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It’s hard not to love a simple, well-executed cream-based pasta sauce that’s as rich in flavour as it is light on the palate. It’s thick enough to thoroughly coat each strand of pasta, yet light enough to be a great canvas for the smoky garlic grilled prawns tossed in, as well as the generous heaps of sweet, briny ebiko. Tbh I found the sauce a wee too salty that night, but I’m guessing it’s a one-off cause the seasoning’s usually pretty much spot on.

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