As I was ushered out of Doltone House by the twinkling lights of the Sydney cityscape on Tuesday evening, I noted internal fulfillment had been achieved on two levels. Firstly, satisfaction in the knowledge I had supported a worthy cause (the dinner attended being held to aid the Abruzzo earthquake victims). Secondly, selfishly, was the delicious sense of contentment one is overcome with after completion of a seriously good meal.
Coming together in support of the tragic Abruzzo earthquake, five of Sydney’s top chefs from the region* donated their time and skill to treat Doltone’s guests to a true Abruzzian culinary extravaganza. Beginning the evening was a generous plate of Mediterranean morsels – bocconcini, pancetta, juicy olives, roasted capsicum, spicy salami, crusty ciabatta – an array impressive enough in size and selection to gratify the most gluttonous of gourmets. Up next was the dish that had everyone raving: the knockout gnocchi. Fresh, handmade pillows of pasta perfection were saucily paired with the flavours of tomato and sage, and finished with succulent strings of lamb ragu.
By this stage, my immoderation radar was on high alert; I briefly flirted with the idea of ceasing to indulge further courses. But I am only human. When the main was placed in front of me (I barely noticed my empty gnocchi plate was gone!), my food-fagging façade crumbled quicker than filo pastry. And, of course, the main did not disappoint. The tender suckling pig, fennel seasoned and arranged in a hedonistic heap, was flawlessly complemented by a light and zesty orange salad.
Persimmon flavoured semi freddo paired fried honey almond pastry capped off what can only be described as an extravagant Abruzzian feast – a true testament to both the chefs, and Doltone House who allowed this seamless evening to go ahead.
* Elio Benedetti from Doltone House, Eugenio Maiale from A Tavola restaurant, Sandro Di Marino from Uccello and Jason Dalina and Antonio Di Santo from Brighton Le Sands
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