Pasta Making Demonstrations with Dusty Treweek! – 7 July to 18 August
Fresh pasta is the cornerstone of the Bottega experience. A passion of Head Chef Dusty Treweek, the craft of pasta making is lovingly demonstrated from start to finish.
These classes in July & August will reveal the secrets of successful dough making, cover a couple of different doughs from different regions plus cutting and shaping of fresh pasta – including a filled pasta.
The day will culminate in sharing a bowl of pasta and a glass of wine with Dusty, who is always happy to talk about all things pasta and Italian cuisine!
$120 per person (including lunch and a glass of wine) – email: email@example.com
Dusty Treweek didn’t grow up wanting to be a chef – in fact it was while he was studying to become a secondary school teacher that he landed a job in the dish pit at St Kilda’s Iconic Stokehouse restaurant. While scrubbing dishes and peeling vegetables, Dusty became fascinated by the heat and organised chaos of the kitchen along with the dynamic personalities – and he knew it was the industry for him. In 2015 Dusty became the Head Chef at Bottega, bringing with him his focus on local and seasonal produce, preferring simple preparations that let the true nature of the ingredients shine. “We are so lucky in Victoria to have access to a wealth of amazing food from producers who are often as passionate as the chefs.” His cooking at Bottega is all about taking traditional Italian dishes and flavours and presenting them in the context of the modern Melbourne food culture.
In the restaurant, customers are as important to Dusty as the dishes he cooks. “Dining is a shared act. When you come to Bottega we share an experience – and food and wine – with you. I think that’s kinda special.”
Overlooking leafy Bourke Street Hill, Bottega serves some of Melbourne’s best modern Italian cuisine. The menu takes inspiration from regional Italian cooking, with several Sicilian influences. Dusty Treweek, formerly of Comme and Stokehouse, leads the kitchen team, using the highest quality produce across the entire menu. This includes lemons, oranges and nettles sourced from owner Denis’ farm in Rutherglen. Ditalini is made by hand and served with braised duck leg, smoked pancetta, lentils and broccolini. Twice cooked lamb shoulder is slow cooked, served with eggplant, almond and black garlic, while Tasmanian salmon very slowly poached and accompanied by shallot puree, squid ink crackers, watercress and confit lemon. Sommelier Ben Knight has crafted an exceptional wine list, with emphasis on regional Australian wines, and an extensive selection of imported wines specialising in Italian varieties. The interior exudes sophistication and comfort. Stylish leather booths and white clothed tables evoke a plush New York–style dining room, perfect for a romantic evening, a pre-theatre feed, a long lunch or a late dinner.