We need to talk about garlic. Specifically, the black garlic, plum, coconut and bitter chocolate dessert that Atlas executive chef James Pask has just placed in front of me. Not only is it one of the tastiest things I’ve ever eaten, it should also be filed under ‘most creative use of garlic’.

“It’s the unexpected element of the dessert that surprises customers,” says James with delicious understatement. “But that’s what we’re here to do

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Dish

Dish3 min lettiRegional & Ethnic
Celebrate Good Times, Come On…
To continue quoting Kool & the Gang – there’s a party going on right here, a celebration to last throughout the years, so bring your good times, and your laughter too. We’re gonna celebrate your party with you! Welcome to our bigger-than-ever, bumper
Dish1 min letti
What We’re Reading
Mark Manson The Subtle art of Not Giving a F*ck /Stephen Fry Mythos / Peter Wohlleben The Secret Network of Nature / M F K Fisher The Gastronomical Me / Emma Jane Unsworth Animals / Michelle McNamara I’ll Be Gone in the Dark / James Frey A Million Li
Dish1 min letti
We’re setting the tone with sun-kissed hues that evoke beachside picnics, laidback lunches and festive feasts al fresco ■