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The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.
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It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
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This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
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Lunch Tue-Sun noon-3pm
Dinner daily 6pm-11pm
Is cassata an apt analogy for this casino restaurant? Consisting of sponge casing, creamy filling, marzipan, pistachio-tinted icing and crowned with lavish amounts of glacé fruit, it's sweet, it's over the top, it's look-at-me. But wait - that filling has a wonderful earthiness. Goat's curd gives it an edge, a reminder that beneath the chandeliers, between the multimillion-dollar wine cellar and hovering waiters, there is genuine, gorgeous Italian food and the steady hand of Neil Perry. Blood plum, ricotta and radicchio salad is exquisitely balanced. Char-grilled squid, simple and true. Pasta as good as pasta gets. Main courses from the wood-fired oven are the best of their kind: duck breast with grilled fig and grape reduction, say, or porchetta with requisite crackling. They don't come cheap, and price is no guarantee against the occasional botched job: an inexperienced server, a drinks mix-up. But delve beneath the showy surfaces and you'll find Rosetta is the real deal.
Photography: Julian Kingma.
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