It’s been a while since we tried out something a little different, so this week we’re taking a love of dumplings and colourful things, and mixing that with pasta in our Japanese-inspired pork, banana prawn, and shiso casoncelli. These are made with a matcha dough, served in a rib and red radish broth, and garnished with sour plum, puffed quinoa, and fried shiso leaves.

Sometimes we cook up the classics, other times we think: what would you get if you made sea anemones out of pasta, plated them into a rockpool, and made that rockpool out of margaritas? This week’s pasta is lime and tequila prawn sacchettoni, made with blue spirulina dough, and served in citrus salt enclosed pools of juniper-olive oil, dehydrated blood orange and lime, pippies, and fresh seaweed.