Guest Blogger

When an Italian cooks Japanese Beef

by Reedz on June 9, 2012

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WAGYU. The word itself brings to mind tender, melt in your mouth beef. This is where Chef Mauri comes in during the month of June. He has prepared a special menu dedicated to the different wagyu cuts which are a feast for the tastebuds….

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Carpaccio di Wagyu. These thin slices of wagyu beef topped with olive oil, lemon juice, Parmesan shavings and served with a salad bouquet is meant to be simply enjoyed for the premium beef that it is.

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Eggplant Roulade. This starter is vegetarian but got the thumbs up at our table! Filled with fresh spinach, topped with a melting 4 cheese mix and served with a tomato cream sauce – all the different ingredients blended beautifully together to create this tasty dish.

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Mamma’s Lina Barlotti Beans. Home cooked comfort food. Slow simmered  beans with a slight bite to them and served with a handful of pasta. And it’s worth mentioning that these beans were air flown straight from the owner’s Mamma’s garden in Italy and is totally organic.

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