Sydney restaurant Fratelli Paradiso is justifiably renowned for its lunch and dinner dishes, such as calamari Sant’ Andrea, lasagnetta bolognaise and boozy tiramisu. Since 2001, these updated classics have been pulling diners from well beyond Potts Point’s manicured streets.
Breakfast, though? It’s comparatively unsung, despite Paradiso’s in-house panetteria (bakery). According to head chef Nigel Ward that’s partly because Italian culture itself places such a great emphasis on the later meals. So much so that this dish was adapted from a popular Northern Italian dessert.
“We thought it was a great way of having a nice hearty breakfast – instead of a porridge or anything like that,” Ward says. “We wanted to marry what Australian people expect from a restaurant breakfast menu, while trying to be authentic.”
Although the base always remains the same, Fratelli Paradiso’s kitchen changes up the garnishes every two
