…on a scale from 1 to 10. But the best compliment he has ever given me was a few years back when he said to me – “When I come to your house to eat, I know that I’ll eat very well.”
Description: Parmesan risotto with poached egg wrapped in culatello; garnished with chive flowers and leaves (very finely julienned and ‘shocked’ in iced water to make them curl). The plate is painted with espresso syrup.
This was the primo for our Ferragosto lunch. In truth, the photo is of the first test run when I tried this a week earlier, and clicking on the image will take you to my notes and the recipe link. It’s a luxuriously delicious creation by George Calombaris of Masterchef Australia.