S'impasta | Food & drink

S'impasta

Phone: +61 481 207 818

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• Restaurant
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• Italian restaurant

25.01.2022 The spring lamb and paprika cannelloni passes the taste test

24.01.2022 Strozzapreti when translated doesn’t sound the best... it means choking or strangling. But the name actually refers to the way the dough is worked in both hands to create the shape

23.01.2022 Nougat or spiced fruit loaf?

21.01.2022 Voilà lobster with squid ink tagliolini. Also a reminder we are going to be having a short summer break so our last day of deliveries will be 23 December, back again 12 January

18.01.2022 What to make with our left over veggies... a fresh salad, battered and deep fried or a nice pasta sauce

16.01.2022 Would recommend you try the ragù di salsiccia with the gnocchi....yum! And don’t forget to add cheese on top

15.01.2022 Ravioli di caprese...a sun on a plate

14.01.2022 This bad boy is on the menu next week, fennel and saffron pasta bake with a garlic bread crumb top

13.01.2022 An easy lunch or dinner idea - asparagus and cherry tomato sugo, add gnocchi. Toss, toss, toss and serve

13.01.2022 Enjoying next weeks specials for dinner tonight: ravioli di caprese with cozze alla marinara

10.01.2022 Had some fun trialling (and sampling, lots of sampling) spiced fruit bread recipes this weekend for a @thegreenchef.au Christmas box. Reckon we’ve nailed it

09.01.2022 Quality control from our little expert

07.01.2022 Fatto a mano tastes better

07.01.2022 Next weeks menu is now out. Our staples lasagna, gnocchi and sourdough are there plus two new spring specials: 1/ Strozzapreti - a traditional hand rolled pasta from Emilia-Romagna... 2/ Pesto di fave rucola e pecorino - a Ligurian twist to the classic pesto using broad beans, rocket and pecorino Buon appetito

06.01.2022 One for you, two for me

06.01.2022 The broad bean, rocket and pecorino pesto is back on the menu next week. Perfect for a fresh lunch or dinner on these warm summer days

06.01.2022 A good chocolate tortino always brings back good memories. This simple, timeless recipe is the one I used to make a lot of in a restaurant I was working in when I was about 17. No matter what the weather this dessert was always the most popular on the menu...still tastes good

05.01.2022 These ravioli might be our new favourites - salmon and chives mousse with egg free pasta.

02.01.2022 Pasta sauce or dipping sauce... we like it both ways

02.01.2022 Next weeks menu is now up on simpasta.com.au This is lobster soon to be our dinner

02.01.2022 That spring veggie feeling

01.01.2022 If not for Covid, today would have been our wedding day. Thanks to all our friends and fam for spoiling us with messages, gifts and celebrating anyway (in nz where it’s allowed). We’ve had a great day. Bring on 2021 when we can make it official. But in the meantime, and most importantly...stay safe!... (The photo of us is from yesteryear when masks were not mandatory)