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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