Opera Australia Blog

Melbourne Spring Dinners and a recipe for Florentine Steak

Pre-performance dinner at Arts Centre Melbourne.

Pre-performance dinner at Arts Centre Melbourne.

Melbourne opera goers can book themselves a treat this Spring – a three-course Italian dinner with matched wine, served al fresco at the Tram Bar at 6pm before the opera. Even better – we’ve convinced the chef at Arts Centre Melbourne to share a recipe from the bespoke Spring Season menu.

Menu

$55

Entrée

Black fig, gorgonzola and prosciutto
served with a glass of Santa Sofia Recioto Soave

Main

Bistecca alla Fiorentina
served with a glass of Santa Sofia Recioto Soave

Dessert

Zabaglione, summer fruits

 

Book your dinner along with your opera tickets on the Opera Australia website.


 Bistecca Alla Fiorentina (Florentine Steak)

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INGREDIENTS

65mm″-thick bone-in porterhouse steaks
¼ cup olive oil
Kosher salt and freshly ground black pepper, to taste
2 sprigs rosemary
Lemon wedges, for serving

INSTRUCTIONS

Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. (For tips, see Grilling 101).

Brush steaks with half the oil and season with salt and pepper.

Grill on hottest part of grill, flipping once, until browned, 4-6 minutes.

Using rosemary sprigs as a brush, baste steaks with remaining oil.

Cook to desired doneness. For medium rare, cooking time will be a further 4-6 minutes after basting (or, until an instant-read thermometer reads 125 degrees Celsius).

If the outside starts to burn before the steak is fully cooked, move to the cooler side of the grill until done.

Let steaks rest 5 minutes, slice against the grain along the bone. Serve with lemon wedges.

Courtesy of Arts Centre Melbourne.


 

Book your dinner along with your opera tickets on the Opera Australia website.

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