Tobi Fox, Cal Farney and Miles Ryan use the term “culinary events” rather than “catering” to describe what they do. arlo community. Based in Sydney, they host private events with a concept focused on eating and drinking together. Arlo aims to create an artistic and intimate dining experience that encourages open and social interaction. But good food and wine remain at the heart of it all.
10 ingredients that are always in your fridge?
Butter, parmesan, crème fraiche, anchovies, tomato paste, olives, fennel, eggs, marmalade, aioli.
What is your most memorable dining experience?
I (Cal) arrived in New York with a friend and had booked Altro Paradiso. We sat there, fighting off the fatigue of the flight. We ordered the classics. Cacio e pepe, salad, burger, panna cotta. Everything was so delicious that I felt cathartic.
What inspired your love of food?
I didn’t grow up cooking in my family. This gap in my life has led me to gravitate toward food and restaurant meals that are prepared with skill and love.
Who is the best cook you know?
The most influential chef I know is Trisha Greentree, whom I worked for at Fratelli Paradiso in Sydney. For me, her nurturing and intuitive cooking style is the best way to create delicious food.
Sage and anchovy farinata recipe
This is incredibly versatile and a must-have item in your kitchen locker. Farinata is an Italian pancake made from chickpea flour. I (Tobi) learned to make it in the kitchen when his William was 10. That’s what I always want to eat. Super crunchy, super satisfying, super delicious. It can be eaten for breakfast, lunch and dinner. It’s perfect food.
Ingredients (2 to 4 farinata)
farinata
- 340ml water
- 113g chickpea flour (sifted)
- 2g yeast
- 1/2 teaspoon salt
- 1 stem of rosemary, finely chopped
Topping (for 1 farinata)
- 4 anchovies
- 1 tablespoon aioli
- shave parmesan cheese
- 7 sage leaves
- 1 lemon (with peel)
- Finish with black pepper and flake salt
Aioli (1 cup)
- 2 eggs (whole)
- 1 teaspoon Dijon mustard
- 160ml grapeseed oil (or vegetable oil)
- Extra virgin olive oil 20ml
- 1 clove of garlic
- 1 teaspoon sherry vinegar
- 1 teaspoon lemon juice
- Salty as you like
Method
1. Whisk water and yeast in a jug and let stand for 5 minutes to activate yeast. Once foamy, whisk the yeast mixture into the chickpea flour and add the remaining ingredients. Leave at room temperature for another 5 minutes.
2. Start making the aioli by placing the eggs, mustard, and garlic in a blender and blending on high speed until completely combined. Pour in the oil very slowly until a thick mayonnaise forms. Season with lemon juice, vinegar, and salt. Adjust the seasoning as needed, and if it’s too thick, loosen it with water. Let’s set it aside.
3. Sauté the sage in plenty of olive oil or ghee until crispy. Pat the sage dry on paper towels and season lightly with flaky salt.
4. Heat a 10cm stainless steel or cast iron pot on the stove until smoking. Add about 4 tablespoons of extra virgin olive oil and once it starts to smoke, use a ladle to spread the farinata dough evenly over the surface of the pan. When the bottom is crispy and golden (about 2 minutes), use a spatula to flip the farinata and cook the other side for 20 seconds.
5. When one side is cooked through and the other side is crispy, place the farinata on a plate.
6. While the farinata is still warm, place the anchovy topping on top, sprinkle with a little aioli, parmesan shavings, and sage leaves, then sprinkle with lemon zest, black pepper, and flaky salt.
Serve warm.
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