On the Smeg Main Stage

Cooking Demonstrations

Hosted by Roberta Muir, Joanna Savill + Pat Nourse, the Smeg Main Stage will feature Sydney’s best Italian-influenced chefs and their favourite, local providores. Learn the secrets behind deceptively simple recipes and glory in the beauty of Italy’s iconic ingredients.

Proudly presented by Smeg, Entry to Market Place and Cooking Demonstrations is included in your general admission ticket.

 2017 COOKING DEMONSTRATION PROGRAM

11.30am:  ‘Sardinian Bottarga – Made in Australia’
Giovanni Pilu (Pilu at Freshwater) + Con Nemistas (Southern Fresh) hosted by Roberta Muir
Spaghetti risottati, pomodorini e Pilu bottarga – spaghetti cooked in fish stock, cherry tomatoes and Pilu bottarga

12.15pm:  ‘Roman-style Pizza with Calabrian-style Salumi’
Stefano Manfredi + Gianluca Donzelli (PizzaPerta) with Massimo Scalas (Salumi Australia) hosted by Roberta Muir
Roman pizza with confit tomatoes, burrata and ’nduja

1.00pm:  ‘Classic Saltimbocca – Prosciutto Masterclass’
Lucio Galletto (Lucio’s) + Luca Ciano (Consorzio del Prosciutto di Parma) hosted by Roberta Muir
Classic Saltimbocca

1.45pm:  ‘Spaghetti gets a Luxury Rocklobster Makeover’
Richard Ptacnik (Otto Ristorante) + Will Brunker (Joto) hosted by Roberta Muir
Spaghetti with Rock Lobster, Tomato, Brandy, Chilli & Garlic

2.30pm:  ‘Ancient Ingredients – Garum and Olive Oil’
Nino Zoccali (Pendolino) + Westerly Isbaih (Alto Olives) hosted by Joanna Savill
Bucatini alle ortiche con garum e olio extra vergine – extruded Roman nettle bucatini, collatura, alto 2017 robust extra virgin olive oil

3.15pm: ‘Campari: Good Enough to Eat’
Cristuan Jordaan (Popolo) with Daniele Pirotta (Campari) hosted by Joanna Savill
Campari cured salmon, blood orange Damon tartare, salmon roe, Campari jelly, golden elk, pangratato, straciatella, black salt

4.00pm: ‘Gnocchi Masterclass’
Andrew Cibej + Scott Williams (Bacco Osteria e Espresso) hosted by Pat Nourse
Gnocchi Ricotta Della Casa e Mollica d’Olive (Gnocchi with homemade ricotta & black olive crumb)

4.45pm:  ‘Italy Meets Japan’
Federico Zanellato (LuMi) with Vito + Giuseppe Minoi (Vannella Cheese) hosted by Pat Nourse
Oxheart tomato tartare with stracciatella cheese and sansho pepper

5.30pm: ‘Pizza Fritta Two Ways’
Francesco Spataro (Aperitivo) with Mutti rep. Mimmo Lubrano (Sandhurst Fine Foods) hosted by Pat Nourse
Pizza fritta – Montanara + Calzone

SMEG