The Sydney restaurant Aria has been a high-end institution for two decades and to celebrate its 20th anniversary executive chef Joel Bickford has adapted three of its best-known dishes for challenge-hungry home cooks
Serves 6
Tail meat from 3 champagne lobsters (also known as barking crayfish)
5g finger lime pearls
5g sterling caviar
Brioche batter
30ml buttermilk
1 egg
Brioche (buy high quality from any store or bakery)
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