The Italian Job at Elements Graze Byron Bay

The Italian Job at Elements of Byron

On Thursday August 17 a very special culinary event will occur at Elements of Byron. In association with Paradox Wines the resort will host “The Italy Experience”, a night of authentic Italian cuisine, wine, stories and music.

Guests will enjoy six courses from Executive Chef Simon Jones who has spent every summer for the past eight years cooking in Italy in Capri, Naples, Sicily and Sardinia. “The produce in Italy is exceptional” said Jones. “And the people are so welcoming and friendly. They make love to their food. Italian is my favourite cuisine, it’s what I cook in my time off. It’s not pretentious, it’s cooking from the heart more than the head. My French background is very precise and this is somewhere you can let yourself go. Making pasta is one of the greatest jobs in the kitchen”.The dishes have been lovingly matched with wines from Veneto, Sardinia, Abruzzo, Tuscany and Piedmont. “Italy produces exceptional wines that are great to drink” said Jones. “You can shut your eyes and be on the Amalfi Coast”.Jean-Jacques Peyre from Paradox Wines will share “Italian wine 101” basics while he takes guests on a voyage through the regions enjoyed on the night. “This is not a traditional wine dinner” said Jean-Jacques. “We’ll keep it light and entertaining with a few tales, travel tips and just enough information so you can enjoy the wine a bit more”.Born in Toulouse, France, Jean-Jacques (JJ) was introduced to the heady world of grapes, decanters and vintages at a very young age. He followed the family tradition (his grandfather was a wine judge), graduating in Wine Marketing from the University of Bordeaux. He has spent the past 30 years working with some of the finest wines in the world, in both sales and educating wine professionals. He travels to Italy annually. “The wine industry is about lifestyle” said JJ. “I love to show people how to get the most from every bottle of wine by simplifying wine appreciation and, moreover, giving them a better understanding about the marriage of wine and food”.6:00 for 6:30pm Thursday 17 August. $125 including six courses with matching wines. For bookings and enquiries please contact 6639 1550 or

Menu –Pizza oven canapés Cornaro Prosecco NV Asolo Hills, Veneto

Fresh crab lasagna, Italian white wine butter sauce Cantina Di Gallura Vermentino 2016 Gallura, Sardinia

Porcini risotto, freshly grated pecorino Belisario Pecorino 2014 Chieti, Abruzzo

Open ravioli, Salumi pork and fennel sausage ragu Rocca di Castagnoli Chianti Classico 2013 Gaiole, Tuscany

Slow braised Barolo beef short rib, polenta, cavalo nero, garlic Renato Corino Barolo 2012 La Morra, Piedmont

Coffee and amaretto semifredo (tiramisu) Fasoli Valpolicella Ripasso 2014 Valpolicella, Veneto