Would you like some free budget recipes from top-notch chefs? The aid organisation launched the free eBook today with contributions from 17 chefs and cooks aiming to shine a light on the 41 million people driven to starvation by the pandemic. Long-time World Vision child sponsor Maggie Beer AM said she felt moved to join the campaign and help raise awareness of the child hunger crisis.
No child should ever go hungry. Fellow World Vision child sponsor and multi award-winning chef Neil Perry AM, who recently set up community meal program Hope Delivery, said he jumped on board as another way to give back. We have an opportunity to be shining lights World Vision CEO Daniel Wordsworth said he was overwhelmed by the wave of support from such a star-studded line-up, and hoped the book would find a place in kitchens across Australia.
World Vision put meals on the tables of those who need them most. You make the world a better place. He said the cookbook was peppered with digestible facts about the global hunger crisis, and hoped families would use it as a resource to talk about the issue - and be motivated to act. A deadly mix of conflict, climate change and Covid are pushing communities towards the biggest hunger crisis in decades, with Afghanistan and East Africa the hardest hit. Sydney's waterfront Barangaroo precinct has a new Italian-accented restaurant in Corso Brio.
The new eatery showcases a modern Italian menu and what it claims is "a world-class wine list". The seat restaurant features a la carte offrings and set menu, as well as a selection of antipasti to share. The menu features dishes such as: beef carpaccio with wild rocket, shaved parmesan, toasted hazelnuts and dark chocolate; wild-caught New Zealand scampi with coral lettuce, baby cucumbers and extra virgin olive oil; slow-cooked Margra lamb shoulder with smoked sweet potato puree and fig vincotto jus; and citrus crush with buffalo ricotta, candied citrus, Italian meringue and limoncello sponge.
There is also a selection of specialty risottos and hand-made pastas including: spaghetti with Fraser Island crab below , cherry tomatoes, chilli and charcoal breadcrumb; homemade egg tagliatelle with slow cooked venison ragu, Sardinian pecorino, porcini and coffee dust; and risotto with carnaroli rice, stracciatella, basil oil and olive crumb. The Hunter Valley features strongly with a large selection of aged semillons. We try to have aged wines on the list so guests can enjoy them at their peak development which adds to the gastronomic experience.
