In the regional town of Griffith, six hours southwest of Sydney in the Riverina region of NSW, a special collaborative dinner brought together three winners of the 2019 Appetite for Excellence Awards. Young Restaurateur of the Year Luke Piccolo hosted this one-of-a-kind dinner at his acclaimed restaurant, Limone Dining. The event, which focused on showcasing local lamb and regional produce, sold out within two hours, reflecting the talent of Luke and the local community's enthusiasm for experiencing this culinary collaboration.
Sustainability and Local Focus at Limone Dining
Limone Dining, with its 45-seat capacity, has been open for four years and was constructed by Luke's family from reclaimed materials. The restaurant's ethos centers on sustainability and locality. Their menu highlights seasonal, locally sourced ingredients, allowing them to change their offerings with the seasons. The restaurant is fortunate to have access to high-quality produce from local producers, enabling them to create regional cuisine daily.
Paddock-to-Plate Experience
Luke's parents, Peter and Rosa, operate the 20-acre Piccolo Family Farm, which is just six minutes' drive from the restaurant. This farm produces a significant portion of the herbs, garnishes, fruits, and vegetables used on the Limone and Miei Amici (a local café owned by the Piccolo family) menus, providing diners with an authentic paddock-to-plate experience.
Promoting Regional Dining and Community
Luke is passionate about regional dining and believes that it's essential. He moved back to Griffith to leverage the local produce and ingredients, bringing his experience from restaurants in Sydney and Italy to create a welcoming, relaxed setting for patrons. He emphasizes that the unique dining experience offered by a regional setting can't be replicated in a city area.
Collaborative Dinner with 2019 Appetite for Excellence Winners
Luke joined forces with fellow 2019 Appetite for Excellence winners, Young Chef of the Year Bianca Johnston and Young Waiter of the Year Olivia Evans, to organize a collaborative dinner at Limone Dining. This collaboration aimed to showcase the talents of these young professionals and promote the Riverina region.
Utilizing the Whole Lamb Carcass
The collaborative dinner revolved around a lamb showcase, with Luke and Bianca developing a menu that celebrated the entire lamb. Olivia selected local wines to complement the dishes. Emphasizing the importance of using the entire lamb carcass to honor the animal and the effort put into its production, the menu provided a diverse culinary experience.
The Significance of the Appetite for Excellence Program
Luke acknowledges the pivotal role of the Appetite for Excellence program in his culinary journey. It provided networking opportunities, introduced him to like-minded professionals across Australia, and allowed him to build relationships within the industry. The collaboration dinner represents the continued growth of these relationships and a platform for showcasing local quality produce to a broader audience.
Celebrating the Riverina Region and Collaborative Success
The collaborative dinner at Limone brought together Luke, Bianca, and Olivia for the first time. Despite the challenges of working in an unfamiliar kitchen, with a new team and an event they organized themselves, they delivered an impeccable dining experience. Their ability to work together and their respect for local and seasonal produce demonstrate the potential of the next generation of culinary talents.
Exploring Regional Nuances and Produce
Bianca, from Tom McHugo's in Hobart, found the collaboration a unique opportunity to work with like-minded individuals from different regions. She aimed to bring comfort and nostalgia to the fine dining setting, emphasizing community and the celebration of regional offerings.
Pairing Wines with Local Produce
Olivia, from the tiny 12-seat restaurant Fleet in Brunswick Heads, looked forward to discovering new regional nuances outside of her familiar network of farmers and producers. She was responsible for selecting wines to complement the collaborative menu and local beverages.
A Successful Collaborative Effort
The trio, despite having little more than 24 hours to determine, test, and execute a menu using the whole lamb carcass, displayed impressive teamwork and execution skills. Through their collaboration and respect for local produce, they showcased the future potential of the food industry, emphasizing the capable hands of the next generation.