"We took this off the menu once and there was a petition started to bring it back. It's still on the menu, end of story," say Abrahanowicz and Milgate. "We make our own dulce de leche ice-cream, but you can buy excellent caramel ice-cream or gelato these days." Start this recipe at least a day ahead to make the flan, marshmallow and biscuit.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×