Alessandro began his career in Brescia, in Italy's north, working at Carlo Magno with the famous Iginio Massari and Giuseppe Maffioli and training at the Art, Science and Technological Centre of Food and at the Caterina de Medici Hospitality School with master chefs such as Frederic Bourse, Luigi Biasetto, Davide Oldani, Claudio Sadler and Achille Zoia. Pavoni worked in various Michelin starred venues such as La Rotonde in France and the Two Michelin-starred Villa Fiordaliso on Lake Garda. Pavoni broadened his culinary horizons working in Bermuda at the famous Restaurant Lido before moving to Sydney permanently in 2003. He took on the role of Executive Chef at Park Hyatt Sydney in 2005 managing a team of over 30 chefs before finally realising the dream of opening his own restaurant at the Spit, Mosman Sydney in 2009. In September 2011 Alessandro opened Spiedo Restaurant & Bar in Westfield Sydney CBD.
Archive for September, 2011
The Walnut Restaurant and Lounge Bar, in the Royal on the Park Hotel Brisbane, is shaking things up with the introduction of a unique new a la carte menu, and announcement of new direction with Executive Chef Rhian Rodrigues. The Walnut Restaurant, known for its elegance and club-like feel, has released a tantalising new a la carte menu featuring a unique twist of modern Australian and classical French cuisine, with dishes sure to pique the interest of food-lovers and restaurateurs. The new menu comes with the announcement of new Executive Chef Rhian Rodrigues, who recently won the Bronze Jimmy Sawyer Trophy at The Australian Culinary Federation Salon Culinaire. Rodrigues artistically combines the classical skills of French cooking, with zesty local produce and innovative gastronomy to create a truly unique menu. "Whilst my roots are in Modern French Cuisine, much of my food is influenced by the style and flavor of my time spent in the sub-topics. I hope to bring this depth and experience to The Walnut Restaurant", Rodrigues said. The Walnut Restaurant culinary team has had a change in direction over the last months, with the introduction of an environmental sustainability program, professional development and mentoring program, new local suppliers and new on-site herb garden. "The use of local suppliers and freshly gown herbs is very important to me, to create fresh seasonal menus that reflect the tastes and sensations of the local community", he said. With all of the changes and innovations in store for The Walnut Restaurant, this is a spot to watch on the Brisbane dining scene. The new a la carte menu in the Walnut Restaurant and conference and events menus for the Royal on the Park Hotel are now available. firstname.lastname@example.org | 07 3221 3411 | www.royalonthepark.com
The Fireplace, Hyatt Regency Sanctuary Cove's signature restaurant, is keeping things interesting with limited edition menu specials for spring. During October you can indulge in a delicious mixed grill and wine package. At $84, the platter for two demands to be shared. It's the perfect gourmet mixed grill for the perfect couple, topped off with a glass each of The Fireplace's red wine of the month. Sous chef Obie Faulkner will be serving up a new dish each week, but you can expect a tempting treat of wood-grilled, chilli-spiced spatchcock with bread dumplings; succulent pork cutlets with Vietnamese-style salad; or baby barramundi fillets with sauce vierge and confit mushrooms. If your sweet tooth has been seeking special attention, spoil it with the dessert duo during November. Far too indulgent for just one, share the guilt with this sweet dish designed for two, filled with an array of flavoursome favourites including warm chocolate pudding and passionfruit parfait. Platters are only $24 each. These delectable deals are available nightly between 6pm and 10pm. Bookings are essential, please call 07 5530 1234
3 eggs separated
250g mascarpone cheese
12 savoiardi finger biscuits
120g caster sugar
100g dark chocolate, 10g grams for garnish
100ml thickened cream
100ml limoncello liqueur
60ml bottled still water
Put cream and chocolate in a small saucepan and slowly heat through until chocolate melts through and is rich and velvety and set aside.
Whisk the egg yolks with sugar until creamy and then blend in mascarpone cheese until combined.
Whisk egg whites until soft peaks form and fold into egg/cheese mixture
In four large lowball glasses put a spoonful of cream mixture in the bottom of each glass
Pour limoncello into a bowl with water and stir.
slowly dip one savoiardi biscuit into the limoncello mixture coating well and snap in half and place on top of cream mixture, then pour a little chocolate mixture on top and repeat the process until you reach the top and finish with cream mixture.
Place in the fridge for a few hours to set
Serve nice and cold with a grating of dark chocolate or cocoa on top.
One of Australia's most awarded hospitality companies. The Hugos Group, received two awards last night at the Restaurant & Catering Awards in Sydney. Hugos Catering won 'Best Small Caterer' the first year they were eligible to enter. Hugos Bar Pizza also won 'Best Pizza Restaurant' for the 4th Year. Hugos Manly won this title last year. Hugos brothers in arms, Dave and Pete Evans, and partner David Corsi, are thrilled once again by their team's success. QUOTE: "I am very proud to receive these awards. The staff we have at Hugos at the moment are the best ever. Whether they are at one of our venues or at a catering event, the service and their professional approach is second to none, and for this I thank them all for a great year." Dave Evans Following is a list of just some of the awards won in the past five years by the Hugo's Group. www.hugos.com.au
The Orange Wine Region is preparing itself for another week of wine education, tasting, food matching and judging, with the annual 2011 Orange Wine Week set for October. Orange Wine Week (21-30 October 2011) will showcase the rich and diverse wine and food culture and allow visitors to meet the talented wine growers and producers from the region. The program for the 2011 Orange Wine Week was officially launched at Taste Orange @ Bondi last week. Wine Week features over 80 different events including four key events. These comprise ‘Saint Martin’ & ‘Impresstik’ Orange Wine Show Public Tasting Friday 21st October, 5.30pm to 7.30pm, Orange Showground Pavilion. The Orange Wine Show results booklet will be hot off the press and visitors will have the opportunity to discover the award winning wines, poured by the winemakers and vignerons. This is a unique experience to get up close and personal with the people who grow the grapes and make the wine. Cost: $35.00 per person. Orange Terroir Tour Thursday 27th October, 1pm to 7.00pm. Tour three Orange Region vineyards from the 600m start of the region to the 1100m summit, with the region’s best food and wine. The tour will show region’s varying soils, climate and the altitude that makes up the cool climate wine style of Orange. Cost: $65.00 per person. Orange Wine Week Night Market in Robertson Park Friday 28th October, 5.30pm to 8.30pm. This street market features a plethora of wine and food stalls, a children’s entertainment area, table seating in the street and a full line up of local live entertainment. Free entry. O-I Cellar Door Grazing Trail All week during 21-30 October The Cellar Door grazing trail allows visitors to experience the region’s cellar doors at their own pace. Every cellar door will be open, and those participating in the grazing trail will be offering simple yet flavoursome local dishes at a price not exceeding $10.00. This is a perfect way to experience the region through its wine and food. Orange Wine Week offers visitors a broad range of experiences within the region. From casual family entertainment to educational opportunities for the serious wine lover, the week offers visitors a chance to discover and enjoy Orange’s emerging wine culture. The complete 2011 Orange Wine Week program is available at http://www.tasteorange.com.au/wineweek.htm For more information please visit www.tasteorange.com.au or contact; Rhonda Sear, Executive Office, Taste Orange on 02 6360 1990 or email@example.com
Dockside Group's exciting new restaurant EAT LOVE PIZZA, located on the ground floor of the IMAX Theatre in Darling Harbour, has opened its doors! The new restaurant has replaced Ice Cube Seafood Grill and Bar and will operate under the Dockside Group portfolio of venues and restaurants. Serving traditional gourmet pizzas, pastas and mezze plates the restaurant will be fast-paced, family friendly and fun. With a menu offering a range of delicious options like; Southern European sharing platters, pork belly pizza and three mushroom ravioli, EAT LOVE PIZZA aims to leave its patrons satisfied every time. Each PIZZA is made with LOVE and with fresh ingredients in a revolutionary 'wow oven' so guests will never have to wait long to EAT them. The restaurant is spacious and character-filled with a focus on theatre- style cooking. Guests will have the opportunity to watch chefs cut quality cured meats and gourmet cheeses from their tables. The restaurant also has a comprehensive children's menu to please every member of the family.
Sydney chocoholic's dreams are set to come true with international television star and chocolate producer Willie Harcourt-Cooze confirmed to visit Australia this October! London based Willie will join the team at Baroque Bistro and Patisserie as part of the Crave Sydney International Food Festival for a series of once-in-a-lifetime chocolate experiences. Willie, dubbed an eccentric entrepreneur with a mission to educate the public in the delights of top quality chocolate, came to fame in 2008 with the airing of his Channel 4 documentary, 'Willie's Wonky Chocolate Factory'. He will be working in conjunction with Baroque chefs Peter Robertson and Jean-Michel Raynaud to offer a series of exclusive events held at Baroque during October. These events include a 5-course 'Golden Ticket' chocolate degustation dinner with matching wines, held on Wednesday October 5th. Unlike the 'chocolate' we are familiar with, each course will be using Willie's unsweetened, 100% pure cacao products to create a collection of delicate, subtle dishes. Think Suckling Pig Presse with Mole Negro, the original savoury cacao dish, using Willie's 71% Cacao Madagascan Black chocolate. Guests of the dinner can look forward to a guided tour of truffles and confectionary, matching key-notes in Willie's chocolate selections. Tickets are $220/head. Chocoholics can also get a fix at Willie's Chocolate Masterclass at Baroque on Monday 3rd October, where for $120/head guests will get up close and personal time with the eccentric chocolate-man himself. Guests of the masterclass will be the very first to try Willie's chocolate macaron using Willie's incredible chocolate. This macaron, as well as a selection of chocolate from Willie's range, will be on sale at Baroque to the public from Tuesday 5th at Baroque and La Renaissance Patisserie. Macarons are a steal at just $2.50ea. For bookings, please go to: http://www.baroquebistro.com.au/williescacao/
Sofitel is hosting Polka inspired High Tea and a fashionable cocktail list of Polkatini creations to celebrate their new Fashion Stills exhibition. Following a highly successful tour across Europe and North America, Fashion Stills - an exciting photographic exhibition from the Polka Galerie in Paris, has arrived at Sofitel Brisbane Central and will be on display for the public until Monday 26 December. To celebrate the arrival of Fashion Stills, Sofitel has launched a signature Polkatini cocktail, Polka inspired wine flights at Cuvee Lounge Bar and a Polka inspired cocktail list. The Nouvelle Mode Française (Grey Goose Vodka, Chambord, Cranberry, Fresh Raspberries) and the Haute Couture (Hennessy, Vanilla liquor 43, Passion Fruit, Rose petal, Moet Chandon Rose) are tipped to be favourites amongst cocktail connoisseurs. Sofitel's famous High Tea has also taken on a fashionable twist, which will see chocoholics and sweet-toothed souls salivating with delight over the Parisian themed case of delicious treats. The High Tea is presented in a miniature French trunk and features a collection of gastronomic creations, with dark, light and white chocolate a common theme. The menu consists of mini chocolate religieuse, strawberry tartlets, coconut rocher macaroon dipped in white chocolate, spices tuile and fresh raspberries, classic opera cake and provencal baton (sweet brioche stick, rolled in cinnamon sugar). Delicate finger sandwiches of roasted turkey, brie and cranberry, smoked salmon, cucumber and dill cream cheese on rye bread also make the cut. Following the High Tea, guests receive a complimentary glass of sparkling to enjoy as they view the exhibit on the lobby level. Polka inspired High Tea from $38 per person, from 2pm daily at Club Sofitel Level 30. The exclusive Polka High Tea menu is available until Monday 26 December. Bookings essential. Call Sofitel Brisbane Central direct 07 3835 3535 or visit www.sofitelbrisbane.com.au
Spring is in the air, bringing with it an abundance of new season produce and sweet, tender lamb. Bursting with flavour, lamb pairs perfectly with the fresh new season herbs and vegetables we come to crave when the warmer weather kicks in. With a range of cuts, lamb caters for every taste, occasion and budget. For great value, try a luscious lamb steak or melt-in-the-mouth lamb mince burger which can be cooked on the barbie and enjoyed alfresco on a warm, spring day. Whether you're inspired by the fresh flavours of Greece or spiciness of Morocco, there's nothing quite like new season lamb to dress up a plate! Mini Greek lamb burgers Serves: 4 Preparation time: 10 minutes Cooking time: 10 minutes 500g lamb mince 2 spring onions, finely chopped 2 tbsp chopped fresh dill 1 clove crushed garlic Grated rind and juice of one small lemon ½ cup fresh white breadcrumbs 1 egg 2 tablespoons fennel seeds Pita bread, lettuce, chopped cucumber, roasted capsicum, feta and tzatziki to serve