Don’s Prahran is home to the ‘pasta on a spoon’. Only problem? It’s so good, we needed the whole bowl.
Where to start on our love for Don’s? Affectionately referred to as the northside wine bar of the south, the institution in Melbourne’s Prahran serves up an ever-changing menu of primo plates, inspired by the tastes and travels of its team of legends. It’s the kind of place you go to for the people (so be sure to sit at the bar), but get absolutely treated with the accoutrements – including the famous focaccia.
Venue manager and part-owner James Rostron (“born James, became Jimbo”) says it best: “Don’s is our home. You can feel it when you sit at the bar. You’re not at a restaurant – you’re at your mate’s place who’s hosting you dinner for the night.” It’s all about good conversation and really feeling the love. “We live in a time where people feel less and less connected with each other. At Don’s, we provide hospitality, not customer service. It’s a lost art.”
From “humble beginnings” together in a Brisbane Maccas drivethrough, Jimbo’s longstanding friendship with fellow owner Alex Gavioli (who also owns Cordelia in Carlton, alongside his wife Sarah Freudendal) is part-ingredient to the wine bar’s success. “We’re still making burgers,” he says, referring to their TikTok-viral fried chicken sandwich, “but they’re much tastier now.”
Impeccable vibes and jalapeno jam aside, it’s Don’s ‘pasta on a spoon’ special – a literal spoonful serving of ever-changing pastas – that’s had punters talking since the venue’s 2022 opening. “The idea of the pasta on a spoon came from us being able to make pasta at Don’s but not become a pasta restaurant,” Jimbo tells us. “The constant evolution of the spoon allows for creative freedom and challenges our team to push boundaries – while also nailing classics with personal touches.”
A couple of weeks ago, we tried Jimbo’s iteration of the special, a spoonful of his Gochujang Rose Macaroni (AKA Korean rosé pasta). It was that good, we shamelessly asked him for the recipe so we could consume an entire bowl of it at home.
“I’ve always been fascinated with Korean cuisine, flavours and eating culture,” he shared, noting that rose pasta – a spicy, creamy, Korean pasta dish not dissimilar to the beloved vodka pasta – has been around for a while. “It’s a popular dish in Italian fusion restaurants in major cities like Seoul, Busan and Daegu. It’s a fun way to incorporate the versatile gochujang into a more palatable, introductory dish that won’t singe your mouth but will hopefully have you craving more.”
Jimbo recalls the first time he had the dish on a recent visit to Korea with his partner Bella. “It was freezing, the wind was getting to my bones. I was really interested in trying a Korean take on pasta and we came across Rolling Pasta, a restaurant by renowned chef Paik Jong-won, who is known in the west for being a judge on Culinary Class Wars. The rose sauce warmed my soul, the bounce from the fresh pasta took me back to Don’s, and the spice levelled me out. It was an unforgettable meal.”
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Before we get into the recipe, you have to fill your glass. Jimbo recommends pairing the pasta with a creamy chardonnay – we’d go the Krondorf Founders View Eden Valley Chardonnay for its peachy aromatics and nutty cashew notes, or if you prefer you chardonnay in sparkling form, Tempus Two’s Varietal Blanc de Blancs is a winner for its bright flavour profile.
If you want to cut through the richness of the sauce, he suggests something higher in acid, akin to a chenin blanc. Our top pick? Chapel Hill’s The Parson Fiano – the perfect pairing for rich, spicy dishes thanks to its bold pineapple and zingy citrus notes. Even better, if you’re a My Dan’s member, these pasta-perfect wines all come in at under $25 right now, too (and we have a heap more listed at the end of the recipe, too).
Don’s Gochujang Rose Pasta ingredients
Pasta for three serves (choose a shape that holds sauce, like macaroni, shells or spirals) 2cm cube of butter Generous amount of olive oil 1 brown onion, diced Good pinch of salt 1 small garlic bulb or ½ large bulb, diced 1 tbsp ground black pepper 1 tbsp gochugaru 1 tbsp ground oregano 2 tbsp gochujang 1 can coconut cream 1 tbsp honey Grated Parmesan Fresh chives, chopped
Method
Before you start on your sauce, boil the water so you’re cooking the pasta as you prep the sauce Add butter and olive oil to a pan on medium heat Once pan is seasoned, add the onion and salt – will help bring moisture out of the onions for a more mellow flavour Once the onions begin to look translucent, add garlic and cook until soft and fragrant, but don’t let it brown Add pepper, oregano and gochugaru, and allow herbs to toast to bring out their flavours Add more oil if the pan begins to dry out, then add gochujang and stir until all ingredients infuse and the sauce’s colour begins to deepen Add coconut cream, combine sauce and deglaze the pan Lower the heat to avoid the sauce splitting Add the honey and combine, then taste and adjust sweetness depending on your preference before removing from the heat Strain your cooked pasta, return it to the same pot and add sauce. Mix thoroughly until pasta is covered well Serve in your favourite bowl, and finish with grated Parmesan and chives on top
Jimbo’s tips
The honey might seem an unlikely addition, but trust the process – it’s an important element that will reduce the bitterness and give it a more rounded flavour. Adding it at the end will avoid the sauce caramelising. If you’re after a hit of protein, prawns are often added to this sauce in Korea, so feel free to add them – they’ll only need a few minutes to cook through the sauce at the end. For any vegans, it’s easy to leave out the butter and the cheese, but be sure to check your gochujang label as some may contain animal products. And to replace the honey, a lesser amount of maple syrup or a pinch of sugar can do the same job.
