DA MARIA PRESENTS HOUSEMADE PASTA

Since the inception of Maurice Terzini and Adrian Reeds first collaboration in November 2016, Da Maria Bali has highlighted it’s food prowess by introducing simple Italo Dining to Petitenget’s high street.

This July Da Maria introduce their house made pasta program with a variety of pastas on the menu available everyday.

In house, fresh pasta made daily has always been a priority for executive Chef Steven Skelly and this July we focus on Da Maria’s various ways to present classic Italian dishes. Seafood always plays a role in Italian cooking with the Spaghetti Vongole with seaweed butter and white wine and Strozzapreti with king prawns, cherry tomatoes, chili and basil.

Pappardelle with braised beef shin ragu and parmesan, along with Braised Lamb Ravioli with radicchio, pecorino and rosemary will satisfy the carnivores whilst the vegetarians aren’t forgotten with the Gnocchi Alla Sorrentina with its’ soft pillows perfect to share and the Spinach Fettucine with pinenuts, zucchini and chili.

PAPPARDELLE

This flat wide noodle shape takes its name from the Italian verb ‘pappare” which means “gobble up” or to stuff oneself. The sauce is a classic osso bucco braise. Veal shin is lightly floured, then sealed in hot oil and braised with red wine, root vegetables and tomatoes. After 6 hours of slow cooking the meat is stripped from the bone, shredded and folded back through the sauce. The bone marrow is blended back through the sauce to add richness and a shine to the sauce. The dish is finished with parsley and parmesan.

TAGLIATELLE VERDE

We make this vivid green pasta by blanching English spinach in salted boiling water and blending to a smooth puree. This is then folded into our egg yolk only pasta dough. Tagliatelle is derived from the Italian word ‘tagliare” which means to cut.

The dish begins with pine nuts being toasted in olive oil, deglazed with white balsamic vinegar and strips of zucchini are steamed in this acidic base. Fermented chillies and seaweed salt complete the dish.

RAVIOLI

We use a mixture of lamb shoulder and leg for this braise. The lamb is browned in hot oil, then deglazed with red wine vinegar. Then caramalised onions are added and then braised in red wine. At the end of the 4 hours, we wilt raddichio leaves and pecorino cheese before the little ravioli’s are filled. The sauce is a rosemary infused butter emulsion with the heart of raddichio steamed through it. 

STROZZAPRETI

There is a lovely old tale of how priests would stuff themselves on this hand twisted macaroni- esque shape. So quickly in fact that they would even choke themselves. The recipe we use has no eggs so this is our go to vegan pasta. The current dish has roasted cherry tomatoes, king prawns and fermented chili paste.

CYNAR MULE

Our Cynar Mule is an Italian twist on one of the worlds most classic cocktails, “The Moscow Mule”. We have retained the essence of the original classic and added Cynar, which is an artichoke based bitter sweet liqueur. We make our own ginger beer to add to the authenticity of this drink, which is aligned to our philosophy of using natural and organic products. The Cynar mule is great as an aperitivo or as a dance floor companion.

40ml Vodka
20ml Cynar
Top with house made ginger beer and a dash of soda
Method: Build and stir
Garnish: Fresh lime wheel

DJ HARVEY

The debonair king of balearic vibes is not only a monthly hero but a year round inspiration to everything we do!

FASHION

SHARPIES

AUSTRALIAN SUBCULTURE

Sharpies, or Sharps, were members of suburban youth gangs in Australia, most significantly from the 1960s and 1970s. They were particularly prominent in Melbourne, but were also found in Sydney and Perth to lesser extents. The name comes from their focus on looking and dressing “sharp”.

Sharpies have been an ongoing influence for Ten Pieces, their most recent range featured elements that emulate the 60s and 70s in suburban Melbourne. One of the most obvious styling choices was the use of models with mullets.