CORPORATE DINING
GA STRONOMER’S GU IDE
Elio Benedetti, Executive Chef at Doltone House in Sydney,
Australia, shares the delicious details of his signature dish
THE DISH
Lasagna of roasted
butternut pumpkin,
ricotta, amaretti,
pistachio-and
mustard fruits
“We re-engineered the much-
loved Italian classic with our
vegetarian inspired roasted
butternut pumpkin and ricotta
lasagna. Sourcing only the
freshest and organically grown
produce, the creaminess of
our locally sourced ricotta
cheese helped create a truly
popular staple dish on our menu
appreciated by so many. By
incorporating unique ingredients
into our layered pasta stack,
we have been able to create a
culinary experience. The crispy
fried sage, nutty burnt butter
with the Amaretti biscotti and
sweet and spicy mustard fruits
sourced from Northern Italy,
along with fl aked Grana Pandao
Parmesan cheese add an amazing
aroma and fl avour. With our
love and passion for food being
at the core of our business, we
were inspired to create a dish that
catered to our clients’ needs.”
THE CHEF
Elio Benedetti
“Food is a
journey and
an experience
that should be
remembered”
Over the course of 16 years, Elio has been the
Executive Chef at Doltone House and he looks to his
travels in Italy to bring inspiration and creativity to
the kitchen. With freshness, tradition and local
produce at the forefront of his success, he believes
that cooking is an experience that takes you on a
journey. Elio and the Doltone House team have
perfected the art of catering, bringing culinary
bursts of fl avour to each and every event. S
Our thanks to Elio at Doltone House, Sydney:
www.doltonehouse.com.au
Issue 3 2019 | Chief of Staff 39