The Festival of Nonna
Redfern, Sydney, AU
October 23, 2017
Sandhurst Fine Foods was established in 1988, but their heritage owes much to generations of ancestors in regional Italy where life revolved around working with the seasons to grow, harvest and preserve food.
Many of their preserving techniques and recipes are much as they have been for centuries with closely-guarded recipes for marinades and pickling passed down through the generations.
Italian ingredients remain at the heart of their business, but today their wide range of products for both food service and retail markets reflects Australian food trends and tastes with essential ingredients for global cuisines including Mexican, Greek, Asian, Lebanese and South American.
Creating innovative products and sourcing produce within Australia and around the world set the standard for Sandhurst that continues today.
The fine people behind Sandhurst Fine Foods are behind the operation of The Festival of Nonna: They team up with a host of celebrity chefs and their Nonnas to bring us the recipes, tastes and food knowledge that first inspired them to become culinary professionals - because apparently behind every successful chef, is a Nonna that knows food.
Foodies can choose to enjoy a five-course meal coupled with Italian wines each night at a pop-up, roof-top garden restaurant at Redfern’s 107 Projects, prepared by Andrew Cibej and Nonna Cibej.
Andrew is renowned for his work at Sydney’s favourite restaurants Vini, Berta and 121BC.
The Festival of Nonna is be a celebration of the traditional matriarchs of the Boot shows off the modern interpretation of Italian food coupled with the tried-and-tested traditions that make the cuisine what you love it for.
Hands-on demonstrations showed off the tradition and the techniques of crafting the perfect Italian meal, with Gnocchi making taking the limelight tonight.
An evening with fantastic food, great company and a very welcoming and enjoyable atmosphere, which transformed the space into a sanctuary of dolce vita.
Photos by KAVV
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