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An Australia Adventure

I teamed with Chef Sean Connolly to take Adelaide in Australia on a culinary journey through traditional Italian cooking. Sean and I designed a five-course menu from my 23 cookbooks, we took over Sean’s Kitchen to create Antonio’s Kitchen! Each dish had my personal cooking philosophy of “MOF MOF” (minimum of fuss, maximum of flavour) at the heart of the recipe.

After Adelaide I headed to Melbourne. Twenty five years ago I joined the Melbourne Food & Wine Festival for their inaugural festival, it was wonderful to join them again this year at the World’s Longest Lunch to celebrate their 25th Anniversary and see how the festival has grown.

Perth was the final stop of the trip, here I attended the Polo in the Valley, wonderful events with Pisconeri, Winnings and Larry Cherubino wines and returned to one of my all time favourite hotels, COMO The Treasury. I had the pleasure of working with the COMO’s Post restaurant for the Australian launch of my new cookbook Vegetables. The launch featured a three-course menu chosen from my book, and prepared by Post Head Chef Kim Brennan. I also returned COMO The Treasury’s sought-after Wildflower restaurant to launch the much anticipated ‘Djeran’ menu at a special dining event alongside Dr Richard Walley OAM and the hotel’s Executive Chef Jed Gerrard. The indigenous ethos of six-seasons guides the dining offerings at Wildflower, where the menu changes six-times a year to reflect seasonal changes.