On April 11th, the Fugazzi Basement in Adelaide transformed into a haven of purpose and elegance as it hosted a poignant fundraiser for the EB Research Partnership (EBRP). Amidst the Gather Round festivities, this exclusive event brought together community leaders, AFL legends, and passionate supporters to shine a light on Epidermolysis Bullosa (EB) - a rare and devastating genetic skin disorder.

The afternoon featured a compelling conversation between EBRP board member and AFL great, Jonathan Brown, and fellow AFL legend, Jason McCartney. McCartney's heartfelt recounting of his recovery journey following the Bali bombings drew striking parallels to the daily challenges faced by those living with EB, where even the gentlest touch can cause severe blistering and pain.

Set against the sophisticated backdrop of Fugazzi's intimate basement space, guests were treated to a curated dining experience that matched the event's depth and significance. The gathering not only raised vital funds for life-changing research but also fostered a sense of community and shared commitment to finding a cure for EB. 

Events like this underscore the power of unity and purpose, reminding us that together, we can drive meaningful change. A heartfelt thank you to our incredible suppliers, whose generosity helped bring this event to life - Samtas Seafoods, Marino Fine Foods, Tony & Mark’s, Two Gulfs Spencer, Thomas Farms International, and Bidvest for your donations that made this fundraiser possible.

Above image shot by Timothy Kaye.

Silky, salty, and just a little bit sinful.

Crab pasta didn’t start in fine dining. It started with fishermen - from long days at sea and quick dinners that needed to taste like a reward.  A little garlic, a little heat and something bright to finish. Over time, it earned its place on menus across the world - not because it tried too hard, but because it didn’t need to. At its best, it speaks of restraint, balance and pleasure without excess.

Fugazzi continues to treat the dish with the same respect. 2 Gulf’s Blue Swimmer Crab is hand-picked, then delicately folded through housemade taglierini, with just enough chilli and garlic to lift without shouting. It’s topped with salmon roe for a briny pop - a final note of Fugazzi indulgence. It doesn’t fight for attention - it earns it.

Tiramisu has always known how to make an entrance. Born in the trattorias of Veneto sometime in the ‘60s - though no one can quite agree who made it first - it was dessert for the late-night crowd: espresso-soaked, liquor-laced, and unapologetically rich. A layered pick-me-up, built for pleasure not perfection.

But don’t be fooled by its popularity - tiramisu is a dish of balance. The bitterness of coffee. The heat of marsala. The cool, whipped lightness of mascarpone. Too much of anything and the whole thing leans off-centre. The magic is in the restraint.

At Fugazzi, tiramisu arrives tableside in a sleek, chromatic spaceship, equal parts spectacle and ceremony. A little performance. A lot of pleasure. It’s theatre with a spoon, and it’s worth staying late for.