08 June Thursday – Nadia Piave’s Caffe d’Amore: Sweet Old Songs
Thursday 8 June 2017, 8.30pm
Tickets now on sale!
Nadia Piave’s Caffe d’Amore performs “Nadia Piave sings more sweet old songs…”
‘standards’, sweet, sad and sassy plus a couple of chansons for good measure – featuring Gino Pengue on guitar
Nadia and Gino return to Foundry616 with more of those lovely, gorgeous sweet old love songs…
Rogers and Hart, Hoagy Carmichael, Dorothy Fields, Kern, Mandel, Bacharach, Mancini, Legrand, Trenet and more…
Nadia Piave performs repertoire that spans four centuries; from renaissance and baroque madrigals to neapolitan serenades and cafe chansons of the 1940s, from Italian evergreens and folk tunes to tango baladas and Mediterranean world music. Versatile and vibrant Nadia embraces music from Monteverdi to Malafemmena with all the passion and good taste of her Italian heritage, and speaking of which she’s a good cook too! In this concert Nadia and Gino celebrate some favourite sweet old fashioned tunes
Gino Pengue is a much sought-after guitarist on the Sydney scene, playing a wide range of styles with the cream of local and international artists. He is a member of Balkan party band Marsala, and is in high demand as a studio musician. Gino is an inspiring teacher and mentor of young guitar students and performers throughout Sydney
Nadia’s Semolina Apple Breakfast Flan
- 4 cups whole milk
- ½ cup Raw, Demerara, or dark brown sugar
- 1 teaspoon shortening of choice [45 grms butter or butter substitute]
- 3 teaspoons grated lemon rind
- 1 cup fine semolina
- ¾ cup raisins and/or sultanas
- 1/3 cup crushed walnuts
- 2 cooking apples, peeled and cut into 8 wedges each (throw the peels into your stock pot!)
- 2 tablespoons golden syrup or treacle
- ½ teaspoon of cinnamon
- Extra granule sugar if desired
Grease 20cm flan tin
In medium saucepan heat milk, sugar, cinnamon, butter and rind.
Bring to boil gradually, stirring to dissolve sugar.
When milk has reached boiling point reduce heat and stir in semolina – grain needs to be added as if it is ‘gentle rain falling’ (my grandma) i.e. in a light shower as opposed to a downpour!
Keep stirring for about 10 minutes until mixture thickens. Stir in dried fruit and nuts.
Take off heat and leave for a few minutes to cool slightly. Pour mixture (you’ll probably have to spoon it out) into prepared flan dish and push apples into this (or alternately layer thinner slices over the area of the paste).
Pour syrup/treacle over the lot and if desired add more granulated sugar (caster is best).
Bake for about 35-40 minutes at 180 degrees.
Leave to cool and serve alone as a delicious breakfast treat.
Texture is meant to be glutinous rather than crisp.
General – $21.50 incl booking fee
Concession – $16.50 incl booking fee
Dinner & Show $52.50 incl booking fee
Premium Dinner & Show $67.50 incl booking fee
Book your tickets for this event before it sells out!
General Admission, Concession, Dinner & Show – 7pm, Dinner & Show – 8pm, Premium Dinner & Show, Drinks & Show
Date: 8 June 2017
Start time: 20:30
End time: 23:00
Venue: Foundry 616
Phone: 02 9211 9442