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Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Finalists for Sommelier of the Year 2018
25.07.2017

Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.

Where to eat, drink and stay in Victoria's High Country
25.07.2017

From Mansfield to Beechworth, Rutherglen to the King Valley, we've rounded up the places that should be on your radar in the High Country.

Alessandro Pavoni, Ormeggio, Sydney

You've just released your first cookbook, a tribute to Lombardy. What are your hopes for it?
My main goal was for people in Australia to cook the food of my home region in their homes. Some people think northern Italy is only about butter, but it's not.

I grew up closer to a lake than a mountain. The lake produces a microclimate which is Mediterranean - so lots of extra virgin olive oil, lemon, a lot of citrus.

How did you go about choosing the recipes?
We travelled to Italy to see what I didn't see when I grew up and to rediscover the region. I assembled over 100 recipes through family and friends, some from my grandma and my aunty. I cooked them all for six people and it took us one whole year to do that.

What's on the plate at Ormeggio in September?
Tomato fettuccine with mud or spanner crab, perhaps, and baby basil. The end dish tastes and looks simple, but it's very technical. We dehydrate the tomatoes to a powder, put that into the egg mix, and then cook the pasta dough in a tomato consommé.

Do you leave room for affogato?
I always like to finish with gelato and warm berries or an affogato. I love mine with vanilla gelato, strong coffee and grappa. That's my grandfather's dessert.

Ormeggio, D'Albora Marinas, Spit Rd, Mosman, NSW, (02) 9969 4088

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