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Eatable is Australia's premium destination for food and drink. In our current edition, we celebrate all things Pasta. Served with the richest ragùs or taking advantage of seasonal cool-weather greens, herbs, nuts and cheeses, this issue, we're going all in on pasta and celebrating the flavours - both deep and subtle - and the textures that this gloriously simple staple can carry so elegantly. We set the table with pasta dishes such as gnocchi sardi with spicy Calabrian 'nduja, rosemary and stracciatella, and spaghetti with colatura di alici and pangrattato, spiked with chilli and garlic. Alongside the classics, modern dishes packed with flavour are casarecce with wilted garlicky radicchio, chickpeas and gorgonzola (a mid-winter night's dream), pansotti, and all’Amatriciana to name a few recipes. When it comes to wine, this issue we are showcasing Italian Sangiovese across the regions from Romagna to Umbria, Lazio and Tuscany. And we bring vermouth to the fore from the back of the liquor cabinet to star in its own right as an aperitivo. Learn what is fare la Scarpetta from Rome-based author, Katie Parla, and make a very unique hand-moulded pasta shape with Sydney’s Saturday Night Pasta, plus more.

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