Sour, salty and bitter. That’s how chef Max O’Callaghan describes the casarecce (short, curled pasta) with scorched leek, radicchio and squacquerone at Adelaide pasta bar Osteria Oggi. It’s a divisive ...

Emilia’s will open a new flagship restaurant in Victoria in summer 2025, offering fresh handmade pasta, an open kitchen, and al fresco dining ...