Tomorrow's Treat – Gelato Mushroom, Miann
It turns out the highlight of having something beautiful on your plate is quickly destroying with a fork and an appetite.
Brian and Roselle Campbell's dessert wonderland Miann opened this month, exciting those who've followed the immensely talented Campbell and his team from Milse to his pop-ups as Sweet Cuisine.
With their new breakfast and à la carte menus now underway, the restaurant is something of a haven for those with a penchant for sweets – this particular treat came from their overwhelmingly beautiful cabinet.
From humble beginnings as intriguing red blobs, the gelato mushrooms are likely to be one of the first things in the brimming cabinet to catch your eye.
With its bright, white decorations, destroying it with your fork is partly a shame, partly the most joyful thing ever. Perched on a rocky bed with a head full of soft gelato, you have to do a fair bit of hacking to make sure you get a taste of each delicious element.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.