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28 Nov 2018
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15 March 2016
This delicate dessert from Milton chef Alex Delly combines subtle sweet flavours to create an unforgettable dish.
Preparation30 minutes plus 3 hours chilling time
Cooking time20 minutes
Honey panna cotta
4 gelatine sheets
6 stalks of rhubarb
100g caster sugar
3 rose geranium leaves (or a few drops of rose water)
Handful of pistachios
200g caster sugar
NoteAn easier version is to pour the panna cotta mixture into small bowls to set, then top with rhubarb and toffee to serve.
About the chef - Alex Delly
For Alex Delly, head chef at St Isidore Restaurant in Milton, a dish is more than just a meal - it's a story. And that story begins in his kitchen garden.
"What we don't grow ourselves we source from the local community," Alex says. "That way, you know the ingredients have been cared for properly and you're creating a taste of the local area."
Next comes colour and flavour, and don’t forget perfume. "The rhubarb adds a lovely red depth, as well as a lovely fruity, sour note. Add rose geranium leaves, and you'll give the dish the scent of Turkish delight," he says.
The fun part is the presentation, and it too adds to the story.
"The spun toffee in this recipe mimics the movement of a little bee buzzing around a flower or beehive, which is a perfect complement to the honey in the panna cotta."
With such a thoughtful compilation of elements, you might be mistaken for thinking this is a tricky recipe. But Alex knows otherwise. "This dessert is a lot of bang for not much effort," he advises. "Any home cook can try it."