Wagga couple Bev Boney and Tony Whelan are no strangers to the pleasures of fine dining.
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As Taste Riverina wrapped up at the weekend in a dramatic yet intimate finale the couple were two of a group watching in fascination as celebrity chefs Giovanni Pilu and Alessandro Pavoni demonstrated culinary genius in action at Griffith’s Limone restaurant.
Pilu and Pavoni shared the secrets to a perfect pasta and rich risotto with their captive audience – but also took the opportunity to share a deeper message about seasonality and sustainability.
“Australian produce is some of the best in the world,” Mr Pilu said to those gathered.
“But people don’t understand seasonality – it is crucial we teach people to eat what is in season.”
For Bev and Tony, the chance to learn from the famous pair was a ‘special’ opportunity not to be missed, but they were quick to emphasise Griffith was not without its own talent.
The Wagga couple have travelled extensively for a chance to dine at some of the nation’s best restaurants yet four or five times a year they travel to Griffith just for dinner.
They say the cuisine is up there with the best.
"Griffith is so competitive in terms of fine food and wine and I think regional produce definitely needs to be promoted - that is a big part of the appeal of coming here,” Ms Boney said.
Saturday’s celebrity chefs both served as mentors to local restaurateur Luke Piccolo, a man who is changing the dining scene in Griffith by focusing on seasonality and showcasing the Riverina’s own high quality and competitive produce.
"I did my training with Giovanni and worked with Alessandro and I really look up to them, they just have so much experience," Mr Piccolo said.
A big part of the Taste Riverina movement, Mr Piccolo said he was hopeful more events focused on celebrating the region’s fine foods and wines would eventuate into the future.
"We can definitely do it and if there is a demand we will do it,” he said.
Attendees on the day were treated to a mouthwatering menu including Risotto Alla Milanese, Ossibuchi, potato and mint ravioli with burnt butter and sage, oven roasted suckling pig and homemade canoli.
