My generation well remembers the pre-migrant culinary landscape – meat-and-three-veg nightly, weekend roast (not knocking that!) and chicken once a year. Prosciutto? Laksa? Sushi? Not on the radar. It’s hard to believe that in my generation’s lifetime we’ve gone from that food culture to today’s multicultural gastronomic abundance.
A Sydney visit this week allowed me to experience a new chapter in our Italian-influenced culinary cookbook, Mosman’s Fourth Village Providore, a one-stop eating experience that tempts the taste buds from the front deli, bakery, fromagerie and greengrocer to the rear bar, restaurant and gelaterie. Not only is it an eating one-stop-shop, the owners – Peter Quattroville and family from whom the Fourth Village takes its name – grow and make much of the produce on their own 100-acre farm in the Hunter Valley, including their own wines.
For lunch we tucked into shared platters of shoestring calamari and zucchini fritti with limencello mayo, and mozzarella, roast potato, pork sausage, smoked cheese and truffle oil pizza, accompanied by a crisp rose. Paddock-to-plate vertical integration at its best!