Dan Pepperell’s hot cross cannoli
It's the flavours of a spiced hot cross bun whipped into a cloudy ricotta filling, then coddled into a crisp chocolate shell. This is going to be a good Easter.
Scampi “casino”
The Italian-American classic, updated.
Trippa alla Romana (Roman-style tripe) by Alberto’s Lounge
It's honeycomb tripe, done Roman-style, but with some surprising subcontinental flavours.
Pistachio gelato by Alberto’s Lounge
An unbeatable classic by the Sydney Italian-ish restaurant.
Spaghetti con bottarga by Alberto’s Lounge
A classic recipe by chef Daniel Pepperell, with the punchy, salty hit of bottarga.
Swordfish con sarde by Alberto’s Lounge
An extra-fishy version of Sicily's pasta con sarde, with a sardine and anchovy salsa spooned atop the swordfish.
Peppers aqua pazza
You might know the Italian dish of fish cooked in "crazy water". This is it's capsicum-based cousin.
Macadamia panna cotta by Alberto’s Lounge
It's the minimalist simplicity of a panna cotta, but made Australian with macadamia.
Restaurant Hubert’s melon en surprise
Dig in – that frosty layer of coconut sorbet gives way to herby sorrel jelly and sweet mini-spheres of piel de sapo melon.
Restaurant Hubert’s le grand aïoli
Any combination of vegetables and seafood will work well for this Provençal platter.
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Restaurant Hubert’s red butter lettuce with caper and anchovy vinaigrette
A really clean, crisp and refreshing salad with a punchy vinaigrette and soft herbs.
Restaurant Hubert’s crème caramel
Restaurant Hubert's chef Daniel Pepperell calls the crème caramel "the best dessert of all time."
Restaurant Hubert’s shiitakes à la Grecque
Pickling the shiitakes after they're grilled adds a whole new dimension to their flavour, says Restaurant Hubert's chef Daniel Pepperell.
Restaurant Hubert’s chicken fricassée
Restaurant Hubert's recipe for chicken fricassée is juicy and tender, while the mushrooms have a earthy and rich taste from the confit.
Restaurant Hubert’s kimchi gratin
A Korean take on a French classic by Restaurant Hubert.
Restaurant Hubert’s Clams à la Normande
Pour the fries on top to soak up the Dashi sauce's umami punch.
Restaurant Hubert’s stracciatella with lemon and orange
Stracciatella is the king of the stretched curds, try it how chef Dan Pepperell does it at Restaurant Hubert
10 William St’s tiramisù
The classic Italian dessert you know and love.
10 WIlliam St’s braised rabbit with sauce pearà
Recipe for braised rabbit with sauce pearà by Dan Pepperell from 10 William St in Sydney.
Dan Pepperell’s anchovy fried rice
Recipe for anchovy fried rice by Dan Pepperell from 10 William St in Sydney.
10 William St’s kingfish ham
Recipe for kingfish ham by 10 William St chef Dan Pepperell.
Dan Pepperell’s devilled Easter eggs
Dan Pepperell recipe for devilled Easter eggs from 10 William St, Sydney.
10 William St’s Pici Bolognese
Australian Gourmet Traveller recipe for pici Bolognese by Daniel Pepperell from 10 William St, Sydney.
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