"For me, the first thing you think of when you eat this dish is bacon and eggs. The dish plays on that so well, with the smokiness of the duck egg emphasising the complexity of the jamón, and all of it contrasting with the freshness of the peas and sweetness of the sherry gelée. It's the ultimate marriage of flavours and textures. And while it's not necessarily something you'd cook at home, it's one of many reasons to go and eat at Bécasse and have one of Sydney's best chefs, Justin North, cook it for you."
Matt Moran, Aria, NSW
Matt Moran, Aria, NSW