What a team!Marinated olives & a homemade artichoke dip accompanied with olive bread to start, served with a 2007 Cullen Sauvignon Blanc/Semillon. Entree was a salad of rucola & pear with balsamic vinegar & olive oil dressing.
Main course; osso buco alla milanese served with saffron risotto and 2002 Rockford Basket Press Shiraz was fantastic, bravo Davide.
The cheese course included my favourite, Roquefort, and Brie de Meaux with black truffles and a pecorino, accompanied by nut bread and olive oil biscuits, dates and pear.
The pièce de résistance was a Torta Nera, home made, of course, served with De Bortoli Black Noble. (http://gourmettraveller.com.au/torta_nera.htm)
All plates went back to the kitchen empty and our guests, Myrtha, Dan, Claudia and Sylvia went home very happy and sated.
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