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RECIPE OF THE MONTH

Mushroom & Prosciutto Ravioli with Sage Butter

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Prawn & Dill Ravioli with Lemon, Capers & Dill

Pepper Fettucine with a Herb and Goat Cheese Dressing
Head Chef Simon Turner
"Public House"
Richmond

Potato Gnocchi with Lamb Ragu
Executive Chef Scott Pickett
"The Point Restaurant" Albert Park

Chicken, Corn and Spring Onion Ravioli with Broccolini and chilli

Gnocchi with Baby Veg & Black Truffles
Matt Moran Aria Restaurant
"The Chopping Block" Ch.9

Lemon Zest and Parsley Linguine with fresh crab and chilli.

Roasted Pumpkin and Parmesan Rotolo with burnt butter, sage and walnuts.