The most recent guest chef experience was a shared weekend with two guest chefs from Sydney. I was introduced to these two wonderful people through our chef friend earlier in the year, Lloyd Morse. First, I will introduce Alfie Spina.
So Alfie’s planned classes and menus certainly WOWED me and I was very happy to see what he was planning to offer in his three classes. Now, I do run the risk of running out of adjectives to describe his classes. All I can say is my taste buds were thrilled by everything I tasted as a result of Alfie’s classes.
I tried a number things I have never tasted before – like squid ink risotto and scallops or braised octopus – unbelievable melt in mouth taste sensation.
The wonderful respect and passion that Alfie displayed toward his profession was obvious when talking with us. He really is a true Italian gentleman chef. I can see why he has had a big impression on others I have met, after watching and listening to him in our classes.
Tagliolini with chilli, garlic, zucchini and crab meat
Tagliatelle with peas, pesto and ricotta
Pumpkin tortellini, hazelnuts, sage and brown butter
Rag pasta with broccoli and salsiccia
Ceviche of kingfish, ruby grapefruit and bottarga
Slow braised baby octopus, white bean and garlic puree
Steamed mussels with cous cous, saffron, white wine and tomato broth
Crisp skinned Barramundi with sautéed exotic mushrooms, white wine & butter sauce
Potato gnocchi with fresh yellow fin tuna
Potato gnocchi with brussel sprouts, pancetta and mushrooms
Porcini mushroom and asparagus risotto
Squid ink risotto with scallop crudo and lemon
We are thrilled to say that Alfie has agreed to return for more classes and will share the dates as soon as we have finalised them
Alfie, thank you for sharing your expertise and gentlemanly Italian style with us here at Plough Creek Cooking School.DC xx