Martin Boetz Rustic Italian Gourmet Cooking Class
Martin Boetz from Sydney and Melbourne's Longrain restaurants hosted a Rustic Italian cooking class at Freestyle Escape. Although famed for his Thai food, Italian is his other passion and Martin excelled on this occasion.
Menu:
Tomato and Basil Bruschetta
White Bean Parsley, Chilli and Olive Oil Bruschetta
Duck Liver and Pancetta Bruschetta
Kingfish Carpaccio with Caper Mayonnaise
Pork Cooked in Milk
Potato Gnocchi with Butter Butter Prawns Verjuice and Parsley
Heirloom Carrots with White Sauce
Fennel Salad
Beans with Pancetta
Rum Baba with Macerated Pineapple
The following wines are produced by small, boutique family owned wineries and as such will be hard to find...but worth the search. If you require any information on these wines, please don't hesitate to contact David Bone Mobile: 0410 700 330 Phone: 07) 3262 1455 Fax: 07) 3262 1277 Email: sales@cuttingswines.com.au
NV Ruggeri Prosecco DOCG
Valdobbiadene is indisputably one of the most interesting vine-growing areas in terms of quality and indeed its vineyards have always produced the most prestigious and fragrant Prosecco, and this wine is a classic example. Made from Prosecco and Garganega grapes picked from old vines , this wine is lean and fresh with lemon acidity and fine minerality. Perfect with Kingfish Carpaccio and Caper Mayonnaise.
2009 Ponte Pinot Grigio IGT
This is sourced from the Veneto region (north of the town of Venice and Treviso) by a very old grower's co-operative called Viticoltori Ponte. It is 85% Pinot Grigio with 15% Pinot Bianco adding a bit of roundness to the palate. There are lots of fresh apple characters and a citrus acidity to finish. The perfect accoutrement to White Bean, Parsley and Chili Bruschetta
2008 Michele Chiarlo Gavi de Marne DOCG
Michele Chiarlo and his family are renowned Piedmointese producers making some seriously tannic Barolo (red) as well as the white grape Cortese which this is. Marne refers to the chalky sub soil of the vineyards that is very important for producing high quality wines. Slightly richer than the Pinot Grigio, this wine has aromas of white flowers and brioche (or even Baba?). This wine is perfectly paired with the burnt butter and sage gnocchi or the Duck liver and pancetta bruschetta.
2007 Col d'Orcia 'Gineprone' Chianti DOCG
This very old producer makes spectacular Chianti and extra virgin olive oil from around the town of Montalcino. This Chianti is 93% Sangiovese and 3% Caniolo and spends 6 months in Slovenian oak before it spends a further year in cellar in the bottle. Hints of plum, violet and typical dusty notes classic of Chianti. That follows through to a relatively plush palate with fine grained tannin. A star alongside the pork neck cooked in Milk.
2006 De Bortoli 'Noble One' Botrytis Semillon
Australia's most famous and much lorded dessert wine sourced from warm vineyards in the Riverina region of NSW. A richly opulent palate of dried stone fruits, citrus and honey with added weight coming from time in oak barrels. This wine always displays poise and great balance and works with a range of desserts and cheeses. Perfect alongside Rum Baba (particularly with stone fruit or berries instead of the pineapple)
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Martin Duncan is the owner of Freestyle Tout and Freestyle Escape, and is passionate about the hospitality industry.
He is regularly featured in the media promoting the hospitality industry and also consults to others in the industry.
Martin is continually helping to promote QLD food events, such as the Celebration of Australian Food & Wine Noosa Style, Hilton Masterclass and Smartfood.
