What I cooked last night.

St Kilda Road was once home to Melbourne's advertising industry. Some of the agency dinosaurs, such as McCanns, remain there, like fossils in a rock. As well as being Melbourne's most beautiful boulevard, St Kilda Road also boasts the slowest trams, monstrous metal boxes that clatter slowly down the middle of the road powered by steel rods reaching up to overhead electric wires. I've often wondered why tramloads of passengers don't get electrocuted every time it rains. In the early 1990s, I was working for one of the dinosaur agencies. One day the agency had a visitor, a US agency boss from New York by the name of Stanley. Stanley was on the acquisition trail. He wanted to buy the agency. If only he knew. But that's another story. Stanley had been scheduled to visit three agencies in one morning, and he arrived at my agency at nine a.m., when our MD led him on a tour of the place. A few account executives were in their offices, beavering away at their core fun

Boil a peeled and chopped sweet potato until soft. Mash it, and place it in a mound on a bread board to cool. Make a crater in the top of the mound and crack an egg into it. Work in half a cup of flour, a tablespoon of polenta and a finely diced clove of garlic. Press and knead the mixture lightly, adding more flour if necessary until it holds together. Roll the mixture into cylinders, and slice the cylinders into half inch-thick discs. Place these on a floured board until ready to cook. Drop the discs into salted, oiled boiling water. Once they rise to the top let them bubble about for thirty seconds then quickly lift out with a slotted spoon. Drain thoroughly before placing them into serving bowls. Serve with Napoli sauce, or home made pesto and shaved parmesan.