La Tavola Dining - Quiet Night In
Thursday night we had a quiet night of dining where we were treated to a dinner of salt crusted, baked bream. The fish was accompanied by wilted greens and rosemary potatoes drizzled with oil. To begin, th
e fish was placed in a baking tray and then covered with a thick layer of salt for baking. The end result was a moist fish dinner that Jason filleted as he plated for each of us. There is something about the panache that experienced chefs have to make what they do look easy. During the course of the meal we were to uncover Ashley's secrets for the special liqueurs that flow generously at the end of each night. To ascertain the secret 
ingredient I guess that readers will have to visit the villa for themselves. When other guests returned from their day long wine tour we were introduced to Marcos their guide. Marcos had lived in NSW for some time in the area in which we now live. He shared with us his experiences and 
connections with the local area. We were also privileged to try some of his home made fig log. Unfortunately, whilst I'd like to repeat his efforts back home the small issue of sourcing 15 kilos of fresh figs may be an issue. It is fair to say that Marcos had learnt much from his time in OZ and was working hard to replicate some of the traditions of our local wine industry. Who would expect to meet someone who had lived in Cessnock and Muswellbrook half way around the world?
e fish was placed in a baking tray and then covered with a thick layer of salt for baking. The end result was a moist fish dinner that Jason filleted as he plated for each of us. There is something about the panache that experienced chefs have to make what they do look easy. During the course of the meal we were to uncover Ashley's secrets for the special liqueurs that flow generously at the end of each night. To ascertain the secret 
ingredient I guess that readers will have to visit the villa for themselves. When other guests returned from their day long wine tour we were introduced to Marcos their guide. Marcos had lived in NSW for some time in the area in which we now live. He shared with us his experiences and 
connections with the local area. We were also privileged to try some of his home made fig log. Unfortunately, whilst I'd like to repeat his efforts back home the small issue of sourcing 15 kilos of fresh figs may be an issue. It is fair to say that Marcos had learnt much from his time in OZ and was working hard to replicate some of the traditions of our local wine industry. Who would expect to meet someone who had lived in Cessnock and Muswellbrook half way around the world? 
It is indeed a small world!! my daughter had the salt crusted baked fish when we were in Monterosso, she thought it was wonderful too !!
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