The smoky flavours of coal-roasted eggplant are complemented by ricotta salata and sweet golden shallots in this stand-out salad by Longsong chef David Moyle.
Semolina and Pyengana cheddar gnocchi, crushed tomato and olive oil recipe - For gnocchi, butter two 22cm x 30cm baking trays and line with baking paper.
Devilled ham with cornichons and cheddar recipe - Combine ingredients (except cornichons, cheddar and bread) in a bowl, season to taste and press into a jar.
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
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.
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.
Prosciutto, peperonata and provolone rolls recipe - For peperonata, heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).
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.
Tomato, ricotta and fregola salad recipe - Preheat oven to 200°C. Crumble half the ricotta over a baking tray, drizzle with 2 tbsp oil, scatter with chilli and half the lemon rind, season to taste and bake until golden on the edges (10-12 minutes). Cool.
Casarecce with artichokes, capers, dill, lemon and mozzarella recipe - Trim artichoke stems and peel away tough outer leaves until you reach the pale inner hearts, and rub with lemon to prevent discolouration.
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