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.’’