Flavours of Fre­man­tle

Western Suburbs Weekly - - Food -

STO­RIES and recipes have been col­lected and are ready to share as part of the Fre­man­tle’s Fam­ily Cook­book launch.

The book, the brain­child of Fre­man­tle lo­cal Peter Vinci, is a col­lab­o­ra­tive pro­ject with chef An­thony Fari­nac­cio and the com­mu­nity.

It in­cludes recipes and sto­ries from im­mi­grants who brought their tra­di­tions and food with them.

Fari­nac­cio, who ini­tially got in­volved af­ter see­ing the Fre­man­tle As it Was Face­book page, said he was proud to be in­volved in the pro­ject.

“The cook­book is re­ally a com­mu­nity pro­ject with lots of recipes com­ing from fam­i­lies that came to Fre­man­tle, bring­ing with them some great recipes from the home­land,” he said.

“Peter was look­ing for a chef to go through the recipes and he of­fered and I ac­cepted.

“It is filled with great sto­ries, recipes and photos of the com­mu­nity of Fre­man­tle.”

Hav­ing worked in the food in­dus­try for 25 years, in­clud­ing at the Ital­ian Em­bassy in Can­berra, Fari­nac­cio said the recipes sub­mit­ted for the pro­ject had been cooked with love.

“I was born in Fre­man­tle and af­ter many years away have re­turned to live in the area,” he said.

“Some of the recipes are sim­ple, us­ing the fresh­est of in­gre­di­ents, and oth­ers are a lit­tle more com­plex.

“There are also a few recipes from Fre­man­tle, but not nec­es­sar­ily Ital­ian, and we’ve also in­cluded some recipes from Fre­man­tle food in­sti­tu­tions in­clud­ing Cul­ley’s Tea Rooms, Roma and Capri.”

Edited and pub­lished by Shel­ley Tonkin, the book’s first re­lease is sold out, with another 500 or­dered.

The book will be launched on Thurs­day at The Ital­ian Club in Fre­man­tle, with pro­ceeds of sales go­ing to the Mills and Wares Re­mem­brance Wall Pro­ject.

Pic­ture: Matt Jelonek d442395

Chef An­thony Fari­nac­cio says the cook­book re­flects Fre­man­tle’s rich her­itage.

With Belinda Cipri­ano

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