Rosa's Table in Frankston, Victoria | Tour agent

Rosa's Table

Locality: Frankston, Victoria

Phone: +61 415 826 520

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• Cooking school

16.05.2022 91 years young, my mamma is tomorrow , but first we celebrate Michael, 54 years young today! You are both splendid! #happybirthdaykindredspirits #familylove

11.05.2022 Tonight’s farewell dinner for our dear cousin Seby. Celebrating 11 years of an amazing career in hospitality in Melbourne at Vue de Monde, Sydney at Sepia and Birregurra at Brae, as well as becoming an Australian citizen and gaining permanent residency! He heads back to Sicily next week for a new adventure! #summerantipasto #pastamedley #wishyouluckseby

05.05.2022 This kiddo begins her journey as school Co-captain tomorrow! Congratulations Frankie. You’re sisters , papa and I are so incredibly proud of you. Remember to inspire with confidence and commitment, be honest, respectful and listen, and above all, stay humble. Oh, and every now and again, treat yourself with an Oreo milkshake!

19.04.2022 Mamma with a plate of linguine with chilli and garlic prawns.

10.04.2022 Plum chutney, delicious with zucchini slice!

21.03.2022 PEPPINA, the latest culinary masterpiece for Tasmania’s very own talented chef, and food artisan Massimo Mele. Wholesome, humble, flawless dishes which my beautiful family enjoyed together. When a meal can put a smile on your face what more do you need? Thank you @peppinarestaurant team and @chefmassimomele

19.03.2022 A little getaway to the majestic Bruny Island.

08.03.2022 This morning there was a knock on my door. What a wonderful surprise to be greeted by a past culinary tour participant and friend and to be gifted this beautiful and heart warming art piece titled ‘Grandma’s Apron’ created by @studiolindy . It certainly has touched my heart to be reminded of all the strong and magical women in my life that have have influenced my passion for our family food recipes and traditions. This reminds me of my Nonnas Giuseppa and Rosa and Michael’s ...Nonnas Nella and Filippina. Yes, indeed, their aprons represent a lifetime of abundance and love of family. I will look at this daily and be reminded of how lucky Michael and I have been to be able to share our Sicilian family and culture with so many of you and form lasting friendships along the way. Just what I needed to inspire me to start thinking about our Christmas table! See more

28.02.2022 Happy 56 years to my wonderful parents in law Francesco and Giuseppina. Always there for us, whether it’s driving the kids around, feeding us delicious Sicilian dishes with produce from their garden, pruning our olive trees or fixing hems on school uniforms! Enjoy your special day!

25.02.2022 Olive oil citrus sponge with passionfruit cream and icing.

07.02.2022 Cuddureddi, Sicilian festive biscuits. I know it’s not Christmas but, I needed to feel a little festive spirit! #hangintheremelbourne

02.02.2022 I was just on the phone to my auntie Franca asking her for a recipe when three black cockatoos flew in front of my kitchen window and perched themselves on our gum tree. Looks like they are kissing! How beautiful, I have never seen one before. #thelittlethings

25.01.2022 Was kindly gifted something I have never seen nor heard of before, Samphire Magic , a succulent type shrub very high in vitamin C. I gently sautéed some strands in a little olive oil, garlic and oregano and then doused them in red wine vinegar. Another batch was stir fried with mushroom in some olive oil. I added garlic, pink peppercorns, a dash of Prosecco and just a hint of cream. More to experiment with tomorrow night! Thank you again @bertiethebarista and. @leaapiaa for satisfying my curiosity!

24.01.2022 Timballo of pasta and eggplant- serves 6 -8 Prepare 2 quantities Napoli sauce (see previous post from 2 days ago) Rinse and drain 1 cup of frozen peas. Place 1 tablespoon of olive oil in a small saucepan and gently fry a diced small onion. Sauté for 2 minutes. Add cup of water and season. Simmer with the lid on until the peas are slightly soft, approx- 8 minutes. Slice 2 medium eggplants lengthways. Heat half cup of olive oil in a large frying pan and cook the eggplant u...ntil slightly golden brown. Add more oil if required. Drain on paper towelling. Preheat oven to 180 Celsius and line a 23 to 25cm Spring-Form cake tin with baking paper. Spray the baking paper. Beat 4 eggs in one bowl with a fork and, 2 in another. Cook 500g small ditalini or penne pasta in a large pot of boiling/salted water with a dash of oil, 2 minutes under the cooking time according to packet instructions. Drain pasta. Pour a little of the Napoli sauce over the base of the spring-form tin. In a large bowl mix together the pasta, half of the Napoli sauce, sautéed peas, 4 of the eggs, quarter cup of parmigiano and 125g mozzarella cheese. Place half the pasta mixture into the cake tin, spoon a little more of the Napoli sauce over the top and then place a layer of eggplant on top. Place the rest of the pasta mix over the top of the layer of eggplant. Top with another layer of eggplant and cover with Napoli sauce. Pour over the other two beaten eggs and sprinkle with another quarter cup of parmigiano and 125g of mozzarella. If you like, you can add some slices of boiled egg and small slices of pork and fennel sausage through the pasta. Bake in the oven until set and slightly golden brown on top- approximately 30 to 40 minutes. Allow to rest for 1/2 hour. Run a knife around the sides of the timballo before gently unlocking the spring-form tin. Holding the baking, gently slide the timballo onto your serving platter. Slice as you would a cake and serve your guests a big portion smothered with any remaining Napoli sauce, freshly grated parmigiano and beautiful fresh hydroponic basil leaves. Enjoy! This can also be referred to as "Timpano a version entirely enclosed in a pastry crust. See more

23.01.2022 Woodfired pizzas tonight for dinner. Homemade dough with optimum gluten development. Punched and then rested for a second time at kitchen window. Rolled out on top of granules of semolina and left to prove again. The semolina granules act as ball bearings to assist with lifting and transferring the pizza bases to our oven. We also experimented with a gluten free dough from @doc_gastronomia mornington (for our prosciutto fan!) it was fabulous. Oh and the DOC Negroni was outstanding too.

23.01.2022 I’m not great at taking foodie shots, but, when I think about it, it isn’t about the food really but the story and the feelings that the food stirs up inside of me. Yes, there is a story behind this beautiful simple loaf of seedy goodness. This morning one of our favourite baristas @bertiethebarista from @little_ollys also kindly gifted me this bread that his lovely wife created. To me it isn’t just a loaf of bread but more a generous act of kindness. Sometimes people do things or say things and they can mean so much more than what they realise or ever intended. The act may come just at the right moment when you really need it. Food for the soul, I say, and I’m going to enjoy every mouthful. Thank you @leaapiaa You can get coffee for the soul down at Oliver’s Hill from Bertie, Carl, Martha and the team daily!

22.01.2022 Just a few snapshots from today’s online cooking class! Well done to all!

22.01.2022 This is Glenn. He and his wife Donna live in the USA. They have joined us twice on the culinary tour. 2016 was their first time. I was so excited when they emailed me with the news and was keen to find out how they came to hear of our little tour! Donna explained when she googled the village of Ferla, my culinary tour appeared. Their interest in Ferla stems from the fact that it was Glenn’s Mother’s place of birth. Glenn was keen to explore his Sicilian heritage as he didn’t... really know anything about it. He is also passionate about food, so, noticing our tour began in Ferla and we based ourselves there for the first three days, they signed up! In a way, I signed up too, I signed up for a challenge, a mission to ask our relatives to find out as much information as they could about Glenn’s mother and her family. Our uncle Michele worked his magic, and, on day one of the tour at the welcoming dinner he presented Glenn with a series of certificates of births and marriages of members of his family, beautifully wrapped with a red ribbon. During his research uncle Michele decided to take a walk around the village’s cemetery determined to find a tombstone dedicated to one or more of Glenn’s ancestors. Unbelievably, he found the resting place for Glenn’s great, great grandfather. Wandering the village on day two of the tour, our auntie Maria crossed the road to come and say hi to the tour group. Glenn appeared emotional, he turned to me with tears in his eyes and told me how much she reminded him of his mother, short and with red hair. At that moment, he felt that he had finally found a place where he belonged. Padre Roberto, the village priest also got involved and took Glenn and Donna for a walk along a street named after his family. You can see and really feel Glenn’s emotions and his need to feel connected in these images. There’s a profound sense of gratitude, longing, and family. Donna sent me the last image recently, it is the red ribbon that held together the history that uncle Michele had gathered for Glenn. It hangs on their bedroom mirror with his Sicilian hat as a sign of how much our uncle’s and the family’s kindness meant to Glenn. #familyforever See more

21.01.2022 Two day little road trip to Birregurra with my mamma and big sister! Special memories for always. Packed car, ferry crossing, lots of coffee, good food, laughs, stories, gourmet trail, berries and more! Thank you @sebapisa for allowing us to stay in your casa! A Happy and Safe New Year to you all.

20.01.2022 Peperonata 2 large red capsicums sliced 3 medium potatoes peeled and cut into wedges medium brown onion sliced 1/2 can diced tomatoes pinch of chilli flakes, salt and black pepper to taste Zest of a small lemon 2 sprigs parsley chopped 2 tablespoons parmigiano cheese c olive oil ... Heat cup of olive oil in a large fry pan on a gentle heat and gently fry the vegetables until softened, approximately 10mins. Add the tomato and continue to cook gently for approx 5 minutes on medium to low heat to allow the mixture to continue to slowly caramelise. Add all other ingredients and stir through for another 2 minutes. Serve onto bruschetta or with crusty Italian style bread and a little rocket lettuce. Drizzle over some extra virgin olive oil and indulge! Goes well with a Pinot Grigio. See more

19.01.2022 Almost 90 years young! Just chilling with my mamma at my happy place @doc_gastronomia Mornington. Surrounded by style, beauty and grace, and that’s just my mum!

19.01.2022 I just thought I would give you all an update on future plans for our culinary tour to Sicily. We have been frequently liaising and expressing our love and support to all our contacts in Sicily and will continue to do so. With the uncertainty of a time frame for international travel from Australia we have decided to plan for our next tour to take place during the first two weeks of June 2022. Throughout the remainder of this year and all throughout next year, Michael and I wi...ll be working on implementing a COVID safe plan and checklist to adapt to new travel regulations for our future tours. I feel really happy and confident that we will be able deliver a safe and fun-filled tour should you choose to join us! It is a tour that keeps evolving and we are planning to implement and introduce some new places to stay and visit. It may interest you to know that, instead of a golf supplement at the end of the culinary tour, we will be looking at introducing a "wellness' supplement prior to the beginning of the culinary tour! In the meantime, stay safe, well and happy just like my kids in this pic! Family holiday in Sicily 2008! See more

18.01.2022 My dehydrator just conked it. So, I’m doing it Sicilian style, sun drying minus the hot Sicilian sun. Keeping my fingers crossed

18.01.2022 Sicilian Almond biscotti with Bertie’s boozy fruit mince. Fusion of two cultures. Our grandmothers would be proud. #festivebaking

14.01.2022 Inviting you into my happy place our humble kitchen and sharing traditional family recipes and food stories with you is one of my most gratifying experiences and something I have dearly missed. Not to mention our delightful culinary tours of Sicily. Ahh, take me back! I had planned a series of spring/summer cooking demonstrations to begin in September, but with current COVID 19 restrictions and the uncertainty of when we will be able to host you in our home, I am really e...xcited to be planning an online Culinary Tour of Sicily, consisting of a series of short cooking classes focusing on provincial Sicilian cuisine, complemented with stories of Sicilian history and past culinary tour experiences. I do hope you will be able to join me and develop an enthusiasm for all things Sicilian. So, stay tuned! #rosastablecookingdemonstrations #rosastableculinarytourofsicily #rosastablecookingclasses

12.01.2022 Chocolate ripple wreath for Christmas Eve dessert.

10.01.2022 Sultry weather calls for a sultry sassy tart! #plumandalmondtorte

09.01.2022 I scattered seeds and they grew!

09.01.2022 While we are unable to have the pleasure of hosting you in our home due to restrictions, get ready for spontaneity and loads of casual fun as we launch our first series of online cooking classes via the platform of ZOOM! I look forward to connecting with you through my family’s food traditions and recipes and sharing a glass of wine or two! This year the classes have been divided into four intimate sessions (maximum of 12 tickets per session), giving you lots of time to master each dish, ask questions and keep your wine glass topped up! To book your place, simply get in touch. Information on my website, link in profile! In the mean time, stay safe and happy! #rosastablecookingdemonstrations

08.01.2022 Autumn leaves from a walk through Los Angeles #familyholiday2015 Please keep my USA family in your thoughts and prayers. I spoke with my cousin Jo this morning. She had just driven to her local shopping centre and noticed various shop keepers putting up boards over their shop front windows. She was quite concerned and emotional about the after effects of the upcoming presidential election.

08.01.2022 Just a selection of the wonderful Sicilian cooks who have provided for us some of the most memorable feasts and cooking experiences over the past 10 years. From a rustic farmhouse villa to a luxurious 5 star winery, the welcoming and hospitality we have received has been in true Sicilian style, filled with warmth and authenticity. Mille grazie a tutti. #rosastableculinarytourofsicily

06.01.2022 There are still some places available for my first of a series of festive online cooking classes for this Friday the 6th of November! Festive Antipasti &Primi Piatti The Antipasto &Entree Plates 4:00 PM 5:30 PM MENU: A summer salad of panzanella and burrata ~... Broken lasagna with a basil, almond and spinach pesto, peas, and ricotta $55 per Zoom connection DM or email to reserve your place! (Link in my profile) Start your weekend early, invite a friend or another family to connect and cook along with me! Ciao! #rosastablecookingdemonstrations See more

05.01.2022 Vegetable goodness drizzled with my cousin Jessie’s yellow box honey and some chive flowers!

05.01.2022 Festive baking, tick

05.01.2022 La famiglia, the family. Every year, Michael and I have the privilege of introducing our friends and fellow travellers to these beautiful faces. From the welcoming lunch, to the farewell dinner they are present and ready to welcome us and assist in any way they can, no task is too difficult. Our family share so much of themselves with us. They are what makes this tour magic! Their stories, their knowledge, their hospitality and their warmth are what many of the participan...ts say is the highlight of this tour. To see two different cultures share meals together and communicate despite language barriers is for me, very uplifting . I will forever be grateful to them. The last three images are of Yianno, Pippa and Nino. Sadly they are no longer with us, but the spirit of their grace and generosity will remain with us for always. For those of you that have met them, allow me to remind you as I say, grazie mille- 1. Zia Giuseppina, Giuseppe, Zio Michele, Zia Maria, Deborah, Zio Yianno, Zia Pippa, Maria-Giovanna, Zio Pippo, 2. Salvatore,Leonardo, Piero, Connie, Zia Giacomina, Zio Pino,Maria, Tomasa, Maggie, Nicolo 3. Zia Giuseppina, Zia Caterina, Zia Agata, Diego, Franco, Romina, Rosa, Parina Nicolina, 4. Zia Pippa, Michelangelo, Zia Maria, Tina and Paolo. 5. Zio Yianno 6. Zia Pippa 7. Zio Nino #rosastableculinarytourofsicily See more

05.01.2022 Making dough for our woodfired pizzas tonight. #slowtv #mesmerizing

04.01.2022 I am a little late with my post for today, but we have been busy celebrating Michaelmas day, the feast of St Michael the archangel. Today was Michael’s name’s day. So, here are a few of my favourite images of him from the past 9 tours. Michael jokingly tells everyone that he only tags along as my porter, which in Italian is facchino! Well @m_malignaggi, you are, and, do so much more than this. It always must start with a coffee at the airport in that hat, always the hat! Wh...en we finally land in Sicily, you like to wander your father’s village and catch up with your relatives and friends. I love how you always take the time to sit opposite your grandparents home and just reflect on the happy days you spent with them there. The tour begins, and yes, you do carry my bags, but you also do so much more. You take photos, teach our fellow travellers how to play Sicilian card games and act as a translator for Padre Roberto when he proudly show cases the village’s church. A personal highlight for many is watching you squirm as you are asked by our Uncle Pippo to translate the jokes he likes to share with the group. Jokes that quite often require censoring! You impart your knowledge and share your passion for Sicilian history with us all. You are just simply and most graciously always by my side. For all this and much more, thank you my love. #rosastableculinarytourofsicily #happymichaelmasday See more

04.01.2022 Almond biscotti pasticcini before and after. Really looking forward to a zoom cooking session I have later this afternoon with some school students. These are the ones I made earlier! #rosastablecookingdemonstrations

03.01.2022 Fresh Roma Tomato Napoli Sauce I used 27 over ripe Roma tomatoes, approximately 1.7 kg. Wash and remove any mouldy spots from the tomatoes. Place in a large saucepan with enough water to just cover them half way. Cook over a gentle heat until their skins have burst. Drain into another saucepan to retain the tomato water. Put aside to cool completely. Meanwhile, cover the base of a medium saucepan with a thin layer of olive oil. Dice 1 small onion and gentl...y cook in the oil until a dark golden colour. This is my mamma’s secret, as the onion caramelises, it also flavours the oil. This will add sweetness to the sauce. Add 2 cloves of crushed garlic and continue to cook for half a minute, gently stirring. Turn off heat. Place a food moulin, over the saucepan and begin to sieve and pass through the cooked tomatoes. Put aside the moulin and place the sauce back onto a medium heat. Season with salt, pepper and 3 teaspoons of table sugar. Bring to the boil. Place the moulin over the saucepan and pour in the retained tomato water. Pass this through the moulin. Bring the sauce to a boil and then allow it to gently simmer until reduced, usually around 40 minutes. Remove from heat, process with a stick blender until smooth, (it should also turn orange in colour). Add a sprig of basil to infuse it’s flavour. Enjoy with your favourite pasta. Note: if you do not have a food mill-moulin, buy one!! However, you can substitute by peeling the skin off the cooled tomatoes, squeezing them to remove the seeds and then blending the pulp. The tomato water can be strained using a fine sieve! Note 2: I discarded the tomato skins and seeds into my garden, you never know a tomato plant might start growing!!! We’ll be enjoying this pasta sauce with pork and fennel ravioli and ricotta and spinach tortellini. See more

03.01.2022 Picking wild fennel at mamma’s house calls for a plate of orange and fennel bucatini with currants and pine nuts. This recipe will serve 4 to 5 1 small bunch wild stems of fennel cup currants cup olive oil 1 medium onion finely chopped cup pine nuts zest of 1 small orange freshly ground black pepper 500g Bucatini pasta ... Cook the Bucatini pasta to aldente For the last two minutes of cooking place half of the wild fennel leaves into the salted water to cook with the pasta. Drain but reserve some of the water. Chop up the cooked fennel leaves. Roughly chop the rest of the wild fennel leaves. Soften the currents in lukewarm water to cover for 10 minutes, and drain. Heat the olive oil in a large fry pan, add the onion and cook until golden. Add the pine nuts, currants, zest and the cooked fennel leaves. Stir until well coated with the oil. Add some of the reserved water. Toss through the drained pasta. Mix well. Enjoy! Serve into individual pasta plates and sprinkle with the fresh wild fennel leaves.

03.01.2022 The first of our series of cooking classes begins with Festive Antipasti & Primi Piatti The Antipasto & Entree Plates Friday, November 6, 2020 4:00 PM 5:30 PM The beginning of any shared meal should be enticing and filled with fresh and tingling flavours so as to delight one’s palate and stimulate the senses. My Shared Festive Table Menu Option 1: ... A summer salad of panzanella and burrata ~ Broken lasagna with a basil, almond and spinach pesto, peas, and ricotta $55 per Zoom connection DM or email me to reserve your place. A great and fun way to connect with friends while cooking along with me!

03.01.2022 Christmas baking. Tarts with Bertie’s boozy fruit mince. I’m a little annoyed I overcooked the third batch! Am testing the mince with my almond biscotti dough. Smells wonderful in my kitchen tonight.

02.01.2022 Lemon, blueberry poppyseed cake for my butcher! #mybutcheristhebest

01.01.2022 We have been so lucky to have found an amazing family run business specialising in coach hire for tours. The La Terra family from Ragusa welcome us like family each year. Andrea the son and I are constantly in contact throughout the year as I am forever changing itineraries and asking an endless amount of questions, making sure and making sure again and again that things will run smoothly. He is a very patient man! Andrea recently sent us a lovely message expressing the famil...y’s best wishes and that they are hopeful that next year we will be able to travel with them again to discover the beauty and bounty of Sicily. Bartolo has been our bus driver for 8 of the 9 tours while Luca in his groovy white glasses joined us last year. Both have been so accommodating, and respectful to our tour participants. They often stop to allow us to gaze in awe at the stunning views that make this island so seductive. Of course they are also mindful that often the time on the bus is also an opportunity to rest. Many of our past participants have remained in contact with our bus drivers via email or Facebook! I love this, friendship and shared memories. It truly is wonderful, isn’t it? It certainly makes Michael and I feel at ease to have that extra person and family back at the base keeping track of our travel experiences. Grazie mille Andrea, signora La Terra e famiglia @laterraviaggi See more

01.01.2022 Walnuts and almonds drying in the Sicilian sunshine #rosastableculinarytourofsicily

26.12.2021 Rosa’s Table is taking a short break from social media for a while to work on this year’s spring/summer cooking demonstrations and planning of the next culinary tour to Sicily scheduled for 2023 (fingers crossed)! Take care everyone.