Do you like being a Chef?
What are the two things you would not be without in your kitchen?
My key people and my tasting spoon
What inspires you in the kitchen?
Inspiration mostly comes from my Italian culture. It’s an endless source of inspiration.
Do you cook at home or are you never there?.
I cook a lot at home when I have the time. I love having friends and family around the table.
Who has been the most influential person in your career so far?
There are two key influences- my mother for developing my love of hand-made Italian food and Gualtiero Marchesi for showing me the possibilities.
Do you have a favourite ingredient?
What restaurant ( in Sydney) would you most like to go to?- (or do you like the most)
What first gave you the idea to be a chef?
What was the first thing you cooked that you were really proud of ( at the time)?
What is your dream holiday?
Hotel Signum on the Aeolian Island of Salina swimming, eating and being looked after by wonderful people in a part of the world that is as close to paradise as possible
il Peposo, A Tuscan Stew
- 2 kg beef cheeks cut into 3 cm cubes
- 4 cloves garlic peeled and crushed
- 100 gm carrot cut into 1dice
- 100 gm celery stalks cut into 1dice
- 100 gm red onion cut into 1dice
- 1 Tablespoon ground black pepper heaped freshly
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 litre Chianti
- 500 ml veal stock
- 5 gm salt
- Place the cubed beef into a casserole pan with garlic, onion, carrot, celery and just cover the meat with some of the wine.
- Bring to a simmer and keep simmering for 2 hours partly covered with a lid.
- Add black pepper, tomato paste, bay leaves and the rest of the wine and veal stock. Add 2-3 good pinches of salt and stir. Keep simmering gently uncovered for 2 or more hours until to sauce has reduced and thickened
- If the sauce dries out too much or catches add a little extra veal stock. When cooked check the seasoning and add a little more if necessary
- Serve this dish with polenta.