Blog Archives

Mario’s Italian Influenza

Mario's Italian Influenza

It was meant to be a short break to spend quality time with Mario’s parents, who celebrated their 50th wedding anniversary, and the rest of the family.  A celebratory break of sorts, to be there for this milestone, take a few days out with the family and the chance to grab some well-deserved rest and relaxation in between the Christmas craziness, catering jobs and other events. Whilst it was definitely ‘quality’ time with the family, being that we really didn’t leave the famiglia home much, if at all, and we did get to partake in the amazing wedding vowels renewal and feast that followed for the anniversary party – it was really the one and only day that we could really call a holiday. You see, Mario was unfortunately struck down with a horrible case of influenza and associated viruses, which kept him couch ridden for much of our holiday.  While his mother loved being able to spend so much time with her boy (who, to be honest, has probably never been under that roof for so much time since he was a toddler), it was definitely not the holiday we had hoped for. It’s a tradition in Mario’s family to make stracciatella soup for sick loved ones – a light, hearty and nutrient full broth to warm the soul.  True to tradition, mamma whipped up her boy his soup and whilst we can’t say the influenza passed all that easily, there was obviously some magic being worked, as there were no complaints of being stuck at home. As we come into the dreaded flu season in Australia, I suggest you give this soup a …

Panettone Zuccotto Recipe

Panettone Zuccotto Recipe

  Zuccotto is an Italian dessert with origins in Florence, believed to have been inspired by the city’s famous “Duomo” (cathedral dome). Regardless of its origins, it is a dessert made throughout all of Italy, with each area adding its own regional touch, via citrus fruits, local nuts, chocolate, liqueurs and even the cake used to form the dome, resulting in vary flexible and delicious dessert.       Do not be deceived by the look of the zuccotto – it is not the prettiest dessert you’ll see around.  The elegance and creativity of this dessert is shown in how it is filled and the skill required to “turn it out” onto a serving platter, the final decorative touches and flavour …. all things you will want to show off to your guests as they will not believe you have made the dessert yourself without breaking a sweat. As mentioned above, the variations of this dessert are many and once you’ve learnt the basic steps you really can make it your own.  My version uses panettone and quality ingredients.  The decision in what to use in the filling is really the hardest part of this recipe.   Ingredients 1kg ricotta 200g whipped cream 140g caster sugar 70g candied fruit, diced 50g dark chocolate, chopped 600g panettone, cut into 2 round discs and the rest lengthways, approximately 2.5 cm thick 200g pistachio kernels 200-300ml strong black coffee, sweetened with sugar cocoa powder, for dusting icing sugar, for dusting   Instructions 1. Line a deep bowl, approximately 15cm in diameter, with clingwrap ensuring all parts are covered and allowing excess over the sides. 2. Place the ricotta into …

winter wine night

winter wine night

Cold nights and red wine go hand in hand like Italy and fashion. A couple of weekends ago we hosted a Winter Wine Night at Restaurant Marca. It was a night of buon mangiare, buon vino, & brava gente (Good food, good wine & good friends). There were many beautiful Italian wines to accompany a delicious four course meal. Starting with Mario’s sangria the customers progressed through a variety of Italian red wines including my personal favourite, 10 Frescobaldi Castiglioni Chianti DOCG, Toscana, Italy. The beauty of this night was having the wine paired for the customers by Mario and the team at Restaurant Marca. I think all who came would agree that everyone did a great job putting the night together. The Moreton Bay Bug entree was very well received! Frank – our MC and delightful entertainer for the night. The main was a delicious chicken roulade. Dessert was very reminiscent of a European winter, featuring cinnamon doughnuts and chestnuts to crack and share at the table! Have you been to an official Italian wine night before? I’m sure many of you have been to unofficial Italian wine nights!

things we’re loving right now

things we're loving right now

1. Eating seasonally. We always love to talk food but when the seasons change it gives us a new topic to discuss, what is local and in season? Fennel is one vegie that’s currently got me captivated thanks to my Mum and luckily Autumn is the perfect time for it! 2. Ankle boots. They seem to be everywhere as winter approaches but I still haven’t found the perfect pair. This pair from Gorman is pretty close though!   3. Learning new Italian words such as farfallone which means a big butterfly or colloquially used to refer to someone who flirts a lot! 4. Thick, delicious Tasmanian Leatherwood Honey. My boyfriend is even getting up in time for breakfast before work when he knows he can have this slathered on rye bread with butter. Plus the tin is super cute on my kitchen bench. What are you loving right now? Love, your angel, Trudy

if you were to give up one thing this christmas, what would it be?

if you were to give up one thing this christmas, what would it be?

  How many of you said your gifts or hot meal in the 37o heat or 1,000 calorie dessert?   We’re giving up a little time and proceeds on Sunday, 9th December at our stand at the Restaurant Marca Christmas Market in the aid of giving those less fortunate a meal to remember this festive season.   With just an hour or two of your day to pick up some last minute gifts or stock up for your own Christmas parties, you can contribute to the benefit and make a dent in your shopping list, while enjoying a FREE coffee and cornetto caldo*.  That’s like having your cake and eating it too!   So rather than give up a gift or dessert this Christmas, why not visit us at the Restaurant Marca Christmas Market and give back instead?   Hope to see you there!   * Bookings essential to receive your free treat