Sunday dinner turned into a mini Italian-inspired feast at home. Thanks to our recent visit to Scarpetta, I have been craving a good cacio e pepe pasta. Digging into my fridge, I found the Guanciale and Pecorino I brought back from our Italy trip last year - perfect for a bucatini twist on the classic dish. The rich, peppery pasta with crispy Guanciale bits was simple yet indulgent.

To add some variety, I prepared a few more dishes. The hamachi ceviche was light and refreshing, with sweet mango and juicy orange segments brightening up the plate. The duck breast was tender with a gorgeous pink centre and a beautifully crisped skin. I torched some rosemary to give it a subtle smoky flavour, and it worked beautifully. And the grilled octopus tentacle, nestled among blistered tomatoes and fresh basil, was a smoky, succulent delight.

The plates were wiped clean, and everyone lingered a little longer at the table. Nights like these make cooking all the more satisfying.