Marcus Costanzo

Marcus Costanzo 🧑‍🍳 ENTHRALLED by Food 🍕🔮
🫣 Host of 🎙️
📸 Collabs 📈⤵️

09/09/2026

Finding the BEST Crème Brûlée (EP2)🧑‍🍳🎉❤️
Now, onto some fun & unique ones… ⤵️

- 🍩 Jenny’s Bakery Fluffy brioche doughnuts loaded with silky vanilla custard and finished with that signature caramel crunch 🤤
- 🧇 EGGETTE A Chinatown dessert shop serving a croffle—a croissant-waffle hybrid made by pressing buttery, layered croissant dough inside a waffle iron until flaky and crisp 🔥
- 🍧 Chelico Dessert & Patisserie A C*D patisserie serving kakigori—a Japanese dessert made from finely shaved ice—with chocolate, custard, Oreos, butter crisps and a brûléed top 🍫

And that’s it (for now!!) 😮‍💨🚨 So stay tuned & please COMMENT where else I should try next! 😋🇦🇺



📲 Key Words: Crème Brûlée Adelaide, Best Desserts Adelaide, Adelaide Dessert Spots, Crème Brûlée Doughnut, Crème Brûlée Croffle, French Desserts Adelaide, Sweet Treats, Sweet Tooth, Dessert, Vanilla Custard, Adelaide Eats

08/09/2026

What is Pasta Alla Zozzona? 🍝🧑‍🍳 Full recipe below ⤵️

Well… Imagine carbonara, amatriciana & gricia all put together into ONE bowl (& enjoyed with 🎉 🇮🇹)

🛒 INGREDIENTS

- 180g guanciale, 120–150g Italian pork sausage, 1 tbsp olive oil, ½ brown onion, 1 tbsp tomato paste, 1 x 400g can crushed tomatoes, 3 egg yolks, 70g Pecorino Romano, black pepper, fresh basil, salt & pasta water.
- 300g San Remo Trivelle — made from 100% locally sourced Australian durum wheat 👑.

👨‍🍳 METHOD

1. Cut guanciale into cubes, break up the sausage & finely dice the onion.

2. Render guanciale in a cold, dry pan over medium-low heat until crisp. Remove & reserve.

3. Add oil, brown the sausage, then add onion & cook until soft.

4. Fry tomato paste for 1–2 minutes. Add crushed tomatoes, salt & pepper. Simmer uncovered for 15–20 minutes until thick & concentrated.

5. Mix egg yolks, finely grated Pecorino & black pepper. Gradually add pasta water until thick & smooth.

6. Cook pasta until just shy of al dente, reserving the pasta water.

7. Toss pasta through the sauce with a splash of pasta water until al dente. Remove from heat, rest for 20–30 seconds, then vigorously toss through the yolk mixture. Add pasta water as needed until creamy & glossy.

8. Fold through some crispy guanciale, Pecorino & optional basil. Plate with remaining guanciale, Pecorino, black pepper & fresh basil.

Also 🙌🏼 a BIG thanks to San Remo for the quality pasta. It’s so exciting to work with yet another Australian FAMILY-OWNED business 🔥🇦🇺

So make sure to save this video & try it for yourself at home! ❤️

07/09/2026

Day in the life of an ADL Food Photographer 😭📸

01/09/2026

Ep.07 🇦🇺 In NAAAARM!!! 🤠

Location 📍336 Bridge Road, Richmond VIC 3121

ALSO - I know I personally didn’t give much feedback on this one… But that’s because I usually try my best to keep my reviews somewhat positive!! 🙌

… and well, I think the boys said plenty 😅✅

Of course there’s probably a little more detail I could go into here, but I don’t think it’s worth the pile on. Hospitality is hard enough as it is.

So - I wish the best to cá com ❤️. Just keeping things honest!

In any case, guys, PLEASE comment where I should go next!! Lots of ones I’m keen to try back in Adelaide 🙌💃

31/08/2026

Crispy pork sangaweeeeg 🤠❤️

19/08/2026

Smashin’📍The Local Greek 🇬🇷🤤

Tag your yiros loving mate!! 🎉 Because TODAY we’re destroying ⤵️

- A Lamb Souvla Yiros 🥙 w/ tomato, onion, house-made tzatziki & chips,
- The Chicken Sanga 🐔 juicy chicken, fresh salad & pita for ONLY $10 🏆
- Papou’s Plate 🇬🇷 w/ loukaniko, halloumi, village salad, chips & pita,
- Some homemade Ekmek Kataifi 🍰 vanilla custard, roasted almonds & fresh cream.

All friggen DELICIOUS 🔥. That volcanic lava rock makes all the difference, giving the meat such insane flavour 🌋

📍THE LOCAL GREEK | Adelaide Restaurant Tapleys Hill Road, Glenelg North 🇦🇺☀️ for fresh, family-run Greek food!!



Also PS ‼️ Thanks to Niki & the team at The Local Greek for supporting my business 🎬

As you guys know, shooting, editing & sharing these vids is my full time job (so I’m very grateful to say The Local Greek & I collaborated to produce this video for you)!

📲 Key Words: Adelaide Food, Greek Food Adelaide, Adelaide Yiros, Greek Street Food, Souvla, Adelaide Mukbang, Eating ASMR

18/08/2026

… too harsh? 😅

I did some stalking on Google & saw a heap of reviews saying very much the same thing….

So maybe not? 😬🫪 Who knows.

Regardless, comment where I should try next!! 43 episodes down and WE AIN’T STOPPIN 💃

17/08/2026

Homemade Beetroot Pasta ❤️🧑‍🍳 Recipe BELOW ⤵️

Fresh Pasta Ingredients 📝

- 3 cups (approximately 300g) 00 flour, plus extra for rolling
- 3 large eggs
- ¼ cup (approximately 60g) roasted beetroot
- 1 garlic clove
- 1 tbsp extra virgin olive oil

Brown Butter Sauce 🧈: 100g unsalted butter, 10–12 sage leaves, 1 small grated garlic clove, zest of ½ lemon, 1–2 tbsp lemon juice, ⅓ cup pasta water, 80–100g goat cheese, ⅓ cup toasted walnuts, salt, cracked black pepper, parmesan & optional parsley.

Method 🧑‍🍳

1. Wrap a whole beetroot in foil & roast at 200°C for 50–60 minutes until tender. Peel, measure ¼ cup & cool slightly.
2. Blend the cooled beetroot, eggs, garlic & olive oil until smooth.
3. Make a wide well in the flour. Pour in the beetroot mixture & gradually combine using a fork, then your hands.
4. Knead for approximately 10 minutes until smooth & elastic, adding flour only if needed. It’s okay if the dough remains slightly damp. Wrap & rest for 30 minutes.
5. Divide into equal portions. Roll each through the widest pasta-machine setting, fold into thirds & repeat 2–3 times.
6. Continue through progressively thinner settings. Whenever the sheets feel tacky, lightly sprinkle flour over both sides & spread it evenly. The dough will absorb the flour & become drier as it’s rolled.
7. Cut into fettuccine or tagliatelle, dust lightly with flour, form loose nests & dry briefly.
8. Cook in generously salted boiling water. Barely dried pasta may need only 30–60 seconds, while drier pasta may take 2–4 minutes. Check early & serve with the prepared sauce.



Keywords 📍 Homemade Beetroot Pasta, Fresh Pasta Dough, Brown Butter & Sage Pasta, Goat Cheese Pasta, Tagliatelle Recipe, Fettuccine Recipe, Pasta From Scratch

16/08/2026

My new Crème Brûlée series (EP1) 🧑‍🍳❤️

Starting with some ADL classics… ⤵️

- 🇫🇷 LA BUVETTE : A hidden French bar off Hindley Street serving my all time FAVOURITE classic crème brûlée 🍮
- 🌀 TONINO : A King William Road deli serving freshly baked cinnamon scrolls topped with vanilla custard and brûléed sugar, available in limited batches 🤤
- 🍕 FALCOΠE : A new Naples-inspired pizza bar in North Adelaide serving wood-fired crème brûlée pizza with vanilla custard and toffee sugar 🔥

ALSO, coming in EP2, we’ve got ⤵️

- A Jenny’s Bakery doughnut 🍩, An EGGETTE croffle 🧇 and a Chelico Dessert & Patisserie crème brûlée kakigori 🍧!!

So stay tuned!! 😮‍💨🚨 But also, please COMMENT where else I should try next! 😋🇦🇺



📲 Key Words: Crème Brûlée Adelaide, Best Desserts Adelaide, Adelaide Dessert Spots, Crème Brûlée Cinnamon Scroll, Crème Brûlée Pizza, French Desserts Adelaide, Sweet Treats, Sweet Tooth, Dessert, Vanilla Custard, Doughnuts, Adelaide Eats

10/08/2026

Attempting Salami Tartare… 🌶️😅

A fun spin on ‘classic tartare’, swapping raw meat for rich, savoury cured pork.

If you like what you see, here’s the recipe! 🤩⤵️

INGREDIENTS 📝
- Tartare: 200g cured pork salami (I used spicy cacciatore, but fuet or saucisson could work too), ½ small shallot, 4–5 cornichons, 2 tsp capers & 2 tbsp sliced chives.
- Dressing: 2 tsp mayonnaise, 1 tsp Dijon mustard, ½ tsp wholegrain mustard, ¼ tsp honey, 1 tsp Worcestershire sauce, 2 tsp lemon juice, ½ tbsp extra virgin olive oil, 4–6 drops Tabasco & cracked black pepper.
- To serve: 1 egg yolk & thick, sturdy potato chips.

METHOD 👨‍🍳
1. Remove the salami casing, then roughly chop the salami, shallot and cornichons.
2. Mix the dressing ingredients, then add to a food processor with the salami, shallot, cornichons and capers. Pulse until finely chopped but still textured.
3. Fold through most of the chives, then shape using a ring mould.
4. Top with the egg yolk, remaining chives and cracked pepper. Serve immediately with the potato chips!

Save this video & try it for yourself! 🌶️❤️

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