Banoffee pie with bourbon-spiked dulce de leche. Biscuit base, bourbon caramel, banana, whipped cream. The adult version of a classic.
French onion soup with a proper cheese-and-bread crust. Caramelised onions cooked low and slow for an hour, deep beef broth, melted Gruyere on top. Done right.
Slow-cooked beef cheeks in red wine. Three hours, falls apart at the touch, served on creamy mash. The Aussie winter dinner-party showstopper.
Aussie pub-classic sticky date pudding with butterscotch sauce. Soft, dark, generously sticky. The dessert that closes the deal.
Roasted pumpkin and crispy sage soup. Australian winter in a bowl: bright orange, slightly sweet, finished with a swirl of cream and crackling sage leaves.
Slow-cooker lamb stew with rosemary, red wine, and root vegetables. Brown the lamb, throw it in, walk away. Dinner in seven hours.
Creamy chicken and sweet corn soup, slow-simmered with the aromatic depth of ginger and white pepper. The Aussie pub-classic warm-up bowl.
Deep, dark, slow-cooked beef stew with Guinness, root veg, and the patience of a saint. Australian winter in a single pot.
Brown sugar, hot sauce, and Worcestershire on grilled wings. The flavour can’t decide if it loves you or wants to hurt you.
Light, zesty lemon-garlic-butter wings finished with shaved Parmesan. The wing for people who claim they don’t like wings.
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