Review: The Press Club is gone, but we can thank our lucky stars for Elektra
Elektra’s pan-European approach is a shift in the right direction, writes Michael Harden. And let's talk about that potato snack.
Modern European
Phil Wood’s kipfler potato and calamari Greek salad
"You could imagine sitting on a wharf in the Mediterranean having the same thing," says the former Pt Leo Estate culinary director.
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.
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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.
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.
Peppers aqua pazza
You might know the Italian dish of fish cooked in "crazy water". This is it's capsicum-based cousin.
Macadamia panna cotta by Alberto’s Lounge
It's the minimalist simplicity of a panna cotta, but made Australian with macadamia.
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 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.
Bar Rochford’s salt and vinegar potato galette with tomato spices
It's the French pommes de terre, done bar-snack style.