By Freya Ensbey.
Italian food is undeniably one of the most widely adopted
cuisines throughout the world. Cooking is regarded as the centre point of most
Italian households, with generational recipes forming a culinary institution to
be taught through the tactile touch of crafting the perfect pasta dough by hand,
through the scent of aromatic tomato sauces simmering and through sight, to
select the freshest ingredients possible. However, as with many cuisines,
change is inevitable, with modern day renegade Italian Chefs pushing the boundaries
and marrying their inherent culinary skills with creative license.
Bacchus restaurant, the multi award-winning establishment of South Bank Brisbane, has
been fortunate enough to experience this movement first hand by appointing Italian
Chef and fine dining specialist Massimo Speroni to spearhead their brand. Speroni
joins the Bacchus name direct from the 2 Michelin-starred restaurant San
Domenico in Imola, Italy where he was Sous Chef, working with Owner/Chef
Valentino Marcattilii. He also worked with Chef Marcattilii in his formative
years as a Chef de Partie and Junior Sous, and credits the famed Italian Chef
for much of his flavour preferences now.
Speroni shares with us his bold new take on the classic
Italian favourite of gnocchi, which would have Nonna’s the world over cursing
in retribution; that is until they have tried it. Speroni’s fish gnocchi is a
complex dish with each unique element working in harmony to deliver a visually
dramatic dish, a stark contrast from the traditional monotone appearance of
most plated gnocchi.
This gnocchi is a deep charcoal in colour, achieved through
the use of squid ink, with the silky, melt in your mouth texture expected of a potato
and flour based gnocchi, achieved with white fish, egg whites and cream. Softly
fried calamari pieces carry through the nod to the ocean, whilst pieces of
vivid yellow squash add a textured crunch. The addition of a theatrical
Pecorino Romano foam floats weightlessly atop, finishing off this dish with an
air of elegance, leaving a lasting first impression for the diner.
Speroni’s fish gnocchi is not the only twist on a classic he
has been brave enough to reconstruct, also creating the risotto of all
risottos, with a goat cheese rendition. This recipe calls for the addition of three
different cheeses and is topped with a punchy toasted tomato bread crumb and blanched
asparagus spears to complement the sharpness in taste.