Adam Vettorel’s Quaglia E Polenta

Adam Vettorel’s Quaglia e Polenta

Quail and polenta is a dish often served in the fall during hunting season in Italy. At North & Navy, we use white polenta. Quaglia is a speciality of Veneto and Friuli where polenta is a staple of the region.…

Roberto Marotta’s Polpette Di Cavolfiore

Roberto Marotta’s Polpette di Cavolfiore

ARDO Restaurant's Roberto Marotta's  Polpette di Cavolfiore is an easy and tasty vegetarian take on the polpette or Italian meatball. Polpette di Cavolfiore Cicchetti INGREDIENTS 1 head cauliflower 4 medium potatoes (Yukon Gold or similar) 2 eggs 1 cup ragusano or…

Mauro Uliassi’s Bottarga, Pistachio & Rosemary Rigatoni

This dish is big in flavour but light on the stomach. Its sauce is a light emulsification of fish stock and flavoured olive oil, the essence of the sea accented with the robust punctuation of bottarga, lifted with chillies and…

Adam Vettorel’s Sarde In Saor

Adam Vettorel’s Sarde in Saor

Adam Vettorel's take on the classic Venetian cicchetti works perfectly as a light, healthy meal or as an antipasto at a dinner party. Sarde in Saor INGREDIENTS 20 sardines Salt 1 tbsp oil 3 large onions 3 fennel bulbs (pick and…

Olive Oil Gelato

Olive Oil Gelato

Gelato is Italy’s answer to our ice cream, but more importantly, it's a product that packs a punch in terms of flavour and consistency. Even in gelato!  This recipe for olive oil gelato uses Olearia San Giorgio OTTO Extra Virgin Olive…

Please Don’t Overcook Me!

Please Don’t Overcook Me!

Other than our enthusiasm for roasting them and presenting them as a centrepiece for our celebratory family table, we have a strange way of expressing our love for this unfortunate bird. Linguistically, anyway, we are universally keen to dissociate ourselves…

Sean Usher’s Pickled Clams

Sean Usher’s Pickled Clams

Sean Usher's Pickled Clams recipe is inspired by a  cichetti recipe that Italians in the Venetian region—who harvest their clams from the Adriatic year-round—can serve in any season. Gabardine chef Sean Usher's recipe features fennel and red onion. Red pepper…

Crispy Duck Salad

Duck confit: 2 tbsp sel gris de Guérande (or other coarse grey sea salt) 1 tbsp black peppercorns, crushed 1 tsp cloves, crushed 4 duck legs 1.5 L (6 cups) duck fat (Or substitute 4 legs pre-made King Cole duck…

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