DARK CHOCOLATE TORTE, BLOOD ORANGE SORBET, GINGER

WARM LIMONCELLO DRIZZLE CAKE, BLACK CHERRY COMPOTE, LEMONS LIME CRÈME FRAICHE

CARAMEL POACHED PEAR, DARK CHOCOLATE SET CUSTARD, WHIPPED VANILLA MASCARPONE CREAM, AMARETTO BISCUIT

CREAMY BASIL PESTO SAUCE, ROCKET & PINE NUTS

TUSCAN SAUSAGE, MASCARPONE CHEESE

BELLY PORK, CREAMED PANCETTA CABBAGE, MARSALA JUS

MONKFISH SALTIMBOCCO, SUN BLUSH TOMATO MASH, CREAMY BASIL SAUCE

SLOW BRAISED BLADE OF BEEF, ROASTED GARLIC MASH

TURKEY PARCEL STUFFED WITH TUSCAN SAUSAGE & STUFFING WITH ALL THE TRIMMINGS

TUSCAN SAUSAGE, WHITE BEAN STEW

TRIO OF CROSTINIS, FIGSPIG, GOATS CHEESES, CARAMELISED ONION, OAK SMOKED SALMON

ROASTED PLUM TOMATO, MASCARPONE, OREGANO SOUP

SMOKED SALMON, PRAWN AND AVOCADO SALAD

CHICKEN LIVER & PISTACHIO PATE, BALSAMIC ONIONS

PASTICCIO CON CIPOLLINE

COKE/DIET COKE OR COKE ZERO

BOTTLED SOFT DRINKS: APPLETISER

BOTTLE OF WINE

Homemade saviordi biscuit soaked in espresso and marsala, layered with mascarpone cheese, cream and sprinkled with fine cocoa powder.

TIRAMISU

Pan fried boneless fillets of sea bass delicately cooked with white wine & lemon juice, served on a bed of buttered spinach.

BRANZINO CON SPINACI

Italian Arborio rice with chicken pieces, onion, asparagus, peas, white wine & cream.

RISOTTO AL POLLO

A fine blend of traditional diced pancetta, black pepper, nutmeg.

SPAGHETTI CARBONARA

Pockets of fresh pasta packed with a savoury meat filling in a sauce of smoked bacon, onions, mushrooms, tomato & cream.

TORTELLONI ALA PANNA

Rolls of fresh pasta sheets with our unique meat & spinach filling & topped with tomato & cheese.

CANNELLONI DELLA CASA

Preheat the oven to 160°C (325°F). Butter and line a 23cm (9 in) springform pan with parchment, leaving a slight overhang for removal.

Preparation

Chop the dark chocolate into small pieces. In a heatproof bowl set over a barely simmering pot of water (double boiler), combine chocolate and butter. Stir occasionally until fully melted and smooth. Remove from heat and whisk in the espresso and vanilla. Set aside to cool slightly (about 5 minutes).

Melt chocolate and butter

In a large bowl, combine whole eggs and granulated sugar. Using a whisk or electric mixer, beat the eggs and sugar until pale, ribboning and slightly thickened, about 3–4 minutes. You do not need to reach stiff peaks—just a thickened consistency.

Whisk eggs and sugar

Fold the melted chocolate mixture into the egg-sugar mixture in two additions, using a rubber spatula. Make sure to fold gently to keep air. Sift cocoa powder over the batter and add almond meal and salt. Fold until just homogenous and there are no streaks. Do not overmix.

Combine batter

Pour batter into the prepared pan, smoothing the top. Bake in the center of the oven for 30–35 minutes, or until the top is set and a thin crust forms; the center should still be slightly moist when tested with a skewer (it will set as it cools).

Bake

Remove from oven and cool on a wire rack for 30 minutes. Run a knife around the edge, release the springform, and remove the outer ring. Allow to cool completely for at least 1 hour. For a clean slice, chill 1–2 hours before serving.

Cool and unmold

In a small saucepan combine water (200 ml), sugar (140 g), and glucose syrup (30 g, if using). Stir over medium heat until sugar dissolves. Remove from heat and add the grated fresh ginger. Let steep for 15–20 minutes to infuse bright ginger aroma. Strain the syrup through a fine mesh to remove ginger bits, pressing to extract flavor. Cool to room temperature.

Make simple syrup infusion

In a bowl combine the strained blood orange juice (400 ml), cooled ginger-sugar syrup, and lemon juice (15 ml). Taste and adjust: if too tart, dissolve an additional 1–2 tbs sugar into a little warm water and add. Chill the sorbet base thoroughly in the refrigerator until cold (at least 2 hours or overnight).

Mix sorbet base

Pour the chilled sorbet base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes. Transfer to a shallow airtight container and freeze until firm, at least 3–4 hours. If you don't have an ice cream maker, freeze in a shallow pan and break up with a fork every 30 minutes until smooth and scoopable.

Churn

In a small saucepan combine 120 ml water, 60 g sugar, and the 50 g thinly sliced fresh ginger. Bring to a gentle simmer and cook for 6–8 minutes until slightly reduced and fragrant. Remove from heat and let cool to infuse for 10–15 minutes. Strain out the ginger slices and reserve syrup. You can reduce further to a thicker glaze if desired.

Make ginger syrup

To serve, place a slice of chilled dark chocolate torte on each plate. Spoon or scoop (1 large scoop, about 80–100 g) of blood orange sorbet beside the torte. Drizzle 1–2 tbs of ginger syrup lightly around the plate and over a small portion of the sorbet for added warmth and brightness. Garnish with a few candied orange peels or a single blood orange segment and micro basil or mint if desired. For contrast, shave a few curls of dark chocolate over the torte.

Finish and plate

bittersweet dark chocolate (70% cacao)

unsalted butter

granulated sugar

large eggs

fine almond meal (ground almonds)

cocoa powder (unsweetened)

espresso or strong brewed coffee (cooled)

vanilla extract

fine sea salt

fresh blood orange juice (strained)

water

glucose syrup or light corn syrup (optional, for smooth texture)

fresh lemon juice

finely grated fresh ginger

fresh ginger, peeled and thinly sliced

blood orange segments or micro basil (optional garnish)

candied orange peel (optional)

Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line with parchment; set aside. Let butter and eggs come to room temperature.

Prepare

In a large bowl, beat 1 cup room-temperature unsalted butter with 1 cup granulated sugar on medium-high speed until pale, light and fluffy, about 3–4 minutes.

Cream butter and sugar

Add eggs one at a time, beating well after each addition. Scrape bowl. Mix in 1 tsp vanilla extract, 2 tablespoons lemon zest and 1 tablespoon lime zest until incorporated.

Add eggs and flavor

In a separate bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder and 1 tsp fine sea salt.

Combine dry ingredients

With mixer on low, add one-third of the dry mixture to the butter-egg batter, then half of 1 cup whole milk. Repeat with another third of dry, remaining milk, and finish with the last dry. Mix until just combined; do not overmix.

Alternate dry and wet

Fold in 1 tablespoon limoncello and 2 tablespoons fresh lemon juice by hand to preserve lift in the batter.

Add limoncello and citrus juice

Scrape batter into prepared pan, smooth top, and bake in the center of the preheated oven for 35–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden.

Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around edges and invert onto the rack. Return cake right side up. While still warm (but not piping hot), proceed to drizzle step.

Cool and rest

Make drizzle while cake cools: In a small saucepan combine 1 cup limoncello, 1 tablespoon granulated sugar, and 2 tablespoons fresh lemon juice. Bring to a gentle simmer over medium heat and simmer 4–5 minutes until slightly reduced and syrupy. Remove from heat and whisk in 1 tablespoon unsalted butter until glossy. Let cool 1–2 minutes.

Soak and brush: Place the warm cake on a serving plate. Using a skewer or toothpick, poke evenly spaced holes across the top. Spoon or brush the warm limoncello drizzle over the cake, allowing it to soak in. Reserve any extra drizzle to serve alongside.

In a medium saucepan combine 3 cups pitted black cherries, 1 tablespoon granulated sugar and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until cherries release juices and the mixture begins to simmer, about 6–8 minutes.

Cook cherries

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering cherries, continue to cook 1–2 minutes until compote thickens slightly. Stir in 1 teaspoon vanilla extract. Taste and adjust sugar or lemon if needed. Remove from heat and let cool slightly; compote will thicken more as it cools.

Thicken

Make citrus crème fraîche: In a small bowl whisk together 1 cup crème fraîche, 2 teaspoons powdered sugar, 1 teaspoon lemon zest, 1 teaspoon lime zest, 1 teaspoon fresh lemon juice, 1 teaspoon fresh lime juice and a pinch of salt until smooth. Taste and adjust sweetness or acidity. Chill briefly if you prefer a firmer texture.

Plate cake: Slice the warm limoncello-drizzled cake into wedges. Spoon a generous tablespoon of black cherry compote alongside or slightly on top of each slice.

Add crème fraîche: Dollop or pipe about 2 tablespoons of the lemons & lime crème fraîche next to each serving (adjust by preference).

Garnish and serve: Dust with 1 tablespoon confectioners' sugar if desired, top with lemon slices or twists and mint leaves. Serve immediately while cake is warm and drizzle is aromatic; pass extra limoncello drizzle and compote at the table.

unsalted butter, room temperature

all-purpose flour

baking powder

whole milk

fresh lemon zest

fresh lime zest

limoncello liqueur

frozen or fresh pitted black cherries

lemon juice

cornstarch

cold water

crème fraîche

powdered sugar

fresh lime juice

thin lemon slices or twists

mint leaves

confectioners' sugar

Peel pears, cut in half lengthwise and scoop out cores with a small spoon or melon baller. Brush or rub lightly with lemon juice to prevent discoloration and set aside.

Prepare pears

In a medium heavy-bottomed saucepan over medium heat, add 3 tbs granulated sugar and 1 tsp corn syrup. Allow sugar to melt undisturbed until it turns a medium amber color (about 5–7 minutes). Swirl pan gently—do not stir vigorously to avoid crystallization.

Make caramel

As soon as caramel reaches amber, remove pan from direct heat and carefully add 300 ml water (it will steam and bubble). Stir to dissolve remaining caramel. Return to low heat, add 30 g butter, split vanilla pod (scrape seeds into liquid and add pod), 60 ml amaretto, a pinch of salt, and the pears, cut-side down. Bring to a gentle simmer.

Deglaze and create poaching liquid

Poach the pears gently over low heat for 12–18 minutes, turning halfway, until pears are tender when pierced with a knife but not falling apart. Baste occasionally with the syrup. Adjust cooking time depending on pear ripeness.

Poach pears

Carefully remove pears to a tray. Simmer the poaching liquid briskly until reduced to a glossy syrup about 80–100 ml (5–8 minutes). Stir in 1 tsp lemon juice to balance sweetness. Reserve syrup to serve with the dessert. If not using immediately, cool pears in the syrup and refrigerate up to 24 hours.

Cool and glaze

In a saucepan, combine 250 ml whole milk and 100 ml heavy cream with the splash of vanilla seeds left from the pod (if used) or 1/2 tsp vanilla extract. Warm over medium heat until just below simmering (small bubbles at edge). Do not boil.

Warm dairy

In a medium bowl, whisk together 3 egg yolks, 45 g granulated sugar and 10 g cornstarch until smooth and slightly paler, about 1–2 minutes.

Whisk yolks and sugar

Slowly drizzle about 60 ml of the warm milk mixture into the yolk mixture while whisking constantly to temper. Then pour tempered yolks back into the remaining milk in the saucepan.

Temper yolks

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon (about 6–8 minutes). Once thickened, remove from heat.

Cook custard

Immediately add 120 g finely chopped dark chocolate to the hot custard. Let sit 1 minute, then whisk until smooth and glossy. Whisk in 15 g butter and a pinch of fine sea salt. Taste and adjust salt or sweetness if necessary.

Incorporate chocolate

Pour the chocolate custard into small serving ramekins or cups (or into a shallow dish to spoon later). Cover surface with plastic wrap to prevent skin forming. Chill in refrigerator at least 2 hours (preferably 3–4) until set but still spoonable. Total yield should serve 4.

Set custard

In a chilled bowl, soften 200 g mascarpone slightly by stirring with a spatula so it is smooth but still cool.

Prepare mascarpone base

In a separate chilled bowl, whip 150 ml very cold heavy cream with 25 g icing sugar and 1 tsp vanilla extract to soft-medium peaks. Avoid overwhipping (should hold shape but still silky).

Whip cream

Gently fold the whipped cream into the mascarpone in two additions until homogenous and light. Fold in 1/2 tsp fine lemon zest if using. Chill briefly until ready to plate.

Fold together

Preheat oven to 180°C (350°F). In a mixing bowl combine 80 g all-purpose flour, 50 g almond meal, 40 g icing sugar and a pinch of fine salt. Cut in 70 g cold diced butter using a pastry cutter or fingertips until mixture resembles coarse breadcrumbs. Add 1 egg white and 10 ml amaretto and mix until it just comes together into a slightly sticky dough. Do not overwork.

Make dough

Turn dough onto a lightly floured surface, roll thin (about 2–3 mm) between parchment sheets and cut into desired shapes (rectangles or discs) or simply spread thinly on a baking sheet. Bake for 10–12 minutes until edges turn golden and center is set. For a crisp cookie texture, bake to golden-brown. Remove from oven and cool completely — biscuits will crisp as they cool.

Shape and bake

Once cooled, break biscuits into shards or crumble into coarse pieces to use as crunchy garnish.

Break into shards

If pears were chilled, gently warm halves in the reserved poaching syrup over low heat for 2–3 minutes to take off chill but do not reboil. Remove pears and let drain slightly.

Warm pears (optional)

On each plate, spoon or spread a layer of set dark chocolate custard (either unmolded or in ramekin). Place one pear half leaning on the custard. Add a generous dollop (or piped swirl) of whipped vanilla mascarpone cream beside or atop the pear.

Plate dessert

Insert a shard of amaretto biscuit into the mascarpone for height and crunch. Drizzle 1–2 tbsp of the reserved caramel-amaretto syrup around the plate, dust a light sprinkle of cocoa powder over the custard edge, scatter toasted sliced almonds and finish with a small mint leaf if desired.

Add biscuit and garnishes

Serve immediately if biscuits are crisp and pears warm; otherwise keep chilled until serving. Leftover components: custard and cream keep up to 48 hours refrigerated; biscuits keep airtight for several days.

Serve

ripe but firm pears (Bosc or Anjou), peeled, halved, core removed

granulated sugar (for caramel)

water (for deglazing/poaching)

light corn syrup (optional, stabilizes caramel)

amaretto liqueur

vanilla pod, split (or 1 tsp vanilla extract)

kosher salt

heavy cream

egg yolks

dark chocolate (70% cocoa), finely chopped

unsalted butter (room temperature, for gloss)

mascarpone cheese

heavy cream (very cold)

icing sugar (confectioners')

lemon zest (optional, fine)

almond meal (finely ground almonds)

icing sugar

cold unsalted butter, diced

egg white

fine salt

cocoa powder (for dusting)

toasted sliced almonds

mint leaves (optional)

reserved caramel-poaching syrup

Place 40 g pine nuts in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Immediately transfer to a plate to cool (they will continue to brown in the hot pan).

Toast pine nuts

In a food processor, combine the packed basil leaves, the cooled toasted pine nuts, 2 cloves garlic, and 50 g grated Parmesan. Pulse until coarsely chopped.

Blend basil mixture

With the processor running, stream in 100 ml extra-virgin olive oil until the mixture forms a smooth, loose paste. Scrape down the bowl as needed to ensure even texture.

Emulsify with oil

Transfer the pesto paste to a small saucepan over low heat. Stir in 120 ml heavy cream and 1 tablespoon lemon juice. Warm gently (do not boil) while stirring until the sauce is homogenous and slightly thickened, about 3–4 minutes.

Make it creamy

Taste and season the creamy pesto with 3 tsp salt and 1 tsp freshly ground black pepper, adjusting to preference. If the sauce is too thick, whisk in the remaining 20 ml olive oil or up to 2 tbs warm pasta cooking water to reach a silky consistency.

Season

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 500 g ravioli and cook according to package directions until al dente (typically 3–5 minutes for fresh, 5–7 for frozen). Reserve 120 ml (1/2 cup) of the pasta cooking water, then drain the ravioli, leaving them slightly wet.

Cook ravioli

Return the saucepan with the creamy basil pesto to low heat. Add 2–3 tablespoons of the reserved pasta water and stir to loosen the sauce. Gently fold in the drained ravioli so each piece is coated in the sauce; cook together for 1 minute to marry flavors.

Warm sauce with pasta water

Remove from heat and gently fold in 60 g rocket (arugula) so it wilts slightly from residual heat but retains some peppery bite.

Add rocket

Divide the ravioli among 4 plates (servings). Drizzle each portion with the remaining 1 tablespoon extra-virgin olive oil. Sprinkle the reserved 20 g toasted pine nuts and, if desired, an additional small grating of Parmesan over each plate. Finish with a light crack of black pepper.

Dark Chocolate Torte, Blood Orange Sorbet, Ginger

Warm Limoncello Drizzle Cake, Black Cherry Compote, Lemons Lime Crème Fraiche

Caramel Poached Pear, Dark Chocolate Set Custard, Whipped Vanilla Mascarpone Cream, Amaretto Biscuit

Creamy Basil Pesto Sauce, Rocket & Pine Nuts

Tuscan Sausage, Mascarpone Cheese

Belly Pork, Creamed Pancetta Cabbage, Marsala Jus

Monkfish Saltimbocco, Sun Blush Tomato Mash, Creamy Basil Sauce

Slow Braised Blade Of Beef, Roasted Garlic Mash

Turkey Parcel Stuffed With Tuscan Sausage & Stuffing With All The Trimmings

Tuscan Sausage, White Bean Stew

Trio Of Crostinis, Figspig, Goats Cheeses, Caramelised Onion, Oak Smoked Salmon

Roasted Plum Tomato, Mascarpone, Oregano Soup

Smoked Salmon, Prawn And Avocado Salad

Chicken Liver & Pistachio Pate, Balsamic Onions

Pasticcio Con Cipolline

Coke/diet Coke Or Coke Zero

Bottled Soft Drinks: Appletiser

Bottle Of Wine

Tiramisu

Branzino Con Spinaci

Risotto Al Pollo

Spaghetti Carbonara

Tortelloni Ala Panna

Cannelloni Della Casa