"Incorporating local ingredients into my dishes reinforces the importance of regionalism in Italian cooking - it's about being true to what's local rather than sourcing something from overseas," says Giovanni Pilu. "In this recipe I use both local and Sardinian ingredients; the corbezzolo honey from Sardinia gives a unique, slightly bitter flavour, which balances the sweetness of the mousse and the peppery flavours in the sponge." Start this recipe a day ahead to make the spiced orange syrup.
Note Corbezzolo honey is available from icnussa.com.au; otherwise substitute chestnut or ironbark honey. Ichnusa, a Sardinian beer, is available from select bottle shops; otherwise substitute pale ale. Sugar syrup is equal parts sugar and water brought to the boil, then cooled. Ground pepperberry is available from herbiesspices.com.au.