Food

Question 1

Pickles

Answer 1

turnip, fennel, Italian kimchi, fermented cucumber, pickled green tomatoes

Question 2

Cime di rapa

Answer 2

Turnip Tops

Question 3

Turnip Tops

Answer 3

Cime di rapa

Question 4

XO sauce

Answer 4

Jerusalem artichokes, pine mushrooms, chilli

Jerusalem artichokes are fermented until black and chewy and then they’re roasted to make a split sauce with fermented pine mushroom scrap juices, confit shallots, garlic, grilled chilli, truffle off cuts, onion caramel and burnt scallion oil.

Question 5

Cavalo Nero

Answer 5

Variety of Kale

Question 6

Variety of Kale

Answer 6

Cavalo Nero

Question 7

Humus

Answer 7

Cannellini bean humus, blanched green beans, rocket flowers, crispy chilli oil, pizzaiola (tomato and garlic) sauce

Question 8

Traditional XO sauce

Answer 8

Spicy seafood sauce with Unami flavour

Question 9

Casarecce pasta

Answer 9

Shorts twists of pasta which appear rolled up on themselves.

Originated from Sicily

Question 10

Agnolotti pasta

Answer 10

• type of pasta (ravioli)
• typical of the Piedmont region of Italy
• made with small pieces of flattened pasta dough, folded over a filling

Question 11

Vialone Nano

Answer 11

• preferred risotto rice of the Veneto region (Verona)
• The flavour is delicately herbaceous and clean.
• Italian semifino (medium-grain) rice variety.
• typical of the flat, rice-growing areas of the southern Provincia di Verona (Bassa Veronese, “Veronese lowlands”)

Question 12

Pine Mushroom

Answer 12

• cinnamon like, piney, woodsy

- also referred to as saffron milk caps

Question 13

Carnaroli

Answer 13

• 100m2 rice field, 600m from Paolo’s parents house.
• Gli Aironi calls it premier cru because of the high selection of each grain of rice and the minimal polishing that the rice receives making it highly nutritious and perfect for creamy risotto me that keep a nice moisture and cooking still several minutes after plating.
• every time we import rice from Italy we plant trees to balance out the CO2 emissions created
• Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to its higher amylose content.
• It is the most widely used rice in Italian cuisine, and is highly prized.
• “King of Risotto” creamiest
• cru - not much refining

Question 14

Tarago Olives

Answer 14

boutique olive grove in West Gippsland, Australia

Tarago Olives has 1200 olive trees, of the Nevadillo, Manzanillo and Frantoio varieties.

Question 15

Semolina

Answer 15

Hard durum wheat used to make traditional pastas

Question 16

Focaccia

Answer 16

• is a flat oven-baked Italian bread similar in style and texture to pizza; in some places, it is called “pizza bianca”
• Focaccia can be served as a side dish or as sandwich bread.
• mother sourdough starter is “Vinicia”

Question 17

What is Choux

Answer 17

• delicate pastry dough
• contains only butter, water, flour, and eggs.
• Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry
• used in many European and European-derived cuisines

Question 18

Arancini

Answer 18

Cacio (catcho) and black pepper w pecorino

Question 19

Scamorza

Answer 19

• South Italian cow’s milk cheese. - stretched-curd cheese, in which the fresh curd matures in its own whey for several hours to allow acidity to develop by the process of lactose being converted to lactic acid.

Question 20

Slice

Answer 20

Morello cherry and macadamia parfait, sherry, black olive

black olive crumb, sweet and sour coconut mousse

Question 21

Carnaroli Bianco

Answer 21

Carnaroli bianco, butter & parmesan, pine needle stock, pine needle oil & lime - inspired by holiday in Mornington

Question 22

Straccitella

Answer 22

Stracciatella, tomato, nectarines, crispy chilli

Question 23

Fennel

Answer 23

Poached fennel, then pan fried, globe artichoke cream, caramelised yeast oil (gives it a croissant note), black garlic bread crumb

Question 23

Carnaroli cru dish

Answer 23

Carnaroli cru, tomato broth, tomato water, Parmesan, butter split sauce with passion fruit, evoo, mint leaf and black olive crumb

Question 23

Tortelli

Answer 23

Pesto with sun-dried tomato, almond, mint, grilled chilli butter sauce

Portion of 6

Question 23

Tortelli pasta

Answer 23

Usually smaller in size than a tortellini and closed differently. Tortellini are usually meat-based filling, tortelli are usually filled with ricotta (veggie)

Question 23

mezzemaniche pasta

Answer 23

Mezze maniche means half sleeves, is a dried pasta tubular in shape usually grooved, they are smaller than rigatoni. It is a perfect pasta to combine with such a robust moscardini ragu.

Question 23

Pandan flavour

Answer 23

Pandan leaves are commonly pulverized to produce an emerald-green extract. The more mature the leaf, the darker the hue and deeper the flavor. Furthermore, pandan leaf powder is used to flavor both savory and sweet dishes. Its taste is described as a grassy vanilla with a hint of coconut.

Question 23

Tiramichoux

Answer 23

Pandan Mascarpone mousse, salted white chocolate coffee cream

Question 24

Macerating

Answer 24

Macerating: The process of soaking fruit in liquid and sugar to soften it and release its juices is called maceration. Macerating is similar to marinating—the fruits (in this case berries) absorb the flavors of the liquid as they soak and soften.

Question 25

Linguine

Answer 25

fennel, saffron, sultana, pine nut, vegan fish sauce & Kombu dashi (unami/fishy flavour), lemon bread crumb - based off of traditional Sicilian dish called bucatini con le sarde

Question 26

What is panna cotta

Answer 26

Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.

Question 26

Zucchini Flower

Answer 26

Ricotta, licorice, crumbed, deep fried.

Question 27

Casarecce

Answer 27

salted potato cream, radicchio, Bay of Fire cheddar & burn eggplant powder

Question 28

Lasagna

Answer 28

Pasta sheets, cooked, dehydrated overnight and deep fried, white asparagus, Buffalo ricotta, béchamel.

Question 29

Straccitella

Answer 29

Grilled asparagus, straccitella, black barley, crispy fermented black barley, salted peach sauce with apple cider vinegar balsamic and evoo

Question 30

Summer Broth

Answer 30

Tomato water, kombu, cold pressed plum juice, Japanese vinegar foam

Question 31

Italian Kimchi

Answer 31

Daikon, carrot, wombok, Korean chilli paste, garlic, ginger, black olive brine, capers, pine nuts & saffron

Question 32

Panna cotta

Answer 32

Pandan Macadamia, sun & freeze dried apricots, vegan biscuit crumb, black olive powder & geraldton wax

Question 34

Fried Pasta

Answer 34

Deep fried pasta sheets, grilled asparagus, basil cream & lemon Buffalo ricotta. Very fresh and simple

Question 35

Asparagus

Answer 35

Pecorino toscano cream, grilled asparagus with onion reduction (onion, leek, scallion, shallot, chives, garlic, black garlic skins)

Question 36

Pastiera

Answer 36

Ricotta cheesecake mousse, rice pudding, citrus salad, candied orange peel and fig leaf oil

Question 37

Black Barley

Answer 37

Biodynamic crop from Western Australia

Question 38

Biodynamic Farming

Answer 38

An enhanced or alternative method of organic farming.

Biodynamic using traditional techniques and a prescribed list of biological or natural “preparations” whilst acknowledging and working with universal or cosmic forces that are at play in the farming environment.

Holistic, ecological and ethical approach to farming, gardening, food and nutrition.

Rooted in the work of philosopher and scientist Dr Rudolf Steiner.

Question 40

Mushroom cracker

Answer 40

mushroom cracker, vegan mayo, fried cavalo nero, olive herb, fennel flowers & native mint

Question 41

Ricotta mousse

Answer 41

Ricotta mousse, compressed cucumber, reduced red pepper jus, black olive chutney (agro = sweet & sour in Italian)

Question 42

Geraldton wax

Answer 42

flowering plant endemic to Western Australia. It is an erect shrub 0.5 to 4m high, bearing white or pink flowers June–November.

Geraldton Wax adds a citrusy flavour to your beverages and meals. Add to stir fries and creamy seafood sauces. Classed as Australia’s version of kaffir lime.

Question 43

White Chocolate

Answer 43

White chocolate (mousse) cream infused with black barley (gives it a coffee flavour), toasted black barley, with plumb, black barley macerated with sugar & rice vinegar, black berry meringue, puffed black barley (for texture).