Adam Mead is a big believer in ‘simple food done well’, which is the premise behind his work as Head Chef of Locale Restaurant at our Yarra Valley Estate. His Italian-inspired menu is all about seasonal and regional, with much of the produce being sourced from the extensive veggie gardens at the Estate.
It was while working abroad in the UK and Italy that Adam honed his pasta-making skills.
“I really enjoy the pasta-making process,” Adam tells us. “I love working with raw products to make a product that has a certain texture and yet is unique each time you make it”.
Adam’s top tips for those attempting their own home-made pasta include:
Measure the ingredients to the gram to ensure you achieve the same product each time
Rest the dough, every fresh pasta dough needs to rest for at least 30 minutes before being used.
Be gentle when first running the dough through the machine
Dust a little flour on the bench to ensure it doesn’t stick
Halfway through running dough through the machine, fold the dough back on itself and continue running through, to give it more body.
Comparing fresh-made and dry pasta Adam explains that the main difference is texture.
“There is nothing wrong with a high-quality dry pasta and in fact it can be easier to cook with,” he adds.
“My favourite pasta topping at the moment is pine mushroom fettuccine. Pine mushrooms have a short season and are available at the moment, so you’ve got to be quick to try this one!”
If you’re visiting Locale Restaurant over Winter, be sure to indulge in one of Adam’s delicious pasta dishes. We highly recommend the taleggio and ricotta agnolotti with braised leek, or the beef cheek ragu with fettuccine and parmigiano reggiano. Our menu is ‘designed to share’ so make sure you bring along your friends and enjoy a few different plates between the group… just like our family does!
Feeling hungry? Click here for more information, opening hours and contact details for our Locale Restaurant.