MASTERCLASS VIDEOS | RECIPES | NEWS & FEATURES
Fennel sausage, peperonata and poached egg
This lighter-flavoured riff on the classic eggs and sausages brunch combo takes its cue from salsiccia e peperoni, a popular dish in the mountains of southern Italy. Best served with a generous portion of bread to soak up the full-flavoured sauce.
Broccolini Cavatelli Aglio Olio
Serve broccolini cavatalli from south Puglia aglio olio style to bring the vegetable’s subtle sweetness to the fore. Zucchini flowers add textural dimension and a delicate squash flavour.
Gambero Rosso Ceviche, Parsley, Artichoke, Sorrel
The crunch of crisped artichocke and Granny Smith-like tanginess of red veined sorrel pair well with the natural sweetness and supple texture of prawns. The parsley element lightens the dish and harmonises with the artichoke.
Braised Veal Tongue / Castelfranco Radicchio / Tagiasce Olive Tortellini
The combination of brininess from Tagiasce olives, bitterness from castelfranco radicchio and umami from veal tongue makes for a flavour party on the palate.
There’s been a resurgence of Cobbler cocktails in popular bar culture. Don Amado Rustico Mezcal and Amontillado Sherry are a great match, with the nutty caramel notes of the latter marrying seamlessly with mezcal’s smokiness to create a lasting finish. Cobblers are commonly topped with decorative powdered sugar – here, absinthe dust adds aroma and flavour.
Succulents and cement cake
Like succulents and industrial-style home accents, herb-flavoured desserts – which are often overlooked in favour of more traditional fruit or chocolate flavours – are currently having their moment in the spotlight.
Heirloom Baby Carrots and grapefruit ‘terrine’
This refreshing creation is sure to whet your appetite. Grapefruit adds little punches of bittersweetness to this delicate, vegetarian ‘terrine’ of purple, yellow and orange baby carrots.
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