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GELATO MESSINA MAKES ICE CREAM AS A MEALSEEM LIKE A GROWN-UP CHOICE

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WATCH THE SUN SET OVER THE CITY AT HUNKYDORY SOCIAL CLUB

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16 March 2012Italian, Restaurant, Surry Hills1 Comment

Caffé SiciliaI remember the first time I spotted Caffé Sicilia and it’s not what you think.

I was flicking through a fashion editorial when I spotted the models leaning against the most beautifulblack and white marbled bar, laden with fruit and rows of gold rim glasses whilst a couple of wisenedchefs bustled in the background. It seemed intoxicatingly Italian with all the classic European stylingsyou’d expect: gold window lettering, black and white tiles, crisp white linen, marbled table tops, pressedsteel ceilings, hanging lights and wooden wall paneling..

Complimentary marinated olives

Even in real life I’m entirely enamored with the fit out and as we sit down in the alfreso area and nibbleon the complimentary olives, my eyes kept darting between the locals power walking past and the bakerystation & bar area within.

Complimentarybread rolls + Warm 3 milks cheese: warm parcel of “3 milks” cheese dressed with truffle honey &walnuts (Normally $22)

A basket of round dinner rolls appeared, tucked snugly within the folds of a napkin; they were baked onsite and surprisingly delightful, a nice change from the sourdough infatuation Sydney restaurants seem tohave. The cheese parcel turned out to be one large wheel and whilst it was quite moreish, we struggled tofinish.

Crudo ofTuna: yellow fin tuna dressed with lemon segments, Sicilian caper berries& extra virgin olive oil (Normally $15)

‘Crudo’ is a simple Italian dish of raw fish, oil, salt and citrus, inspired by the fresh seafood caught fromthe Mediterranean.

Homemade GnocchiBug Meat:cooked with fresh Balmain bug meat, cherry tomato &balanced with a hint of chilli & garlic (Normally $15)

Cathy’s entrée was light and simple so it was with great surprise when I was presented with mine. I hadbeen looking forward to trying the new gnocchi and bug meat dish; I had envisaged it to be quite smalland light so I was shocked when presented with a plated mound of red, white and green (how apt). Thisturned out to be my favourite dish of the night: the bite sized portions of Balmain bug and tumble ofpillowy soft gnocchi stirred through with tomato and chilli was comfort on a plate and an entirelysatisfying meal in itself.

Sweet & SourSicilian Rabbit slow cooked farmed rabbit poached with pine nuts and sultanas in a white wine &vinaigrette sauce (Normally $24)

Whilst the prospect of rabbit was intriguing I found this rustic dish to be too Wintry an affair for Summerdining.

Snapper “AcquaPazza” with mussels, vongole & king prawns poached in a white wine, cherry tomato & parsley reduction(Normally $27)

Reverse meal size envy struck again when this time I was presented with my Snapper “Acqua Pazza”. Theclassic dish of fish in broth was presented on a mammoth platter with a generous wreath of shellfishsurrounding the Snapper fillet.

Curiously, the menu at Caffe Sicilia stops at second course and despite being full I was lamenting not

being able to finish off our meal on a sweet note. I needn’t have worried though, as we were soonpresented with two small glasses of strawberry and pistachio Sicilian granita.

Complimentary Sicilian granita + Complimentary take away pastries

The texture of these little gems were more akin to gelati which was probably tailored to suite Sydney-siders’ tastes since Sicilians – the original inventors of granita – would protest that the ice should be muchcoarser though no one on our table was complaining (too busy scraping the glasses clean).

I saw a few tables gifted small parcels as they left and when we received ours we tore open a corner topeek inside and find two house made pastries awaiting to be devoured the next morning.

As I surely felt my stomach starting to high-five the bottom of my lung our waiter approached once again,this time with a cannoli and a moment later returned with a cheeky smile and an additional surprise: abottle of home-made orange limoncello.

Ricotta Cannoli

Perhaps rather ironically I underestimated the generosity of the Sicilians and was quite surprised at howliberal the servings turned out to be. In truth I was a little saddened that all the waiters had lost theirbeautifully tailored white dinner jackets in favour of a more relaxed look, but luckily none had lost thatcheeky Italian humour.

The VerdictCafféSicilia prevails in many ways to become a little slice of the old world planted anew on Crown street.The menu features a lot of traditional dishes as well as classic Sicilian fare, although the kitchen may stillbe trying to find its Sydney connection. The pastry station here produces some fantastic baked treats so ifyou’ve ever rushed past, take a moment to sit down for an espresso and ricotta baked doughnut or do asthe Sicilians do and have an almond granita to go with your morning brioche.

Food in hand dined as a guest of Caffe Sicilia.

Caffé Siciliaa. 628 Crown Street Surry Hillst. 9699 8787e. info@caffesicilia.com.auw. www.caffesicilia.com.au

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Italian, Limoncello, pasta, seafood, Sicily, surry hills, The FoodMentalist, The V Group

Caffe Sicilia – Sydney

This post was written by thefoodmentalist on February 27, 2012.

It’s Thursday night in Sydney. The working week is winding up and Crown Street is buzzingwith people darting in and out of restaurants and bars.

Sicilian cuisine is the focus of Caffe Sicilia, the new restaurant venture by owner Phillip Visalli ofThe V Group – a family run business responsible for several hotels and restaurants in Sydneyand Italy.

Opened in March 2011, Caffe Sicilia is reminiscent of a 1940’s style caffeteria – think black &white checkered marble floors, white table cloths, smartly dressed Italian staff and, a cool vibe. Areal sense of Sicily awaits diners. Service is charming and they know their stuff. Doriano ourwaiter, is friendly, attentive and offers us several recommendations on request.

Sicilian cuisine is largely based on Italian food with hints of Greek & North African influencesand Caffe Sicilia’s menu reflects this. The menu is characterised by a variety of traditionalSicilian dishes which include a fantastic selection of seafood along with classics like Sweet &Sour Sicilian Rabbit and Sicilian Seafood Cous Cous.

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thefoodmentalist

I’m The FoodMentalist but myfriends and familycall me Erin. I’mpassionate aboutfood and so is myhusband Pete. Welive in Sydney withour eccentric catMax, who alsoloves his food, hehas a particularfondness for broccoli ,peas and theoccasional tomato.

Here you will find my food chronicles andtales of taste including restaurant visits,recipes and travel adventures. I am madabout baking, eating, food photography,cooking, travelling and mac cheese!

One of the first things I do when I traveloverseas is visit the local supermarketsearching for odd ingredients and exploringthe different varieties of food. I also enjoyscouring through op shops for vintage piecesto use in our kitchen. I am a chocolate addictand I am yet to find a way that I can enjoyoysters...any suggestions?

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About IWL Event Calender Invites & emails Thursday, March 01, 2012

Olives

Mixed olives greet us at the table. They are fresh, buttery and not overly salty which we both enjoy.

Bread arrives and it comes with a dish of delicious fruity olive oil and balsamic.

Fresh imported burrata $15

Our starters don’t take long to appear and I am very impressed with the burrata which sits on a bed of cherry tomatoes, olives and basil and is dressed with ‘mediterranean olive oil from the sea’. I can taste hints of anchovy and capers which work really well with the tomatoes.

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The sweetness of the plump cherry tomatoes is perfectly balanced with the creamy velvety centre of the burrata and it just melts in the mouth. The burrata has that characteristic fresh milk tanginess and is pillowy in texture. This dish is so delicious I find myself not wanting to share it with Pete. I finally give in, deciding that he too should be able to enjoy the flavours of this dish.

Sicilian blood orange salad w/ seared scallops $17

The Sicilian blood orange salad comes topped with three plump scallops which have been caramelised perfectly. The salad itself features blood orange pieces, spanish onion and a scattering of herbs, all dressed with an olive oil and vinegar dressing.

Before our first course arrives we ask Doriano if he can recommend a nice Italian red by the glass. Even though our meal choices are leaning toward a white wine pairing, we decide to opt for a red as we both really enjoy our reds and the wine list at Caffe Sicilia has an extensive array. Doriano recommends two glasses of the 2008 Zenato Valpolicella Classico from Northern Italy. It is a nice easy drinking red and we both enjoy it.

Tortello di Beetroot e Ricotta $24

Our first course pasta dishes arrive. These ravioli are handmade each day and are filled with beetroot and buffalo ricotta. The beetroot is intense and beautifully sweet and is matched by the subtlety of the buffalo ricotta. The ravioli is perfectly al dente and is dressed in a white wine and thyme reduction and topped with two king prawns. I find the sauce just a touch plain, whereas Pete loves it and believes it works well to balance the beetroot flavours in the dish. The king prawns are a nice size and are firm and sweet. This dish leaves me wanting more of these delicious ravioli.

Spaghetti all’ Aragosta $30

The spaghetti is topped with a 200g ! lobster tail and has been tossed in a cherry tomato juice. Tempting morsels of tender lobster are tossed throughout the pasta and cherry tomato juice matches the sweetness of the lobster really well. Pete finds the spaghetti a little too firm, whereas I prefer its texture.

Snapper “Acqua Pazza’ $27

The literal translation for this dish is Snapper ‘Crazy Water’ – however to Italian’s it simply means poached white fish. The snapper is cooked just right and it is accompanied by a generous serving of mussels, vongole and king prawns all poached in a white wine, cherry tomato and parsley reduction. The seafood is fresh and the dish encapsulates the flavours and ingredients of the cuisine. Simple and classic.

Oven Baked Stuffed Calamari (Special) $25

I absolutely love calamari and squid dishes and so I jump at the chance to try this dish. The calamari is stuffed with a Sicilian crumb filling with prawns and sits on a bed of pea puree. There are also several oven baked plump cherry tomatoes on the plate. The calamari is tender and the stuffing is an interesting combination of flavours including a bread like stuffing with pine nuts, herbs and prawns. These flavours work really well with everything else on the plate and the pea puree is smooth and sweet.

Granita $4.50 per flavourBy this stage we are getting pretty full and sit back and take in the surrounds as people andcars continue to buzz up and down crown street. Perfectly timed, a young guy zooms past ona Vespa and you could easily be mistaken for thinking we are somewhere in Italy.

Before too long, Doriano brings us some delicious granita and explains that we have strawberry,pineapple, almond and pistachio to sample. He also mentions that pistachio is his favourite.Having never tried ‘traditional’ Italian granita like this before, Pete and I are both wowed.

The flavours are intense and its extremely moreish! The texture of the granita is deliciouslysmooth and this partly a result the Carpigiani Maestro (a granita & gelato machine) that headpastry chef Giovanni Pistritto employs to make his famed dessert. It is the only machine of it’skind in Australia. All the flavours are amazing, Pete decides the strawberry is his favourite andlike Doriano, my personal favourite is the pistachio. I also love the almond – marzipan loversunite! Bliss.

Limoncello $8.50

I am partial to a small glass of limoncello and I always keep a bottle in our freezer at home – believing it’s the perfect after dinner digestivo. So when Doriano brings us two glasses of Caffe Sicilia’s house-made limoncello I am delighted. He tells us that this one also has a hint of orange. It’s sweet and syrupy and the zesty flavours of the lemon and orange are evident. The perfect way to finish the meal.

Well so I thought….

Ricotta Cannolo $6 (dine-in) $4.50 (take-away)

I have never been a huge fan of cannoli, whereas many of my friends just love it. However I am now convinced that the reason behind this is that I have never been offered one as good as this one. Doriano brings us one of Giovanni’s creations and it is delightful. The crisp shell is filled with a creamy sweet ricotta filling and topped with candied peel. I have always been a big fan of a famed Sydney ricotta cheesecake and I quickly decide that this is it’s cannoli equivalent.

Finishing on a such a high note, we float up Crown Street towards our car.

—————————Love your almonds? In keeping with Sicilian tradition, Caffe Sicilia pays homage to the almondduring the month of March, offering a 3-course almond degustation for $55 per person. Youcan find their almond menu here

Check out my interview below with Caffe Sicilia’s new head pastry chef & master of the deliciousgranita and cannoli we sampled above – Giovanni Pistritto

Interview with Caffe Sicilia’s head pastry chef – direct from Sicily – Giovanni Pistritto

Chef Pistritto, how did you get started in the food industry?In Italy, food is one of the things that bring families and friends together. From the time I wasborn in my hometown of Lentini, I was always surrounded with family who loved eating andmaking pastries. When I was 13 years old, I started working for a local café/bar and fromthere learned the basics of making pastry. This experience inspired me to learn more aboutSicilian pastry, which I love eating!

In 1994, I had the opportunity to work for Lentini’s most famous pastry chef Giuseppe Caltabanoat Café Cristal. He taught me everything I needed to know about Sicilian pastries – from thetexture and flavour to technique and presentation. Three years later, I became the head pastrychef at another café in Lentini called Etna Bar. Then, I met Caffe Sicilia’s owner Phillip Visalliwho brought me out to Australia to work for his restaurant.

What inspired you to become a pastry chef?When I first started out in the kitchen, I enjoyed watching pastry chefs doingwhat they do best and thought hey, I can do this too! When I was 13 yearsold, two weeks into the job, there was a time when one of the pastry chefscalled in sick and because they were preparing for a big catering job theyasked me to help out. From scratch, I made arancini balls (keeping in mindthat I’ve never made them before) and the customers absolutely loved them! Iwas surprised at first but that was my eye-opener.

What is your style?At Caffe Sicilia, the recipes for the variety of pastries and desserts we serveare traditionally from Sicily and other parts of Italy. We do not play too muchwith the flavours as we feel it would be moving away from what we are tryingto represent. What we are doing is changing the standard portion sizes, givingour customers the opportunity to sample across the varieties we have. Thepresentation of the desserts and pastries also varies to ensure that it’s alwaysappealing to our customers.

Caffe Sicilia has recently launched a new range of dishes. Tell us what your favouritesare…I love my seafood so it would have to be the Spaghetti all’Aragosta, which is pasta, packedwith lobster tail meat tossed in a slow cooked lobster & cherry tomato juice. Need I say more?

Tell us about your granitas and the Carpigiani Maestro at Caffe Sicilia…I was very excited when I found out that our owner Phillip Visalli bought a Carpigiani Maestromachine, which is used to make gelato and granitas. We are the only restaurant in Australia tohave this equipment so to work with it is such a privilege!

At Caffe Sicilia, we make four different granita flavours a week and we sell them for $4.50 each.At the moment, we have pineapple, pistachio, strawberry and almond (a favourite in Sicily) andour customers are definitely enjoying it. We use fresh and all natural ingredients to create thegranitas. It’s most enjoyable during a hot summers day paired with a brioche. It’s refreshingand you’d want more of it.

We will soon be introducing different flavours of gelato too!What do you see asthe new trends in pastry?What I’ve noticed since I’ve lived in Australia is that customers are in search

of pastries/desserts that are not overly rich and sweet. They also look for pastries/dessertsthat are appealing to the eye and capture their attention. Customers are a lot more curiousabout where restaurants source their ingredients and how a product is made.

What are the most challenging aspects of being a pastry chef?Being a pastry chef requires a lot of hard work and patience. I’m at work ready to go at4.30am to prepare for the day. I’m a perfectionist and all about attention to detail andconsistency. I have to make sure that every single pastry/dessert that leaves my sight isperfect. If I don’t like it then it goes straight to the bin.

Making pastry is very delicate and requires a skillful technique therefore I also make sure thatmy apprentices are well trained. When you have many years of experience in the field, it canbe difficult to teach people skills and techniques that now come naturally to me. I am verylucky that my apprentices at Caffe Sicilia are all from Italy therefore they have anappreciation and understanding of what the finished product should look and taste like.

What are your 3 favourite ingredients to work with?The basics – flour, sugar and butter.

What is your favourite dessert at Caffe Sicilia?If I had to choose one it would have to be our strawberry tart.

———————————-

The Food Mentalist & Pete dined as guests of Caffe Sicilia & Wasamedia.

Tell me, do you like Sicilian cuisine and are you a fan of cannoli?

This post was written by thefoodmentalist and syndicated from The Food Mentalist withpermission. Please visit their site The Food Mentalist to read more from this great Inner WestBlogger.

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Caffe Sicilia with Brad PittPosted on March 5, 2012 by My Kitchen Stories

I’m talking to Giovani Pistritto Head Pastry Chef for Cafe Sicilia, Surry Hills . I have had to do thisthrough an interpretor as Giovanni doesn’t speak English all that well.

mykitchenstories.com.auCook, Travel, Eat

How long have you been in Australia? : I’ve been in Australia for almost a year now. I started working forCaffe Sicilia when the restaurant opened in March 2011.

Are there any ingredients you wish you could get here?: In Italy, pastry chefs use a special aromaticessence in their pastries and desserts. While typical essences like vanilla and almond are available in localgroceries here, there are other varieties that are only available in Italy. We use these for our famous Christmaspanettone and brioche.

How long have you been cooking and was that always in pastry?: I’m Italian so cooking is definitelyin my blood! I started working with pastry when I was 13 years old when I worked for a local café/bar in myhometown of Lentini. But it wasn’t until 1994 that I actually became a pastry chef. I worked for a famous pastrychef in Lentini called Giuseppe Caltabano at a place Café Cristal. He is one the reasons why this is the career Ihave chosen for myself. I learned everything about pastry (especially about Sicilian pastries/desserts) from him.His passion, creativity and enthusiasm about pastry making are what inspired me most.

What is the thing that you most enjoy cooking?: The joy and satisfaction I see in people’s faces whenthey eat my pastries and desserts is what I enjoy most about my job. Also, being a pastry chef is not just aboutthe techniques but also about being creative. At Caffe Sicilia, the presentation of each of the varieties we have onoffer differ on a regular basis. Thinking about how to decorate each is very fulfilling for me, like I’m a kid onceagain!

Favourite place to go in Sydney (at the moment,) can be a cafe or a walk or a shop!: I love takingmy family and our dog Nuvola (a shih tzu maltese,) which means cloud in Italian, to Hyde Park for a picnic.

Do you like being a chef and why? : Yes, I like being a pastry chef because I love seeing people’s reactionswhen they first bite into that cannoli, for example. They’re happy and appreciate what I have created for them.

What are the two things you would not be without in your kitchen ( this can be anything from

and ingredient to a knife or a mixer or a person!) Oven, mixer and the staff!

What inspires you in the kitchen ( can be a book, an ingredient or a person )

I look up to pastry chefs in Italy especially chef Giuseppe Caltabano from Café Cristal. If I wasn’t given theopportunity to work for him, I don’t think I’ll be a pastry chef today. He was always supportive and I alwaysapply the skills and techniques I learned throughout the three years I worked for him. I’m always looking forsomething new so when I do get free time I spend it on the internet looking for new recipes I could tackle andadd my signature touch.

Do you cook at home… or are you never there? What kind of food do you cook? My wife doesmost of the cooking at home but when I do get a chance I end up baking anyways!

Who has been the most influential person in your career so far?

Again, it would have to be chef Giuseppe Caltabano from Café Cristal.

Do you have a favourite ingredient? At the moment, my favourite is hazelnut. I have been using it insome of our desserts and soon in gelato!

What restaurant (in Sydney) would you most like to go to?

I’ve been to Rockpool twice and I’ll go again and again!

What first gave you the idea to be a chef?

I started working in the kitchen at a very young age. I was 13 years old when I first worked in a café/bar. Iwatched carefully as the pastry chefs make everything from brioche and cannoli to breads and wanted to try itfor myself.

What was the first thing that you cooked that you were really proud of (at the time?) I was 13years old working for a café/bar when one of the pastry chefs called in sick. The café/bar was busy preparing fora big catering project so they asked me to help out. They gave me ingredients to make arancini balls and I madethem from scratch. I’d never forget that day, I was stressed but relieved at the same time because it turned outthe way they wanted.

What is your dream holiday? I want to go to Fiji, Turtle Island to be exact ,and just relax, lay on the beachwith a beer on hand.

Some of Giovannis pastries

Sfogliatella Napoletana Mixed pastry including Mini Tiramisu Mini Calzone, Brioche

At one time I spent 8 months living in Florence and was very spoilt by the experience. It was never just the food,it is about being swept up in the moment the enthusiasm, atmosphere and the pride. My enjoyment of CaffeSicilia is all about the staff and the atmosphere on my recent visit . It was here that we met Brad Pitt. Wellanyway, he looks alot like Brad from Thelma and Louise.

The Manager welcomed me and put down a glass of house marinated mixed olives, they’re delicious and keepme occupied while I wait for my friend to arrive. I am a little dubious when I spy the antique style glasses,feeling they may not be serious about wine but I am pleasantly surpsrised when I order a glass of Collio PinotGris ( Italian $11.00 by the glass), suggested to me by Brad as it is from the region he grew up…….. and it arrivesin a lovely glass. ( and the other is Innocent Bystander , Rose $11.00 also one of my favourites)

All of the staff members are Italian, and sitting outside in the early evening light I could be in a Piazza in Veniceor Sienna, if it weren’t for the view of the Red Lantern Vietnamese restaurant across the street. Like Italians incafes all over Italy , they are full of suggestions and keep bringing us little titbits to taste despite ourprotestations. NO! NO! NO! you must try, it is from my home town… etc.

We take a while to look at the menu and the waiters are helpful making suggestions for food and wine. Weorder and then sit back to enjoy the show. Prices are very reasonable ranging from 20 to 30 dollars for Duck orVeal Cutlet and a large and varied choice of Seafood.

The entrees arrive . The first, Tortello di Beetroot e Ricotta , white wine thyme reduction and Prawns. $24…….and a suggested Gnocchi with Bug Meat and roast tomatoes. Both entrees are pleasantly cream free, but arebased on the same sauce. The pasta for the Tortello is rolled thinly and the beetroot within has just enough ofan acidic touch and a sweet beetroot flavour. The prawns are fresh and lovely and the sauce a very tastyreduction of white wine and stock but the 3 elements of the dish dont seem to gel together, like they have beencooked separately then added together, but I ate every last bit

Tortello di Beetroot e Ricotta $ 24.00

The light as air Gnocchi with Roast Tomato Sage and Bug Meat is stunning looking , but lacks a bit in the flavourdepartment for my taste. $25.00 ….

Our decision to move straight to pasta , rather than try something from the the Salumeria Delicatessen selectionor the Antipasti , means we are quite full already and have chosen a main dish to share. The counter inside therestaurant is broken into two sections. One side full of salamis, mortadella, prosciutto and cheeses, and I see abeautiful wheel of Taleggio nestled amongst the goodies. The other is for Giovanni’s pastries and cakes to eathere or take home .

We have chosen a Aqua Pazza. which is a piece of poached Snapper with Mussels, Prawns, and Pippis. It has acherry tomato and parsley reduction. $27.00, all fresh and lovely but again a little disconnected.

The Warm Salad of Zucchini ( 14.00) with fennel, chilli and garlic seems to lack Fennel and chilli ( and I am notsure about the Almonds on the menu) but it is delicious velvety crunchy and warm ( although chilli would havebeen wonderful). By now we are having animated conversations with the waiters who are enthusiastic about thefood and the restaurant and proudly offer Sicilian Granita, which Brad says, Giovanni makes every day.

It is very smooth ( compared to what we would call Granita)and quite sweet. The dark green Pistachio Granitais not so attractive but it is so intensely pistachio flavoured that it is heavenly. I am told ( rather proudly)thatthey have a machine that is imported from Sicily to make this treat. We are full but Brad ( the waiter) is upsetthat we have not yet tried any pastries and says that he will bring us a surprise.

A Cannoli arrives along with a small glass of Orangecello each. This is of course like Limoncello only Orange,delicious and very strong.

We order tea and it is delivered in lovely tea pots with loose leaf tea.

by now we are having lots of fun, Brad says it is Sicilian tea…

The waiters are not only enthusiastic about their own restaurant they are also enthusiastic about theirlocal restaurants as we have a bit of a chat about their favourites in Bondi, where they live.

Before we leave we are delivered a bag of goodies. I notice that several other tables have the same delivery.Inside is a Nutella Croissant ( eaten quickly by the Teenager at my house) and a lovely Brioche with flakedAlmonds.

We leave after having a really fun night. Thanks for the pastries Giovanni, thanks Brad…..

Have you ever been completely swept up in the atmosphere at a restaurant?

Caffe Sicilia

www.caffesicilia.com.au

628 Crown Street, Surry Hills NSW 2010

(02) 9699 8787

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Home Page » Blog » What’s on Sydney Foodie?Posted in BlogArticle details 2 comments1/03 2012

What’s on Sydney Foodie?

Hello Autumn, did weactually have a Summer? Rain seems to be on the cards for the next week, but then, what is unusual for

that.

Sadly the rain has seen the cancellation of Playground Weekender this weekend. Organisers have beenadvised by the NSW SES and Police to cancel the event. Quite sad with all the organisation that has gonein to it, but people’s safety first. Stay tune for updates, if you have purchased tickets then contact theorganisers for the best procedure.

Friday 2nd March

World’s Biggest Breakfast in Bed

Join in and help breaking the Guinness World Record for the Biggest Breakfast in Bed. The event is insupport of Priceline’s I feel Beautiful month, and celebrates the importance of a good night’s sleepfollowed by a healthy breakfast to start your day. The Women’s Health Team and Sunrise will be there.

Martin Place, between Pitt & Castlereagh Sts, 6.30am, record attempt at 8.15am

Almond Degustation – Caffe Sicilia

Throughout March Caffe Sicilia have a special three course almond menu on offer. The dishes have beencreated to mark the first almond blossoms of the year. Influenced from Fiesta del Foire del Mandorlo, orAlmond Blossom Festival in Agrigento, Sicily. I had the joy of trying the menu last night and review tocome.

Caffe Sicilia, 628 Crown St, Surry Hills, More Info

Drag Races

Head down to Bondi Beach to witness the spectacular event of drag queens sprinting along the beach inhigh heels. If that isn’t enough entertainment there is always the handbag discus.

Bondi Beach, Queen Elizabeth Dr, Bondi, 5pm

Parched March

30 bars in 30 days, drink sensibly for charity. Parched March is in support of a great cause, great drinkswith proceeds going towards our animal friends. Visit various bars during March and order the ParchedMarch cocktail, a $5 donation will go to the Animal Welfare League NSW. More Info

Saturday 3rd March

Sydney Morning Herald Growers’ Markets

Around 80 stalls offering everything from fruit, seasonal vegetables to lamb, beef and seafood. Cookingdemonstrations and more.

Pyrmont Bay Park, Pirrama Road, Pyrmont, 7am – 11am, More Info

Afro Latino Festival

The second Afro Latino Festival is being held in Sydney at the Casula Powerhouse Arts Centre. Enjoy ashowcase of music, cuisine, arts, crafts, dance, history and culture.

Casula Powerhouse, 1 Casula Road, Casula, 11am - 6pm, More Info

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This month I celebrated Siciliy’s almond harvest with a three course dinner ($55/head) at Caffe Sicilia. The menu, whichis available for the rest of the month, includes a choice of two options for every course. Plus, if you're in need of someflattery, the diligent young Sicilian wait staff practically consider it their duty to flirt, and with all the passing traffic alongbusy Crown Street, they've become very, very good at it.

Beyond the flattery, you’re sure to appreciate the simplicity of the king prawn salad Trapanese with basil, tomatoand almond knife cut pesto.

Review - Caffe Sicilia (Almond Degustation)

Mar. 25th, 2012 at 5:00 PM

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That's not to say that the alternative course of Casereccia pasta with seared swordfish, toasted almonds andlemon zest, white wine and extra virgin olive oil emulsion isn't also amazing. The house-made pastas are reallyexceptional here.

!

And while I was far from unhappy with my pan fried almond crumbed pork cutlet with perfectly cooked spudsand a lemon/honey dipping sauce...

... the intriguing almond praline snapper fillet kept my fork straying to my dining companion’s plate. Who knew thehumble almond could perform so many jobs?

Of course I took the opportunity to explore a few more flavours of granita from their Carpigiani Maestro machine (the firstone to be brought to Australia). The creamy (and dairy-free) pistachio remains my favourite, though the almond granita(offered with this menu) provides it with some stiff competition.

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That is, if you can avoid ordering the rather spectacular almond and marzipan coated Italian cake. You could alwaysdo what I did, and take someone with you, then force them to order all the things you didn't. Hurry, it's only available untilthe end of the month.

Caffe Sicilia628 Crown Street, Surry HillsPh: (02) 9699 8787

Location: Club Norton

Mood: sleepy

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Nuts to miss Caffe SiciliaJonathan Porter

On a stretch of Sydney’s Crown Street something nice has happened.Caffe Sicilia is a clean well lighted place where the service is beyond reproach and every deliciousmorsel on the menu is ideally matched to a venerable Sicilian wine – or beer.

Right now, this very month, Caffe Sicilia is celebrating the almond harvest. A rich source of vitamin Eand said by some to be an aphrodisiac the almond and its harvest is an important part of Siciliancultural life.

Speaking of aphrodisiacs, I’ve barely had occasion to tangle with them, or indeed foreign kickshawsgenerally. But I do remember one night drinking bear penis wine in the office of Gerald Beresford

Kids TreatsCadbury The Cadbury you Love in Treats Your kids will Love

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generally. But I do remember one night drinking bear penis wine in the office of Gerald BeresfordPonsonby Peacock.

I recall Gerry asking if I had a girlfriend before he administered the dose (this was back in the ‘90swhen I was a young hotshot political reporter).

“Why?’’ I asked. “I had a couple in here from the electorate a few days ago’’, he explained,’’ itappeared they had been having trouble in the boudoir. “They had a shot each and barely made it to

the lift,’’ he said with a chuckle.

In Sicily, almonds blossom in February and the city of Agrigento has dedicated a week long festival tocelebrate the new harvest and welcome in spring. From March 1st, Caffe Sicilia is offering itscustomers a three-course almond degustation menu for $55 per person to honor the almondharvesting season.

Each dish on the menu uses almond as a key ingredient, with highlights including the almond pralinesnapper fillet and almond marzipan coated Italian cake.Its never too early to make a booking – check out the almond menu here.

We start with king prawns salad Trapanese, with basil, tomato and almonds knife cut pesto and fetta.With the prawns Giovanni our incredibly knowledgeable waiter suggests a Regaleali bianco.

Next is the casereccia pasta with seared swordfish,toasted almonds and diced tomatoes, white wine and extra virgin olive oil emulsion matched well witha Tereamanara Chardonnay. Then comes almond praline baked snapper fillet, served with pan tossedwilted cherry tomatoes and black sesame seeds – the snapper is perfect with a squeeze of lemon andwashed down with a beautiful Catarratto Terre di Ginestra. It’s followed out by pan-fried almondcrumbed pork cutlets, accompanied with oven roasted potatoes and a light Moscato wine reduction.

A Terre di Ginestra Nero D’Avola, the black devil, comes out with the pork chop. It has an incredibledepth, fruitiness and richness and is a great pick for this juicy tender pork chop and potatoes drapedwith crispy bacon. Dessert is an almond marzipan coated Italian cake. Luckily I’m someone who likesboth almonds and marzipan.

Feeling oddly stimulated we head out into Crown Street.

On the regular menu, if you are after something light for lunch, make sure you try their Sicilian bloodorange salad with scallops dressed with extra virgin olive oil and vinegar. For dinner, try thehomemade gnocchi bug meat with cherry tomatoes and a hint of chili and garlic and the Double

roasted duck maryland with blood orange graze served with eggplant and spinach millefoglie.

And do try their almond menu; frankly you’d be nuts to miss it.

Caffe Sicilia+61 2 9699 8787628 Crown StreetSurry Hills Australiaenquiries@caffesicilia.com.au

Short URL: http://www.lunchmag.com/?p=4828

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Caffe Sicilia, Surry Hills

Lauretana sparkling water and complimentary olives & bread rolls“Hi I have reservations under ʻVivianʼ”“Ah yes, Vivian! Welcome welcome!” - I almost expected a hug after that hahaStepping into Caffe Sicilia - Surry Hills, Iʼm greeted by the staff who have been awaiting my arrivalwith such friendliness as if we were long time friends who havenʼt seen each other in a while.Funnily enough the boy is a bit startled by the warmth of the waitstaff. Itʼs a pleasant service changefrom the regular Sydney dining scene and I feel as though Iʼve been transported back to Europewhere waitstaff treat you as if youʼve been welcomed into their homes. The bread rolls are freshlyhouse-made and goes down well with the dipping of olive oil and balsamic vinegar. Weʼre seated onthe outdoor terrace, savouring the olives that had been tossed in a pan with miniscule diced carrotsand capsicums. We watch the passerbys walking their dogs, going for a jog, couples hand in hand..occasionally a few stop to wave or have a quick greeting with the charming waiters. I notice on atable nearby are a group of women giggling and batting their lashes profusely at their waiter.

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ProseccoWe opt for a glass of Prosecco which can be described loosely as the Italian champagne. Itʼssparkling, crisp, and comes with a strawberry wedge - whatʼs not to like? :)

Almond degustation (March) -Entree: Casareccia pasta w/ seared swordfish, toastedalmonds and diced tomatoes, white wine and extra virgin olive oil emulsionIf youʼre looking for a bang for your buck, this is the meal you want! The almond degustation is onlyduring March to celebrate the first almond blossoms of the year. Itʼs a three course meal at $55ppor $70pp including a glass of wine. The Casareccia pasta entree is an enormous serving andcould easily be passed off as a main. The pasta is cooked al dente still retaining a bit of bite, thereʼsa small amount of heat to the dish but pairs well with the cubes of swordfish. Although the almondsseem to serve as a garnishing, the nutty flavour is quite enjoyable with this dish.

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Almond degustation (March) - Entree: King prawns salad Trapanese w/ basil, tomato andalmonds knife cut pestoDefinitely another generous serving portion size which I wouldʼve been happy to have as a main butmaybe others have a larger appetite than I do. The prawns are well-cooked and I love theTrapanese pesto which has a sweetness from the tomatoes and a textural soft crunch of almonds.The head and tail of the prawn has been left on for presentation purposes but I like how the middleflesh was already shelled.

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Almond degustation (March) -Main: Almond praline baked Snapper fillet, served w/ pantossed wilted cherry tomatoes & black sesame seeds !Moist and tender fillet which was perfectly cooked throughout. I like this method of encasing a meatand baking it which ensures the moisture is trapped inside. The almond praline is slightly sweet witha tinge of saltiness for balance and is only encasing the top of the fillet so itʼs crisp and not soggy.The presentations of the cherry tomatoes are very cute though a little more greens on the platewould have been good.

Almond degustation (March) -Main: Pan fried almond crumbed pork cutlets accompanied w/oven roasted potatoes and a light Moscato wine reduction !!This is a simple dish but strikes nostalgia in my heart. Sort of the same way when Anton Ego took abite of the ratatouille made by Remy in the Disney Pixar movie, Ratatouille !. The pan fried cutletdipped in the light Moscato wine reduction sauce tastes very similar to the Chinese style lemonhoney chicken. Though they do say the Chinese have influenced food in all cultures. The sauce issweet like honey with a citrus note and it reminds me of my ABC (Australian born Chinese)childhood. But the best part of this dish was the oven roasted potatoes with pancetta andcaramelised onions. Such simple ingredients yet evoking great emotional attachment. Itʼs hard todescribe it but itʼs a sense of familiarity and comfort like a hug from your parents. I would definitelyorder this again if it were on the regular menu!

Almond degustation (March) -Dessert: Sicilian almond granitaI wouldnʼt necessarily call this a granita as it was more closer to a sorbet. Regardless itʼs a healthydessert which tastes like it was made from almond milk (dairy free!). The flavour of almonds areintensified and itʼs overwhelming at first but after a few spoonfuls itʼs quite pleasant. Oh did Imention that almonds are also very good for your skin :)

Almond degustation (March) -Dessert: Almond marzipan coated Italian cakeThe insides taste like an egg custard and pairs well with the sweetness from the almond marzipan.

Charismatic waiters :)

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Pistachio granita !Our waiter (pictured on the right - heʼs from Tuscany!) brings us an extra treat, the pistachio granitawhich he tells me is one of their most popular flavours. This is the boyʼs favourite as it tastesstrongly of roasted pistachios - doesnʼt taste artificial at all.

There are a variety of sweet treats and meats on display inside. Coincidentally, earlier that day Ihad a work lunch at Caffe Sicilia and I had the Rigatoni Alla Norma (eggplant, pomodoro sauceand baked ricotta $16)!which was absolutely delicious, would go back for more :)

Cafe Sicilia - http://www.caffesicilia.com.au

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