Adam Harvey is the executive chef at Owston Hall Hotel and prepared two dishes for our Christmas food feature, which appears in the December issue of Eastside.

In the magazine we featured a nduja, brie and pesto palmier, served with a sticky onion relish, which has a fiery kick and while not traditionally festive it’s definitely a crowd-pleaser for a celebration. 

“The warmth of the nduja and richness of the brie make it feel indulgent and special exactly what you want when everyone gathers around,” said Adam, who recommends a glass of pinot noir to go with the dish. 

For something sweeter, a salted caramel and whiskey cannoli tart is a playful twist on the classic Italian cannoli, transformed into an elegant tart. It brings together the buttery crunch of pastry with a luxuriously smooth caramel cream, delicately laced with a hint of whiskey.

“I chose this dish because it’s the perfect combination of simple and spectacular,” added Adam. “It’s quick to make but feels indulgent and impressive — ideal for when you want something that looks and tastes like you’ve gone all out, without spending hours in the kitchen. Plus, I’ve always loved the way salted caramel and whiskey pair.”

In true festive style, a deep, fruity port complements the caramel beautifully and enhances the warmth of the whiskey.

Salted Caramel and Whiskey Cannoli Tart

Serves: 8 

Prep time: 40 minutes

Cook time: 25 minutes 

Chill time: 1 hour

Ingredients

For the tart shell:

225g plain flour

125g unsalted butter, chilled and cubed

50g icing sugar

1 large egg yolk

1-2 tbsp cold water

Pinch of salt

For the salted caramel whiskey cream:

150g caster sugar

50ml water

75g unsalted butter

150ml double cream

1 tsp sea salt flakes

2 tbsp whiskey (bourbon or Irish whiskey work beautifully)

250g mascarpone

150ml double cream (extra, for whipping)

For garnish:

Dark chocolate shavings or curls

Sea salt flakes

A drizzle of caramel sauce

Method

Make the pastry:

1. In a large bowl, rub the butter into the flour until the mixture resembles fine breadcrumbs.

2. Stir in the icing sugar and a pinch of salt.

3. Add the egg yolk and just enough cold water to bring the dough together.

4. Shape into a disc, wrap in cling film, and chill for 30 minutes.

5. Roll out on a lightly floured surface and line a 9-inch tart tin. Prick the base with a fork, chill again for 10 minutes.

6. Line with baking parchment, fill with baking beans, and bake at 180°C (160°C fan) for 15 minutes. Remove the beans and parchment, then bake for another 10 minutes until golden. Let cool completely.

Make the salted caramel:

1. In a medium saucepan, heat the sugar and water over medium heat until the sugar dissolves.

2. Continue to cook without stirring until the caramel turns a deep amber.

3. Remove from heat and whisk in the butter (carefully — it will bubble).

4. Stir in the cream, salt, and whiskey until smooth.

5. Let it cool to room temperature.

Make the filling:

1. Beat the mascarpone until smooth.

2. In a separate bowl, whip the cream to soft peaks.

3. Gently fold the cooled caramel into the mascarpone, then fold in the whipped cream until fully combined and silky.

Assemble the tart:

1. Spoon the filling into the cooled tart shell, smoothing the top with a spatula.

2. Chill for at least 1 hour, or until set.

To serve decorate with dark chocolate shavings, a light drizzle of caramel, and a few sea salt flakes for sparkle.