Chef friends Daniel Lusi and Eileen Hornell are coming together this month for some delicious food and wine under the summer sun at Boomtown Wine in Castlemaine.<\/p>\n\n\n\n
Expect five-ish courses (with extras available on the day) from the beautiful produce of the area, paired with delicious wine from the Boomtown crew.<\/p>\n\n\n\n
Daniel has spent the past seven years splitting his time between Italy and Australia, working on small-scale organic farms and making pasta in various osterie in and around Bologna, following the ancient sfoglia tradition, of which only a select number of artisans remain.<\/p>\n\n\n\n
After a brief hiatus from cooking to focus on artisanal cheesemaking and motherhood, Eileen is excited to return to the kitchen, where she can share her passion for local ingredients and showcase her refined culinary expertise. <\/p>\n\n\n\n
Eileen has previously led the kitchens at Melbourne\u2019s renowned Napier Quarter and Lume, demonstrating her dedication to craftsmanship and her deep appreciation for local producers.<\/p>\n\n\n\n
Boomtown’s head chef Shaun Thatcher said he was thrilled to hand over the keys to a pair of such talented chefs.<\/p>\n\n\n\n
“It\u2019s the kind of cooking you don\u2019t get to experience very often,” he said. <\/p>\n\n\n\n
“Years ago I worked a handful of shifts with Eileen and she\u2019s very good at what she does, and I don\u2019t think I\u2019ve seen the kind of pasta making that Daniel does anywhere else.<\/p>\n\n\n\n
“There\u2019s only a handful of people that make pasta using the sfoglia method like he does. They\u2019re a great team and I’m looking forward to coming in and trying their menu.” <\/p>\n\n\n\n
Daniel and Eileen will be in the Boomtown kitchen until January 19.<\/p>\n\n\n\n