Cystic fibrosis put to sword
ALWAYS keen to support the local community and embrace a good cause, the Julio’s restaurant team is helping raise money for cystic fibrosis research.
Executive chef Simone Ariano from the West Perth Italian eatery showcases his signature dish – swordfish carpaccio – in the Masters of Menu Recipe Book 2.
Featuring chefs from around the world, the publication celebrates Menu Magazine’s 10th anniversary and comprises recipes from WA chefs and venues, as well as a few from families affected by cystic fibrosis.
“Our chef is a big fan of swordfish and we wanted this dish to be one that people could do at home,” Julio’s general manager Nathan Dean said.
“We thought we’d simplify something that is fresh, tasty and quintessentially Italian with a modern twist, as it represents our brand and what we’re about,” he said.
“It is a high-protein dish and there’s pretty much no carbs, so it’s a good high-energy dish and easy to prepare as well.”
After closing in 2013 and undergoing a major redevelopment, Julio’s reopened in May last year with a new look and team and very different service style.
It is attached to new hotel Sage, which has 101 rooms. The re-establishment of hotel and restaurant cost more than $25 million.
“The Julio’s of yesteryears was all about fine dining, silver service and was quite regal in its appearance and approach to dining and very oldworld, traditional style of Italian fine dining,” Dean said.
“We completely changed that concept to what’s more popular of this century for dining: it’s modern, fresh produce, well-priced and attractive to everyone who comes through, so a more casual atmosphere.
“We still get the recognition but make it a bit more homely and personal.”
Masters of Menu Recipe Book 2 is available at Sage, as well as bookstores and Cystic Fibrosis WA shops.
Julio's restaurant general manager Nathan Dean in the restaurant with a dish and Masters of Menu