Mike Eggert

The tart Granny Smith apples used in the apple and yuzu kosho sauce cut perfectly through the charred fat of the braised pork belly.

“This dish reminds me of nights out in Tokyo, when we went to my favourite yakitori restaurant for their yaki onigiri (rice grilled over charcoal),” recalls chef-owner Jemma Whiteman.

Let that sweet-sour glaze take you away.

A thick cut, some serious weight and a nicely charred exterior - this is how you rib-eye.

Adding Nutella to tiramisù may not be orthodox but it sure adds a special quality to what could be Italy's most famous dessert.

A salad with plenty of bite that's ideal alongside rich dishes.

A refreshing salad that still packs a punch thanks to the black olives and lightly pickled cucumber.

Could this be the hit dish from Pinbone's Italian pop-up, Mr Liquor's Dirty Italian Disco? It certainly gets a vote from us.

Grilling a hardy bean such as the Roman variety is an easy way to add a smoky hit to the otherwise humble side dish. Add roasted garlic and crisp bits of bacon and watch as the whole lot is devoured.

This simple appetiser is big on flavour, contrasting salty anchovies with the sweetness and bite of tomatoes. Every bite is like a taste of Italian summer.