By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
From an early age, i used to spend time with my uncles fishing of the East coast of Italy. When we returned, we would sell our fresh catch to the local restaraunts. Seeing the restaraunt full of happy guests enjoying the freshest produce was something that filled me with fascination and curiosity. The Chefs in these restaraunts, seemed to me, to be the creators of something very special in life. A feeling that lives with me to this day.
Coming from the South of Italy, and having had the good fortune in life to learn from some of the finest Italian Chefs, including the legendary Don Alfonso. I can say that my Cuisine is defentley based on the ‘Mediterranean diet’.
I don’t have a favourite list of vegetables, meat or fish. I think that all ingredients are different and provide unique taste and texture to any recipe.
The most important thing for me when selecting fresh ingredients, is sourcing local produce from organic growers and small scale farms like ours here at Helena Bay.
Here at Helena Bay, because we have and grow most of what we need on our farm – we have the privelage of being able to offer our guests, exclusive experinces at the table. Everything that comes from the heart becomes the next signature dish ! Obviously pasta is my favourite though.
Sunday lunch is a sacred day in the South of Italy. It is the day of the week we gather round the family dinner table and spend quality time together. Sharing generous amounts of traditional dishes from the region. One recipe that you will find on all the tables – ‘Meat Ragu’. Slow cooked for 12 hours. Pork ribs, Basciola (rolled meat) or beef shin. All cooked in garlic infused tomato sauce. So yummy !