A real passion for Italian tradition and locally produced food.
(25)
Still doesn’t feel real writing these words.
Chiara you were the true meaning of your name, I have never met someone so honest, clear and true to their soul and purpose.
You were an amazing mother, an incredible human and such a joy to be around and work with.
You will be missed by many and I will miss your energy and all the quirky Italian songs you used to share with me.
Chiara will always be your memory!
Thank you 🙏
It’s time for some curing.
Salame di cervo.
We just recently introduced a customer book, here a little snippet of some of the comments.
Focaccia.
The first recipe I ever learned is this 100% hydration focaccia. We are serving it filled with home made bresaola, semi dried cherry tomatoes pesto and parmigiano.
Greens.
On our autumn menu we serving these beautiful Kai Lan leaves rolled with autumn greens and a chick pea cream with our main course.
Our selection of Hamilton Hill handpicked (by me) olives is how we start every dinner, warmed up in the oven and finished with a mix of herbs from the garden.
This picture is from October 2019 when I decided to focus entirely on our private dinners.
I felt at the time was the right choice and I kept following my passion and working hard to provide an unforgettable experience to our diners.
This last season we sold out in less than 24 hours and we keep doing what we love and we always strive to better ourselves.
Thank you as always to all of our guests 🙏
Il forno.
Our wood fired oven.
It is something so special to cook with fire, the smells, the flavours, the smoke, that ancient feel of gathering.
We love our space and we love sharing it with our guests.
Zucchina ripiena.
This courgette is filled with a tonnato sauce, a mix of tuna and capers blitzed with evoo and vinegar and finished with toasted almonds and mixed sesame seeds. This is one of my favourite summer flavour, my mum use to make this sauce very often, I love the strong saltiness of the capers and tuna with the sweetness of the courgette and the crunchy texture of the nuts and seeds.
Summer cracker.
I have always been fascinated with dry breads and crackers are one of the first things I remember baking as a child, they are so versatile, easy to make, tasty and so addictive.
On this summer menu we are serving this rosemary crackers with a smoked capsicum and chickpeas dip topped with a baby cucumber, mint and lime zest salsa.
Like most people in the service industry we strive to provide a great experience for our customers but since doing our home dinners my main focus has been on connecting with our diners through my stories and my food.
This kind of reviews reinforce the belief that we are creating something unique and worth waiting for.
Thank you 🙏
Bubba Tart.
Pasta frolla, smoked cannellini, poached prawns in orange juice and saffron.
Pesce al limone.
Shark Bay whiting cooked over citrus leaf, wholemeal crumbs, oregano and pepper.
First night of Summer Menu.
This was my kitchen with a view for a job in Gnaraloo last week, producing 6 lunches and 6 dinners for 15 people.
A great experience in a fantastic place.
Last night’s baking.
Seppie e crema di porri.
Ciabatta.
Beef cheek in beer jelly, stuffed onion, parsley tuile.
Involtini di bietola.
Capsicum, zucchine, eggplant and carrots wrapped in silverbeet leaf with cream of potatoes and chilli.
ALT stazione.
The perfect stop for an high quality snack, definitely a must do if you’re on the way.
I haven’t been making many pizzas lately but it’s definitely still one of my favourite things to cook.
Tortellini.
Filled with chicken and Asiago cheese served in chicken broth and finished with lots of Parmigiano Reggiano.
Smoked salt, rosemary and pecan brittle.
Autumn dessert in the making.
Pasta fatta a mano.
Caponata.
Fichi are definitely my favourite fruit.
Cocco & ciocco.
Our summer dessert.
Cake crumb base, coconut mousse with a center of coconut salted caramel and coffee, covered with chocolate, citrus jam and strawberry jam.
Pancetta fatta in casa.
Spaghetti.
15 Bottrill Street
Perth, WA
6163
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Capocollo. Recipe for 1kg of pork neck. I prepare a brine of: 1,5 L of water 75ml of red wine vinegar 1 clove of garlic 1 small chilli 1 tsp black pepper Bring to the boil and then cool to room temperature. Soak the meat for 15 minutes, remove, drain and pat dry. I cover it with salt, massage and rub in thoroughly. Place on rack in a tray for 7 days in the fridge. I make a spice mix with: 2 tbsp black pepper 1 tbsp juniper berries 1 tbsp caraway seeds Rub well and roll in kitchen paper ( or net for curing or natural casing) hang in the fridge or ideally at 11 degrees C and 85% humidity for at least 3 months. Slice and enjoy.
Tiramisu’ recipe: What you need: - kitchen aid or electric beater - a 30x24cm tray or glasses for single serve - 5 eggs - 85g sugar - 500g Italian mascarpone - 350ml whipping cream - 60ml Marsala or port - 40 Savoiardi biscuits (ladyfingers) - 300ml espresso coffee Method: 1. Start by beating the whole eggs with the sugar, start slowly and gradually increase the speed but be patient. We want pale and fluffy eggs throughout. Once ready set aside. 2. In a clean bowl add the mascarpone, the cream and the Marsala and whip until stiff peaks form. Careful not to over whip or it will split. 3. Gently fold the eggs and sugar mixture into the cream in four batches with a spatula until well blended. 4. Pour coffee in a bowl and soak your biscuits quickly ( remember they will soften more with the cream as well) as you layer them with the cream. I always start with cream at the bottom and do at least two layers of biscuits. 5. Rest for about 4 hours or overnight and sprinkle with cocoa powder before serving. Enjoy
International travel is back and we are back with new exciting experiences and tours. Get in touch and start planning your dream holiday to Italy.
A wonderful video from my good friend @peppe_melizzi about our home region #abruzzo #proud #fiero #abruzzese
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