Celebrate the launch of delicious. South Australia with dinner at Nido

There will be pasta, of course, and wine - plenty of wine. Join us for dinner at King William Rd hot spot Nido, to celebrate the launch of our revamped food section, delicious. South Australia

“There will be pasta, obviously,” says Max Sharrad, head chef at Nido, which this month celebrates the launch of delicious. South Australia with a four-course Italian feast.

Max and his partner in life and the kitchen,Laura Cassai, have been putting their spin on traditional Italian food since the iconic King William Rd venue reopened five months ago.

All pasta is handmade, from delicate egg yolk raviolo, to the butterfly-shaped farfalle. At the dinner, it’ll be mezza manica tossed with pork sausage.

“We make that with pork sourced from our smallgoods guy, Parma Handcrafted Cured Meat,” Max says.

“We’ll brown that off in the wood oven, scorch a bit of broccoli, toss it through a bit of parmesan and butter.”

On September 18, The Advertiser’s food section, The SourceSA, will get a new skin with the name, delicious. South Australia. Partnering with Australia’s number one food magazine, delicious., it will offer seasonal recipes and tips, exclusive content from our hottest chefs, insider info on the latest restaurant and bar openings, and wine tasting notes from our wine writer, Katie Spain.

Also on the celebratory menu at Nido will be cheese-of-the-moment stracciatella, dressed with Sicilian anchovies, fermented chilli and basil, and a rabbit ragu with gnochetti.

All dishes, including dessert, will be matched with wine from Vinify.

“I’m always looking forward to sharing food with people who want to eat,” Max says.

Wednesday, September 25, 6pm, 2/160 King William Rd, Hyde Park. Tickets are limited,$120, nido.floktu.com