The iconic Francesca Zambello production of Carmen conjures up Spain on the stage: the heat, the dust, the crowded streets of Seville. The music transports you to a world of gypsies and freedom: the only rules the beautiful Carmen plays by are those written in the cards of fate.
This May the production hits the Arts Centre Melbourne in a flurry of flamenco dancing, bull-fighting and toe-tapping, heart-pumping music. The iconic performing arts centre will become a little piece of Spain during interval, with complimentary tapas and sangria for all ticket holders, including chorizo croquettes, grilled scallops with a romesco crust, salt cod with aioli and gazpacho shots.
The chef responsible for all this deliciousness has kindly agreed to share a recipe.
750g of Kingfish or ocean trout, whole or cut into large pieces if you prefer
250ml white wine venegar
60 ml sherry vinegar
900 ml blended oil
1 pinch saffron powder
1 & a 1/2 cinnamon stick
1 & a 1/2 carrots, diced
3 sliced shallots
3 sliced garlic cloves
zest of 1 lemon
1 & a 1/2 tbsp oregano
Combine oil and vinegars in a saucepan and bring up to a simmer on the stove.
Take off the heat and stir in saffron, cinnamon, carrots, shallots and garlic.
Meanwhile, rub fish with zest and oregano.
When the vinegar mix has cooled, pour over fish in a non-reactive dish until it is completely submerged.
Let rest in the fridge and allow 12 hours for the fish to cook completely.
Remove from pickling liquid, reserving a little for dressing the fish.
Serve according to preference.
Recipe by the Arts Centre Melbourne Executive Chef Darryl Hand.
For tickets to Carmen, visit our website.