Pittwater Life March 2017 Issue

News
Swim ‘Around
The Bends’
March might be the month said Volker. “Here the rock
when we finally bid shelves extend to large
farewell to the scorching boulders and caves, and this
heat of the summer period pristine world is home to
– but don’t pack away those giant schools of fish… it’s not
swimming costumes just yet! unusual to spot a turtle or a
Two months after the friendly cuttlefish.”
conclusion of the popular “I love the changes in the
Pittwater Ocean Swim Series, underwater environment as
Avalon Beach Surf Lifesaving we swim along – last time I
Club is hosting the inaugural saw a lovely ray and lots of
‘Around
little fish
The Bends’
amongst the
Newport
bright green
to Avalon
beds of
Ocean Swim
seagrasses
Challenge,
just before
raising funds
getting
for the Can Too
into Avalon
Foundation.
Beach.
The 2.5km
“There’s
swim on Sunday March 19 is no need to swim it at full pace
your chance to conquer three – there are too many beautiful
beaches before breakfast! distractions,” he said.
Club member Volker
Adds Kalinda Hawson,
Klemm, who has swum the a newcomer to ocean
course several times with swimming: “Even on an
clubmates, says the start average day you can see
from the northern end of the bottom of the ocean
Newport Beach is currentassisted,
taking swimmers reassuring. If you really want
most of the way, which is
easily around the headland. to enjoy the swim without
Surrounded by fellow competitiveness, grab your
swimmers (and plenty of flippers, wear a wetsuit and
water safety observers) you join us in the Back of Pack
continue across the sandy starting group.”
bottom of Bilgola Beach to The swim is sponsored
Bilgola Headland.
by new Newport trattoria
“Above the water the Sotto Sopra; cost is $40
views are great – but the with registrations at www.
underwater views are
oceanswims.com or more info
absolutely wonderful,”
from Volker on 0403 193 337.
A piece of Italy beside the beach
Have you ever wanted to
cook great-tasting Italian
food just like an Italian
chef? Popular Mona Vale
eatery Cinque Cucina e Caffe
has stepped up to the plate
to accommodate, recently
introducing their first 4-class
cooking course, consisting of
antipasto, pasta making, secondi
(mains) and dessert.
It was such a success that
owners Guido Ferri and Peter
Wood are in the process of
offering a “second course” –
and in time they plan to add a
class for children as well.
Located just a few steps from
Mona Vale beach, ‘Cinque’ as
it’s affectionately known has
built an enduring reputation
among locals and visitors alike
for its honest fare.
“We take pride in delivering
an authentic and affordable
Italian experience in a casual
dining surrounding,” says
Guido (top right). “Our menus
change seasonally, with one
underlying principle: Simple
authentic Italian… done well.”
Adds Peter: “Our produce
and breads are locally
sourced, whilst our meats,
cheeses and olive oils are
imported from Italy.
“Head Chef Antonio Maturo
is at the helm of the kitchen
with the highly skilled support
of Iacopo Carpentieri &
Alex Morris.”
The pair have also launched
an innovative local wine supply
service – Cinque Cellars
– in which their imported Italian
wine list (plus more) can
be delivered to your door.
“Treat yourself to something
unique or impress
your next dinner guests with
something not found in bottle
shops,” recommends Guido.
Customers can also now tuck
in to the eatery’s new pantry
line of bottled sauces, infused
olive oils and pickled vegetables.
Cinque Cucina e Caffe
offers breakfast and lunch
seven days a week, plus
dinner Wednesday through
Sunday.
For lunch Monday to
Wednesday, they offer a main
course and glass of Italian
wine for $20 (see ad P3) whilst
their $10 burgers are not to be
missed on Wednesday nights.
They also run a popular
Sunday set menu for $55 per
couple, with bookings highly
recommended.
– Nigel Wall
18
MARCH 2017