Cys­tic fi­bro­sis put to sword

Western Suburbs Weekly - - Food -

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.

Pic­ture: An­drew Ritchie­mu­ni­ d471744

Julio's restau­rant gen­eral man­ager Nathan Dean in the restau­rant with a dish and Mas­ters of Menu

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