Last week in an elegant Melbourne apartment, Susie played private chef to a group of six city folk. 

Our host Glenn, loves to entertain regularly, but prefers someone else to cook. 
He chose one of Susie's warm winter menus, but as he commented, not excessively heavy.
The antipasto  - Crostini with Buffalo ricotta, Susie's hand made pesto and a tiny oven baked tomato, really resembled the Italian flag.

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The entree - a very special gnocchi with ricotta and silver beet was topped with burnt butter and sage. Guests restrained themselves polishing off this platter, as they knew the main course was still to come.

Main course - Rolled veal roasted with a reduced sauce of champignons. A slice of a very delicate flavoured meat accompanied by 'contorni' of Broccolini - a light main course Italian style. 

YUM !  The wine flowed, the conversation was lively, as yours truly witnessed from the kitchen.
For me the Piece de Resistance is always "dolce" and again, I kept it light.
Plum cake accompanied by fruit compote and a decadent Eton mess with very light meringue.

The evening was a triumph for our host, guests, and cook !!

Bon Appetito a tutti 

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