One upon a time, when people talked about “launching” something, they were usually talking about ships and the launch usually involved some celebrity smashing a bottle of champagne across the bow and standing back to watch the hull slide down the slipway and into the water! Or spectators crossing themselves and praying for the vessel’s safe voyages.
My feelings of anticipation, excitement and relief were just as intense when Richard Cornish launched my book, Sicilian Seafood Cooking, at the Museo Italiano in Faraday Street Carlton, last Sunday (6 November).
And while Richard didn’t crack a bottle of champagne over the lectern, and I did not make the sign of the cross, there was certainly plenty of wine, food and bubbles to float my book out into bookstores, and a great crowd of well-wishers who to lent a hand to see it on its way. All of them need to be thanked.
First, thanks to the staff of CoAsIt and the Museo Italiano [link to http://www.coasit.com.au] especially to Carlo Carli who is the Coordinator of the Museo Italiano, and Rosaria Zarro, Italian Education Officer at CoAsIt, who hosted the launch in the spacious and well-equipped conference room in Faraday Street, Carlton.
Special thanks to Richard Cornish, award-winning author and journalist. I have always admired Richard and his writing and I am deeply honoured and seriously grateful to Richard for launching Sicilian Seafood Cooking.
Richard [link to http://www.profiletalent.com.au/richard-cornish ] is best known to readers of Epicure (the Age) and Good Living (Sydney Morning Herald) for his articles on food, concentrating on ethical and sustainable production. Richard has also co-authored a series of books on Spanish cuisine with Frank Camorra, chef and owner of Melbourne’s Movida restaurants. The latest book MoVida Cocina is published in November 2011 so I know how busy he must be.
The wine was generously provided by three producers – two of them, family companies, Coriole and Brown Brothers – and the other, a major producer of wines in Sicily, distributed by Arquilla Food and Wine.
Coriole [link to http://www.coriole.com] provided two varieties of Sangiovese, a wine whose Italian origins are most closely linked to Tuscany. Led by Mark Lloyd, Coriole has ventured further and further into the production of Italian varieties in their McLaren Vale vineyards, south of Adelaide. Coriole began with Sangiovese in 1987, and followed by Nebbiolo and Barbera. The experimentation has continued with plantings of Fiano (recently awarded Best McLaren Vale White Wine), Sagrantino and Nero d’Avola, which is yet to have a vintage – maybe next year.
Brown Brothers [link to http://www.brownbrothers.com.au] provided a sparkling Zibibbo, the Sicilian name for a grape originally named Muscat of Alexandria. You can never finish a meal in Sicily without being offered a glass of Zibibbo! [link to http://www.snooth.com/varietal/zibibbo/] Brown Brothers, who established their first vineyard at Milawa in the lower King Valley, grow the grapes for their Zibibbo at their Mystic Park Vineyard beside the Murray Valley Highway about halfway between Kerang and Swan Hill.
Arquilla [link to http://www.arquilla.com.au] supplied traditional Sicilian wines, Nero d’Avola and Frappato, produced by Feudi del Pisciotto. [link to http://www.castellare.it/eng/introFeudiPisciotto.html] I first tasted the Feudi Nero d’Avola at my favourite Sicilian restaurant, Bar Idda, [link to http://www.baridda.com.au] another fabulous family affair in the hands of Lisa and Alfredo La Spina, with Lisa’s brother Anthony managing the bar and the drinks.
The book didn’t just float out on glasses of Sicilian wine. There was a selection of tasty finger-food (or as they are called in Italian, spuntini).
Fiona Rigg, who was the amazing food stylist for the book, made a Christmas caponata [made with celery]. Being very creative she made some sauces (cipollata and mataroccu) from the chapter Come Fare una Bella Figura from Sicilian Seafood Cooking. [link to http://www.fionalouise.com.au]
Lisa and Alfredo from Bar Idda contributed roasted peppers [link to http://www.baridda.com.au] l Iove to eat at their restaurant!
The highly capable pastry chef, Marianna DiBartolo, who owns Dolcetti, [link to http://www.dolcetti.com.au] a Sicilian-inspired pastry shop (pasticceria) in North Melbourne, made special fish-shaped biscuits for the occasion, which were perfectly matched with the Zibibbo.
I was really pleased to see the editors of two important publications at the launch: Agi Argyropoulos editor and publisher of Seafood News
[link to http://www.seafoodnews.com.au] which I contribute a recipe to every month. Agi held the publication so that he could include photos from the launch, which deserves a special thank you, and has given it a whole page in the November edition.
And Danielle Gullaci from Italianicious, [link to http://www.italianicious.com.au] the bi-monthly magazine which celebrates all things Italian, and which is publishing an article on me in the January-February 2012 issue.
Others I would like to thank for their contribution to the success of the launch, include:
UCG Wholesale Foods at 58 A’Beckett Street Melbourne for the Novara Mineral Water,
The Sicilian travel experts, Echoes Events [link to http://www.echoesevents.com] for the posters of Sicily and a special thank you to the photographers on the day,
David and Rilke Muir, directors and cinematographers for Making of Movies, [link to http://www.makingofmovies.com.au]
Valerie Sparks, [link to http://www.valeriesparks.com.au] and
Rita Price [link to http://www.weekendnotes.com/profile/125374/]