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Lifestyle : Taste of Italy 2012
1HERSA1 E015 AG4961460AA-200312 More than a taste! If you love Italian Food & Wine join us in Italy, at its sauce, in a small group of like-minded travellers Ciao Bella Tours www.CiaoBellaTours.com.au 0409 583 308 firstname.lastname@example.org (03) 9583 3087 Authentic and personalised Italian experiences at a leisurely pace and a touch of luxury BOOK NOW for our 2012 & 2013 TOURS in either Tuscany | Puglia | Piemonte Amalfi Coast | Sicily & Sardinia Big Ed Deli We put the DELI in DELIcacies 231 Homer St, Earlwood NSW, 2206 Ph (02) 9558 0708 • Fax: 9559 4306 • Email: email@example.com Fresh Italian Buffalo Mozzarella air freighted weekly in store now The top 10 Super Foods in the world, The ACAI Berry is no. 1 Come join us to experience our unique authentic Italian cuisine, enhanced by the gorgeous set of Botany Bay! › Live Entertainment Sunday Nights, Half Price Drinks ‹ Cnr of Princess St & Grand Pde Brighton-le-Sands www.biancoroom.com Bar/ Dining / Social SYDNEY’S LATEST ITALIAN RESTAURANT/BAR OPEN IN THE SOUTH 9567 3345 Mention this advertisement within Good Living and receive a glass of Italian Wine Wine Dine Stay In du lge 1,2or3night escapes ph: 02 6579 1499 at Nightingale Wines, Hunter Valley www.nightingalewines.com.au HUNTER WINE COUNTRY STARLINE ALPACAS FARMSTAY RESORT 1100 Milbrodale Rd. Broke 2330 Ph. 02 6579 1081 firstname.lastname@example.org www.starlinealpacas.com.au • Working alpaca farm at Broke 2 hours from Sydney • 14 modern self contained cottages or suites • Tennis, pool, spa, kids play gym, poolside BBQ • Next to Hunter Winery cellar doors & restaurants • Visit the Alpacas, chooks, farm orchard Corporate and private functions, romantic dinner from an award winning menu. 196 Miller Street, Corner of McLaren Street, North Sydney 2060, NSW Australia Phone: 02 9957 2274 Fax: 02 9954 3371 Web: www.lincontro.com.au Ski as far as the eye can see! • World’s largest ski region • 460 lifts, 12 valleys! • Guided or Independent • Gourmet food & wine • Old world charm... but sophisticated facilities DOLOMITES SKI TOURS (02) 9997 2475 www.dolomitesskitours.com.au email@example.com SKI ITALY SKI ITALY DOLOMITES DOLOMITES MOUNTAINS MOUNTAINS The Sydney Morning Herald Tuesday, March 20, 2012 15 good living special report taste of italy Sweet life of Sicily and beyond Slice of heaven . . . (clockwise from main) Alexandra Rispoli; Pino Serratore; Rispoli’s millefoglie. Photos: Domino Postiglione Dessert isn’t just about cannoli and tiramisu, writes Ellen Connolly. T hird-generation Italian pastry chef Alexandra Rispoli grew up eating desserts such as sfogliatelle and millefoglie, but getting her customers to try the Sicilian treats has proved harder. ‘‘All they want is tiramisu or cannoli – it’s all they really know,’’ says Rispoli, whose cafe-patisserie sits down a laneway in Neutral Bay. Rispoli, who worked alongside Armando Percuoco at Buon Ricordo before opening her own business, Cucciolo Pasticceria, last year, says she is slowly swaying people’s taste buds, introducing them to the magic of mascarpone cheesecake and her moreish millefoglie – layers of puff pastry, sponge, cream, strawberries and hazelnuts. ‘‘Most things people try, they fall in love with,’’ she says. ‘‘It’s just a matter of getting them to take that step and not be intimidated by the ingredients or the strange shapes.’’ Among her ever-changing menu is sflogliatelle, a version of the more common cream-filled lobster tail pastry, which she fills with semolina, ricotta cheese, candied fruit and orange blossom. ‘‘It’s served hot and has a beautiful fragrance,’’ she says. Italy produces some of the world’s most delicious sweets, ranging from creamy ricotta tarts and fat, crunchy cannoli to rich tortas and crisp biscotti. Many Italian desserts reflect Arab influences with their use of soft cheese, dried fruit, almonds and pistachios, says Pino Serratore, from Dolcetti in Wareemba. ‘‘Sicilians love their ricotta – it’s in everything,’’ he says. Sydneysiders like it, too. Serratore’s signature ricotta tart has developed cult status, with a queue snaking out the door on Saturdays. ‘‘We sell at least 300 on the weekend,’’ he says, adding that the secret is his mixture of fresh ricotta, pistachios, almonds, orange peel and white and dark chocolate. Pear-and-ricotta tart and fig panna cotta have also caught on with regular customers. Pastries at Arena’s Deli Cafe and Cucina in Mosman include ciambelle – an Italian doughnut ‘‘much lighter than your average doughnut,’’ says deli owner Joseph Arena – and the sugar-coated zuccherati. ‘‘Zuccherati is the shape of a hot dog, filled with vanilla custard, and is delicious when served slightly warmed, Sicilian style,’’ Arena says. He also entices customers with conchiglie al cioccolato, a fan- shaped pastry filled with Nutella. Guiseppe Sulfaro, from Sulfaro Pasticceria in Haberfield, believes customers have become more knowledgable about Italian sweets thanks to the popularity of reality cooking shows. The owner-pastry chef has also seen a return to traditional Italian cakes for special occasions. ‘‘Instead of mud cakes, people are asking for a baked ricotta cake or continental. I think everyone misses their mum’s cooking and they want that old authentic taste,’’ Sulfaro says. Rispoli agrees, and tries to replicate the handmade desserts and pastries passed down from her grandfather, Alfonso, one of 13 children, who came from a family of pastry chefs in Amalfi. ‘‘I have lovely memories of helping him make beautiful cakes, like zuppa inglese, sfogliatelle, and cassata,’’ she says. But without doubt her three flavours of cannoli are the biggest sellers, in particular her Sicilian version, crunchy shells filled with ricotta, chocolate, pistachio and orange blossom.
Northern Territory 2012
Blue Mountains 2012