Welcome to Lucio’s December 2012 Newsletter |
 |
|||||||||||||||||||||||
The festive season is upon us.So we will make this quick.
|
Lucio’s OnlineView our daily specials All menus are kept updated See latest wine list with prices All info on group bookings See our news and eventsitems Buy a book Send a Gift Voucher Emailus Use the Contact form Book via our Dimmi button Chat with us on Facebook Join us on Twitter @luciositalian and so much more… Almond and chocolate biscuits
(makes about 30) 150g toasted chopped almonds Preheat oven to 150ºC Line a large baking tray with oven bake paper. Using a food processor or a very sharp knife, combine the chopped chocolate and brown sugar and process until the chocolate is very fine then set aside. Sift together the flour, cocoa, baking soda and salt into a bowl then set aside. In a bowl whisk together the eggs and the vanilla extract and add the coffee. Slowly mix in the dry ingredients until a stiff dough forms, adding the almonds as you go. Divide the dough in half and on a floured surface, using your hands, form each half into a log about 30cm long, rolling backwards and forwards and flouring your hands if the mixture gets sticky. Place them well apart on the baking tray (they will spread during the baking process) and bake about 35-40 minutes when they should be almost firm to the touch. Put them on a wire rack to cool for about 10 minutes. Using a serrated knife cut logs into biscottini about 2cm thick on the diagonal. Place the biscottini cut side down back on the baking tray and put them back into the oven for 10 to 15 minutes on each side until they are dry and crisp. Allow to cool completely and dust with icing sugar before serving. |
|||||||||||||||||||||||
Just some of our delicious new dishes on offer this week at Lucio’s.
Lightly fried stuffed zucchini flowers As always, our website is kept updated with any changes as they occur so please check regularly to see what’s new at Lucio’s. www.lucios.com.au Yes Lucio’s is open between Christmas & New YearOur emails and voice mail messages are monitored 24/7. Online services for gift vouchers, book purchases & reservations remain open at all times.
Gift Vouchers and books can be purchased securely online
Your Cellar at Lucio’s
Please consider our exciting new initiative where you bring us a selection of your carefully cellared wines and we will design a special menu to accompany them. From the starting point of $140 per person we will match four courses with four of your special wines. This service is available for a minimum of 6 guests. Naturally you are welcome to enjoy more courses, more wines and more guests to a maximum of 18. Additional charges will apply accordingly. Reservations can be made for lunch or dinner, are subject to availability and seven days notice of the wines is preferred. The price includes expert care & decanting of your wines, bespoke food matching, individually printed personalised menus and Lucio’s legendary service and attention to detail for you and your guests. Please note this is not a BYO service. The wines must be of cellaring quality and not available on the Lucio’s wine list. Contact Sally on 9380 5996 or email info@lucios.com.au Hands-on class Sydney Seafood School January 14, 2013
Bring some friends or just yourself to see Lucio demonstrate some of his favourite seafood recipes at this fun and informative hands-on class. You start in the newly renovated tiered auditorium of The Sydney Seafood School at the Sydney Fish Market where Lucio will demonstrate all the dishes right in front of you. You can ask any questions along the way and then adjourn to the fabulous benches to cook the dishes yourselves with Lucio’s guidance and advice.Then you all sit down and enjoy the meal you have prepared with a complimentary wine tasting. You will learn a little, laugh a little and love the experience. Bookings online at the Sydney Seafood School website or email sss@sydneyfishmarket.com.au |
News
