Perth food enthusiasts have a delicious reason to celebrate this November. State Buildings executive chef Lucas Fernandes has generously shared the coveted recipe for his signature rigatoni dish, a standout feature at the renowned Post restaurant.
A Taste of Post at Home
Featured in the special birthday edition of STM in The Sunday Times, Chef Fernandes provides a step-by-step guide to recreating his famous rigatoni with guanciale, chilli, and tomato. This isn't just any pasta recipe; it's a masterclass in balancing rich, authentic Italian flavours that have made it a favourite amongst Perth diners.
The recipe calls for high-quality, simple ingredients that allow each component to shine. The star of the dish is the guanciale, an Italian cured pork jowl, which is slowly rendered to create a crispy, flavourful base. This is then combined with garlic, chilli, and hand-crushed San Marzano tomatoes for a sugo that is both robust and glossy.
Mastering the Method
Chef Fernandes emphasises technique to achieve the perfect texture and sauce consistency. The key steps involve rendering the guanciale slowly over low heat and using the precious reserved pasta water to help emulsify the sauce with the grated parmesan, creating a silky coating for the rigatoni.
The final dish, finished with a generous topping of Parmigiano Reggiano and fresh parsley, is a testament to the power of well-executed, classic Italian cooking. This recipe yields a generous single portion or can comfortably serve two.
Win a 21st Birthday Gift Like No Other
Alongside this culinary gift, STM and The Sunday Times are offering readers a chance to win an exceptional prize. To enter the competition for a 21st birthday gift like no other, readers must find the weekly codeword inside the birthday edition of STM, available in The Sunday Times between November 2 and November 23, 2025.
This exclusive content from Lucas Fernandes provides a wonderful opportunity for home cooks across Australia to bring a taste of a top Perth dining establishment into their own kitchens.
