“If you make this dish correctly, you’ll be asking yourself if you’ve burnt it. It’s okay. My training in modern European kitchens where everything had to be golden brown had me second-guessing, too. It just doesn’t taste the same if it is golden brown. It’s that dark bittersweet flavour that transforms cauliflower.. This dish has been on the menu at Rumi since the day we opened and was inspired by Rita Macali’s cauliflower at Ladro, then later at Supermaxi. Before that, the only cauliflower you’d find in Melbourne was the unwanted friend of broccoli and carrots at the pub, or at a French restaurant covered in sauce mornay. Melbourne, you’ve come a long way.” - Joseph Abboud

This showstopper of a dish originates from the Chittagong district, and is traditionally served to welcome a new groom into the bride’s family. Mellow, lightly spiced and creamy, the skinless chicken is melt-in-your-mouth and flavoursome throughout thanks to slow cooking and bhagar or tempering of golden fried onions.

We love burgers. A lot. We made SO many burgers to perfect this recipe. Basically, it’s a turbo-charged cheeseburger. And, well . . . yeah, it’s pretty perfect. If you can’t find mortadella, don’t sweat it — it’ll still be fantastic without it.