Canape: Goat’s curd, olive and thyme biscotti sandwich
Becasse Restaurant’s Producers Lunch Forum today was dedicated to all things slow – slow raised wagyu cattle, slow grown vegetables and slow seafood.
The lunch honoured Slow Food Founder Italian Carlo Petrini who was in Sydney for the Sydney Food Festival. The Guardian newspaper named Carlo one of the 50 people who could save the planet and Carlo is living up to those expectations. Encouraging people to take time to eat properly and care about how their food is grown is part of his mantra. Here in Australia Carlo weighed into the fight over the ban on raw milk cheese production saying if we could import Italian and French raw milk cheeses does this mean ‘their bacteria is safer than Australia’s?’ Stupido! Here, here, Carlo!
Freshly baked Becasse Bread: Pumpkin brioche, stout epi and garlic rosemary Auvergne
Olive oil spread with black sea salt
olive oil on a piece of stout epi
2008 Freeman Rondo rose
Spring Bay Scallop with organic radish stems, green chilli and balck pepper
Sping Bay mussels, abalone with braised periwinkles, bouillabaisse mousseline and sea urchin jelly
Roast rib of Gundooee organic grass fed wagyu beef with osso bucco of shin, broad bean puree, and crushed Bauer organic Dutch cream potatoes
Sutton Grange Organic Farm Holy Goat la Luna with caper and raisin puree, baby beets and fresh almonds
Becasse deconstructed orange carrot cake
2007 Vinden Estate Botrytis Semillon
Slow Food Founder Carlo Petrini with a pathetic fan