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Omnia Bistro’s Stephen Nairn draws inspiration from both France and his Scottish roots in this luxurious buckwheat and chocolate sundae. “The cake is inspired by moelleux au chocolate, which I came across in Biscarrosse, a commune in south-west France,” says Nairn. “The Scotsman in me chose to layer the chocolate sundae with a whisky-laced caramel sauce in ode to my motherland.”
Deep, dark chocolate cake and nutty buckwheat crumbs form the base, while vanilla ice-cream,…
