The Menu: Cucina e Vino
“A tavola non si invecchia. Translation: At the table with good friends and family you do not become old.”
Tenderised in the world's hottest kitchens, chefs Marco Gobbo and Luca Faccin draw from their northern Italian heritage, classical training and deep love for the act of sitting down to eat, to bring you the best in cucina e vino. Roll your tastebuds over a small selection of the food and wine that will flavour the Yoga Cucina adventures – try not to lick the page.
CUCINA
– a small selection of very big things to come –
Canape
Ostriche con peperoncino e lime – Sydney rock oysters with chilli and lime
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Entree
Gamberi al cocco con dragoncello e agrumi – Coconut prawns with tarragon and citrus
Panzanella con mozzarella – Tomato and crostini salad with buffalo mozzarella
Crudo di Trota Salmonata – Ocean trout tartare
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Main
Filetto di Snapper al cartoccio – Snapper in “cartoccio”
Croccante filetto di Kingfish con maionese al basilico e pomodorini – Crispy skin kingfish with basil mayonnaise and cherry tomatoes
Pasta fresca al ragu bianco d’agnello – Fresh pasta with lamb ragout
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Dessert
Torta di cioccolato “nemesis” – The Greek goddess of chocolate tarts
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PS. Food allergies, pregnant or vegetarian? Let us know.
VINO
Valdo millesimato Prosecco (Valdobbiadene, Italy)
Tiefenbrunner Pinot Grigio 2015 (Alto-Adige, Italy)
Mount Pleasant ‘Elizabeth' Semillon 2012 (Hunter Valley, New South Wales)
Yabby Lake Single Vineyard Chardonnay 2013 (Mornington Peninsula, Victoria)
Freycinet Pinot Noir 2014 (East Coast, Tasmania)
Fontanafredda Langhe Nebbiolo 2013 (Piedmont, Italy)