Certain combinations just make sense. Garlic, chilli, prawns and basil – and of course great olive oil and well-cooked pasta. My love for the Italian classic ‘aglio e olio’ was the initial inspiration, then I tried a quesadilla with black garlic, toasty charred corn and prawns. Sweet, spicy, herbaceous and luxurious. This is the most popular pasta dish on the menu at the restaurant.