by clicking the arrows at the side of the page, or by using the toolbar.
by clicking anywhere on the page.
by dragging the page around when zoomed in.
by clicking anywhere on the page when zoomed in.
web sites or send emails by clicking on hyperlinks.
Email this page to a friend
Search this issue
Index - jump to page or section
Archive - view past issues
Lifestyle : Focus on Italy Special Report 2013
1HERSA1 0016 iG5841709AA-190313 Open Easter Sunday Lunch/Dinner & Easter Monday Dinner $50 Entr e Main & Dessert *Plus complimentary Italian Easter Cake to share* Sunset Menu available 5pm --7pm 2 course $40 $8 cocktails Mezzaluna Ristorante Italiano 123 Victoria Street, Potts Point, NSW 2011 P: (02) 9357 1988 • E: email@example.com W: www.mezzaluna.com.au iG5841724AB-260313 9369 4071 | www.Osteriariva.com.au | Follow us on 1/96 Bronte Road, Bondi Junction NSW 2022 iG5892662AB-260313 Shop 90-91, 24 Buchanan St, Balmain Ph: 02 9555 5924 www.rossopomodoro.com.au Follow us on Facebook Follow us on twitter G5887373AB-260313 Experience enchanting Italy on one of our small group tours - expert guides, cultural appreciation, local wines and Slow Food restaurants > TUSCANY AND UMBRIA - SEPTEMBER 2013 > VENICE AND THE VENETIAN VILLAS - OCTOBER 2013 e firstname.lastname@example.org t 02 9358 4923 www.italiantours.com.au ITALIAN TOURS G5869923AB-260313 Italian Bowl The Open 7 days Mon - Thurs 12.00pm - 10.00pm Fri - Sat 12.00pm - 11.00pm 255 King St Newtown NSW 2042 Tel: 9516 0857 iG5887416AB-260313 PASSION FOR ITALY Join your host Claudio for a leisurely tour in some of the most scenic areas of Italy. Enjoy delicious regional cuisine and wines, visit medieval villages, vineyards, country markets and more. Small groups only. Contact Carolyn 02 9529 5690 Email email@example.com G5828008AA-020313 G5856236AB-260313 Join me, Antonio Sabia on the culinary adventure of a life time. We will visit my home in the region of Basilicata, in the far South of Italy. Experience the unrivalled flavours of local, home grown produce and signature regional wines. Be amazed by the beautiful coastal village of Maratea, the startling cave landscapes of Sassi di Matera (a UNESCO World Heritage site), the massive fortress of Melfi and the remarkable beauty of the Monte Pollino National Park. For more information contact firstname.lastname@example.org THE LOCATIONS: Itinerary in brief: 9 days/8 nights Includes breakfast, lunch & dinner Day 1: Meet in Salerno Day 2: Caggiano, Cooking class Day 3: Maratea, Cooking class Day 4: Maratea, Sightseeing Day 5: Monte Pollino and THE PLAN... Authentic Italian Woodfired Pizzeria and Sydney Harbour waterfront Restaurant. www.ventuno.com.au Italian Woodfire Pizzeria And Restaurant Terrey Hills w w w.cavallino.com.au MODERN ITALIAN CUISINE NOW IN CHATSWOOD. THE CONCOURSE, CHATSWOOD 02 9419 5304 WWW.TERRAZZACHATSWOOD.COM.AU OPEN DAILY FROM 11AM TILL LATE LIVE MUSIC EVERY FRIDAY 6PM Come to Terrazza & enjoy a range of contemporary Italian dishes from shared antipasto plates to a range of traditional wood fired pizzas, pastas, seafood, steaks and much more. Our famous gnocchi (as seen on Sydney Weekender) is made fresh daily by our head chef John Kozma. 16 goodfood TUESDAY, MARCH 26, 2013 taste of italy Just like mama used to make special report Three of Australia's top chefs reveal where they eat out when they want a simple dish that reminds them of home. Chef Giovanni Pilu Pilu at Freshwater My family didn't have a lot of money in Sardinia and so every Sunday, we would go out for a simple dinner of pizza and gelati. I have lived in Australia for 21 years now -- that's half my life -- and I have continued that tradition here in Sydney with my own family [wife Marilyn and children Martino, 15, and Sofia, 12]. I live in Manly, but on a Sunday night, after I have finished service at Pilu, I want to eat simple food and it's hard for me to go past Pompei's for pizza and gelati. People say, ''Aaah, but it's not a traditional wood-fired pizza,'' but if pizza is good, pizza is good. Chef George Pompei uses the best ingredients. His fig and prosciutto pizza is fantastic and his gelati is second to none. I also love the food that Alessandro Pavoni does at Ormeggio at the Spit. It's not an everyday restaurant; it's for special occasions. I always order risotto con acqua di pomodoro e mozzarella [tomato and mozzarella risotto]. Another favourite place is Stella Blu. There's a restaurant in my home town of San Teodoro that serves penne with tomato, eggplant and cheese and the penne Calabrese at Stella Blu reminds me of that dish; it reminds me of home. When my mum is in town, I take her to Pilu to have porcetto arrosto (oven-roasted suckling pig), which is 100 per cent Sardinian. We also have seadas di ricotta, a Sardinian pastry with fresh ricotta and honey. It's irresistible. Chef Armando Percuoco Buon Ricordo There are two Sydney restaurants that remind me of home and both are pizzerias: one is Lucio de Falco's Lucio's Pizzeria; the other is Luigi Esposito's Via Napoli. Lucio, Luigi and I are from Naples and Neapolitans are very finicky, so I can identify with them. I can also identify with their pizza -- it transports me to Naples. I have been in this country for 41 years now and I have been cooking Italian food for 52 years. When I first arrived in Australia, I used to laugh at the pizza. Chefs such as Lucio and Luigi have been true to tradition and done a tremendous job for the Italian
Ultimate Flooring Guide Special Report 2013
Blue Mountains Special Report 2013