Blog Archives - Page 8 of 17 - Dominique Rizzo

Cracking the Misconceptions about Escorted Tours

0 Comments/in Blog, Travel Blog, Travel Tips, Uncategorized/by Dominique Rizzo

7 reasons why Dominique Rizzo Food and Wine Tours are better than travelling on your own

That’s what cracking the misconceptions about escorted tours is all about.

Better value for money and flexibility with flights

Cracking the misconceptions that escorted tours are expensive is easy when you weigh up the cost and time taken to book and organise your own itinerary. With an escorted tour, you pay the one price up front, usually outlaying a deposit to secure the booking and then using a payment plan to work within your budget to finalise the remainder of the payments. This is a great way of planning a trip in the future as you can make the deposit a year before the trip begins and you have the whole year to pay it off.

Most tour companies include flights in their price, Dominique Rizzo’s Food and Wine Tours offer a land price only leaving more flexibility for the traveller to tailor the beginning and the end of the tour to suit any extra travelling they wish to do outside of the tour dates. Most travellers have their own preferred airline they like to travel with, and for the frequent flyer, of course, there are the benefits of using your preferred airline taking advantage of your accumulated points.

Building relationships with local guides/hotels/restaurants and local suppliers mean that we are able to negotiate special rates and our experience in the industry means that our escorted tours are crafted to maximise the efficiency of time and cost for the traveller. Often people look at the price of an escorted tour thinking it is higher than other trips but in reality, an escorted tour is perfectly pre-packaged, designed to take all the planning out, so the only decision you have to make on tour is what to wear.

You have the best of both worlds…Your own leisure time and escorted tours by local insightful guides

People often think that escorted tours leave you no time for yourself to just wander around and explore, which is part of why we all love travelling. Dominique Rizzo’s Food tours offer bespoke itineraries with action-packed days ensuring you get to see, taste and experience as much of a region as possible, but you do have the option to do as little or as much as you like. Often it’s great to get a guided tour of a city from one of our local guides first, for you to get your bearings of the city, understand the culture, history and the importance of the specific sites and monuments and to work out where it is in relation to the hotel. You can then head out on your own for shopping, wandering or just taking in the atmosphere and really make the most of your free time.

All your transportation is taken care of in private, comfortable, airconditioned comfort booked only for tour guests.

There is nothing worse than seeing large bus loads of tourists pulling up to then get ferried onto trains, boats and planes all dragging their own luggage behind them. Dominique Rizzo’s Escorted Tours are small group tours with 12 – 14 people. We travel in comfortable, private, modern, airconditioned small busses for the flexibility of getting onto those small off the beaten-track roads, and narrow cobbled streets often found in Europe. We usually have the one driver for the whole journey who often becomes part of the fun of the tour. Time spent on the bus is minimal in comparison to the rest of the tour, and you are able to leave your belongings on the bus safely when hoping off for lunch or rest stops. Having small group tours means we can accommodate each individual personally, stopping to take photos, bathroom stops and spontaneous places of interest is very easy without fuss or hassle.

The most exciting and fun aspect of travel is often what happens spontaneously, meeting and mixing with the locals and discovering unique experiences that are off the beaten track taking you into the true culture of a region.

Travelling on your own whether you are driving or by public transport, you often will play it safe sticking to guide book routes and recommendations. It’s only when you get out of the big cities and meet people “in the know” that you discover the true essence of a region, its people and their culture. This doesn’t often happen on mass-produced tours as they tend to stick to a repetitious itinerary with “made for tourist” experiences. Dominique Rizzo’s Food Tours are all about offering you unique experiences. Building relationships with local guides who are always on the lookout for diverse and interesting local activities mean that on Dominique’s tours you get to really be part of and feel the European culture in the raw. Visiting the families, who make award-winning sausages and salami, walking amongst their black pigs and enjoying some of their products right in the heart of the Spanish hills; meeting and having lunch on their property in Sicily with the family who owns the sheep farm and seeing them in action making fresh ricotta; kneading the dough with the baker in their ancient bakery handed down through generations; enjoying a true Sicily family lunch, cooking with the family, playing cards, is experiencing a culture that has stood the test of time. This is what travelling is all about. After you have seen all the sights, taken a thousand pictures of monuments and churches, it’s the memories of the people you meet, the relationships you make, the laughter, the inclusion that sticks in your mind. It is these unique experiences that we are always on the lookout for, so our tours are always flexible and changing.

Dominique is a qualified Chef and restaurateur who personally ensures your food and wine experiences are a highlight on the tour

We would all have to agree that trying new cuisines while travelling is one of the biggest highlights. We cringe at the sight of a “tourist menu” on blackboards, menu boards or menus and we do our best to stay away from eateries who predominately cater for tourists. Also quite often large travel companies aren’t so concerned that restaurants tend to all serve the same regional specials or a slight variation of them. Dominique Rizzo’s Food Tours ensure you enjoy a wide selection of a region’s cuisine, guaranteeing that you are not eating the same dishes over and over again. We focus on hand selecting venues for their quality, location, zero food miles and attention to the “Slow Food” movement, taking great care to maintain their regionality, traditions and diversity, resulting in experiences of the sea, mountain, country and city. Most of the meals and beverages are included on Dominique Rizzo’s Food Tours and where we do give you free time to wander and eat on your own, then our lunch or dinner on that day are of bountiful abundance. The main comment on most of our Food Tours is there was “too much” food. We have designed each day to include activities that include tastings of food and or wine-focused around lunch or dinner or both. As well as our hand-selected A La Carte dinners, shared table banquet dining, long lunches, and lavish dinners, we also offer relaxed dining at some of the noted wineries and enotecas or speciality pizza restaurants and also give you the opportunity to practice your language skills, ordering whatever you would like to eat.

Quality, comfort, luxury, style and experience

Dominique’s Food Tours focus on giving her clients personalised, professional service throughout the whole tour, from booking the tour right through to saying goodbye. We personally select all accommodation with 4 and 5-star ratings, often with Spa experiences available to give you maximum opportunity to relax and enjoy your stay in that particular region. Our aim is to give you a feel of contrasting horizons, vistas, scenery and emotional connection to the land. From modern city style hotels to historic, converted stone convents, caves and farmhouses in the country and mountains, cliff side rooms with sea views, small-town traditional boutique hotels, and family run Agriturismo. All of the accommodations are unique in their own style; some are quirky, some are perhaps not what we are used to, although all have the modern facilities you need to make you feel at home and are well located giving you the opportunity to head out to explore on your own. This diverse collection makes up the bespoke experiences that come with a Dominique Rizzo Tour.

Dominique Rizzo Food Tours are for everyone

There is such a stigma that Personally Escorted Tours are only for the retirees. Dominique Rizzo’s clients range from 18 – 70+, retirees, professionals, businessmen and women, couples, single women, single men, mothers and daughters, mothers and sons, siblings. Dominique’s small group tours are for everyone and are an amazing way to meet new and interesting people with the same passion and curiosity about the world. Often the tours are a melting pot of people from all different walks of life. Some clients meeting on tour have forged long friendships, often planning their next holiday with Dominique’s Food Tours to travel together. For people who may not be able-bodied as others, we do have small amounts of walking on the tour and can accommodate those who find large amounts of walking difficult. In essence, Dominique’s Food Tours are perfect for anyone wanting to just sit back, relax, take in the moment and just have a wonderful time. Let all the organising, bookings and logistics of a unique tour be taken care of for you. Book One of Dominique’s Food Tours today.

Ice Cream in the Chef’s Playground

0 Comments/in Blog/by Dominique Rizzo

Writing recipes is an everyday occurrence in the life of restaurateur Chef Dominique Rizzo. Adding a fresh take on ice cream, taking it out of its dessert comfort zone and dropping it into the entree menu is a walk with a difference for ice cream in the Chef’s Playground.

And so it was that four of Brisbane’s renowned chefs came together at the “Chef’s Playground” at the Brisbane Ice Cream Festival at West End to present their bespoke “ice cream” dishes to guests in the art and food precinct of West Village on the site of the iconic Peters Ice Cream Factory.

What did each course of ice cream in the Chef’s Playground look like?

Take a look behind the scenes at each chef’s signature dish starting with –

Phillip Johnson’s Tomato & basil sorbet, charcoal cone, crisp prosciutto, parmesan snow

Dominique Rizzo’s Handmade potato and herb gnocchi, smoked truss tomato sugo, grana padano and ricotta gelato (Gluten free)

Ben Williamson’s Hand filleted anchovies, wood-roasted pepper sorbet and crispy sourdough

These 2 amazing dishes were paired with a very fine 2017 Fiano (Italian Varietal) from Jericho Wines, Adelaide Hills.

William Wallace’s Lamb collar, ice cream, crispy carrot and mustard leaf’

Paired with 2017 Manos Libre Organic Tempranillo Blend.

Phillip Johnson’s Iced goats’ cheese & leatherwood honey parfait, candied walnuts, fresh fig,

Accompanied by the smooth 2018 Souma Brachetto, Tranquillo still dessert wine from the Yarra Valley.

For a grand finale, Dominique presented her Sicilian Cassata gelati cannoli cups, pistachio, dark chocolate, Galliano soaked raisins

and entertained her guests with the story behind her creation.

If it is too long to wait for next year’s Chef’s Playground event, you can experience Dominique’s gnocchi at her restaurant Putia Pure Food Kitchen, where it is served with a different delicious authentic Italian sauce every day. Meanwhile, if you have a special occasion coming up and you want to have something different, something outstanding, did you know that you can create your own event with bespoke recipes written by Dominique, especially for the theme of your celebration? Just ask her.

Images provided by Kylie Lang and Amelia Miletic.

4 Cities For Foodies In New Zealand

0 Comments/in Blog, Local Tours, Travel Blog, Travel Tips/by Dominique Rizzo

New Zealand is not a country that’s necessarily known for its cuisine, in part because there’s so much else to like about it. More than anything else, it’s known for its sensational beauty, featuring striking coastline and otherworldly landscapes that have only been made all the more alluring by their association with the fictional land of “Middle Earth” from the film adaptations of JRR Tolkien’s “Lord Of The Rings” fantasy. Given the natural beauty of the country, however, and all of the interesting culture to be found there, it can also be a surprisingly appealing destination for foodies. Like most countries, really, if you know where to go, you’re in for some excellent meals as you explore New Zealand.

We’re highlighting four cities to explore if you’re ever headed to this beautiful country and concerned with the food options.

Wellington

One of what we might call the three or four “main” cities of New Zealand, or at least the biggest – and the capital, in fact – Wellington is a place you may well wind up seeing in the course of your travels anyway. And it happens to be by some estimations the very best place on the multi-island nation for food. National Geographic, in fact, included Wellington on a list of just six locations in the entire world it dubbed as being an “unexpected” destination for a food lover. As part of that listing, Nat Geo highlighted the neighbourhood around Cuba Street as having some of the best restaurants in town, and also noted various places for “beach eats” and even some markets for street food and snacks with which you can assemble your own meal. A few restaurants we’d join them in highlighting include Logan Brown, a contemporary restaurant in a converted bank; Olive, a high-end Mediterranean establishment; and Maranui Café, a seaside spot with light, modern fare and fresh seafood.

Hamilton

Hamilton is another place you may pass through on your travels fairly naturally, not because it’s a particularly huge city or one packed with attractions, but because of its close proximity to Rotorua, which is a very popular place for tourists. The town is perhaps best known for its gardens celebrating multiple influences from different cultural groups and histories. But don’t sleep on the dining scene here. Palate is one of the most respected restaurants in the country, perched atop the Waikato River and offering fabulous modern cuisine, with menu items including fresh fish and oysters, venison, grilled quail, and all manner of other tasty delights. Chim Choo Ree offers another refined, modern menu, though in a slightly more casual atmosphere (and with a renowned five-course tasting menu option). And you’ll also find delightful gastropubs (such as Foundation Bar Kitchen Lounge) and some of the country’s better Asian-inspired cuisine (at Three Leg Frog).

Auckland

Auckland is the biggest city in New Zealand, and thus shouldn’t be a surprising inclusion here. There are all kinds of incredible restaurants of all shapes and sizes around the city, from authentic Japanese establishments (Masu and Cocoro) to modern fine dining (Cazador or the Depot oyster bar), to wholly unique options like the 10-course dining experience at Pasture. Also not to be forgotten are the Sky Tower and SKYCITY casino facility in town. Though the word “casino” casts a certain light over a place like this, the gaming options don’t always take centre stage, particularly as they become eclipsed by other, better options online. PokieSource gives us some idea that not just in general but specifically in New Zealand, many of the best gaming options from casino facilities are now accessible electronically, rendering the real-life facilities less necessary. As a direct result, however, other aspects of these facilities have been highlighted more, and those include dining options. Orbit 360 Dining in Sky Tower may be the most striking restaurant in town, and The Grill by Sean Connolly is one of the country’s most elegant and impressive steakhouses.

Nelson

Nelson is a somewhat smaller city on New Zealand’s South Island, but one that some visitors pass through en route to some of the country’s vaunted wine regions. Accordingly, it’s built up something of a reputation for culinary delights as well, having featured numerous times on Honey Travel’s list of features that make the South Island a foodie’s dream. In keeping with a theme you may have noticed, there’s no shortage of fresh seafood or oyster bars in Nelson, and both can be among your very best options. However, there are also some more unique eateries to try out in this city. The Kitchen has become trendy among those who gravitate toward whole, natural, healthy ingredients; the place just radiates freshness through simple sandwiches, juices and smoothies, and its own coffee. And there are also some almost inexplicably special establishments such as Hopgoods, known for everything from its brick patio seating to its lamb and filet options, to its sensational dessert menu. Really, there’s a bit of everything in Nelson if you care to look about!

From New Zealand, it’s just a short jump to Norfolk Island and Lord Howe Island, where the sustainable food scene is amazing and not to be missed.

Reconnect with your partner at an Island getaway – Tours to Norfolk Island and Lord Howe Island

0 Comments/in Blog, Travel Blog/by Dominique Rizzo

Reconnect with your partner at an Island getaway
Food, Wine and Culture Tours to Norfolk Island and Lord Howe Island with Chef Dominique Rizzo as your guide.

Love is in the air this week and as you ponder how to show your loved one what they mean to you, Chef Dominique Rizzo’s Island Tours are the ultimate local destinations to reconnect with your partner at an island getaway.

Norfolk Island and Lord Howe Island are two beautiful remote Island destinations located two hours by Qantaslink flight from Brisbane. Once you land, you will feel the weight of the world drop from your shoulders, with both Islands moving to a slower beat of their own drum. As the fresh sea air hits your skin, you just know you are in for a real treat.

Chef Dominique Rizzo’s Food Wine and Culture Tours take care of everything for you from flights, accommodation, transfers from the airport or car hire (depending on which tour you choose), to local activities, spa treatments breakfasts and dinners.

You will be surrounded by natural beauty that will take you and your partner’s breath away. With white sandy beaches, turquoise waters, sunrises and sunsets like an artist’s palette and a night sky full of stars you can make a year’s worth of wishes on.

There is so much to discover of these beautiful Islands and with Chef Dominque’s Food, Wine and Culture tours, you will get to see and experience the best of these truly amazing local destinations. Individual attention is on hand as you are guided in a small intimate group and have time to explore on your own.

Ideal for the avid photographer, history buff and island getaway enthusiast, these two tours have something for everyone.

If you would like to explore Norfolk Island for 8 days or Lorde Howe Island for 8 days this November with Chef Dominique Rizzo as your guide contact us for a full itinerary to book your unforgettable experience today.

How travel and culture has influenced my cooking

0 Comments/in Blog, Travel Blog/by Dominique Rizzo

How travelling and experiencing different cultures has influenced my cooking – Dominique Rizzo’s Interview by A Taste of Harmony

You’ve been running food and wine tours since 2012 now, how has travelling and exploring the cuisines of Sicily, Spain, Greece and Norfolk Island and others, influenced your cooking and recipes?

Everyone would have to agree they are inspired, even just a little by the gastronomic delights they experience when travelling. For me it’s the same, I come back from my tours completely energised and even more inspired to cook more, use more fresh seasonal produce, shop at local markets explore new places, and most importantly what I bring back with me from my travels is the emphasis on keeping things simple and to let the star ingredient shine through.

The simplicity of the street food in Sicily, chickpea panelle arancini, Pane con le milza,sfincioni and croquettes, date back thousands of years, with traditions that have been handed down through generations and techniques and customs passed on through the many different cultures that has stepped upon Sicily’s soil. Romans, the Spanish, Swabians, Greeks, Normans, Arabs and so on have all left their mark on the food here. I used to think that my food was sometimes too simple and then whenever I come back from one of my food tours, I am comfortably confident in what I do and the recipes I come up with. I give them my own twist and flavour but fundamentally I always reflect back to the food I ate on my tours, their way of life and the importance of culture, tradition and community and it always grounds me.

My cooking has become a melting pot of them all, combining the flavours, ingredients and methods of cookery. In all honesty, I feel that these cuisines are some of the healthiest ways of cooking. Their cuisine styles are simple and I believe it is with the addition of the exotic spices, fresh herbs, fresh and dried fruits and nuts, that simple 3 or 4 ingredient dishes can sing louder with flavour, and have us drooling more than some of the more lavishly garnished, intricate ingredients and long, complicated dishes we find.

More locally, Norfolk Island has been an amazing food experience and left a definite mark, not only on my cooking, but more so on my philosophy for living and importance in strength of community. Norfolk has this amazing, friendly, wonderful sense of freedom. Its waters and air are pristine, it has a very interesting history and unique flora and fauna. Apart from some pre-packaged items and a couple of fresh ingredients, everything is grown, harvested and produced locally. I absolutely love that. Their traditions and history are really embraced with great pride and respect from the locals, their precious island and its unique lifestyle is embraced by everyone. It is an amazing place to visit for either a quiet relaxed getaway enjoying some amazing wine and food experiences or a wild adventure of fishing, sailing, boating, rock climbing, bush walking and attending the many events and festivals which they have on the island.

Your tours involve small groups of 14-16 people, have you found through sharing and learning about food together while on tour you also learn a lot about each other?

Yes absolutely, it’s part of the main reason I love running my food tours. I have the greatest honour of meeting so many amazing, passionate and interesting people and as much as I have learnt so much about them, the stories of their lives and how they interact with others, their quirks and why they might do the things they do. I have learnt so much about myself, which I have been so grateful for.

I have always believed that sharing a meal, engaging in a cooking lesson together, tasting wine and enjoying conversation, any means of gathering together around food brings out the best and sometimes the worst in people, but usually the best.

The biggest lesson I have learnt in my life that has been reinforced through running my food tours is never judge or make judgment on others as you never know what is really going on for someone behind closed doors. Until you have sat with them, engaged, connected, communicated and listened to their stories, it’s hard to imagine some of the painful events that people have experienced, which in turn has made them who they are.

I really like to just sit back, ask questions and listen to get to know people and what they like, dislike and I really enjoy asking people about their life. I find the more I know about someone, the more I am able to better understand who they are, their culture, beliefs, and in return they can better understand me and I believe this is the basis to peace and harmony between us as humans.

If you had to pick one experience from your tours that has been a highlight for you so far, what would it be?

That’s a very difficult question!

It wasn’t necessarily an experience, more like a moment where we were all in the most beautiful moment of laughter, joy and sharing a stunning dinner on the Island of Salina. It was a series of little events, positive outcomes for some of my clients and some wonderful transformations they had simply by being able to just sit back, relax and be guided around on my tour. I design and host my tours because I know what it’s like to organise travel either before you go or while you are on the go and quite frankly it can be exhausting.

Sometimes you come back not rested or relaxed but slightly stressed and underwhelmed at all the places you missed seeing, the restaurants you didn’t get to, the distance you didn’t travel and sights you didn’t see because you were travelling on your own or organising it yourself. It’s a big job. I saw my clients faces lighten up, their smiles grow more frequent, they were glowing, their personalities opened up and on that occasion, we just laughed and laughed.

For me it was one of the most special times I have had on tour.

Why do you think it’s important to celebrate cultural diversity in our workplaces, kitchens and in general?

I personally, am becoming so despondent at the way we as humans are treating each other. It’s frightening and really sad to see and hear the way some people talk to each other, tease, taunt, troll and hurt others. People don’t listen, they refuse to open up and understand. If everyone could just stop and listen, and accept that everyone is different, that we all have different cultures, backgrounds, beliefs, understandings, ways we do things and ways we think., then I believe we would have way less hate and way more harmony.

I really feel that it is beyond important, almost a necessity to celebrate cultural diversity, not only celebrate but we need to be constantly educated and reminded of its importance. Without celebrating cultural diversity, we wouldn’t have half the interesting aspects of our country that now exist. We would not be open to new ideas and ways of doing things.

The more we can celebrate and be open to cultural diversity, the more we will have stronger communities looking out for each other and not just it being mine, yours and theirs. I sincerely hope that in my lifetime we will be celebrating not just one day through A Taste of Harmony and bringing this awareness to cultural diversity on this day, but that it will just be the norm. Acceptance, understanding and freedom for everyone to live their lives embracing their tradition, culture and to embrace everybody else’s’ with the same respect would be my greatest joy.

Why should workplaces get involved in A Taste of Harmony?

To get involved with Taste of Harmony is to say to your employees, we embrace and accept everyone equally. We see the importance of cultural differences as a benefit to our business and we support and respect it. We welcome different, we welcome diverse and we are open and willing to engage in bridging the gaps and to open the lines of communication. It can only be a good positive outcome for businesses to engage everyone together on an even platform – strength in numbers.

Dominique Rizzo is one of Queensland’s leading chefs, author and owner of Putia Pure Food Kitchen. Learn more about Dominique’s Food, Wine & Culture Tours to destinations such as Sicily, Greece, Spain and Norfolk Island here.

Christmas on a Budget – 3 Top Tips to make your meals go further

0 Comments/in Blog/by Dominique Rizzo

Christmas on a Budget – 3 Top Tips to make your meals go further

Christmas time can be a tough time for people on a limited budget, there are presents to buy and a Christmas feast to be had! Whether you are hosting a meal at your home or taking a plate to family or a friend’s house, Christmas on a Budget will help your dollar go a little further this Christmas.

Here are 3 Top Tips to make your meals go further:

One rule that I have which I stick to that keeps the costs down at the Christmas table is to have smaller amounts of the specialty items, and add to the table a selection of wonderful salads, sides and vegetable dishes.
Accompany your roasts with spiced baked fruits, summer vegetable salads and introduce some grains like couscous, cracked wheat, barley and into your salads to add a substantial element. You can spark up your salads and vegetables with nuts, fresh herbs, dressings, cheeses, and freshly baked garlic tossed croutons for a crunch.
Savoury tarts, quiches, and savoury slices are great and inexpensive and can be teamed up with just about any ingredient, homemade relishes, chutneys and sauces are a great way to use up some of the bargain fruit and vegetables you find at the markets and you can double them up as Christmas gifts.

Go to Christmas meals on a budget for more hints on getting the most out of your Christmas roasts, Backyard Christmas BBQ, and Succulent Summer Seafood.

If you would like a little recipe inspiration, then you will love my Free Ebook . Perfect for festive new year cooking. It is free when you subscribe.

SUBSCRIBE NOW!

Impossible Conversations – Dominique Rizzo in conversation with Saint Agatha

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DOMINIQUE RIZZO IN CONVERSATION WITH SAINT AGATHA (courtesy of the Queensland Performing Arts Centre)

231-251AD

Saint Agatha

Saint Agatha is said to have been martyred in 251AD in Catania in Sicily at the age of fifteen. Her torture is recorded in detail in the earliest martyrology.

She would ask Dominique Rizzo what made her sad.

Dominique Rizzo

Dominique Rizzo has worked as a chef and restaurateur, at Mondo Organics in West End and now in her own Putia Pure Food Kitchen in Banyo on Brisbane’s northside. Born in 1972, Dominique travelled to Italy with her father Vincenzo who was born in Sicily where St Agatha is patron saint.

Dominique would ask Saint Agatha how she endured.

DR: Dear Saint Agatha.

SA: I am. Lord Jesus Christ, you created me, you watched over me from infancy, kept my body from defilement, preserved me from love of the world.

DR: I can’t imagine the courage it took, and the strength of your faith. When my father first took us back to Sicily, I saw how the community honours the saints. I try to picture myself in your shoes. I couldn’t do what you did.

SA: I’m not sure I understood, Dominique. Jesus Christ, Lord of all things, you see my heart, you know my desires. Possess all that I am – you alone. I am your sheep. Make me worthy to overcome the Devil.

DR: Quintianus arrested you because you wouldn’t renounce your promise to God and consent to sin with him. St Agatha, you were a child.

SA: We are all children, Dominique. He arrested me for my faith in Jesus Christ. He arrested me because I would not renounce my vow. They used tongs and then knives. If you threaten me with wild beasts, know that at the Name of Christ they grow tame; if you use fire, from heaven angels will drop healing dew on me.

DR: *sobs* They cut off your breasts.

SA: Just as wheat cannot arrive at the granary before it is cleansed from the chaff, so my soul cannot enter into Paradise if my body, beforehand, is not humbled by tortures. Yes, they did. Also fire and shards.

DR: To me, you are the essence of a young woman of strength believing in yourself and God.

SA: *smiles, beatific* Saint Peter came to my cell and healed me. I am the patron saint of bell-founding.

DR: But also of women who have breast cancer and of rape and violence against women. Given what’s going on in our world today… When I go into churches, I cry, Saint Agatha.

SA: I said to my torturer, on the last day, your words be but wind, your promises be but rain, and your menaces be as rivers that pass.

DR: I was in Sicily for your feast day, and the bakers made minni di virgini in your honour, little rounded cakes filled with ricotta, coated with marzipan, a cherry on top.

SA: Cakes! I love cakes. I’m the patron saint of bakers too, Dominique, and you aspire to pure food so we’re sisters as well as children of God. And also earthquakes and volcanoes because the Lord unleashed them to punish my tormentors who will burn and suffer in Hell for all eternity. All eternity. *smiles, beatific*

DR: You are a martyr.
SA: I am a girl who died at fifteen.

DR: Exactly. I am in awe of you, Saint Agatha.
SA: Blessings, sister.

Dominique has been travelling to and from Sicily since she was a little girl and now she shares her intimate knowledge of Sicilian food and culture with you on her food, wine and cooking tours. She has Sicilian blood and is passionate about all things Sicilian. For the chance to experience Sicily through Dominique’s eyes, go to Pure Food Cooking Tours – Latest Tours.

Impossible Conversations with Chef Dominique Rizzo

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Chef Dominique Rizzo returns from her sell-out Spanish “Unique Catalonia” food, wine and cooking tour for the launch of Impossible Conversations, in Brisbane, an event that is a classic celebration of art, ballet and poetic stories.

Image: H Gambley

The Museum of Brisbane partnered with QPAC to create a series of Impossible Conversations with celebrated Italian figures from the past, many of whom are unfamiliar to most of us today.

“Inspired by Vanity Fair’s bitingly satirical 1930s series ‘Impossible Interviews’, nine of Brisbane finest residents shared the conversations that they would like to have with their chosen figure from Italian history.”

The conversation

Dominique Rizzo is honoured to be chosen to share her conversation with Saint Agatha, the saint of Sicily.

Image: Il Regno

Dominique’s conversation starts with a heart-felt note to Saint Agatha:

Image: Museum of Brisbane

The art

Sam Cranstoun, the artist commissioned to paint the no-longer-living famous Italians, met and talked to Dominique and listened to what she imagined that she would say to Saint Agatha about her brave but tortured life. It was this conversation that Sam then interpreted in his own watercolour painting.

“Because the historical figures are unable to take part in the conversations, Sam’s paintings hover in the space between question and answer. He offers glimpses of the conversations through imagery and text, inviting us to weave our own narratives.”

Image: Museum of Brisbane

When and where can you catch up with Sam Cranstoun’s painting of Saint Agatha and the other eight historical Italian figures?

The stunning results can be viewed at the Museum of Brisbane exhibition Sam Cranstoun: Impossible Conversations, from 10 Oct 2018 – 31 Mar 2019, and in the QPAC tunnel from November 2018.

The ballet – the pièce de résistance of this cultural event

The Italian theme of the Impossible Conversations celebrates the spectacular first-time visit of Italy’s iconic Teatro alla Scala ballet company to Australia, to Brisbane only, performing Rudolph Nureyev’s grand Don Quixote and the ever-beautiful Giselle at QPAC. What masterpieces are to be enjoyed by the lovers of ballet and theatre.

Image: teatroallascala Instagram

If contemplating these cultural events is making you think of food, why not cook Italian style with Dominique Rizzo’s recipe for Sicilian Arancini? These are show-stoppers in the arancini world.

Where to eat in Barcelona

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Where to eat in Barcelona, Tips from Chef Dominique Rizzo as She Savours the World of Travel, Food, Wine and Cooking

Hi fellow travellers to Spain and welcome to Barcelona. On the eve of my Pure Food Wine & Cooking Tour “A Taste of Spain, Unique Catalonia“, here are a few more tempting insights into this majestic city to whet your appetite.

Tip 1. The best Tapas in the city

Tapas where do you start and where do you finish and that is just in Cervecería Catalana with their fantastic choices, start at one end of the bar and try each one is our advice.

Image: Barcelonaroom

Tip 2. Churros at Xurrieria Dels Banys Nous
A churro is a Spanish traditional deep fried-dough pastry that is powdered with sugar and sometimes dipped in chocolate as a snack. It is a decadent number that you must try at least once.

Image by Yaho Dkr

Tip 3. Must do restaurant in the Ravel neighborhood
“Suculent” on Rambla del Raval, 45 is one not to miss if you love seafood.

Image by Miguel Lanos

Tip 4. The ultimate experience
The word on the street is that “Enigma” by Albert Adria (Carrer de Sepúlveda, 38-40, 08015 Barcelona, Spain) offers a dining experience of a life time.

Image by Nicholas Leong

Tip 5: For chocolate like you have never tasted before
For chocolate check out Enric Rovira Chocolatier. His chocolates are works of art. (Sant Geroni, 17, 08296 Castellbell y Vilar, Barcelona, Spain)

Image: www.gastronomiaalternativa.com

Tip 6. For the deli lovers
Call into La Pineda (Carrer del Pi, 16, 08002 Barcelona, Spain) in the Gothic Quarter – it’s a feast and celebration of Spanish foods.

Image: Jossh Pappon

Tip 7. Mercat De La Boqueria (the marketplace)
One of the best Spanish Barcelona experiences is to eat at Mercat De La Boqueria (La Rambla, 91, 08001 Barcelona, Spain); find the bar called El Quim de la Boqueria; one of its delicacies is baby squid with egg.

Tip 8. And just another thing …..
There is no tipping just round up the total.
Dinner is usually eaten very late (10p.m.) after bar hopping and tapas.

Travel tips

Essentials To Pack in your carryon: Medications, Prescriptions, Passport copy, Passwords, European adaptor, phone/ipad/laptop chargers; an outfit (in case your luggage is delayed), sunglasses.
And in your suitcase: swimmers, hat, sandals, espadrilles.

Follow Chef Dominique Rizzo on her “A Taste of Spain” travels in “Unique Catalonia” on her Instagram page She Savours the World.

Beef Week 2018 with Chef Dominique Rizzo

0 Comments/in Blog/by Dominique Rizzo

Beef Week 2018 was that wonderful mix of recipe writing, prepping, cooking demonstrations, hosting special dinners and cooking with some of the best beef in Australia. It was also a week of working and laughing with an esteemed group of world class Celebrity Chefs. From the demonstration “Butcher’s Kitchen” where the butchers work alongside the chefs inspired to prepare interesting recipes, to the Chefs showcasing their talents with creative lunches and dinners in the Celebrity Chef restaurant, where there was an explosion of creativity showcasing traditional fine cuts of beef through to the lesser or “Tastier Cuts” and the rarely-heard-of cuts like the Bicep, Bavette, Tri tip, Flank, Coulotte and Flat Iron popular in Europe, the USA and England. Hot topics of conversations were unique cooking techniques and flavour combinations, sustainability and working closely with producers, farm to table and keeping the message alive about Australia having the best beef in the world.

Experiencing Beef Week Australia 2018 in Rockhampton is a meat-lover’s dream where the taste and quality of the meat reigns supreme across the board. It was a great experience to also meet some of the producers and to learn from them the intricate cuts that chefs and butchers alike are not so familiar with. Each International Chef was paired with an Australian Chef to showcase how Tasty Cuts are incorporated into everyday meals as well as showcasing culinary masterpieces.

The choices on where and what to eat were endless, from the “Beef Australia Bar and Grill Restaurant” to the Beef Australia Smokehouse – presented by “Black Bunny”, the food kiosks in “The Paddock” and the number of independent outlets all showcasing the best of Australian beef and the various ways in which to cook, flavour and enjoy it.

One of the personal highlights of this year’s event for Chef Dominique Rizzo was seeing how much the esteemed Iron Chef Sakai enjoyed her signature ” Veal Carpaccio” dish, also cooking alongside Chef Jack Stein and meeting some of the world best Australian Beef ambassadors in one of Australia’s leading beef events. Meanwhile on a professional basis, the opportunity to cook, talk and share ideas with Australia’s top celebrity chefs, is the inspiration behind many of the new dishes on the Putia Pure Food Kitchen’s seasonal menu. Dominique was so impressed by the brisket and the cuts of beef under the brand “Oino Gustus” by Blair Angus, she now proudly uses this on the Putia menu. Showcasing the point end of the brisket, Putias’ Slow Roast Brisket with green pea smash, potato and three cheese hash, gravy, fried egg and topped with wicked crispy onions is such a show-stopper that it sells out in a flash.

And in the name of rich, hearty Winter comfort food, Putia has also included dishes such as super-tender beef cheek pie and Italian slow braised beef ragu with fresh tagliatelle pasta and in Clapham Junction Wine Bar, the New York style bicep beef dish is a knock-out.

Putia Pure Food Kitchen sources its top quality beef from North Queensland producer Signature Beef. Signature Beef is the culmination of four generations of the Angus Family’s continual dedication to produce the world’s best beef. With a surname steeped in beef history it was, in a way, inevitable that this proud tradition was passed down through their family. Signature Beef owned by Blair and Josie Angus and their four children, is a company strong on tradition yet constantly looking forward with a culture of innovation.

To get a feel for the action and atmosphere at Australia’s National Beef Expo by listening to the Beef Australia 2018 Podcasts – this one features Jayne Cuddihy speaking to Shane Bailey – Celebrity Chef Coordinator, Jess Pryles – Cook, Author and ‘Hardcore Carnivore’ and Dominique Rizzo Chef Putia Pure Food Kitchen.

Since a large part of the program at Beef Week Australia is dedicated to a paddock to plate experience, they talk about food vans, pop up restaurants and the Celebrity Chef program that is dedicated to not just treating people to a beefy taste sensation, but educating people on cooking techniques and cuts of meat.

Click on the Listen Here to catch some of the action of Beef 2018.

Listen here

At the end of Beef Week, we look back and marvel at the hectic pace visiting farms, sharing stories, meeting incredible food pioneers and passionate producers and look ahead to Beef Week 2021 in three years time. We loved Beef Week Australia.

7 reasons why Dominique Rizzo Food and Wine Tours are better than travelling on your own

Better value for money and flexibility with flights

You have the best of both worlds…Your own leisure time and escorted tours by local insightful guides

All your transportation is taken care of in private, comfortable, airconditioned comfort booked only for tour guests.

The most exciting and fun aspect of travel is often what happens spontaneously, meeting and mixing with the locals and discovering unique experiences that are off the beaten track taking you into the true culture of a region.

Dominique is a qualified Chef and restaurateur who personally ensures your food and wine experiences are a highlight on the tour

Quality, comfort, luxury, style and experience

Dominique Rizzo Food Tours are for everyone

You’ve been running food and wine tours since 2012 now, how has travelling and exploring the cuisines of Sicily, Spain, Greece and Norfolk Island and others, influenced your cooking and recipes?

Your tours involve small groups of 14-16 people, have you found through sharing and learning about food together while on tour you also learn a lot about each other?

If you had to pick one experience from your tours that has been a highlight for you so far, what would it be?

Why do you think it’s important to celebrate cultural diversity in our workplaces, kitchens and in general?

Why should workplaces get involved in A Taste of Harmony?

DOMINIQUE RIZZO IN CONVERSATION WITH SAINT AGATHA (courtesy of the Queensland Performing Arts Centre)

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Saint Agatha

Dominique Rizzo

Chef Dominique Rizzo returns from her sell-out Spanish “Unique Catalonia” food, wine and cooking tour for the launch of Impossible Conversations, in Brisbane, an event that is a classic celebration of art, ballet and poetic stories.

The conversation

The art

The ballet – the pièce de résistance of this cultural event