Tiramisu

Buffalo Mozzarella

Insalata

Polenta

Bistecca Chauvel

Australian bay lobster, roasted baby tomato sugo

Bucatini all'Astice

Pesce di Mercato

Kiwami beef shin and ox tail ragu, pappardelle

Pappardelle al Ragù di Manzo

Mafaldine con Battuto di Erbe

Salumi e Grissini

Raw Australian kingfish, pickled fennel, capers, wasabi

Crudo di Ricciola

Grilled Australian octopus, Sicilian green olives, edamame

Insalata di Polpo

Crostino

Grilled mortadella skewer, rosemary, gremolata

Spiedino do Mortadella

Olive Marinate

Pane e Olio

Kidman wagyu rib-eye

Bitter leaf salad

Roast chicken and gravy

Scotch

Minted peas

Fenugreek Sourdough

Creamed spinach

Roasted brussels sprouts

Brew 1 1/4 cups strong espresso (about 2 shots; use concentrated coffee if you don't have an espresso machine). While hot, stir in 2 tablespoons granulated sugar until dissolved. Let cool to room temperature or chill briefly in the fridge until lukewarm.

Brew and sweeten coffee

Once the coffee is cooled to lukewarm, stir in 3 tablespoons marsala wine (or substitute dark rum or coffee liqueur). Transfer the coffee mixture to a shallow dish wide enough to quickly dip ladyfingers.

Add liquor

Set a heatproof bowl over a saucepan of gently simmering water (bowl should not touch the water). Whisk together 6 egg yolks, 3 tablespoons granulated sugar, and 3 tablespoons marsala in the bowl until combined.

Prepare a double boiler (zabaglione)

Whisk continuously for about 6–8 minutes until mixture thickens and becomes pale, glossy, and ribbon-like when the whisk is lifted (temperature ~160°F/71°C). Remove bowl from heat and allow zabaglione to cool slightly (5–10 minutes), stirring occasionally so it doesn't set too firm.

Cook the zabaglione

When the zabaglione is warm but not hot, gently fold in 16 oz mascarpone cheese in 2 additions, using a rubber spatula to avoid lumps. Mix until smooth and homogeneous. If the mascarpone seems too stiff, a tablespoon or two of the cooled coffee mixture or a splash of cream can loosen it.

Incorporate mascarpone

In a separate chilled bowl, whip 1 cup cold heavy cream with 1 tablespoon powdered sugar and 1 teaspoon vanilla extract to soft-medium peaks. Take care not to overwhip.

Whip cream

Gently fold one-third of the whipped cream into the mascarpone-zabaglione mixture to lighten it, then fold in the remaining whipped cream in two additions until uniform and airy. Do not overmix; keep the mixture light.

Combine cream and mascarpone

Choose a 9x9-inch square dish or similar (or a 9x13 if you prefer thinner layers). Ensure it's clean and dry.

Prepare container

Working quickly so the ladyfingers don't become soggy, dunk each ladyfinger for 1–2 seconds—just long enough to moisten but not collapse—into the cooled coffee-marsala mixture. Arrange a single layer of dipped ladyfingers, flat side down, to cover the bottom of the dish. Trim to fit if necessary.

Dip ladyfingers

Spread half of the mascarpone cream evenly over the ladyfingers using an offset spatula, smoothing to the edges.

First cream layer

Dip a second layer of ladyfingers as before and arrange over the cream. Spread the remaining mascarpone cream over the second layer, smoothing the top.

Second layer

Cover the tiramisu tightly with plastic wrap and refrigerate at least 6 hours, preferably 8–12 hours or overnight. This allows flavors to meld and the dessert to set firmly.

Chill

Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. Optionally grate 1 tablespoon dark chocolate over the cocoa for extra richness. Slice and serve chilled.

Finish and serve

freshly brewed espresso

granulated sugar (for coffee)

marsala wine (or dark rum/coffee liqueur)

egg yolks

granulated sugar (for zabaglione)

marsala wine (for zabaglione)

mascarpone cheese

heavy cream (cold)

vanilla extract

powdered sugar

ladyfinger cookies (savoiardi)

unsweetened cocoa powder

dark chocolate, finely grated (optional)

Remove the assorted cured meats from refrigeration 20–30 minutes before serving so they come to near-room temperature. Arrange the slices on a large wooden board or platter, fanning prosciutto, folding thicker slices (salami, soppressata) into loose rosettes for visual height. Reserve space on the board for the mozzarella, grissini and accompaniments.

Prepare meats

If using bocconcini in brine, drain them in a fine sieve for 5 minutes and gently pat dry with paper towel. Place the mozzarella balls in a small bowl. Drizzle with 15 ml (1 tbsp) extra-virgin olive oil, a small pinch (about 1/4 tsp) flaky sea salt, and a light grind (about 1/4 tsp) of black pepper. Zest half the lemon over the mozzarella for a bright aromatic note. If you prefer, split a few bocconcini in half for easier sharing.

Prepare buffalo mozzarella

Place the parmesan grissini upright in a small glass or lean them on the board so they are easy to grab. Spoon the marinated olives and pickled vegetables into small bowls and set them on the board near the meats. Tuck fresh basil leaves around the mozzarella and meats for color and aroma.

Arrange grissini and accompaniments

Just before serving, drizzle remaining 15 ml (1 tbsp) extra-virgin olive oil lightly over the meats and around the mozzarella. Using a spoon, drizzle 15 ml balsamic reduction in a few short streaks near the mozzarella and over a few grissini if desired. Finish with remaining flaky sea salt and cracked black pepper to taste.

Final board dressing

Serve the board with small forks or toothpicks for the olives and pickles. Encourage guests to pair a slice of cured meat with a piece of buffalo mozzarella and a grissini for texture contrast. Refresh lemon zest over the mozzarella halfway through service if flavor fades.

Storage: any leftover mozzarella should be kept refrigerated in its brine or lightly salted water and consumed within 24–48 hours. Store cured meats wrapped in parchment in the refrigerator and bring back to room temperature before serving again.

assorted cured meats (e.g., prosciutto, soppressata, salami)

buffalo mozzarella balls (bocconcini)

parmesan grissini (thin parmesan breadsticks)

marinated olives (mixed)

pickled vegetables (small assortment: gherkins, pickled red onion)

extra-virgin olive oil

balsamic reduction (or good aged balsamic)

fresh basil leaves

flaky sea salt

freshly cracked black pepper

lemon (zest and optional juice)

Wash the bitter greens thoroughly in cold water to remove grit. Spin or pat dry, then tear larger leaves into bite-size pieces. Place in a large salad bowl and chill briefly if desired.

Prepare greens

Using a sharp knife, cut off the top and bottom of the orange. Stand the orange on one flat end and slice away the peel and pith, following the curve. Working over a bowl to catch juices, cut between the membranes to release clean orange segments (supremes). Reserve any juice in the bowl for the vinaigrette.

Segment the orange

Trim the fennel bulb, remove core if very fibrous, and slice very thinly (use a mandoline if available). Thinly slice the red onion into half-moons. If onion is sharp, rinse slices under cold water and drain. Add fennel and onion to the bowl with the greens.

Slice fennel and onion

Add the toasted chopped walnuts or hazelnuts and the crumbled ricotta salata or feta (if using) to the salad bowl.

Add nuts and cheese

Combine the reserved orange juice with the measured 3 tablespoons fresh orange juice and 1 tablespoon lemon juice in a small bowl or jar.

Add white wine vinegar, Dijon mustard, honey, salt, pepper and orange zest to the citrus juices. Whisk until combined.

Slowly drizzle in the 3 tablespoons extra-virgin olive oil while whisking constantly (or add all ingredients to a jar, secure lid and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: more salt, a touch more honey for sweetness, or another splash of vinegar if too sweet.

Lightly dress the salad: Pour about two-thirds of the vinaigrette over the greens, fennel, onion, nuts and cheese. Toss gently with tongs to evenly coat. Add more vinaigrette as needed — you want the leaves glossy but not soggy.

Arrange the reserved orange segments on top of the dressed salad. Drizzle the optional 1 teaspoon finishing olive oil over the segments for extra sheen.

Finish with a pinch of coarse sea salt or flaky salt over the oranges and a grind of fresh black pepper. Serve immediately.

mixed bitter salad greens (radicchio, frisée, escarole, arugula)

blood orange or navel orange

fennel bulb

red onion

toasted walnuts or hazelnuts, roughly chopped

crumbled ricotta salata or feta (optional)

fresh orange juice (about from 1 orange)

fresh lemon juice

white wine vinegar or champagne vinegar

Dijon mustard

honey or maple syrup

salt

freshly ground black pepper

orange zest (optional, for brightness)

olive oil for finishing (optional)

coarse sea salt or flaky salt

In a medium saucepan bring 4 cups water and 2 cups prepared dashi to a simmer. Keep it at a gentle simmer — do not boil vigorously.

Prepare dashi-water

In a separate dry skillet over medium heat, toast 1 cup coarse cornmeal (and 1/2 cup fine cornmeal if using) for 2–3 minutes, stirring, until fragrant. This step deepens flavor and reduces clumping.

Toast cornmeal (optional)

Slowly whisk the toasted cornmeal into the simmering dashi in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon or silicone spatula, until thick and creamy, about 20–25 minutes for coarse polenta (10–15 minutes if using finer grind). If it thickens too much, add up to 1/2 cup warm dashi/water to loosen.

Cook polenta

When polenta is tender and creamy, stir in 2 tbs unsalted butter, 1 tbs neutral oil, and 1.5 tsp salt. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally to prevent skin forming.

Finish polenta

While the polenta cooks, heat a stainless steel or cast-iron skillet over high heat until very hot. Add 1 tbs neutral oil and spread to coat. Add 1 1/4 cups corn kernels in a single layer (work in two batches if necessary). Let the corn sit, undisturbed, for 1–2 minutes to char, then stir and let another minute until there are good dark brown/black flecks. Reduce heat to medium-high, add 1/2 tsp light soy sauce, 1/4 tsp salt, and 1/8 tsp pepper. Cook 30–60 seconds more to glaze and season, then remove from heat.

In a small skillet over medium heat, melt 4 tbs unsalted butter. Swirl and foam will appear; continue cooking, swirling frequently, until solids turn golden brown and aroma is nutty (2–4 minutes). Watch closely to avoid burning.

Remove pan from direct heat and add 1/2 cup warm dashi immediately to stop cooking — it will sizzle. Return briefly to low heat just to combine. Stir in 1/2 tsp light soy sauce, 1/2 tsp mirin (if using), and 1/8 tsp pepper. Taste and adjust — the sauce should be savory, slightly nutty, and aromatic.

Spoon warm polenta into shallow bowls or onto plates (about 1 cup per serving).

Top each portion with 3–4 tbs charred corn.

Drizzle 1.5–2 tbs brown butter dashi over the polenta and corn, allowing some to pool around the base.

Sprinkle 1 tbsp (total) grated Parmesan (if using), 1 tbs sliced chives or scallions, a pinch of flaky sea salt, and a few toasted sesame seeds for contrast.

Serve immediately while hot. Leftover polenta can be cooled in a pan, refrigerated, sliced and pan-fried or grilled.

water

dashi (kombu + bonito or instant)

coarse cornmeal (polenta)

fine cornmeal (optional, for creamier texture)

unsalted butter

neutral oil (grapeseed or vegetable)

fresh corn kernels (cut from 2 ears) or frozen thawed

light soy sauce or tamari

neutral oil

dashi (same as above, concentrated or instant reconstituted)

light soy sauce

mirin (optional, for brightness)

freshly ground white or black pepper

finely grated Parmesan or aged hard cheese (optional)

thinly sliced chives or scallions

toasted sesame seeds (optional)

In a small skillet over medium-low heat, add 2 tbs extra-virgin olive oil. When warm, add the finely minced garlic and cook gently, stirring, until fragrant and just softened but not browned, about 1–2 minutes. Add the minced anchovy fillets and continue to cook, stirring, until the anchovies dissolve into the oil and garlic, about 1–2 minutes more. Remove from heat and let cool slightly.

Cook flavored base

Place the softened unsalted butter in a bowl. Using a fork or small hand mixer, beat the butter briefly to loosen. Pour the cooled garlic-anchovy oil into the butter and mix thoroughly until fully incorporated and smooth. Add the lemon zest, freshly ground black pepper, and 1 tsp milk if you want a softer, silkier texture. Taste and adjust for anchovy-salt balance (remember the steak will get finishing salt). Shape into a log on plastic wrap or press into a small bowl. Chill in refrigerator at least 30 minutes to firm, or up to 2 days. Bring to slightly softened temperature before serving (about 15 minutes at room temperature).

Whip butter

At least 45–60 minutes before cooking, remove the Wagyu from the refrigerator and let it come to room temperature on a rack. Pat the steak very dry with paper towels to ensure a good sear.

Bring steak to room temperature

Generously season both sides and the exposed bone/edges with kosher salt (use about 1–1.5 tbs per side depending on steak size) and coarsely ground black pepper. For best results, apply half the salt 45 minutes prior (if you prefer a brief dry brine) and the remainder just before cooking.

Season

Preheat a heavy cast-iron skillet or a high-heat grill to very hot. If using a skillet, heat over high until it is smoking hot; add 2 tbs neutral oil and swirl to coat.

Preheat pan or grill

Place the steak in the hot skillet or on the grill. Sear without moving until a deep brown crust forms, about 2–3 minutes. Flip and sear the other side for 2–3 minutes. If the steak is thick (1.5–2 in), sear the edges as well by holding it with tongs for 30–60 seconds per edge to render fat and color the exterior.

Sear

After searing both sides, reduce heat to medium (or move to a cooler part of the grill) and continue cooking until the internal temperature reaches 120–125°F (49–52°C) for rare, or 125–130°F (52–54°C) for medium-rare — a thick Wagyu is best served rare to medium-rare. Use an instant-read thermometer inserted into the thickest part of the meat, away from bone.

Finish to temperature

Transfer the steak to a cutting board and let rest for 8–10 minutes. Resting allows juices to redistribute and the internal temperature to rise slightly.

Rest

While steak rests, whisk together the lemon juice, orange juice, lemon zest and orange zest. Taste and adjust — this is a bright, restrained citrus finish to echo the cattle's citrus feeding.

Prepare citrus drizzle

Slice the rested steak against the grain into generous 1/2-inch slices. Arrange on a warmed platter or individual plates. Dot or place a slice of chilled bagna cauda butter on top of the hot slices so it melts over the meat. Lightly drizzle a teaspoon or two of the citrus mixture over the slices (do not soak — just a bright lift). Sprinkle microgreens, then finish with a few flakes of sea salt to taste.

Slice and finish

Serve immediately so the butter is molten and the citrus is bright. Provide extra bagna cauda butter at the table if desired.

Serve

citrus-fed Wagyu ribeye or porterhouse (bone-in), well-marbled, 1.5–2 in thick

kosher salt

coarsely ground black pepper

neutral high‑smoke oil (grapeseed or refined avocado)

fresh orange juice

finely grated lemon zest

finely grated orange zest

unsalted butter, softened to room temperature

garlic cloves, finely minced

anchovy fillets packed in oil, drained and finely minced

whole milk (optional, to smooth butter)

lemon zest (for the butter)

microgreens or flat parsley

flaky sea salt (Maldon) for finishing

If lobster is live, humanely dispatch by chilling in the freezer for 15–20 minutes, then split or have the fishmonger prepare tails and claws. Reserve shells (body, claws, knuckles, tail shell). Remove meat from tails and claws, keeping whole pieces where possible; reserve meat chilled and set aside in the refrigerator. Roughly chop any soft body parts and set with shells for the stock.

Prepare lobster

In a large pot over medium-high heat, add 1 tablespoon (15 ml) neutral oil if needed and add lobster shells and chopped body parts. Toast shells for 3–4 minutes until fragrant and lightly browned. Add carrot, celery, onion, bay leaves and peppercorns; cook 2–3 minutes. Pour in white wine and simmer 2 minutes to reduce slightly. Add cold water and the 12 g salt, bring to a gentle simmer (do not vigorously boil) and skim any foam. Reduce heat to maintain a gentle simmer and cook 25–30 minutes to extract flavor. Strain stock through a fine-mesh sieve, pressing on solids to extract liquid. Discard solids and keep stock warm; you should have roughly 600–800 ml usable lobster stock. Taste and adjust seasoning lightly — lobster stock should be subtly seasoned because sauce will concentrate.

Make lobster stock

Preheat oven to 220°C (425°F). On a rimmed baking sheet, toss 800 g cherry tomatoes and 6 peeled garlic cloves with 60 ml olive oil, 8 g salt, 1 tsp black pepper and 1 tsp red pepper flakes (if using). Spread in a single layer and roast 20–25 minutes, until skins burst and some edges caramelize. Remove from oven and let cool slightly.

Roast tomatoes

Transfer roasted tomatoes and garlic to a blender or use an immersion blender in a deep bowl and purée until mostly smooth (leave some texture). In a wide sauté pan over medium heat, add 1 tbsp (15 g) butter or 1 tbsp oil and warm 15 g tomato paste for 1 minute, stirring to caramelize slightly. Add the puréed tomatoes and bring to a gentle simmer. Add 200–250 ml of the warm lobster stock to loosen and deepen flavor. Simmer 6–8 minutes to concentrate, taste, and adjust seasoning with additional salt or pepper as needed. Stir in torn basil and chopped parsley off heat.

Purée and cook sugo

Bring a large pot of water to a rolling boil and add 12 g sea salt. Add 400 g bucatini and cook until al dente according to package timing (usually 8–10 minutes). Reserve 250 ml of pasta cooking water, then drain the pasta.

Cook bucatini

Return the sauté pan with the sugo to medium heat. Add 30 g butter and 15 ml olive oil to the sauce, then add about half of the reserved pasta water (120–150 ml) and bring to a gentle simmer. Add the drained bucatini directly to the pan and toss to coat, using tongs to work sauce into the hollow centers. Add the reserved lobster meat (cut into bite-size pieces if large) and gently fold through, heating through for 1–2 minutes — avoid overcooking lobster. If sauce seems tight, add more pasta water or 50–100 ml lobster stock to achieve a glossy, saucy coating.

Combine pasta with sugo and lobster

Off heat, stir in 15 ml lemon juice and 1 tsp lemon zest to brighten the dish. Taste and season with additional salt and pepper if needed. Divide bucatini among 4 warm plates, spoon extra roasted tomato sugo over top and drizzle a little extra-virgin olive oil. Garnish with microgreens or extra basil and a small pat of butter if desired. Serve immediately.

Tiramisu

Buffalo Mozzarella

Insalata

Polenta

Bistecca Chauvel

Bucatini All'astice

Pesce Di Mercato

Pappardelle Al Ragù Di Manzo

Mafaldine Con Battuto Di Erbe

Salumi E Grissini

Crudo Di Ricciola

Insalata Di Polpo

Crostino

Spiedino Do Mortadella

Olive Marinate

Pane E Olio

Kidman Wagyu Rib-eye

Bitter Leaf Salad

Roast Chicken And Gravy

Scotch

Minted Peas

Fenugreek Sourdough

Creamed Spinach

Roasted Brussels Sprouts