Melbournians are a spoiled bunch. When it comes to dining establishments, every single segment of the market is overflowing with options – fine dining, casual dining, breakfast, lunch, dinner and everything in between there are more choices than anyone could reasonably get through.
Only here could a restaurant as exquisite and long-standing as Cecconi’s successfully go under the collective radar. In fact, with it’s subterranean location in one of Melbourne’s most prominent laneways, a visit here makes you feel like you’ve truly unearthed one of the city’s best kept culinary secrets.
We were recently invited to celebrate the new at Cecconi’s as the restaurant and bar unveiled both their new fit out and Autumn menu. Spoonfuls of deliciousness for the foodies and design aficionados abound.
Images courtesy Tim O’Connor.
A visit is, of course, essential. Just don’t leave without sampling an Aperol spritz, made in authentic Verona style, the duck, the risotto… oh, look, just go. Eat. Drink. Enjoy. Anything you pick will be spectacular.
If you’re not in Melbourne anytime soon however, the kitchen were kind enough to share their recipe for tiramisu for you to recreate at home. Get ready to impress.
75 grams castor sugar 200 ml Marsala
500 grams mascarpone 125 ml Galliano
500 ml espresso coffee 125 ml Strega
125ml Kahlua 1-tablespoon sugar
Sponge finger biscuits 10 glasses
Cocoa, for dusting
To make the filling, place sugar, Marsala and eggs in a metal bowl and whisk over a bain-marie until mixture thickens. Place the mixture into an electric mixer and continue whisking until cool.
In a separate bowl, soften the mascarpone with the Galliano and then add to the cooled egg mixture. Whisk together until the mixture reaches the consistency of whipped cream.
Combine all the coffee ingredients.
To assemble, soak the biscuits in the coffee mixture, then place at the bottom of each glass, forming the first layer. Spoon over some of the mascarpone mixture, then add another layer of soaked biscuits. Continue layering until all the ingredients have been used, ensuring that the last layer is mascarpone.