Canelés with spiked custard and spiced plums
These little French pastries with their distinctive burnished brown crispy exterior and pale custardy centre with a hint of rum are the pastry du jour.
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Perfectly imperfect pairings
Ham and cheese, lobster and butter, tomato and basil. These are flavour pairings loved for generations that are popular on menus and bring a contented
What’s hot in the kitchen
There is a new generation of equipment landing in kitchens around the world. Low input, small footprint, good looking and reliable, they are aimed at
Osso bucco bianco
This dish of tender braised sliced veal shanks is an Italian classic. Although there are many variations on the theme, the two most common are
Pilot. Restaurant + Bar
– Q+A with Malcolm Hanslow – Tell us about Pilot. We’re a small restaurant in one of those small suburban shopping centres that Canberra is
The waiting game
It is one of the finest arts in hospitality – managing customer expectations around how long they are going to wait until they are seated
Paperbark smoked barramundi
Incredibly dense in nutrients and extremely tasty, native foods have become a mainstay of the very top restaurants. With a distinct and deliciously smoky flavour,
Espresso martini cannoli with hazelnut praline
These hand held morsels are the perfect option when diners can’t decide between dessert or coffee after a main. 12 Serves 1h Prep 30m Cook
Lamington sour with Davidson plum
Combining Davidson plum gin, coconut and chocolate, this is the ultimate dessert cocktail. Don’t take our word for it, let your diners try it themselves.
Pistachio pandan tiramisu
Savoiardi biscuits separate layers of mascarpone whipped with prosecco and pandan syrup in this light and airy dessert. 8 Serves 1h Prep 20m Cook Ingredients