Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Colin Fassnidge’s Poached rhubarb granita with cream cheese recipe Food Colin Fassnidge’s Poached rhubarb granita with cream cheese recipe Preparation time 10 Minutes Cooking time 15 Minutes (plus 6 hours to freeze granita) Serves 4 INGREDIENTS Poached rhubarb 2 bunches rhubarb, stalks trimmed into strips 750ml ginger beer 1 knob fresh ginger, peeled and chopped 4 star anise 1 cinnamon stick 1 vanilla bean, split, seeds scraped 200g caster sugar Squeeze of lemon Cream cheese 300ml thickened cream 500ml cream cheese 40g sugar 1 vanilla pod, scraped METHOD To make cream cheese, in a small bowl beat cream until stiff peaks form, set aside. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth, then fold in whipped cream. Keep cool. To make granita; peel rhubarb, keep aside stalks, put the rest of the trimmings into a saucepan with 2 cups of water. Bring to the boil until water changes to a nice red colour. Discard the trimmings and poach rhubarb stalks by adding the rest of the ingredients to the stock (except for lemon juice). Bring to a simmer and cook for 4 minutes, or until rhubarb is just tender. Take out the rhubarb and set aside. Discard ginger, star anise, cinnamon stick and vanilla. Use the remaining stock for the granita, taste and add a squeeze of lemon if needed to sharpen. Drain into a container. Freeze stock for up to 6 hours. When solid, take out of freezer, leave for 10 minutes then scrape with a fork to form a granita. To serve, arrange rhubarb and piped cream cheese on a plate and top liberally with granita. Food Preparation time 10 Minutes Cooking time 15 Minutes (plus 6 hours to freeze granita) Serves 4 SHARE You might also like Food Lyndey Milan’s Chocolate and raspberry brownies Food The art of Italian Words by Mark Hughes on 2 Jul 2015 When Lucio Galletto opened up a restaurant in the Sydney suburb of Paddington he didn’t truly envisage that it would become a cultural icon, as much an art gallery as an Italian trattoria. But due to the warm generosity of the restaurateur and clientele, this is exactly what has happened. Adorning the restaurant’s walls are works by some of the biggest names in Australian art such as Sidney Nolan, John Olsen and Garry Shead, to name but a few. The story of how this all came about and how it has helped develop his food is detailed in Lucio’s latest book, The Art of Traditional Italian. Childhood memories Lucio has always been surrounded by food, and by art. He grew up in a village on the Ligurian coast of Italy where his parents had a restaurant. He recalls the fun and convivial nature of his parents serving both friends and strangers. Almost as vividly, he recalls being mesmerised by the ornate and detailed sculptures, paintings and architecture of his poor, but culturally rich, local church. The combination has had a long and lasting affect on Lucio. So when it came to be that he opened the doors of Lucio’s in 1981 he was determined to extend the same welcoming nature that his parents had shown at their restaurant. By chance, Paddington was home to an artists’ studio, which many of Sydney’s up and coming painters and sculptures used as their creative centre, and for many of these, Lucio’s became their second home. The art evolves “Artists started to come in and some started giving me their work because they found out that I had a love of art, and so it happened,” recalls Lucio. “We didn’t plan this, we didn’t say ‘let’s make an art restaurant’, it just happened over years. “It all started with Sidney Nolan. He was involved with the movie Burke and Wills as an advisor. When they finished filming each day he would come in to eat. One time he drew a little artwork on a napkin and left it behind. I was really taken with it. You know, beautiful gold leaf – I put it up on the wall. “Well, that was the first piece of art on the wall. And when Sidney came back he looked up and saw his art and he was really taken with the fact I had given it so much love. After that he gave me some more drawings and the other art pieces. I think from that, the artists understood that I love art and artists, I look after their work. I am really honoured that they put their work up on the walls of my restaurant. It’s a great honour for me… and it all turned up by chance. “I have some great artists that come to the restaurant and they draw on napkins, plates, or in the oyster shells. They feel really at home and comfortable, and it makes me feel good that I have created this feeling, to be able to collaborate, because of the hospitality, the conviviality of my restaurant.” The Art of Traditional Italian by Lucio Galletto with photography by Ben Dearnley (Penguin) RRP $59.99 Food David Thompson’s Country beef curry with chillies and holy basil With its abundance of red fruit flavours, the Tahbilk Grenache Shiraz Mourvèdre 2015 from Nagambie will complement the chillies in this dish. Velvety smooth, it has a seasoning of clove and kitchen spice, fine savoury tannin depth and savoury length.