Contributors
MICHAEL HARRY writer Slice of heaven Doing a round-up of Melbourne’s best new pizzas was a delicious challenge for food writer Michael Harry, who sampled several slices all in the name of research. “Delivery pizza was my go-to treat during lockdown, but nothing beats one fresh from the oven,” he says. His regular order? The Double ‘Roni from Carlton’s Capitano, which balances Americana red sauce with full-stretch cheese and plenty of pepperoni. ANDREA VIGNALI AND DAVIDE BONADIMAN chefs Perfectly al dente From housemates to business owners, Vignali and Bonadiman are the chefs behind Al Dente Enoteca, a lockdown hustle turned permanent restaurant and deli. For our winter Italian issue, we asked the pair – who hail from Veneto and Robbiate in Italy’s north – to share the recipes from the year that changed the course…