Alla Wolf-Tasker’s honey panna cotta with strawberry compote vacherin
For a dessert to impress.
A pastry chef’s guide to making sfogliatelle
Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.
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Couscous with haloumi and honey-chilli apricots
A big, bold vegetarian dish, ready in minutes.
Spaghetti with “no cook” tomato-chilli sauce
With brown butter and capers, too.
Panettone
The Italian fruit-studded sweet bread, all wrapped up for Christmas.
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Jacqui Challinor’s olive-oil ice-cream sandwich with halva and pistachio
This signature dessert on Nomad's menu is a beautiful interplay of flavours and textures.
Bar Totti’s chicken wings with honey, lemon and rosemary
Let that sweet-sour glaze take you away.
Ginger madeleines with spiced crème Anglaise
A luxurious take on the bite-sized sponge cakes.
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Banana cake with molasses-sugar and sesame
Sometimes, it just take a little baking to make the world seem a bit lighter.
Pear, honey and ginger pudding
Big-time comfort, one spoonful at a time.