It’s safe to say the average Australian household eats pasta at least once a week. Lying in dusty pantries across the country are half opened packets of spaghetti, fusilli, rigatoni and the unfortunately named: penne. They sit alongside the can of baked beans dating back to 2009 and those preserved artichokes that you thought looked gourmet but could never find a use for. Maybe a nuclear apocalypse.
I never understood the appeal of penne. And this week, the head chef of Merivale’s Mr Wong Dan Hong echoed my sentiments with this Instagram post:
Yup. He’s taking a stand. And he’s banning penne from all his restaurants.