Monthly Archive for November, 2010

I am fortunate enough to get invited to some amazing events and launches, the only problem is that I am a little disorganised and often forget to invite a friend to join me. This means that more often than not I arrive at venues with little idea of what to expect and then get that sinking feeling that I will have to ‘find a friend’ for the evening. Fortunately, the boys from Aria, Matt Moran and Peter Sullivan had invited just about everyone to the launch of Aria Catering their latest venture and I managed to find a few friends to hang out with while I sipped bubbly and gazed at the view.

'Mr Cool' Matt Moran

They chose Strickland house as the venue, it is beautiful. If you want to get the media to an event, add a gorgeous location to a celebrity chef and throw in some impressive food and you’re a hit. I laugh when I arrive and greet Matt, a young blonde thing is smiling up at him saying that she had interviewed him previously and was hoping he had remembered her. He is so cool, which is really the part of him that I like so much, he just smiled, nodded his head and made her night.

We stood outside and ate canapés. They very really impress me, too hard to eat, and I can’t hold the serviette, the pie, the glass and my bag. I like a table, laden with food where I can hide until I am satisfied. So I was thrilled when after the canapés we were invited inside to feast from the groaning buffet tables. The oysters were so superb; I landed up holed there for ages. There was fresh risotto being made and an the overall emphasis was on fresh produce.

My hot spot - The Oyster Table

With a smile on my face I walked over to Peter Sullivan. This impressive twosome have been together for so long you could be forgiven for thinking they were life partners as well as business partners. Peter fills me in on where he and Matt are taking the company and the plans for the future.

Fresh and made to order

You need to be in a team to build a great food business; it takes a huge amount of trust and two very different skill sets. Justin and Georgia North are doing an incredible job and so too are Matt and Peter. Matt’s TV profile keeps them top of mind and they have cleverly diversified their business interests from Aria Sydney to Aria Brisbane, the Opera Point Events and now their latest venture Aria Catering. Next year they start work on an iconic eastern suburbs venue in the heart of Woollahra just to make sure they keep out of trouble.

Imagine this at your party!

Aria Catering will be delivered by the kitchen and event production teams behind Aria and its sister company, Opera Point Events, which has managed the function spaces at the Sydney Opera House for over five years. Simon Sandall, who was Aria head chef for eight years before taking on his current role as head chef of Opera Point will be the man in the apron and chefs hat on this one.

I have no doubt that this team will once again hit the mark with this venture. For more information on ARIA Catering, visit www.ariacatering.com.au

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I have been waiting to get Danny Russo onto my radio show for ages. He makes me laugh. Sometimes he says things that make me want to laugh till I cry. He is cheeky but he can also cook, very well it seems. The Indians in India love him, the Italian food lovers in Sydney well they love him too. He is currently the consultant at The Italian Kitchen and Bar at the Easts League Club in Bondi Junction.

Danny Russo and David Magill

Head Chef David Magill has been working with Danny for over three years and they make a very good team. On entering the Italian Kitchen and Bar I am impressed by the clever design of this large space. Massive posters adorn the back wall loudly announcing that you are now in Italy. The red and brown tones are warm and relaxed. There are areas for privacy and yet the space can accommodate large groups. It is child friendly with high chairs.

Massive posters adorn the walls

We visit on a Tuesday night. If a restaurant is struggling a Tuesday will be very quiet. In this case I find the large space fairly full. The cliental is diverse and everyone is having a good time.

Long Tables work for big groups loaded with Italian dishes

The menu is surprising; as soon as I hear value for money I start thinking of traditional Italian spag bol. Not here though (all main courses are currently $20) for this food it’s a steal. We started with Lemon Marinated White Anchovies. My Significant Other (SO) is a total foodie and can’t go past a marinated anchovy, we have them everywhere we go but they are often not that good. In this case the fish balances the tart lemony flavour; the texture is firm and the portion size generous. It gets the taste buds turned-on for the Kingfish Crudo, Blood Orange, Fennel and Mint which is as light as a feather but the interesting combination of citrus and fish with the added aroma of the mint means that I loved this. The Eggplant Involtini, Smoked Provola, Pine Nuts & Tomato was smokey and full of flavour, smooth with a crunch it eased your taste buds into the main dishes.

Kingfish Crudo, Blood Orange, Fennel and Mint

Now for $20 you would seriously not expect dishes with such interesting ingredients nor cooked with such good technique. The Lasagne with Jerusalem Artichoke, Spinach, Porcini and Chestnuts was delicious. Layers of light as a feather home made pasta beautifully filled with porcini the interesting crunch and texture of the chestnuts working to balance this savoury dish. I wanted it all but knew I had to share with (SO) otherwise I would not get any of the next few dishes.

Lasagne with Jerusalem Artichoke, Spinach, Porcini and Chestnuts

I could have eaten every dish off the menu and been very happy, but I decided as I always do that the dessert is where my heart lies. So we ordered three. The Vanilla Panna Cotta, Rhubarb and Strawberries. The Panna Cotta had the perfect lusty wobble, and did not fall over when spooned in half, the vanilla pod was evident so we know they used the real deal, no essence here.

Vanilla Panna Cotta, Rhubarb and Strawberries

The Budino Di Cioccolatta and Hazelnut Gelato was delivered in a beautiful little pot.  On spooning into the chocolate the warm soft centre oozed out, this is when I like to add the ice cream to the centre. It becomes drippingly good and very morish.

Budino Di Cioccolatta and Hazelnut Gelato

The grand finale was the Cannoli, Sicilian Ricotta and Candied Orange and Pistachio. Crunchy and creamy, with a hint of citrus. Heaven!

Cannoli, Sicilian Ricotta and Candied Orange and Pistachio