We’re continuing our Mealtime series with details from Annie’s intimate midweek dinner featuring Nonna’s Orange. Annie, one of our OG advisors and first growth hire, joined us this year from the world of startups and venture capital to help grow the brand—and is now living her truth as a business nonna. With notes of orange peel, peppermint gum leaf and sandalwood, our scented oranges were in good company amongst generous bowls of ragù and glasses of red - the perfect combo for a midweek pick-me-up.
SETTING THE SCENE:
“Five of my best friends—all city workers in need of some TLC—joined me for dinner at my flat in Darlinghurst. We lit candles and squeezed around my dining room table where we ate big bowls of pasta and talked until we were tired. We had plans to make negronis but—as the corporates stumbled in, tired and thirsty—a nice Nebbiolo seemed the easier choice.”
+ Our friend Rose made this heart-hugging, orange-inspired playlist for the occasion.
MENU HIGHLIGHTS:
“Wanting to incorporate as much orange as possible, I made a light salad inspired by one I’d had at Fratelli Paradiso. Made with Sicilian fennel, black olives and oranges I got from my partner’s Yiayia, and with a dressing of salt, pepper and olive oil, this simple combo is now one of my favourite salads. I’ve made it three times since!
Hot tip: I used Thassos Olives which are Greek, sun-dried and cured with salt and vinegar, and worth every second it takes to pit them.
Beef ragù was the main dish. And then for dessert, we had chocolate and date self-saucing pudding. I couldn’t decide between sticky date and chocolate pudding so I found a recipe that did both and it was YUM.”