Hot 50 2015: Australia’s Hottest Dish is LuMi’s gruyere-filled agnolotti with porcini butter

They can be nationwide luminaries or neighbourhood stars.

The full list for 2015, culled from more than 1000 dining established visited by our team of critics, will be published in The Weekend Australian Magazine tomorrow, or from midnight tonight on this website.

The list is not just of Hot 50 Restaurants, though. We are also proud to announce the dining establishments that excel in specific categories, such as value and wine program.

As an entree to tomorrow’s prestigious announcement, we are happy to divulge today the winner of Australia’s Hottest Dish for 2015.

It is the thoroughly modern crowd-pleasing dumpling, Gruyere-filled agnolotti with porcini butter, by Federico Zanellato of LuMi, Sydney. If you want to try this dish in the restaurant, you’d better book now. If you want to try it at home, see the recipe below.

And don’t forget to check out the full awards here from midnight or in The Weekend Australian Magazine in the morning. Bon appetit.

Gruyere-filled agnolotti with porcini butter

For the dough

900g 00 Flour

100g fine semolina

20g extra-virgin olive oil

4g whole eggs

380g egg yolk

10g salt

Mix the eggs with salt and oil and mix with the flour until combined into a smooth dough

For the filling

2l cream

600g Swiss gruyere, grated

12 leaves gelatine

300g water

Salt to taste

Soak the gelatine in water and ice. Reduce the cream to 1.2 litres. Add the grated gruyer, the hydrated gelatine and the rest of the ingredients while the cream is still hot.

For the porcini butter

200g Swiss brown mushroom

35g dry porcini

10g anchovies fillets

200g unsalted butter

Slice the mushrooms very fine. Melt the butter in a pan. Wash the dry porcini and put all the ingredients in the butter. Cook slowly for one hour. Strain and discard the mushroom. Put in a container and store in the fridge.

To make Tuscan cabbage powder

1 Tuscan cabbage

Wash the cabbage. Put it directly in the dehydrator for six hours. Once dry, put it in the mixer and blend it to a fine powder.

To make the agnolotti

Roll the pasta very thin trough a pasta machine. Pipe out 15-20g of gruyere filling on top of the pasta sheets. Fold the pasta over the filling. Cut it with a pasta wheel

To cook the agnolotti

Bring a pot of water to the boil and add a pinch of salt. Drop the agnolotti in the boiling water for 1:30 to two minutes. Warm up the butter and drizzle over the agnolotti. Cover with finely sliced fresh Swiss brown mushroom. Sprinkle the Tuscan cabbage powder on top and serve.

Source: The Australian, 21^st August 2015
Originally published as: Hot 50 2015: Australia’s Hottest Dish is LuMi’s gruyere-filled agnolotti with porcini butter