While most kids were rolling Play-Doh, I was rolling Gnocchi.
Born in Brisbane, I grew up in Italian family and was no stranger in the kitchen. While most kids were rolling Play-doh I was rolling Gnocchi. My training was by the great Russell Armstrong at Tables of Toowong, where I was saucier, it was a privilege to learn in an Award-Winning Restaurant.
Have you always wanted to be a Chef?
Always… I have an unwavering love for food. It’s always plays a key part in special moments in people’s lives. It has this amazing ability to make someone smile, bring people together or revive memories. There is a certain happiness that food brings and I love being part of it.
How would you define your style?
Rustic, simple and full of flavour.
What is your feature flavour these days?
Obsessive compulsive about?
Balancing flavours – getting the right balance is the difference between a good meal and a memorable one.
greatest culinary inspirations/influences:
My Nonna and my Mum. My Mum still comes to the restaurant and checks the apprentice’s pasta. Nothing like having your Mum do quality assurance at your restaurant!
Hands down Marco Pierre White is a culinary genius! He’s trained many of the best in the business and his influence in the food world has defined modern cooking. I’ve based a lot of food off his inspiration.
What do you love about this business?
Meeting new people and hearing their stories. Many great friendships have been formed over a glass of wine and a bowl of spaghetti.
An ingredient you can’t live without?
Most ‘eyebrow raising’ menu item?
Lingua di vitello - Glazed veal tongue with shallot puree, beetroot and mint.
Porchetta: slow roasted pork belly, with green beans, fennel and endive salad.
Fresh, authentic Italian food made with love is on the menu at Osteria Epoca on Orontes Road in Yeronga. Timber beams and worn brick walls entice diners into this chic and cheerful restaurant, where relaxing on bench seating in a light, airy space by the window over an aromatic coffee, is an ideal way to start the day. Large pendulum globes cast a golden hue for evening guests, creating a moody and relaxed ambiance matched by a traditional menu of classic fare, such as starters of fried olives stuffed with pork, or salt cured beef with radicchio, shaved fennel and Parmesan. Salivate over mains like crumbed veal cutlet, filled with Fontina on truffled new potato as well as gnocchi with Gorgonzola, walnuts and shave apple; while groups may opt for a Nonna’s Table three course banquet.