I was thrilled to be invited last week to the launch of the new cookbook from delicious magazine.
Simply the Best by the food director of delicious magazine, Valli Little is a celebration of the magazine's 10 year anniversary.
The launch was held at the fabulous JohnandPeter Canteen located at the Sydney CarriageWorks.
We started with parmesan wafers and fig & rocket tarts, followed by an antipasti of pinot grigio-marinated salmon, asparagus with fontina and prosciutto and zucchini with lemon, mint and olives.
For mains we had spicy chicken with tomato salsa served with baby leaf salad.
To finish, the most divine marsala cake with stracciatella ice cream.
The food and ambience at the launch was fantastic, what a wonderful way to celebrate this 10
year milestone.
