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Raymond Capaldi Raymond Capaldi has teamed up with Gary Mehigan to establish Fenix - an exciting Melbourne dining complex. The team brings 35 years of vast experience in the finest hotels and restaurants in the world to this endeavor. Overlooking the Yarra River and native bushlands, yet only minutes away from the bustling inner city suburb of Richmond, Fenix consists of a restaurant, bar and cafe. Cooking classes are also on offer, with presentations by international and local chefs - including Raymond Capaldi and Gary Mehigan. And to be sure you can take some of the Fenix magic home with you to share with family and friends, you can purchase a range of Fenix gourmet products. Raymond and Gary actively promote the source of their ingredients to create greater awareness and interest in how and what we all eat, as you can see in Raymond’s recipe for Warm Salad of Koo Wee Rup Asparagus & New Potatoes with Bitter Chocolate and Walnut Foam. “I love the simplicity of the ways asparagus can be prepared and served - with butter or olive oil. And, by steaming it briefly and serving it with sea salt, it becomes a meal of its own. My favourite ways of enjoying asparagus are with Sang Choi Bau and oyster sauce or twice fried beans with garlic sauce,” says Raymond. Fenix Restaurant & Events Recipes Warm Salad of Koo Wee Rup Asparagus & New Potatoes with Bitter Chocolate and Walnut Foam | ||||||||||||||||||||
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Back | Home | About Asparagus | Recipes & Tips | What's New | From the Chefs | Supplying Asparagus | Contact us | Site Map Copyright© Australian Asparagus Council. Disclaimer: While every effort has been made to ensure that the information on this website is correct and up to date, no representation is made or warranty given (either express or implied) as to the completeness, accuracy or currency of the information that it contains. Last updated August 2007 | |
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