The [turning] Point

Gastrology bloggers dined courtesy of The Point.

Open for over a decade, The Point has recently undergone a radical and exciting transformation aimed at elevating it well above its roots as a premium steakhouse.

Sommelier and Restaurant Manager, Joseph Griffiths and Executive Chef Andy Harmer have been charged with the responsibility of bringing The Point to the forefront of fine dining in Melbourne and refocusing this institution on contemporary and creative cuisine, premium wines and seamless service. And based on our recent tasting, this transformation is well underway. The current menu impresses and surprises with elegant dishes of flawless execution which showcase seasonal, local ingredients - and perhaps a few artisan ingredients from our friends overseas. 

Not to be outshone is the wine list which reads like a work of literature, boasting a carefully curated wine collection spanning the best of old and new world wines. Of course if you prefer, you can leave wine matching in the expert hands of Joseph Griffiths. 

Cep mushroom crème fraiche, kipfler potato, ground roast chestnut fraiche, kipfler potatoes, mushroom and ground roast chestnut

Bursting with umami, this luxuriously textured amuse bouche awoken the senses with an outstanding depth of flavour. It is difficult to imagine a better start to a meal. 

Taleggio raviolo, walnut, grape and sorrel

Matched with: NV Dosnon et Lepage Champagne Rose de Saignee, Cote des Bar France

A playful reinvention of a cheese platter, this was a delightful combination of well-considered textures and flavours. The Champagne was the perfect playmate with its summery ripe peach characteristics and citrus aroma. 

Spanner crab, almond gazpacho, sauce Jacqueline

Matched with: 2013 Condes se Alberei Alberino, Rias Baixas Spain

Beneath the dense cloud lay crab meat perched above a moreish almond gazpacho. The delightful sweetness of the crab meat was retained and accentuated by the sauce Jacqueline. This dish deeply impressed with its finesse and textural delicacy.

Autumn in the Park

Matched with: Lustau Rare Cream Sherry Solera Superiore

A masterclass in textural balance and layered flavour. The ground seasonal mushroom powder, scattered morsels of parsley sponge and pine mushrooms evoked feelings of an edible forest floor and was only enhanced by the powerful fragrance of generous shavings of black truffle. The creamy celeriac acted as the perfect canvas and brought all of the elements together. Although initially surprising, the accompanying sherry paired exceptionally well with its sweet yet savoury nuances and taste-bud enlivening freshness.

Murray Cod, fennel and yuzu salt

Matched with: 2012 Cantina Terlano Vorberg Pinot Bianco 

A delicate dish which allowed the natural sweetness of the cod to shine, we enjoyed the interesting textural interplay between the sous vide fish flesh and the intensely crispy shards of skin. The minerally yet fruity pinot bianco echoed the delicate savouriness of the dish and matched well.

Wagyu (marble score 9) short rib, smoked eggplant

Matched with: 2011 Denton View Hill Nebbiolo, Yarra Valley Vic

2010 Pio Cesare Barolo served as a taste alongside

The slices of Wagyu short rib were cooked to a wonderful perfection with the subtle, delicious smokiness of the eggplant elevating the rich, buttery meat to magical levels. This dish highlighted a new wave of steak dishes that occupy The Point's menu emphasising elegance and completeness. The Nebbiolo was a perfect match with its black fruits, aromatic complexity and vibrant acids. We also were lucky enough to try a Barolo side by side in a classic battle of new verses old world - the big, tannic Barolo boasted a bouquet of dark fruit aromas, mint and liquorice.

Pre dessert: Lemon cake, vanilla poached quince and warm white chocolate mousse with lemon and mint water

Honey and eucalyptus parfait, Jerusalem artichoke, milk skin and thyme oil

Matched with: 2010 Kracher Beerenauslese, welshriesling chardonnay, Burgenland Austria

Consistent with the savoury courses, the dessert was superbly executed. The flawless harmony of sweet, creamy parfait contrasted with the savoury crisp, salty Jerusalem artichoke chips. An innovative and well-executed dessert. Once again, this dish was matched beautifully with welshriesling chardonnay - thick and syrupy with intense honeysuckle aromas and a fresh acid finish.

Under the careful guidance of Joseph Griffiths and Andy Harmer, The Point has shown itself capable of exceeding the legacy forged over the past decade. Having experienced these very exciting changes firsthand, it is clear that The Point is establishing itself firmly in the upper echelons of Melbourne’s premium culinary institutions. 

Location: Aquatic Drive, Albert Park Lake

Phone: 03 9682 5566 

Link: http://www.thepointalbertpark.com.au/ 

Cuisine: Modern Australian 

New Shanghai

Gastrology bloggers dined courtesy of New Shanghai.

Serving up New Shanghai’s signature Chinese cuisine inspired by traditional delicacies found on the streets of Shanghai, the chain has earned great critical acclaim across Australia. 

The Melbourne restaurant has a relaxed ambience which exudes an atmosphere of authenticity, transporting diners straight to a 1930s Shanghai street. 

Vintage Chinese posters adorn the walls and plants wrapped around ornate metal screens and hand-laid cobblestone tiles create clever accents throughout the dining area. 

Diners can see the chefs in action via a live dumpling making theatre. 

Sheng Jian Bao – Pan Fried Pork Bun

While many Chinese restaurants in Melbourne serve the Sheng Jian Bao, New Shanghai’s variety are a cut above. The skin of the fried dumplings possessed the perfect thickness and signature crispy and fluffy texture without being overly doughy.  The Ground pork and chopped cabbage filling was well seasoned and each bun possessed a wonderfully golden, crispy bottom.  

New Shanghai Crab Meat Xiao Long Bao 

An absolute show stopper was New Shanghai’s delectable Crab Meat Xiao Long Bao. The gracefully delicate pastry skin was enveloped in alluring crab meat and rich pork-seasoned broth.  

Prawn wontons with chilli oil, peanut & sesame sauce

The prawn wontons were yet another highlight. We loved the velvety wonton pastry which was beautiful in texture and the accompanying sea of sweet soy, peanut sauce and dried chilli was pleasantly appetising. Cooked with the perfect amount of heat, these wontons tantalised our taste buds.

Fragrant & Crispy Half Duck with Steamed Buns

The dish of Fragrant & Crispy Duck with Steamed Bun had us fighting for the last morsel. The fluffy and moist buns were a lovely canvas for the velvety duck flesh and its perfectly crisp skin. 

New Shanghai is a gem of a place for casual dining. With its superb execution of Shanghainese cuisine and affordable pricing, there is no doubt that New Shanghai should be one of your "go to" restaurants.

Location: Third floor, Emporium centre 287 Lonsdale Street, Melbourne

Phone: 02 9412 3358

Link: www.newshanghai.com.au

Cuisine: Shanghainese, Xiao Long Bao, Pan-fried Pork Bun

Morgan’s Beach Shack

Gastrology bloggers dined courtesy of Morgan’s Beach Shack.

Since opening its doors in January last year, Morgan’s Beach Shack has swiftly established a firm following among locals and travellers alike.

Led by seasoned hospitality veterans, Julian Gerner and Paul Olynyk, who also co-own the Royal Saxon in Richmond, the venue continues to be a hotspot for its fresh food, great atmosphere, live music and endless games of ping pong.

With panoramic views of the Mornington Peninsula, Morgan’s Beach Shack has a very distinctive visual narrative that pays homage to its enviable seaside setting. Designed by award-winning Six Degrees Architects, a firm whose iconic style has defined the face of some of Melbourne’s most renowned venues, the interiors are layered with recycled materials: lobster pots are turned into lampshades, lifebuoys are suspended from old timber beams, and a pair of rowing oars sits against sandstone bricks. The effect is playful, relaxed and contemporary.

Rare Beef salad

The menu takes cues from Baja-style cuisine, a Californian take on Mexican. We loved their moreish kingfish ceviche, fresh salads and stunning tacos.

Kingfish ceviche, Cured kingfish, fresh peppers, chilli salt, fennel + tendrils

The ceviche was our favourite dish. Displaying technique and skilful restraint, the kingfish was beautifully presented and accompanied by a citrus-based marinade that cured the kingfish. It was a wonderful mélange of salinity, sweetness and acidity.

Baja battered soft shell crab w. sweet corn salsa, jalapeno crema + fresh herbs

We adored the beautifully crispy and juicy soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. With a touch of spicy jalapeno crema and freshness from the sweet corn salsa and fresh herbs, it was a playful and delicious dish.

Ancient grain salad

We enjoyed both our ancient grain salad and rare beef salad. The ancient grain salad in particular was a stand out. An enlivening salad of chicken, farro, quinoa, chia, chickpeas, roasted almonds, tendrils and creamy goats curd brought together with an olive oil dressing, the salad was a medley of exciting flavours and textures.

With uninterrupted views overlooking one of Australia’s most famous bays, Morgan’s Beach Shack is a spectacular place to take in what Sorrento has to offer.

Location: 1-3 Esplanade, Sorrento, VIC

Phone: (03) 5984 3121

Link: http://beachshacksorrento.com.au/

Cuisine: Mexican, American, Burgers, Steak

Winter @ Cecconi’s

Gastrology bloggers dined courtesy of Cecconi's.

One of Melbourne's premier fine dining institutions Cecconi’s is a Melbourne icon that requires no introduction.

Cecconi’s continues to deliver with dishes that are consistently well executed and highlighted by innovative, yet familiar, flavour combinations. The restaurant’s colour palette mixes black, white and copper while incorporating varying textures and tones to create contrast, producing a space that possesses familial warmth. 

The luxe, dark and clubby basement space of Cecconi’s boasts one of the more theatrical kitchens in Melbourne – wide-open and centre stage.

Caramelised scallops, crispy pork belly, shaved fennel, blood orange dressing

The scallops were perfectly seared and bursting with natural flavour while the pork belly was punchy with a delicate lining of pork fat and crunchy crackling providing an added kick of sinful pleasure. The subtle sweetness of the shaved fennel further and the fruity acidity of the blood orange dressing introduced further layers of complexity.  

Moreton bay bug tortellini, mustard fruit butter sauce, fried leek

The tortellini was exceptional. The filling of deliciously savoury and perfectly cooked Moreton Bay Bug was encased in al dente pasta. The accompanying crispy fried leek and stunning mustard fruit brown butter sauce made this a perfectly executed, expertly balanced and intelligent dish.

The slow cooked wagyu brisket,

 truffled gnocchi, spinach puree, red onion jam

 w

as decadent and flavoursome. Incredibly tender, it fell away easily with the weight of our forks. Coated with the earthy braising sauce, the dish was very enjoyable to consume with the light gnocchi which captivated with its delightfully pungent truffle aroma.

Roasted duck breast, confit leg, brussel sprouts, bacon, chestnut spaetzle

The slices of duck breast were cooked to perfection with allowing the natural rich flavour of the duck to shine through. The accompanying confit leg was tender, the skin crisp while the hearty chestnut spaetzli adorned with crispy bacon provided the crowning element to this luxurious dish.

Dessert tasting plate - Gianduja cheesecake, hazelnut nougat, Oreo crumbs, chocolate sorbet; Banana and passionfruit sorbet, blondie, toasted marshmallow, brandy snaps; and Lemon yoghurt cream, cassis jam, crispy meringue, vanilla sugar

Continuing the trend for the evening, the desserts were delicious. The rich cheesecake was beautifully made while the Banana and passionfruit sorbet was zesty and well-balanced and the Lemon yoghurt cream was silky smooth.

A modern Italian restaurant where food, wine, service and atmosphere blend beautifully together, Cecconi's boasts delicious Italian cuisine while taking great pride in using only the freshest ingredients available. The new Cecconi’s winter menu is, as expected from its predecessors, excellent.

Location:

Basement, 61 Flinders Lane  Melbourne

Phone:

03 8663 0500

Link:

http://www.cecconis.com/

Cuisine:

European, Italian, International

Woody. P Launch

Gastrology bloggers attended the event courtesy of Woody.P.

A feast for the eyes and the palette, Woody.P is set to establish a cult following with Melburnians and travellers alike.

The restaurant opened its doors recently in May and offers a fun and relaxed atmosphere that caters to a broad range of dining experiences. The menu is produce-driven and defined by mouth-watering yet simple Mediterranean and Italian flavours.

Woody.P’s beverage list is however, not to be outdone. Paying homage to the city’s rich European heritage, the wine list offers a range of varietals, focusing on local appellations. The cocktails have been developed around an aperitvo style and showcases the best aperitifs from home and abroad. 

The kitchen is headed by Head Chef Clinton Camilleri, whose impressive portfolio of culinary experience spans for over a decade. Working extensively in kitchens throughout rural Victoria (Eleonore’s Restaurant in the Yarra Valley, Royal George Hotel in Kyneton and the much-awarded Lake House in Daylesford), Camilleri was recently the Head Chef of the Healesville Hotel, where he achieved the 2014 Good Age Food Guide Regional Restaurant of the Year.

Leading a team of skilled chefs, Camilleri is joined by Venue Manager Brent Scales, who has recently worked as Restaurant Manager for Stokehouse Café in St Kilda and opened the Stokehouse City Bar. 

The service is fast paced, informed and friendly, matching up to the fun and uniquely designed restaurant space which offers a series of comfortable and discrete spaces. Each space has its own unique look and feel.

The interior is composed of polished timber floors, exposed brick walls, textured glass and contemporary pendant lighting. Highlights include a sophisticated bar area with a tiled feature wall and suspended planted hangers. Woody P also comprises a large outdoor dining area where diners can eat and drink among greenery, lanterns and bluestone floors, a nod to Melbourne’s rich architectural heritage.

Positioned on Flinders Lane, the city’s most dynamic food precinct, Woody.P is an exciting new addition to Melbourne’s bourgeoning range of restaurants and drinking spots.

Location: 121 Flinders Lane, Melbourne

Phone: 03 9654 5000

Link: http://www.woodyp.com.au/

Cuisine: Italian, Pizza

Chicken N Beer

Gastrology bloggers dined courtesy of Chicken N Beer.

At Chicken N Beer, eating chicken is a serious ritual. The chicken focused menu is impressive - ranging from battered and fried to glazed and baked. You can even indulge in a marinated whole chicken baked with a beer can stuffed inside it. Seriously, there is something here for every chicken lover.

In fact the menu goes above and beyond what you would expect given the name of this eatery, with healthy options like a playful quinoa salad for those not so chicken-inclined. However, you really can't go past the impressive sharing platters which offer serious bang for your buck. 

Tasting platter - 3 x spare ribs, delights, buffalo wings and skinny potatoes. Served with popcorn chicken and 8 deep fried spare ribs, medium chips and spicy sauce.

The platter was very impressive and we loved tucking into every corner of it. The popcorn chicken was fried perfectly golden. While the American-style skillet-fried chicken spare ribs were delectably crunchy on the outside and extremely tender and juicy in the centre. The buffalo wings were sticky and moreish. Just. Yum.

And just so happens that everything pairs magnificently with beers...

From left: Toff salad; Quinoa salad

We enjoyed both our quinoa and tiff salads. The quinoa salad in particular was a stand out. An enlivening salad of quinoa, cucumber, tomato, capsicum, red onion, corn, parsley and spinach and brought together with a spiced olive oil dressing, the salad was a medley of exciting flavours and textures which will appeal to even the most carnivorous individuals.

Vegetarian cornballs

The vegetarian cornballs were another delicious addition. We loved dipping them in the Spicy Korean sauce which was hot enough to enliven the taste buds but sweet enough to keep us coming back for more.

CNB Sandy Burger

The CNB Sandy Burger was an almighty burger filled with crispy chicken breast and served with guacamole, sliced cheese, baby spinach, red onion rings and sliced tomato and then slathered with spicy mayo and CNB sauce. The result was a balanced combination of flavours, with all ingredients working in perfect harmony to highlight the real star of the show - the crispy chicken.

Whole marinated beer can chicken

The signature whole marinated beer can chicken was divine. The chicken was covered with a beautiful herb rub while the inside had been bathed with steamy beer, to keep the chicken meat wonderfully moist. The result was exquisitely tender, falling-off-the-bone meat, encased in salty, herby, crispy skin. 

Doughnut balls served with raspberry coulis and crème anglaise

These golden puffs were stunning. Ethereal in texture, the doughnuts were cinnamon-sugar coated and tasted delicious with the slightly tart coulis and velvety crème anglaise.

Warm up your winter with mouth-watering chicken at Chicken N Beer. Located in the heart of Richmond, it’s the perfect place to settle in for the night and enjoy the irresistible combination of expertly cooked chicken washed down with craft beers.

Location: 297 Bridge Road, Richmond, Melbourne

Phone: 03 9428 0580

Link: http://www.chickennbeer.com.au/

Cuisine: Tapas, Bar Food, Chicken

 

Latest Cafe Reviews

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Foodie Events & Launches

Woody. P Launch

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Australia's Top 100 Restaurants list unveiled - as voted by Australia's top chefs and restaurateurs

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Aussie Wine Month @ Dan Murphy's

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Bibelot by Chez Dré opens in South Melbourne 

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The Left-Handed Chef

Gastrology bloggers dined courtesy of The Left-Handed Chef.

With a name that pays homage to the man behind it all, The Left-Handed Chef is a café that pleases patrons with life’s simple pleasures done well. 

With a relaxed, unpretentious and uncomplicated approach, the food features a variety of brunch options that will suit everyone, coupled with a friendly ambience.

Led by owner and Chef Ehud Malka, the kitchen is in capable hands. Ehud’s passion for food is clear and it is this unwavering passion and love for the small pleasures in life that imbues his creations with an air of fun and joy.

Pulled pork tacos 

The tacos were filled with an addictive medley of crackling, hot apple chutney, coleslaw and slowly roasted pork. The pulled pork was both tender and delicious, with caramel undertones. This brunch dish had it all - crackling, tender meat and vibrant fresh flavours.

Haloumi salad

The haloumi salad was delicious. This seemingly simple dish boasted balanced layers of flavour. The deep fried, salty haloumi was crisp on the exterior and matched beautifully with the rocket, pistachio, roasted pumpkin and asparagus. The balsamic reduction provided sweetness and acid, as did the pomegranate which also added a wonderful textural element. 

Serving good food at affordable prices, the Left-Handed Chef has unsurprisingly become a favourite choice for locals. A lovely and versatile meeting place, the cafe caters for lunching families to passer-by’s looking for a quick bite.

Location: 219 Park Street, South Melbourne
Phone: 03 9645 5800

Link: Facebook
Cuisine: Coffee, Sandwiches, Salad, Brunch

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The Green at St Columbs

Gastrology bloggers dined courtesy of Jesuit Social Services.

Located in the beautiful former chapel at the St Columbs church, The Green at St Columbs is the latest wholesome, community-minded project from Jesuit Social Services.

The Green at St. Columbs has all of the ingredients necessary for a premium Melbourne cafe - a comfortable and chic ZWEI interior, Code Black Coffee and a modern, all-day menu crafted by Head Chef Kevin Dick (of Cutler & Co. and St. Ali North esteem). 

This stylish social enterprise in Hawthorn is an extension of Jesuit Social Services’ hands-on hospitality training program, Ignite. The Ignite program operates over three cafes and provides mentoring and pre-accredited and accredited training programs to long-term unemployed people and disadvantaged job seekers, assisting them in gaining skills and experience so that they may make lasting positive changes in their lives. 

Each day, participants of the Ignite program further develop their skills alongside hospitality professionals at The Green. The café is developed to work towards self-sustainability, with all proceeds put back into the Ignite program.

The menu at The Green at St. Columbs is a versatile and exciting culmination of locally-sourced and seasonal produce, with dishes ranging from wholesome breakfast offerings to larger lunch plates.

Moroccan lamb salad –slow-roasted lamb shoulder, pulses and hummus

The lamb shoulder was deliciously tender. As expected, it was exceedingly flavoursome and just melted in our mouths having benefited from being slow cooked for hours. The rich house-made hummus tied lamb, pulses and grains together while the tangy sumac dressing added a lovely acidity to the dish.

House smoked salmon fillet gnocchi and poached eggs

Marinated, dried out and smoked, the salmon was superb. The gnocchi was wonderfully soft while the eggs were expertly poached. A memorable dish combining flawless texture with equally superlative flavours.

The house-made cakes and pastries were the perfect afternoon companion to a cup of Melbourne’s finest Code Black Coffee.

The Green at St Columbs is open Tuesday through Sunday and its hours of operation are 8:00am until 3:00pm, with the kitchen cooking all day long.

Location: 5 Saint Columbs St  Hawthorn

Phone: 03 9819 0890

Link: Facebook 

Cuisine: Coffee, Breakfast, Cafe

Touché Hombre

Gastrology bloggers dined courtesy of Touché Hombre.

3 years on, Touché Hombre is still pleasing the crowds with its LA street style and Mexican taco culture.

The scene is clearly set – Touché Hombre is trendily and impeccably restrained “grungy“. The tables, shelving and the bar top are adorned with wood salvaged from Princess Pier. Naked bulbs hang from the ceilings and the splashes of neon at the entrance create a distinctive chaotic night time feel that compliments the Mexican street inspired menu.

The cocktail list continues to offer Touché’s famous super-sized chicken jug filled with ‘La Margarita Del Tommy’ and other delicious concoctions such as the Kafir Lime & Chilli Margarita made with tapatio reposado infused with kafir lime, chilli, ginger and citrus.

The food itself is of a high standard. It is Mexican soul food – simple, to the point and executed well. The flavours on every dish are well balanced and full of flavour. It was clear that quality ingredients had been sourced. The menu boasts a selection of tostaditos, grilled corn, fresh ceviche and a wonderful list of delectable tacos. 

Our favourite savoury dishes from our visit were the Mejilla tacos and the Touché fried chicken. 

The Mejilla tacos were filled with melt in your mouth slow cooked pork cheek and complemented by milky habanero cream, and fresh BBQ corn salsa. 

The fried chicken was tender, juicy and distinctly flavoursome. We loved how this crispy bar staple was done impeccably well without compromise.

Our evening concluded with their lovely ice cream sangas. The chocolate ice cream sandwich was divine. The slight spiciness of the chilli in the biscuit complemented the luxurious peanut butter ice cream. It was a match made in heaven.  

A restaurant bar with a party vibe and street art style with its own soul of fresh cantina style dishes by and a seductive spin on traditional cocktails, Touché Hombre continues to be one of Melbourne’s favourite Mexican joints.

Location: Cnr Tattersalls Lane & Lonsdale St, Melbourne 

Phone: 03 9663 0811

Link: touchehombre.com.au

Cuisine: Mexican, Latin American 

Far East Degustation @ Rendezvous Hotel | “Live Like A Local” With Far East Hospitality

Gastrology recently joined Mr Arthur Kiong, Chief Executive Officer of Far East Hospitality (FEH) for a sumptuous Singaporen Degustation luncheon at Rendezvous Hotel created by Executive Chef William Soh, who was flown in from Singapore to prepare the delicious menu.  

At this luncheon,  Arthur presented a deep dive of the FEH portfolio properties, Singapore’s largest and fastest growing operator for hotels and serviced residences.

FEH invites Australian travellers to “live like a local” through its five-month Far East Heritage Food Trail 2015 commencing Wednesday, 1 July 2015. 

Back for the third year in a row, the Far East Heritage Food Trail 2015 will run from 1 July 2015 through to 30 December 2015 – with the ultimate aim of connecting travellers with the authentic elements of Singapore. 

As the leading hotel operator in Singapore offering a unique blend of Singapore-style hospitality and experiences, the Far East Heritage Food Trail 2015 will allow Australian hotel guests the opportunity to immerse themselves into the true Singaporean way of life by diving into the hotels’ neighbouring enclaves. 

The Far East Heritage Food Trail 2015 aims to let travellers create their own unique memories during their stay in Singapore as it is specially tailored to suit the needs of travellers looking to uncover Singapore’s colourful heritage and savour the local favours, without compromising style and comfort.

Guests staying with Far East Hospitality during the five-month period can experience a series of special activities and tours around Singapore’s top heritage and food spots with a special package.

The Far East Heritage Food Trail 2015 is available for booking here. Minimum booking of 7-night stay at Serviced Residences applies. Guests can check out the detailed itinerary here. 

Gusto Italiano Masterclasses @ Good Food and Wine Show [5 - 8 June 2015]

The Gusto Italiano stand at Good Food and Wine Show will feature master classes and guided sensory experiences dedicated to the appreciation of Italian certified Prosciutto di Parma, fresh handmade pasta and expert advice on how to get the best experience from wine by using the correct glasses. Experience Italian produce like never before with live cooking demonstrations and sampling throughout the day.

Don’t miss out on this chance to learn from some of the finest Italian chefs Melbourne has to offer!

10:30	Identifying authentic Italian Prosciutto di Parma with Bertocchi and Beretta – By Chef Luca Ciano
11:30	Extraordinary Italian flavours available at Piedimonte’s - by Chef Stefano Garusi
12:30	Pizza, Amore e Fantasia – by Chefs Michele Usci and Tony Nicolini
13:30	Identifying authentic Italian Prosciutto di Parma with Bertocchi and Beretta – By Chef Luca Ciano
14:30	Fresh cheese making at home with Electrolux – by Chef Damien Walsh
15:30	A match made in heaven: Bormioli Rocco glasses to make wine sing – by Sommelier Marco Senia

PRESENTERS

Luca Ciano

Born and raised in Milan, Luca’s career includes the famous 2 Michelin-starred restaurant ‘Il Luogo di Aimo e Nadia” in Milan, as well as international experiences in London, Bermuda and Australia. He developed the Casa Barilla Cooking School in Sydney, where he continues to offer regular demonstrations. He has contributed to the Australian BBC Good Food Magazine and currently consults for restaurants, magazines and Italian brands in Australia and around the world.

Marco Senia

Marco is from a small town in the northern province of Padua in Italy. After many years in the mechanical engineering field, he decided to turn his passion for wine into his job. After a sommelier training course, he became an official taster and own a wine shop in Italy. Moving to Australia, he founded Australian and New Zealand Institute of Sommelier, a not-for-profit organisation linked with AIS (Associazione Italiana Sommelier) with the aim to spread and develop Italian wine knowledge. He is currently a Wine Representative at Twelvebottles.

Michele Usci

Michele is a “Maestro di Cucina”. He originates from the “Scuola Alberghiera A. Panzini” in Senigallia, a renowned Italian culinary school, where he qualified as a chef and attained a Diploma as a teacher. He came to Australia in 1993 and was employed by South Yarra’s Caffé e Cucina where he remained for a number of years and was head chef at the time the Restaurant was awarded two chefs Hats in The Age Good Food Guide. Michele is the founder and president of the Italian Federation of Chefs, Australia (FICDA).

Simone Garusi

Simone’s passion for food started in Italy when he was very young, under the influence of his grandparents, who were both chefs. Growing up on a farm, Simone learned how to work with food in its natural state and to prepare it in many different ways. Aged 14, he took his fascination with cooking to the professional kitchen. Be it watching him preparing a lasagne or hand-made tortellini, or simply seeing his eyes light up when he talks about food, it is obvious that this is his calling in life.

Tony Nicolini

Born into hospitality, Tony spent his formative years growing up between Australia and Italy, working with the best in the industry, honing his skills and absorbing everything cultural around him. Tony opened his first pizzeria in 1997 alongside his father, the true pizza pioneer. Watching his father’s modest approach, he learnt the art of pizza and the art of true Italian hospitality. Numerous hospitality ventures later what began as a humble pizzeria in suburban Melbourne has now grown into the modern Italian Gastronome that is DOC.  Crowned the pizza king in The Age Epicure in 2009, Tony’s journey is clear…..it’s not just a quest for the perfect pizza but a quest for the perfect pizza experience!

Find out more here: http://goodfoodshow.com.au/melbourne/masterclass/gusto-italiano-masterclasses/