If you can’t get to the Snooty Fox at the Fern Hill Hotel, bring the restaurant to you with this Artichoke, Caper, Basil Pesto and Olive Linguini with Sabayon.
Our writer Andrea Abbott who interviewed executive chef Alex Poltera was dreaming about this artichoke linguini for weeks afterwards. Thankfully Alex was very kind enough to share his recipe with us.
Wine Suggestion: Hamilton Russell Chardonnay
Executive chef Alex Poltera worked his way up the ranks at Fern Hill Hotel by starting out washing dishes before running the hotel’s Snooty Fox. Read more about his journey to the top in our Country Chef interview.
Photography Craig Scott