Award-winning Griffith chef Luke Piccolo taught NSW Deputy Premier John Barilaro how to make pasta from scratch at Limone Restaurant on Wednesday.
Mr Piccoli made ravioli and pasta by hand, and Mr Barilaro followed his lead to do the same – showing he had experience.
Mr Barilaro asked whether shows like Master Chef had made more people interested in becoming apprentice chefs.
“There’s a lot more interest, but unfortunately a lot of people fall over when it comes to the nitty and gritty, it’s not all glitz and glam,” Mr Piccolo replies
Mr Barilaro, well-known as a foodie, visited the MIA on Wednesday to make a series of funding announcement.
“I cook Italian, but I also like to try to do Asian and a lot of seafood dishes,” Mr Barilaro said.
He is known for his cooking challenges, having previously squared off against Queanbeyan chef Michael Bagley to make the best lasagna in town, with money raised going to the Queanbeyan Special Needs Group.
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