Matthew Wild " Wild About Food Series 2007: six chefs, six dinners"

 

 

MATTHEW WILD, wild about food series, 6 chefs, 6 dinners, series 06

Dinner with Massimo Bianchi

Massimo Bianchi, soon to be Executive Chef of ‘Cabana’ within the Ivy complex in Sydney’s CBD will be the final guest chef of bistro 3 Port Douglas in
the Wild About Food series of Six Chefs, Six Dinners on Monday December 3 2007.

Bianchi will be joined in the kitchen by bistro 3’s Executive Chef, Matthew W ild, and his team to create a five course degustation dinner with matching
wines.

Massimo Bianchi grew up a stone’s throw from the Colosseum in Rome and spent much of his time in his grandparents’ kitchen, whose love of Roman
tradition is still an inspiration to him today. After travelling through France and England, Bianchi started his professional career in London. He worked as a chef de partie at Cibo Restaurant and finished two years later as sous chef. Cibo was awarded Best Italian Restaurant 1992. Subsequently Bianchi moved to L’Altro as Head Chef where he stayed for several years. After a stint at Irish chef Richard Corrigan’s Michelin star restaurant Bianchi then took on the Sous Chef position at Nobu Park Lane also a Michelin star restaurant where he controlled a kitchen brigade of 35, and served an average of 400 customers a night. At Nobu Massimo was involved in catering for an Armani show in Milan and subsequently helping to launch Nobu Milan. At the end of 1999 Bianchi arrived in Sydney where he took over Mosaic the restaurant situated in the Westin Hotel. At Mosaic, the Sydney Morning Herald’s Good Food Guide awarded him a Chef’s Hat.

When in Sydney, Bianchi met Tetsuya through Nobu and some years later he was introduced to Armando Percuoco leading to his spending two and half
years as Executive Chef at Buon Ricordo the two hat restaurant in Paddington, Sydney. Bianchi is now moving to open Cabana a new venture within The Ivy complex in Sydney’s CBD.



Dinner with Massimo Bianchi

Monday 3rd December 2007



Zuppa di pomodoro e granchio fredda
Tomato and mud crab soup
2006 Oyster Bay Rosé (Hawkes Bay, NZ)


Risotto con champagne e capesante
Champagne and scallop risotto
2005 Oyster Bay Sauvignon Blanc (Marlborough, NZ)


Tonno scottato con foiri di zucca
Peppered and seared tuna with crispy zucchini flowers and balsamic mayonnaise
2006 Oyster Bay Merlot (Hawkes Bay, NZ)


Filetto al prosciutto con funghi gratinati
Grain fed fillet of beef wrapped in parma ham with gratinated mushroom
2004 Oyster Bay Pinot Noir (Marlborough, NZ)


Coppa fichi e mascarpone
Caramelised figs with mascarpone and marsala cream, toasted almonds
2006 Peter Lehmann Botrytis Riesling


Buon appetito! From Massimo, Matthew
and the Bistro 3 team