The duck for the tortellini is roasted first – the idea is that when you put a little parcel in your mouth, you think of roasted duck with hints of mushrooms. Preheat the oven to 180°C.

Duck-duck-duck tortellini at Cafe Carmellini. Duck is a must-order for me, so I was especially excited about this pasta ...

but also Duck-Duck-Duck Tortellini on the menu. “Goose,” Carmellini says. “You want to say ‘goose.’ Which is playful, yes, but there is foie gras, too.” Courtesy Cafe Carmellini The ...

but also Duck-Duck-Duck Tortellini on the menu. “Goose,” Carmellini says. “You want to say ‘goose.’ Which is playful, yes, but there is foie gras, too.” The restaurant, on the ground ...

Hand-rolled tortellini comes next, the plump pillows puffed up by duck. The pasta course is followed by a thick slice of guinea fowl, wrapped in bacon to infuse the bird with smoky undertones.

Picture: Sammy Jones Photography Hampden Bar & Bistro's Duck tortellini. Picture: Sammy Jones Photography The wine list is a mix of Tasmanian and European tipples, but I would love to see more ...