In this Issue

In Other News

Eurodore favourite Jean-Marie is off the floor and into the kitchen. A qualified Chef, Jean-Marie has been assisting customers with recipes and suggestions since opening. He is working with head chef Dan Melbourne with research and development before heading off to France for August.

Bon Appétit JM!

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May is Viva Italia!

“You may have the universe if I may have Italy”
Giuseppe Verdi (Italian composer of opera 1813-1901)

Eurodore is Port Melbourne’s largest foodstore, deli and cheese larder, with an adjoining showcase cafe. Each month we focus on a different region or cuisine to explore.Throughout May, Eurodore celebrates the wondrously warming flavours of Italian food and wine with exciting guests for our events and delicious specials from Head Chef, Dan Melbourne.
 

Mother’s Day Brunch and Lunch

Sunday 11 May

Treat mum with an elegant menu created by Head Chef, Dan Melbourne. There are two brunch sittings, 9am and 11am ($45pp) or a lunch sitting at 1pm ($55pp) and of course Eurodore Sommelier, Anne Marie Banting has matched wines beautifully. The set price includes three courses, a glass of wine from our extensive wines by the glass list, tea and coffee.
 

Italian Cheese Workshop

7pm Thursday 15 May / $40pp

There’s more to Italian cheese than parmasan and pecorino. Discover, Il Forteto Toscano, Defendi Gorgonzola and the stunning Occelli Testun di Barolo - with a rind consisting of the discarded grape seeds from the wine makers of Barolo. Learn about different varieties of cheese and how to match them with the right wines. Includes cheese, wine and notes

Italian Wine Workshop

7pm Thursday 22 May / $40pp

Esteemed author Nicholas Belfrage, took two volumes, some 700 pages and a fair whack of his anticipated lifespan to tell us the story of Italian wine. Fortunately, the famous Michael Trembath of Trembath and Taylor, will give us a delicious, informative and shorter snapshot of the popular varietals and wine makers. Includes wine and notes.
 

Winter Menu Released

Eurodore, Head Chef, Dan Melbourne formerly of The Botanical, Republic and Innocent Bystander, continues to impress with another wonderful menu designed to warm and inspire.

Just some of the new seasons flavours include:

For breakfast...
~Toasted banana bread with passionfruit curd
~Apple pancakes with cinnamon, ricotta and toasted almonds
~Soft goats cheese on toast with sautéed mushrooms and rocket

For lunch...
~Twice cooked crispy duck salad with beetroot, orange, radish and Gepetto organic vincotto
~Free form mushroom lasagne with hand-made pasta, Mauri tallegio and rocket
~Orechiette with traditional broccoli, chilli, garlic and anchovy
~Herb crumbed pork cutlet with celeriac remoulade, watercress and apple salad
~Roasted half baby chicken with semolina gnocchi, braised silverbeet and confit garlic
~Open grainfed porterhouse sandwich with fennel 'slaw and housemade beetroot relish
 

Warm up with Traditional Broccolini Orecchiette

As demonstrated by Stefano Di Pieri at Harvest Picnic at Hanging Rock, 26 February, 2006

300g orecchiette 

2 garlic cloves 

6 anchovy fillets
Quality 
olive oil
Salt and chillies (dried or fresh)
300g pecorino, parmesan or grana cheese
2 bunches of broccolini

Cook the broccolini in the well salted pasta water.

Remove and set aside.

Cook the orecchiette in the same water until al dente.

In the frying pan, heat oil and when hot place in chopped garlic, chillies, anchovies and finally the broccolini, also chopped up.

When all the flavours have almagamated and the anchovies have dissolved, toss in the pasta.

A couple of tablespoons of cooking water may help extend the sauce.

Sprinkle with cheese and serve at once.
 

Next Month...

June Is Duck n' Pinot Month!

As Melbourne gets cold, Eurodore warms up to sultry pinots and slow food.