FOR THE FOODIES As the Executive Chef of Love Tilly Group and the brains behind some of Sydney’s most loved dishes, Scott McComasWilliams has a fair bit on his plate. When he isn’t sipping and sampling at one of the group’s eleven restaurants, he is crunching numbers, sourcing produce and tasting his way around Sydney. Here he shares a recipe for one of the group’s most popular dishes. Where do you draw inspiration for your menus? I have an affinity with Rome and its cuisine (as well as much of Italy) so I always like to start with the amazing dishes I’ve eaten when travelling there whilst utilising the amazing produce we have access to here in Sydney. Pasta is a staple across each of the venues. What is your top tip for readers cooking pasta at home? Pasta is an absolute staple in my home with two young boys so I’m well adept at cooking it both in the venues and at home! Never drain the pasta over the sink, your pasta water is absolute gold to help emulsify your sauce. The same goes with unsalted butter, always add a chunk of cold butter to your pan whilst tossing the pasta and the sauce together. Are there any extra special tips for this beautiful prawn mafaldine? If you’re using fresh pasta, make sure you have all your sauce and subsequent ingredients ready to go as the pasta is only going to take a couple minutes to cook. 5 Minutes with Scott McComas-Williams Executive Chef of Love Tilly Group | Fabbrica Four Pillars Gin Lab Four Pillars Gin Lab is also a Surry Hills special for gin lovers. I’m always impressed with their amazing cocktails (all gin-based, of course). Go there for a postdinner drink and order a slightly classic gin martini or something a little different like their Summer spritzes. Top 3 Recommendations for a Sip and Snack in Sydney Cantina OK! A cracker tiny bar to spend an hour drinking margaritas pre or post-dinner in the city on a warm summer evening. They have a mezcal list second to none (as well as tinnies on ice) so it’s a no-brainer if you’re in the CBD and looking for a vessel. Council Place, Sydney @cantina.ok 1. 3. How about beverage pairings? What would you be sipping with this dish? NV Costadilla ‘330 slm’ Prosecco – Veneto, Italy. Made from Glera (like all Prosecco) but fermented in bottle in a style known as ‘col fondo’. The 330 slm is vibrant and savoury with floral, balsamic and mineral flavours and more than enough acidity to combat the spice of the nduja – this is all about maximum refreshment. 410 Crown Street, Surry Hills @fourpillarsgin Four Pillars Gin 2. Bar Copains One of the finest wine bars in Sydney. A Surry Hills special place, that has an unbelievable wine list as well as super snacks by Nathan Sasi and Morgan McGlone. It’s the perfect place for a date night, knock-off with colleagues or anything in between. 67 Albion Street, Surry Hills @barcopains Bar Copains Cantina OK @ciaofabbrica ciaofabbrica.com Trent Van Der Jagt Always add a chunk of cold butter to your pan whilst tossing the pasta and the sauce together.
RkJQdWJsaXNoZXIy MTI3ODI1