Last year, when Maurice Terzini decided to collaborate with Sonoma on a Christmas panettone, he made sure to flip conventions (as he has always done).

And it’s the same deal this year – don't expect the panettone your nonna used to make.

“It truly is a labour of love and represents the true essence of Icebergs Dining Room and Bar – flavours my parents would recognise but food they would never cook,” Terzini said in a statement.

The sweet bread is fermented three times throughout the whole process, and once it’s out of the oven, it’s flipped upside down to maintain that iconic dome shape and the structure of the crumb inside. From start to finish, this cake-y treat takes more than 36 hours to reach your table. But every minute is worth it.

While the basis of the loaf is traditional, it’s the extras that make it purely Australian. The team uses native ingredients such as sandalwood, lemon myrtle, Davidson plum and green ants, all sourced from producers with a genuine focus on supporting First Nations communities, such as Something Wild in South Australia.

“The green ants give this incredible citrus punch to the panettone. For something that is full of so many incredible indigenous ingredients, it still tastes deeply Italian and is true to the brief from Maurice that I always work with,” Icebergs head chef Alex Prichard said.

There’s a special significance to the collaboration, too: Icebergs was one of the first restaurants to use Sonoma’s bread back when it was founded.

This special panettone weighs one kilogram and will be available to buy and take home for $65 from Icebergs Dining Room and Bar, CicciaBella, P&V Wine + Liquor Merchants, Victor Churchill and Drnks. It's also on the dessert menus at Icebergs, CicciaBella Bondi and CicciaBella Parramatta.

Available from Wednesday, December 2 for a limited time.