news and press

The ultimate in Christmas Charcuterie…

“Taking your Christmas charcuterie board to the next level is Sydney’s Nelly Robinson and fellow pastry chef Jason Brown with their chocolate salami recipe. Dessert will never be the same again….” – delicious. magazine.  

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Home-made fig jam, perfect for any after dinner cheeseboard.

With fig season in full swing, we thought we’d share head chef and owner Nelly Robinson’s quick and easy fig jam. The perfect addition to any after dinner cheeseboard. Ingredients: • 1.6 kg ripe figs • 1 cup

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75 Wentworth Avenue
Sydney, NSW, 2000
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