I first ate this dish at a restaurant in Sydney and fell in love with it. I immediately set about trying to figure out the recipe when I returned home. The combination of sweet carrots, baked until they’re like candy, dipped in a silky custard made sharp with Parmesan is excruciatingly good. Quite frankly, I’m happy with this as a complete meal but you can always pair it with a decent steak if you need to beef it up. Photography by Todd Eyre