Caffe Sicilia firmly sets itself as Sydney’s top Italian eatery after scoring Michelin 3-star chef Heinz Beck for a one week guest chef stint. Italy’s highest accoladed food ambassador, Beck considers himself a European chef first and nutritionist foremost, but Asian flavours like wafer-crisp tempura and white shiro shoyu were evident in his 9-course degustation menu. Each accompanied by a select Italian wine. Assisted by a garde of 5 talented chefs from around Italy, especially flown in to assist, the team prepared for a week in Australia prior to the event, with lunch and dinner served daily to a sell-out audience at $350 p/p. Beck’s signature dish carbonara fagottelli burst with fresh juices at each mouthful, while his dessert finale iced sphere of red fruits on tea flavoured chocolate cream was a hand-spun ball made in liquid nitrogen.