SHORT OR­DER

The Weekend Australian - Travel - - Indulgence -

ABRUZZO-born Fabio Pap­pa­gallo was re­cently ap­pointed head chef at Mez­za­luna Ris­torante Ital­iano in Syd­ney’s Potts Point. Best re­cent din­ing ex­pe­ri­ence: Quay restau­rant: sashimi, then quail breast with foie gras; wal­nut and truf­fle cus­tard; con­fit lamb loin with milk curd and green al­monds; and to fin­ish, a se­lec­tion of cheeses. Must-buy in­gre­di­ent: I don’t be­lieve in an in­gre­di­ent of the mo­ment as such, but in the sea­son­al­ity of in­gre­di­ents. Most em­bar­rass­ing pantry item: For an Ital­ian restau­rant, co­rian­der. And I hate pack­aged stocks and ready-to-use prod­ucts. Can’t live with­out: Seafood, par­tic­u­larly fish, clams, cala­mari and prawns. What I’m cook­ing at home: They say great chefs have un­healthy eat­ing habits, and it’s true. I tend to cook quick meals that don’t re­quire a lot of prepa­ra­tion. Next big thing: In Italy sous vide cook­ing is very pop­u­lar. I hate: Oys­ter sauce and lob­ster mor­nay. Pair­ing fish with a white sauce is an out­rage. Favourite cui­sine: Ital­ian fu­sion. Big­gest culi­nary in­flu­ence: Ital­ians Gualtiero March­esi and Carlo Cracco. Favourite cook­book: Fer­ran Adria’s A Day at El Bulli. My last sup­per: Spain’s El Bulli.

mez­za­luna.com.au

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