Par­adise: piz­zas and cake

Port Douglas & Mossman Gazette - - FRONT PAGE - Angelique Pat­ter­son

A PAS­SION for au­then­tic Ital­ian and a nat­u­ral tal­ent for cre­at­ing artis­tic cakes has led one fa­ther and daugh­ter to open their own busi­nesses next door to each other.

The Petris fam­ily moved to Port Dou­glas from Ade­laide af­ter vis­it­ing the re­gion reg­u­larly and fall­ing in love with the des­ti­na­tion and lo­cals.

Car­l­ito’s Pizza House opened for the first time yes­ter­day along with Rochelle Petris’ new shop Sweetly Sliced.

‘‘I used to work from home in Ade­laide and al­ways dreamed of own­ing a shop,’’ Rochelle said.

‘‘I did a few cour­ses in Ade­laide but am also self-taught.

‘‘I spe­cialise in cus­tom cakes, wed­dings in par­tic­u­lar but also any spe­cial oc­ca­sion re­quest and I also sell cof­fee and cakes in the shop, with a sweets sta­tion as well, in­clud­ing candy bars and lol­lies.

‘‘Spe­cial­ist cakes is my thing, I put a lot of love and care into putting cakes to­gether and clas­sify it as an art.

‘‘I can also cater for peo­ple who are bud­get-con­scious.’’

There are al­ready Car­ni­vale spe­cial cup­cakes in store and with four wed­ding cake or­ders al­ready in, Rochelle ad­vised peo­ple to book early for their spe­cial oc­ca­sion.

Mean­while next door, Car­los Petris has been busy pre­par­ing au­then­tic Ital­ian cui­sine, from piz­zas, to home­made pas­tas, stuffed cap­sicums, lasagne, panini, meat­balls and also Greek-style mar­i­nated lamb and chicken on the spit - for top­pings on his gourmet piz­zas.

‘‘My fam­ily has years of ex­pe­ri­ence with food, al­though my back­ground is in con­struc­tion with a de­gree in economics and en­gi­neer­ing,’’ he said.

‘‘Be­cause of my Ital­ian back­ground, grow­ing up in South Aus­tralia, we made our own sausages, our own olive oil, we picked our own olives and zuc­chini.

‘‘Our dough recipe is handed down from rel­a­tives in Si­cily and you can’t get it any­where else, it’s a se­cret - we used in­fused oils, such as truf­fle oil on our gourmet piz­zas and will do spe­cials.’’

There will be a cross­over be­tween the two stores such as orig­i­nal pizza pock­ets sim­i­lar to cal­zone for break­fast, de­signed, patented and only found in Port Dou­glas.

‘‘We will be open from 6.30am with a meal deal for tradies to get a a pizza pocket, cake and cof­fee,’’ Carlo said.

‘‘We are all about good home-cooked meals, there’s noth­ing res­tau­rante about us and it’s ‘De­li­cious Mamma’.’’

At night, sweets from Sweetly Sliced will be avail­able at Car­l­ito’s Pizza House. The two busi­nesses can be found on David­son St.

Pic­ture: NEIL WEAVERS

READY TO GO: new busi­ness own­ers Rochelle and Carlo Petris

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