I’m not going to lie. When I saw a $52 lasagne on the menu, my eyes boggled a bit.
To be fair, I’m not a big lasagne fan. I’ll eat it, but fundamentally I’ve always thought it was just a slab of spag bol, made solid in the oven. I’ll always opt for something else on a menu.
But this one had me intrigued – partly because it was coming from the kitchen of Adam D’Sylva, who has been one of my favourite chefs for a long time. He is the Creative Culinary Director at Lollo, the all-day eatery in Melbourne’s shiny new W hotel (more on that later).
D’Sylva has Italian heritage, and learnt to make lasagne from his aunt and grandmother.
He developed the recipe for this new lasagne while cooking for his family during one of Melbourne’s lengthy lockdowns. And the secret ingredient? Duck.
“I made a duck bolognese,” D’Sylva explains. “People often go with beef and pork, or beef and veal, but duck makes it really luxurious. And then I realised it would make a really good lasagne … and that’s how it came to be on this new menu.”
The duck lasagne at Lollo is freshly baked to order in the kitchen’s pizza oven.
“The flame from the pizza oven gives it a nice caramelisation,” he says…