We indulged on everything with tomatoes over the weekend … Focaccias made with tomatoes and sea salt, Luca’s signature pasta with marinated heirloom tomatoes, tomato carpaccio, ricotta fritters with tomato jam at the Longest Tomato Lunch held at the Royal Botanical Garden in Sydney over the weekend set on the spectacular foreshore. This was a sold out event and a wonderful dining experience. The atmosphere filled with energy and friendly people who were there for the same reason you were there.
The lawns of the Royal Botanical Gardens was transformed into a beautiful setting for the Longest Tomato Lunch across a 70-metre-long table where we sat back and relaxed, shared a meal and laughed with people whom we didn’t know before lunch whilst looked out over the most spectacular botanic garden and Sydney Harbour. We enjoyed a four-course tomato inspired Italian lunch designed by the 2 Michelin Stars and multi-award winning chef, Luca Ciano. The menu includes a contemporary take on a traditional Italian family feast with share plates and individual items. The participants could easily divest themselves of the late summer overabundance.
Everything tomatoes Italian style was on the menu today thanks to Chef Luca and the Royal Botanical Gardens in Sydney
ASSAGGI
Tomato and basil jelly popsicle
Tomato and Vanella wood smoked mozzarella fried ‘pizzette’
Cherry tomato and 24 month aged Parmigiano Reggiano clouds, tomato chilli breadcrumb
ANTIPASTI
24 month aged Proscuitto di Parma, grilled peaches, Vannella burrata, evoo and balsamic charred sourdough
Tomato carpaccio, sundried tomato pesto, black olives, Vanella whipped buffalo ricotta, white balsamic and fig dressing
Tomato and sea salt focaccia with Pepe saya butter
PRIMO
Luca’s signature warm pasta salad of marinated heirloom tomatoes, celery, rocket basil, Vannella Persian feta
DOLCE
Ricotta fritters with Vanella cow’s milk ricotta, Luca’s fresh tomato, chilli, basil jam, and Royal Botanical Garden Sydney honey
Chocolate amaretti ‘bonet’ pudding caramel, summer berries
5 minutes with Chef Luca Ciano
1. What’s your ideal food day?
My ideal food day is when I can plan for it, cook it and enjoy it with family and friends.
2. What can hungry foodies expect from the Tomato Long Lunch?
They can expect a great tomato feast, Italian style. I did my best to incorporate as many varieties of tomato as possible in all dishes, even in one of my two desserts.
Of course while trying to be seasonally relevant with all dishes. It’s all kept simple, fresh and super tasty!
3. What’s your food philosophy?
My motto is ‘Keep it simple, fresh and especially seasonal’
4. How did you learn to cook?
I’ve started early in the kitchen with mum and nonna and I clearly remember making gnocchi with them in the kitchen from the age of 8. Then once I fell in love with cooking I’ve never stopped.
5. What’s your favourite recipe using tomatoes?
It’s very very hard to choose as I have so many……, however it
has to be the awesome simplicity of a Spaghetti (al dente of course) with fresh
tomato & basil. Juicy ripe tomato with fresh in season basil, tossed with
high quality Spaghetti and finished off with aged Parmigiano Reggiano is second
to nothing!
6. Where do you think the
future of food is heading?
I’m worried and confused on this one. The ‘ready meal’ business is growing at a fast rate. Everyone cries time poor and most of us are opting for a quick ready meal solution. Nothing wrong if what you’re getting is up to standard but in my books it ruins the magic moment that all family should make an effort to achieve by the end of each day. Which is to invest time in cooking, getting the young generation on board, teach them cooking skills and transfer that passion……but most important to find time to sit all together and share and enjoy the moment. In other words I think that in the long run, less people will be cooking and create their own meals and will opt for a quick ready meal solution. I don’t like this.
The Royal Botanical Gardens Sydney has some wonderful ‘immerse yourself’ experiences. Go to their website to see what else is on.
See.Taste.Do dined as a guest of the Royal Botanical Gardens Sydney.
