Lamb agnolotti with goat’s milk yoghurt, mint and sumac
Recipe for lamb agnolotti with goat’s milk yoghurt, mint and sumac by Alessandro Pavoni from Ormeggio restaurant in Sydney.
Hapuka with prosciutto crust and Savoy cabbage
Australian Gourmet Traveller recipe for Hapuka with prosciutto crust and Savoy cabbage
Espresso crème brûlée with hazelnut ice-cream
Australian Gourmet Traveller dessert recipe for espresso crème brûlée with hazelnut ice-cream by Harbourkitchen&bar chef Alessandro Pavoni.
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