Lavazza, the world’s leading Italian coffeehouse, will today commence an official partnership with Jock Zonfrillo, owner and chef at Adelaide’s Restaurant Orana (Australia’s 2018 Restaurant of the Year, Gourmet Traveller) and sister restaurant Bistro Blackwood.    


Zonfrillo, named Australia’s 2018 Hottest Chef by The Australian, has signed a three-year partnership with Lavazza, cementing an ongoing relationship with the brand.


As part of his ambassadorship, Zonfrillo is set to appear at major Lavazza events (to be confirmed), collaborate on bespoke recipes heroing the humble coffee bean.


Today, Lavazza Australia will release the first two recipes prepared by Zonfrillo; Paperbark Ice Cream with Ferrero Lavazza –  ‘Ferrero Lavazza’ (made using milk and dark chocolate, roasted hazelnuts, and Lavazza coffee infused hazelnut oil), paperbark ice cream, macadamia praline, oat crumb, paperbark wafers, and paperbark syrup; and Vitello Tonnato Lavazza –  a simple dish of poached and sliced veal, tuna mayonnaise made using Lavazza coffee infused grapeseed oil, crispy capers, vinegars, finished with a lemon wedge.


Amelia Schroter, Head of Marketing at Lavazza Australia says the partnership is significant both on a local and global scale.


“Our partnership with Jock Zonfrillo further cements our company’s strong dedication to Top Gastronomy globally.


“We admire his commitment to preserving and evolving Australian food culture, and assisting indigenous enterprise, through The Orana Foundation. His devotion to educating Australians about indigenous ingredients at Restaurant Orana is truly admirable.


“Adding a hugely talented chef like Jock to our team of global ambassadors has caused a great deal of excitement both in Australia and at our headquarters in Turin. We welcome him with open arms and look forward to embarking on our journey together,” said Schroter.


Current Lavazza chef ambassadors include 2017 World’s 50 Best Restaurant Award winner Massimo Bottura (Osteria Francescana), Ferran Adrià (El Bulli fame), and Michel Bras (Bras Restaurants). Adam D’Sylva (Tonka, Coda, Melbourne) and Giovanni Pilu (Pilu at Freshwater, Sydney) fly the local chef flag.


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