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crêpes Suzette in a cast iron pan with candied orange peel and sauce with flames

Crêpes Suzette

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.
A golden crostata with a pastry lattice top brushed with sugar. The filling is deep red from blackberries, apples and ginger, and a single slice has been cut out.

How to make crostata

A perfectly flaky crust and tart filling makes this blackberry and apple crostata recipe an Italian dessert worth the effort.