Mister Percy's perfect pinchos by Justin North, at Ovolo 1888 in Darling Harbour – shot prior to the opening, even existence, of this new wine bar.
These are the most expensive brownies I've ever made. No gold leaf, no kopi luwak. When reaching for my phone to reach deep into the internet to fetch a recipe I once published, my phone fell and smashed on the kitchen floor. Tragic. Chewy.
My last job before taking some time off to get married (lol) was the new brunch menu at Paper Bird in Potts Point. After a couple of months of living on low-calorie microwavable fish for that photogenic bride bod, a mouthful of XO dumpling felt like a magnificent resurrection.
Sea urchin on toast and kangaroo sangas – Smoke, the rooftop bar of Barangaroo House, shot for Condé Nast Traveler.
I was about to describe myself as a truffle dessert convert here, except I was never actually anti-truffle dessert – I'd not yet experienced the majesty of the prized dirt clump alongside sugar until now. That's alchemy. So good.
The quince demands respect and hard work, which is why it's my favourite fruit.
From Hobart honesty box, hire car, home and finally to my teaspoon (supplemented with some extra fruit my Yiayia gave me), I'm a modern woman who makes a mean quince jam.