A lemon tart is a beautifully delicate dessert. The silky, buttery filling is zingy and fresh and would be perfect for a springtime evening dessert. A lightly infused basil cream brings some fragrance and playfulness.
Kingfish is on the meatier end of the fish spectrum, so it pairs really well with the pepita miso. I love this dish. It’s got a wicked balance of savoury and brightness. Citrus is my thing and cumquat is such an elegant flavour.
This dessert is our mash-up of a classic tiramisu and the much-loved Australian choccy ripple cake. It’s bogan meets Italy, kind of like driving through Portofino in a VL Commodore, with just as much impact.
Cime di rapa, also known as broccoli rabe in the northern hemisphere, is a leafy, big-tasting plant with strong mustard and turnip-y notes. The stems can be stringy, but when peeled and cooked at a low heat, they wilt into the most delicious addition to any pizza or pasta.
