Lavender and Raspberry Creme Brulee - Recipe by Eleanor Ford
Lavender in crème brûlée is a classic addition, conjuring Summer in Provence. A light hand is bes...
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
O'reana - Recipe by Hyde Hacienda Bar
Ingredients
60mL Cognac
30mL mango nectar
10mL coconut Syrup
15mL mango syrup
1 fresh lime (squeezed)
30mL egg white
2 dashes Angostura bitters
Method
Add all ingredients into an cocktail shaker and shake.
Add ice and shake again.
Garnish with torched mango.
Recipe provided by Hyde Hacienda Sydney Bar + Lounge
