Townsville Bulletin - - The Goss - Seared duck breast with grilled cotechino, white bean puree, spiced, tokay glaze ($ 30). 2008 Fools Bay grenache shi­raz from the Barossa ($ 9)

mine,’’ he said. ‘‘ It was good money but I didn’t en­joy it.’’

So when the op­por­tu­nity to take over the reins at A Touch of Salt came up, he took it in Septem­ber last year and he’s very happy .

‘‘ I’ve been able to cre­ate my own menu,’’ he said. ‘‘ I love Ital­ian food and I love to be able to present it with my own twist.’’

From his menu, he chose an Ital­ian clas­sic as an ap­pe­tiser – grissini with fried stuffed olives, dried tomato aioli and shaved pro­sciutto.

‘‘ The real win­ner in this is the fried stuffed olives,’’ he said. ‘‘ I love them.’’ With those, he se­lected a glass of Brown Brothers Pros­ecco, an Aus­tralian ver­sion of the Ital­ian sparkling.

As an en­tree he went for pan­fried prawns with goats cheese g n o c c h i a c c o m p a n i e d b y a Catalina Sounds sav blanc from New Zealand. ‘‘ It’s a mod­ern ver­sion of the clas­sic Ital­ian ri­cotta gnoc­chi but the goats cheese goes re­ally well with the prawns.’’

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