Our next wine dinner at Bistro Elba, you should come along.
A long slow proving period is key to making delicious brioche. We make our dough and stow it away in the fridge for 48 hours, before shaping it into little round rolls. Served alongside our chicken liver pate toasty warm, rich, buttery and sweet Viennoiseries is the name for this type of pastry product it means " things of Vienna" and includes puff pastry and pain au chocolat all great things to enjoy on these cold days.
Broad beans were the only beans in the Europe before the discovery of the Americas. Even cassoulet that dish that we think we should use those little white haricots in was originally made with broad beans. Did you also know that the leaves taste exactly like a delicate version of the bean. Here some picked from the fresh from the plant made into a salad with some #prosciuttosandaniele. Ps. The flowers are edible as well
New on the menu, char-grilled gurnard fillet with prawn bisque and celeriac.
We stay open 7 days and nights all through the wild #winter here on the Peninsula. The perfect season for being inside with good food and wine.
#winterinsorrento #winteratthebeach #winter #gurnard #fish #seafood #dinner #lunch #7days #sorrento_village #visitmorningtonpeninsula #bistroelba
@oconnorbeef produce some of Australia's best beef. For over 25 years they have been providing premium beef from the pristine Gippsland region. With abundant, nutrient rich pastures cattle grass on clover and rye grass that provide protein, vitamins and minerals and result in us being able to offer our guests amazingly delicious steaks that are free from genetic modifications, hormones, antibiotics and chemical residues. We are proud to work closely with this great supplier and if you are looking to buy some for cooking at home, we recommend heading to @morningtonprimecuts or to our friends in the city @meatsmith_melb. Alternatively come in and allow us to do all the cooking and the washing up.
Winter seems to have arrived and so have these delicious steamed quince puddings, we have made some prune and Armagnac ice cream. Makes the rainy weather seem like a wonderful thing for everyone not just the bistro garden... remember we are open everyday lunch and dinner, so don't stay at home come in visit us.
Diane Holuigue's slow cooked leg of lamb recipe has a few unusual steps in it but the result is totally delicious. Thanks Diane from us in the kitchen at @bistroelba and from all of our guests. This rainy weather makes me think we will have a clear favourite dish today...
Choux pastries ready to fill with vanilla ice cream, hazelnut praline and eat with hot chocolate sauce.... who cares about a beach body today! #morningtonpeninsula #sorrento_village #chocolate
Recipe testing for tomorrow's meet the winemaker dinner with @moorooducestate. Tastes amazing! See you tomorrow. We have had a couple of cancellations due to illness so there are now a couple of free seats, call us to book if you are keen on a three course dinner with six of Kate's delicious wines. @bistroelba
This is for all you Cabernet girls out there looking for some winter drinking. You know I am talking to you Zoe