These deep-fried, honey-soaked and wine-laden pastry bites are native to the Calabrian region of Italy, where Georgia’s nonna grew up. Temper the sweetness by serving with a strong black coffee or a bitter aperitif.

This is hardly a traditional sushi recipe. In fact, it’s barely a recipe at all—it’s more of a guide. The trick to a perfect sushi bowl is to balance contrasting flavours and textures — sweet, umami, crunchy, and silky. An ideal summer dinner or quick lunch.

The Asian-Italian fusion of this dish may be unusual, but the flavour combinations work. The simple olive oil and sea salt seasoning complements the zesty lemon, infused with ginger, garlic and a gentle hint of fresh chilli. This dish is much loved in my home!

This recipe is an amalgamation of two different recipes. The buckwheat tart shell is a recipe from Liz Prueitt of Tartine Bakery in San Francisco, and the filling is from an ex-pastry chef from Chez Panisse in Berkeley, California.