Stefano and Jim explore dishes of depth and texture, where poaching, steaming and smoking among more standard techniques) are part of the Italian gastronomic lexicon. The recipes are straightforward, but not dumbed-down and always have an eye on the importance of flavour, texture and presentation. Savoury recipes include Pancetta with Smoked Provolone, Grilled Polenta and Quail Eggs; Mushroom Consomm with Slow-roasted Baby Onions and Truffle Toasts; Salad of Yabby, Baby Cos, Nashi and Caramelised Macadamias; Truffle Macaroni and Cheese; Stefano's Rabbit Papardelle with Sage and Speck, and Wet-roasted Rabbit with Herbs and Pecorino, with desserts such as Blood Orange and Macadamia Cake with Honey Curd; Saffron Panna Cotta; Passionfruit Curd Tart with Burnt Meringue and Jim's deconstructed Tiramisu.