australian-open-header-1080x480-D

Jock Zonfrillo and the Lavazza Training Centre present

In the amazing setting of the Australian Open, tennis has the flavour of Lavazza coffee. One of the unmissable events is the Coffee Pairing Day, on January 16th — for the occasion, coffee is transformed, reinterpreted and combined with the most original ingredients.
This year’s exclusive menu was created by renowned chef Jock Zonfrillo, in collaboration with the Lavazza Training Centre. The wide range of recipes celebrates traditional and modern elements of Australian culture, blending them together in a new style.

Each dish is inspired by the Kafa blend, with its aromatic notes of cherry, dates, honey and jasmine. Each creation is paired with a special coffee-based drink, to enrich the experience in true Lavazza style.

For breakfast, the classic bacon & egg roll is translated into Italian, with crunchy pancetta and tigelle instead of bread.
The dish is served with a rich Bloody Coffee Mary, prepared with tomato, red Vermouth and Kafa espresso. 

Tigelle with pancetta and avocado — Bloody Coffee Mary

For breakfast, the classic bacon & egg roll is translated into Italian, with crunchy pancetta and tigelle instead of bread.
The dish is served with a rich Bloody Coffee Mary, prepared with tomato, red Vermouth and Kafa espresso. 

Prawn Cocktail  — Kafa Sangria

King prawns are the starting point for a light appetiser, accompanied by romaine lettuce and a delicate prawn mayonnaise.
The appetiser is finished off with a Kafa Sangria Way, a flute of Ginger Ale, white Vermouth and strawberries. 

Damper and mud crab  — Lavazza Espresso Martini

This dish of mud crab — sweetwater crab — and damper — grilled bread — captures the spirit of Australia in an innovative way, combining burrata with a miso sauce.

To finish off the appetiser, Lavazza offers a refined Espresso Martini: Kafa espresso, Kahlúa and a fragrant caramelised crust, with sugar and coffee powder — a treat for the palate.

Surf ‘n’ Turf  — Kafa Hot-Cold

Surf ‘n’ turf is a dish where earth and sea meet. Jock Zonfrillo uses marron — a crustacean similar to lobster — alongside the acidic leaves of the Geraldton wax plant and intriguing green ants.
The drink prepared by Lavazza in the chemex is the ideal accompaniment, thanks to the play on temperature and the sweetness of honey and rosemary.

Strawberries and cream — White Rose

For dessert, the menu perfects a simple idea, preparing strawberries and cream with buffalo milk and eucalyptus.
The meal is rounded off on a romantic note thanks to the White Rose cocktail, with a base of cold Kafa, liquid cream, honey and rosewater.

Jock’s menu pays homage to the colourful food history of Australia: as well as celebrating local ingredients, it respects the relationship between producers and their land, with the aim of defining the nation’s current gastronomic identity.

Training Centre

The Lavazza Training Centre is the largest Italian and international centre for coffee studies. For over 25 years, it has been training top professionals in the Horeca circuit, promoting Italy’s quality coffee culture around the world, and testing new blends.

FIND OUT MORE

We have found other articles that might interest you...

MAGAZINE 1H
Coffee and fontina cheese risotto with coffee and cinnamon figs

DIFFICULTY
PREPARE IT NOW
MAGAZINE 15m
Panettone with Coffee Zabaglione

DIFFICULTY
PREPARE IT NOW
MAGAZINE 15m
Pumpkin and Robiola Risotto with Sausage Skewers in Coffee

DIFFICULTY
PREPARE IT NOW
MAGAZINE 3H
Coffee Tartlet

DIFFICULTY
PREPARE IT NOW
MAGAZINE 10H
Kamut® Khorasan wheat bread with coffee

DIFFICULTY
PREPARE IT NOW
MAGAZINE 10H
Tuna salad

DIFFICULTY
PREPARE IT NOW
MAGAZINE 15m
Coffee Granita with ricotta cream

DIFFICULTY
PREPARE IT NOW
MAGAZINE 1H 1m
Donut

DIFFICULTY
PREPARE IT NOW
MAGAZINE 10g
Coffee liqueur

DIFFICULTY
PREPARE IT NOW
MAGAZINE 1H 50m
Lemon and coffee cake

DIFFICULTY
PREPARE IT NOW