Originally Posted by
Gofer Blue
Mario Caramella, President of GVCI (Gruppo Virtuale Cuochi Italiani – Virtual Group of Italian Chefs), Mario is the Executive Chef of the Hotel Bali Hyatt, Bali, Indonesia. Mario has been one of the pioneers of genuine quality Italian cuisine in Asia since his years as chef of Mistral and of Grissini in Hong Kong, after which worked in Australia and Thailand. These are his specialities apparently:
Raw tuna, couscous salad, extra virgin olive oil, orange, capers, marjoram
Roast Mediterranean scallops (cappesante), emulsion of extra virgin olive oil and tomatoes
Roast lamb loin with almond crust, risotto, goat cheese, extra virgin olive oil, lemon pesto, mint, ginger and dried tomatoes
Looking forward to sampling these in the Ninian Stand concourse then.