Your most-missed restaurant dishes – and how to prep them at home
Staying in doesn’t have to mean missing out. For AFR Magazine’s Culinary issue, Jill Dupleix draws together recipes for the signature dishes Australia has longed for in lockdown.
Red Grasshopper cocktail, Rick Shores bug roll, Cumulus Inc.'s eight-hour shoulder of lamb, Guillaume Brahimi's Paris Mash and Fratelli Paradiso tiramisu. Christopher Pearce
At last, restaurants across Australia have reopened, while many more continue to offer their signature dishes on a take-home basis. But some of our favourite dishes remain behind borders or at a distance, so we’ve nimbly turned to the next best thing – finding a way to make them at home.
Inspired by our favourite dishes from the days when we didn’t think twice about dining out, we’ve teased the recipes from some of Australia’s top chefs. Not all the recipes are fancy – hands up who misses the 18-course degustation dinner? – but they are the dishes that made dining out so much fun.
