Tropicale Italiano Long Lunch
About this Event
Cairns Italian Festival’s Tastiest New Event!
Say ciao to the ultimate Italian feast! La Dolce Vita – The Long Lunch is the brand-new star of the Cairns Italian Festival—a stylish, sun-drenched afternoon that’s all about great food, flowing wine, live music, and good company.
Hosted at Ollie’s Italian — Cairns’ only Italian restaurant awarded an AGFG Chef Hat — this long lunch is more than a meal… it’s an experience! You’ll enjoy a six-course share-style feast bursting with Italian flavour and flair, co-created by Ollie’s own Chef Giuseppe Morabito and special guest Chef Dario Manca, who’s flying in from Brisbane just for the occasion.
Chef Giuseppe Morabito, who previously worked at the Michelin-starred Capri Palace, brings his rich Calabrian roots and a wealth of culinary experience to the table. Meanwhile, Chef Dario Manca, the genius behind ATTIMI, a two-hatted AGFG restaurant in Brisbane, joins forces with Giuseppe to deliver a four-hand chef menu that’s both authentic and modern, blending Italian tradition with cutting-edge culinary techniques.
Guests can expect to be welcomed with a chilled Aperol Spritz or Peroni Red, then savour each of the courses paired with hand-selected imported Italian and Australian Italian varietal wines by Frank Dangelico at The Wine Tradition. Sparkling and still water will keep things fresh, and to finish, you’ll enjoy a zingy shot of Ollie’s famous Limoncello — the perfect ending to a perfect afternoon.
And of course, no Italian celebration is complete without music! Get ready for good vibes and great tunes with our duo direcly from SICILY, the Romano Bros. bringing rhythm, charm, and a whole lot of heart to the party.
Seats are limited, so book now and join us for this unforgettable new chapter in Cairns’ favourite festival. Come hungry, leave happy — that’s la dolce vita!
Menu
COMING SOON
Meet The Chefs
Dario Manca
Dario’s earliest memories are rooted in the kitchen where he was growing up in the northern Italian town of Omegna. He knew by the age of eight that he wanted to become a chef. Not long after, he began his culinary journey with an internship at the two-Michelin-starred Villa Crespi, an experience that ignited what would become a remarkable career.
Pursuing excellence, Dario went on to work in some of Italy’s most acclaimed kitchens, including La Contrada by Gordon Ramsay, the two-starred Met Restaurant by Corrado Fasolato, and Apsley’s under the renowned Heinz Beck.
In 2013, he relocated to Australia and found a home on Sydney’s northern beaches, joining Giovanni Pilu’s two-hatted restaurant Pilu at Freshwater. Over the next four years, Dario earned a series of accolades: Australia’s Best Young Chef of the Year (Cira edition), semi-finalist in San Pellegrino’s Best Young Chef in the World competition, and winner of Best Pasta in Australia (and Top 10 globally) at the Barilla Pasta World Championship.
Dario moved to Brisbane in 2019 to lead the kitchen at ZaZaTa, which was soon named Brisbane’s Best New Restaurant Opening of 2021 and listed among Queensland’s Top 50 Restaurants. Later that same year, he joined the Rosmarino Group, overseeing both the beloved Italian restaurant Rosmarino and its sister venue Etna. Under his leadership as Executive Chef, Rosmarino was named one of Brisbane’s Top 20 Venues within just a month of opening. In September 2024, after four years with Rosmarino, Dario took the leap to open his own restaurant—realizing a lifelong dream. ATTIMI by Dario Manca was born.
Giuseppe Morabito
Giuseppe’s journey in the kitchen began long before he ever stepped into a professional setting. It all started in the warm embrace of his nonna’s home, where the aromas of simmering sauces and freshly rolled pasta filled the air with comfort and tradition. As a child, he would quietly watch her work with care and precision—pinching ravioli, kneading dough, and stirring pots that bubbled with stories passed down through generations. It was in that small, love-filled kitchen that Giuseppe first came to understand the power of food to connect people, to comfort, and to express love without a single word.
At the age of 13, Giuseppe took his first steps into the professional culinary world at his uncle’s trattoria—a lively, bustling space filled with laughter, clinking plates, and the rhythm of service. Though young, the experience was formative. He quickly learned the energy and teamwork of a real kitchen, and the deep satisfaction that comes from creating something that brings joy to others. It became clear this was not just a summer job—it was his calling.
After graduating from cookery school, Giuseppe set out to broaden his horizons. He moved to Germany, where he spent three years refining his craft and learning to blend traditional Italian techniques with local ingredients and modern influences. The experience helped him grow both as a chef and as a person.
One of the defining moments of Giuseppe’s career came when he joined the prestigious Capri Palace in Capri, a two Michelin-starred restaurant. For six months, he immersed himself in an environment where passion, discipline, and artistry were woven into every dish. The standards were exacting, but the sense of purpose and pride made it a dream realized.
In pursuit of further inspiration, Giuseppe ventured to the Southern Hemisphere, working in kitchens across Australia and New Zealand. These dynamic culinary scenes introduced him to new flavors, cultures, and perspectives that deeply enriched his approach to food.
Most recently, Giuseppe leads the team as Head Chef at Ollie’s Italian, where his creativity, and dedication have guided the team to earn a Australian Good Food Guide’s Chef Hat awards It marks a new chapter in his journey—one that continues to honor his roots while driving forward with passion, innovation, and a relentless pursuit of excellence.
Where is it happening?
Event Location & Nearby Stays:
AUD 233.63 to AUD 259.50
