The exclusive supper series saw some of Australia's most talented chefs whipping up mouth-watering, three-course feasts inspired by Red Rock Deli's new limited-edition range. And when we say exclusive, we mean it — only 20 lucky guests got to tuck into each lavish dinner.
On Thursday, October 17, top Melbourne chef Distefano put up a feast inspired by Rock Deli's new Chilli, Roast Garlic and Lemon Oil Deluxe Crisp flavour. The theme of the evening was 'Elevation of the Senses', so the menu featured simple dishes masking intense flavours. To start, there was a charcuterie board with oven-baked ricotta, pumpkin, chilli and parmesan arancini and house-made bread. And to finish, guests tucked into lemon pannacotta with mixed berries.
But it was the main course of tortellini filled with ricotta and lemon zest and slathered with chilli, garlic and lemon-infused oil that really had us salivating.
Sounds like a meal that shouldn't have been missed but, if you did — or you went and want to recreate the magic at home — check out Distefano's tortellini recipe here.