to cover the bottom. Bring to a medium – high heat.

3) Place the duck in the pan skin side down.

4) Cook for 3 – 4 minutes or until the skin is a nice golden colour.

5) Place the ducks into a preheated oven (200*c) skin side down in the pan or on a steel tray.

6) Cook the duck approximately for 5 – 6 minutes in the oven. Check if it is cooked to your liking. Cover with foil and let rest for 5 minutes.

7) Start to cook the pasta in salted boiling water.

8) In a separate pot or pan add approximately 710mL of sauce and bring to a light simmer.

9) Add the cooked pasta to the sauce along with a small amount of pasta water.

10) Add the figs and the fennel, toss through until evenly distributed. Season with salt.

11) Serve pasta into your desired bowls.

12) Slice the duck and place over the top of each dish. Enjoy!

Nathan MosesComment