Selamat pagi para pemasak dan para pecinta makanan! This week we’ve crafted something extra special and delightfully different, a fusion of cuisines that is particularly close to my heart. And is quite possibly one of the tastiest things that I’ve ever cooked! My roots might be in Italy, and my home in Australia, but Indonesia is where I really grew into myself. So I’m very excited to present our latest creation: fagottini made with cassava leaf dough and cooked as potstickers, filled with slow-cooked beef rendang, and served with green sambal, chilli eggplant, and toasted coconut.

Ah, rigatoni. For all of the incredible shapes and fillings out there, all of the carefully handcrafted pasta that we obsess over, there’s just something indescribably special about these chewy, ridged, extruded tubes. Even as a kid, I remember secretly hanging out for the dried supermarket rigatoni, despite always having a freezer full of fresh pasta. A big bowl of rigatoni with thick tomato sauce and a huge mound of grated cheese can fix just about anything.

Pretty much the only thing better than a plate of stuffed and pan-fried gnocchi, is a plate of bright purple stuffed and pan-fried gnocchi. This week we’ve made a light dough out of roasted purple potatoes, and filled it with creamy eggplant. Tossed through the sage-infused oil that we finished them in, they have a comfortingly subtle flavour, but with a bold hit of colour!