David Moyle joined us from Franklin in Hobart.
It's was such an exciting experience as Dave explores the region cooking from what he finds along the roadside, train tracks and in the ocean.
The one and only Giorgio de Maria showcased his wines along with David's food. We got to see some real interesting stuff.
Here's what was served:
NV Quaglia Vermouth del Professore
Purslane with potato sauce
Lightly smoked mussels with finger lime
Buckwheat with fermented
cabbage, nettle, lovage butter & saltbush
2014 Le Coste Bianchetto Procanico, Malvasia, Moscato
Grilled southern calamari
with roasted squid sauce & garlic
2014 Cantina Giardino Sophia Fiano
Pickled shiitake with
cured whiting & duck tongue
2014 Le Coste Rosato Aleatico
Raw peppered beef hanger
with potatoes cooked in smoked marrow
2008 Bressan Schioppettino
Baked pear with
goat’s milk sorbet, pine & fennel
2013 Cantina Giardino Metodo Olimpia Greco