Colette a true gem in Sicilian food

A true gem in Sicily, Colette is truly a passionate restaurateur and at the age of 72 is running an empire that is bigger than you can see from the first glance at her restaurant.
She is French, ... and is oh so, beautifully French, it was a deep connection at first meeting for us all. She is so spiritual and cosmic, right up our ally, calming and nothing was ever too much trouble.

We wanted to be seated outside on the terrace  and enjoy that Crystal Sea view but her waiter (silly old Sicilian fart, who totally softened by the time we left) was concerned that he would catch his death if he had to be coming in and out all night looking after us, after all, it was 20 deg.

I said we are Australian and we love being outside and are happy to come  in and order and as I do front of house in our small restaurant that I could even serve ourselves!

Soooooo with a lot of French - Italian conversation we were seated and were served outside and as far as I can see the old fart is still alive and kicking but probably a little verbally bruised from Collette.
So you two are in hospitality said Collette, we are going to get on famously, some of my wait staff like to put it over the customers and as you understand as in life if you don't ask you don't get.
and who is he to tell you where to sit ... said is such a beautifully French accent.

So we were treated like royalty and on the second night back at the restaurant yes, you guest it we are in the kitchen a few hours before service leaning a few more tricks of the trade and a couple of great new dishes. They are just so happy to share knowledge and secrets of their region.

 

 

 

 

 

 

Onion Jam, it was so rich and was the texture of glassie cherry

 

 

Caponata bruschetta

 

 

Taste testing various varieties of sundried tomatoes, Collette's on the right were so rich and plump made with love and sundried on her farm.

 

 

Trying several if the antipastos, the sweated onions with a hit of pickle.

 

 

And well, what's a food taste tester with out some vino, wow a merlot, not my first choose for a red but the Sicilian style was so luscious and full bodied, still trying to find out the name of it.

Just some many thing that were discussed I may need to do a shorthand course to keep up with the girls as they talk recipes. 

Collette's view on life is to share the food and culture and her kitchen should be open to all.

After all the taste testing in the kitchen we didn't need too much dinner but tonight we sat inside and the silly old Sicilian fart is now our friend also.

 

 

We left the next morning with a present from Collette of some of her own line of pasta, salts, she also has a salt farm, as you do ... and some of her honey that is infused with nuts.

Generous sprit and a beautiful soul.

 

 

Last minute instruction to Sandy ... Collette was a wealth of knowledge.