Three generations have now passed since the first Italian migrants established their enclaves in Australia, yet Italian cooking is today stronger then ever. According to the authors of the latest Good Food Guide 2018, the bible of every Australian gourmet, a third-wave of Italian restaurateurs is leading the way on the fine dining scene and reviving the eating trends across the country. The authors of the successful publication have spent six months reviewing restaurants from Perth to Hobart and Adelaide to Brisbane for the first national Good Food Guide and have noticed that the most exciting eating in Australia right now has distinctly Italian roots. A clear verdict of the editorial team, that crossed Australia reviewing 500 restaurants and awarding hats to the best places. What is so attractive about this new wave is that it is all experimental and pushing boundaries but completely grounded in solid Italian comfort, said co-editor Myffy Rigby. Italianfood.net decided to take you for a tour of some the most interesting Italian ‘food retreats’ in Australia, to celebrate the never-ending love of Australia for authentic Italian food and find out not even one kitchen runs low on authentic Italian made ingredients.
Otto Ristorante, Sydney (New South Wales)
With its stunning location, along an historic wharf in the waterside, Otto is definitely one of Sydney’s culinary institutions. The restaurant offers the flavours of Italy in stylish new combinations. The Italian food that Sydney loves to eat comprises mouth watering entrees like ‘Mortadella, pickled onions, peppers, schiacciatina’, ‘Zucchini flowers, ricotta, pecorino, caponata’ and much more. We asked Head Chef, Richard Ptacnik, how important it is for him to use authentic Italian products. Otto’s signature dishes are made with the highest quality ingredients; besides fresh products that are locally available, the Head Chef said that there is a number of ingredients such as evo oil for viscosity, San Daniele prosciutto, specialty rice and others to which there are no local alternatives that would meet our high expectations. This is the reason why Otto’s kitchen is equipped with many ingredients of Italian origin. According to Richard, they add to the dishes in terms of flavour and of functionality. For example, to make the renowned ‘Acquerello Rice’, Richard only uses Italian Carnaroli Risotto because he feels it is the best and without it we would really have to think hard about continuing to offer Risotto on our menu.
No Menu Finest Italian 448, Perth (Western Australia)
When owner and manager, Maurizio di Ciano, opened the doors of No Menu Restaurant in October 2017 he wanted to change the Italian food community in Perth forever. A ‘menuless’ restaurant is quite an original concept in Australia, but the challenge of having the carte varying each day according to the local produces available has soon became a success. Traditional Italian dishes, presented with a modern twist, are made combining fresh local produces and a ‘quintessential’ finishing using authentic Italian ingredients, Maurizio told Italianfood.net. He said that he is not a man for compromises: cheeses, prosciutto and wines have to be exclusively 100% Italian made. The veteran restaurateur has been in the West Coast culinary spotlight for almost two decades. Maurizio’s choice of authentic Italian ingredients is the only way to bring quality, authenticity, taste, fragrance, joy and love to the table. Or to bring anything of the like of No Menu at the table at all. For example, Maurizio said his delicious ‘Chitarrini al tartufo bianco’ would be just a dream, unless using Italian sourced ingredients. Luckily, the dream came true.
48h Pizza & Gnocchi Bar, Melbourne (Victoria)
Italian cooking is not only fine dining. Australians love for pizza and gnocchi, two seemingly simple dishes, has been taken to a further level by chef Michele Circhirillo and partner Fabio Biscaldi. With over 20 kind of sauces to choose from for the gnocchi on the menu, the selection of Italian cheeses is outstanding and takes you all through Italy: from North, with Toma Delle Alpi and Montasio, to South, with Pecorino cheese and buffalo mozzarella. On the pizza front, generous and fresh toppings include an interesting variety of Italian processed meats, like speck or Prosciutto di Parma directly shipped from Italy. As Chef Michele Circhirillo told Italianfood.net, 48h imports directly the most of their ingredients: flour, oil, salt, pasta, cheese, prosciutto, tomato sauce, olives, and truffles just to mention a few. Also, the buffalo mozzarella is imported air freight, to ensure the freshness and true taste of the queen of Italian cheeses. This is the only way 48h restaurants offer the ‘unrepeatable uniqueness’ of their flavour combinations in Melbourne, the Italian capital of Australia.
Fico, Hobart (Tasmania)
What happens when two young chefs met in a Michelin-starred restaurant? Well, things get serious in and out of the kitchen. Federica Andrisani and Oskar Rossi met five years ago in a small town in the North-East of the ‘Bel Paese’ and decided to take a journey all through Italy together to expand their understanding of food. But Italy was not enough, so they decided to bring their knowledge and skills to the farther possible place they could think of: Australia. After arriving Down Under they spent eight months setting pop-up restaurants in various locations before settling in Hobart, Tasmania. Fico was established in 2016 and soon became the ultimate destination for good food lovers. With a background working mostly in Michelin-starred restaurant, the partners in crime created a ‘funding’ experience where traditional knowledge meet creativity, while still keeping their feet on the ground to ensure a casual experience. Federica told that most of the products we use are local but there is no way we use any other rice then Carnaroli directly imported from Italy, or Parmigiano Reggiano and Balsamic vinegar from Modena.
Caffè e cucina, Melbourne
Over the last 28 years, Caffé e Cucina has been delivering the true Italian dining experience in Melbourne. Traditional and genuine, the menu combines classic recipes with a fresh and jet sophisticated approach. Any doubt about how Italian food should taste like? Try the ‘Ravioli Tricolore’ or the ‘Burrata con Prosciutto San Daniele e Pesto’: it will be an enlightening experience. We wondered what was behind the scene, to find passionate chef Nicola Roberti in the kitchen. For Nicola the use of authentic Italian ingredients is fundamental because some specific Italian flavours can only be achieved by food processing and geographical conditions that are distinctive of Italy. The importance of having true Italian food also means ‘reliability’ for his customers. Nicola noticed that since traveling is so easy these days, many Australians have been eating in Italy again and again and they know how Italian food tastes like. Therefore, it is essential for Nicola to guarantee they get that food poem they experience in Italy. This is why I work so hard: to recreate that emotions. To reach this level of authenticity, Nicola needs many ingredients that are made in Italy; luckily he said, suppliers these days are able to reach out for everything he requires, be that a niche ingredient of a popular brand.
