So a few weeks ago, San Remo invited me to attend their Australian Netball Diamonds Dinner event which was held at St. Marks College in the heart of the Adelaide CBD. Adelaide chef Adam Swanson (owner and head chef of Zucca) designed the menu for the evening which was attended by the Australian Netball Diamonds, Netball Australia senior management and officials, coaching staff and representatives from San Remo, competition winners and a handful of bloggers from around Australia.
St. Marks College, pianist
Gorgeous venue, shame the sun wasn’t out for the evening!
Canapes, drinks and people mingling
These were a delight! Bite sized, colourful full of flavour and texture. My favourite was the crostini with smoked salmon and dill! ~
Table setting, olives and olive oil and menu
Poached SA king prawns with spiced saffron angel hair pasta with lemon balm. view recipe
Entrees were served in cocktail glasses… fancy! The dish was served cold, plump juicy prawns with angel hair pasta that weren’t clumped together (thumbs up!). A light and refreshing start to the meal.
Baked wild caught barramundi with tomato, pea and dill risoni
There was a choice for the mains: barramundi or veal and pork pollute argue with bucatini pasta. I thought I’d go with something light for the night and rightly so cause the barramundi was cooked perfectly! Soft flesh of fish with a crispy pan fried skin teamed with risoni pasta (risotto shaped pasta, only flattened slightly) with a punch of flavour from the tomato, pea and dill. I barely got through it all but if you think that this dish was generous, you should’ve seen what the bucatini pasta dish! It was massive – understatement of the night! It’s no surprise that most people who opted for the bucatini barely made a dent in it, but I heard that it was a lovely and homely dish – a recipe that was passed down to Adam Swanson from his grandmother.
Sides: Radicchio and fennel salad , steamed broccolini with preserved lemon and almonds
Adam Swanson, fruit plate served with blood orange gelato and almond bread
We finished the meal off with some refreshing blood orange gelato – a nice and much needed palate cleanser. As much as I tried, I barely touched mine as I was in my food coma state bordering the line of food implosion!
Thanks to San Remo for a lovely dinner and thanks to the lovely people I met on the night (Hi Monstar! Congrats on the win in Melb!)! I had a fantastic time.
More photos from the event: http://www.facebook.com/media/set/?set=a.295642380464379.88283.237193392975945&type=3