It took Australian Judy Harman a split second to decide to snap up Groto de Corgnan, renowned for its seasonal, regional and delicious fare.
put Groto de Corgnan on the Italian foodie map and the business took off.
In Noosa, the couple are Legends, meaning they have done more than 10 of the town’s annual triathlons. They did 12 years consecutively before COVID-19 struck, and will be back again for another in October this year. The produce sourced by Blackwell is put together in a menu that includes refined salads, delicious homemade pastas and sauces, and locally grown lamb, duck and beef. Those hand-gathered nettles and fresh raw porcini mushrooms are likely to be on the menu along with zucchini flowers, and it is no trouble to order vegetarian. Black truffles appear often.Judy Harman
But then, having learnt the basics of cooking from her grandfather as a child, she is up to the challenge. “By the age of 14, I was inviting friends over for dinner parties and preparing four- or five-course dinners for them,” she says. “I’d use interesting ingredients such as venison and quail and make crêpes Suzette and bombe Alaska.”
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