IN SEASON

When it comes to cooking and eating with an Italian sensibility, Ragazzi’s Scott McComas Williams is a master. Pairing classic dishes (some with a twist) with the best regional wines is key, and here, the chef shows us how.

SCALLOP TARTARE, KOHLRABI AND APPLE

SERVES 4-6

1/2 kohlrabi, trimmed, finely chopped
12 large sashimi-grade scallops, roe removed and discarded, cut into 1cm pieces
1/2 Granny Smith apple, core removed, finely chopped
1/2 bunch chives, cut into 2cm lengths
1/3 cup (80g) creme fraiche
Store-bought pane carasau (Sardinian flatbread – from gourmet food shops), to serve

DRESSING (MAKES APPROX. 1/2 CUP – 125ML)

Juice of 1 lemon
1¹/2 tbs light soy sauce
1 tbs grapeseed oil
1 tbs extra virgin olive oil
1/4 tsp ground white pepper

Place the kohlrabi in a colander set over a bowl and sprinkle over a good pinch of salt. Toss well to combine and stand at room temperature for 1 hour to soften. Drain excess water before using.

For the dressing,