http://nicholson-and.blogspot.com/2011/06/2011-berta-restaurant-novello-olive-oil.html
Berta Restaurant Olive Oil Dinner
Berta Restaurant and Nicholson & Saville held a fantastic dinner welcoming in Australia’s 2011 olive oil season. Berta Restaurants Chef O Tama paired olive oils sourced by Derek Nicholson with outstanding dishes to displaying the oils truly unique attributes. The event highlighted the coming of age of Australian olive oils, with two of the oils used in the dinner winning awards at the 2011 Los Angeles International Olive Oil Competition. Australia produces beautifully balanced and interesting oils often unlike those of Europe which is helping to forge a local Australian style of olive oil which is being recognised throughout the olive oil world.
The two oils used in the dinner, which picked up awards at the 2011 Los Angeles International Olive Oil Competition were Picual and arbequina. The Picual won Best Extra Virgin Olive Oil – International – in the medium class and the arbequina won in the light and delicate category. O Tama’s menu was Italian inspired food that saw oils being used in varying ways with raw vegetables, to ragu’s through to an outstanding chocolate tart glazed with Novello Frantoio and paired with Novello Frantoio gelato. The tart was then spiked with Murray River Pink Salt Flakes to produce and amazing mix of savoury and sweet which at no point saw the flavours competing with each other only complementing the dish, to produce a very tight well executed desert.
Berta Restaurant and Nicholson & Saville held a fantastic dinner welcoming in Australia’s 2011 olive oil season. Berta Restaurants Chef O Tama paired olive oils sourced by Derek Nicholson with outstanding dishes to displaying the oils truly unique attributes. The event highlighted the coming of age of Australian olive oils, with two of the oils used in the dinner winning awards at the 2011 Los Angeles International Olive Oil Competition. Australia produces beautifully balanced and interesting oils often unlike those of Europe which is helping to forge a local Australian style of olive oil which is being recognised throughout the olive oil world.
The two oils used in the dinner, which picked up awards at the 2011 Los Angeles International Olive Oil Competition were Picual and arbequina. The Picual won Best Extra Virgin Olive Oil – International – in the medium class and the arbequina won in the light and delicate category. O Tama’s menu was Italian inspired food that saw oils being used in varying ways with raw vegetables, to ragu’s through to an outstanding chocolate tart glazed with Novello Frantoio and paired with Novello Frantoio gelato. The tart was then spiked with Murray River Pink Salt Flakes to produce and amazing mix of savoury and sweet which at no point saw the flavours competing with each other only complementing the dish, to produce a very tight well executed desert.
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