One of the most amazing things that has happened since I started to realise my dream of a creating a cooking school, is the way that amazing people and events seem to be sent to Plough Creek Homestead. If I can indulge in a little bragging, I think my cooking has improved also – which one would hope is the case!! Nevertheless….
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.
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.
Alfie Spina preparing for classes at PCCS
Alfie’s CV and credentials were simply impressive. When we started talking about him visiting PCH it was obvious we would be talking about Italian classes. Of course, there is always the risk that Italian (and French classes for that matter) may be over represented and interest for this cuisine may not be high. This is hard for me to comprehend with my heritage, but I need to be mindful that not everyone in the world loves Italian!!
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.
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.
 Braised octopus |  Squid ink risotto |
Using the traditional technique of pasta and gnocchi making just created a confidence in each one of us – we can do this at home! Which of course is exactly what the philosophy of PCCS is. If you have a kitchen and want to cook – you can!!
 Perfect pasta |  Great gnocchi |
While shopping for some supplies at Queen Vic market with Alfie after meeting him at the Airport, it was apparent to me that Alfie was going to be so patient with us as he took us through the various menus. As we were shopping for various ingredients, both in Melbourne and on our way back through the Gippsland Food Trail, I was so excited about the way he talked about different foods, ingredients and techniques. He shared those same discussions during his three classes with the other participants and I am sure everyone felt as enthused as I did.
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.
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.
I have to say that I think the measure of his success is summed up here with Alfies’s son Enzo tasting the Mussels after class!
Too good to be left just for the "grown ups"!
The menus that Alfie shared with us were:
Perfect Pasta
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
Seafood Surprise
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
Italian Perfection
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
Perfect Pasta
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
Seafood Surprise
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
Italian Perfection
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
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