Home comforts
Kathy Paterson asks three hot young Aussie chefs to share recipes they cook at home.
In February, in seat 610, I joined more than 1500 people for the World’s longest lunch in Fitzroy Gardens. It was the opener to the Melbourne Food and Wine Festival. The three-course lunch menu was designed by Chef Shane Delia and Patissier Adriano Zumbo. Shane, head chef of Maha in Melbourne, used locally sourced produce to create an entree and main course with his Middle Eastern bent.
A salmon tartare with pops of pomegranate and harissa mayonnaise was topped with a delightfully crisp Tunisian brik pastry wafer, the wine match a 2013 Robert Oakley Signature Series Margaret River chardonnay.