This meat promises to melt in the mouth.
Slow-cooked pork neck, mead, caramelised witlof
Slow-cooked pork neck, mead, caramelised witlof
Recreate the magic of Brisbane's ARC with these 5 recipes from Alanna Sapwell
ARC, the luminous new restaurant and bar setting the Brisbane dining scene alight, has set sail under head chef Alanna Sapwell. Here, the talented Queenslander shares menu highlights that are more than a match for the spectacular interiors.
Spanner crab with gala apple and sorrel
Spanner crab with gala apple and sorrel
A crisp, crunchy salad for two.
Pappardelle with garden gremolata
Pappardelle with garden gremolata
“We serve this pasta at ARC using society garlic flowers foraged by our team” – Alanna Sapwell.
Tomato, pickled blueberry and perilla
Tomato, pickled blueberry and perilla
Blueberries can be served within 1 day or stored, unopened, for up to 2 months.
The Arc 'snickers'
The Arc 'snickers'
A tasty take on the beloved chocolate bar.
Fresh ideas
Mandarins
Amorette mandarins are seedless, easy to peel and have a nice balance of sweetness and tang.
