JULY 2020
Your food philosophy? My food philosophy is to keep it simple, use fresh ingredients, and add heaps of passion and love!
Anything else you would like to add? Follow us on Facebook @pugliarestaurant and Instagram @pugliarestaurant. Support local businesses!
Pantry staples? Italian spices, flour, semolina flour, extra virgin oil, balsamic vinegar, parmesan, mozzarella, tomatoes, eggs, and cooking wine.
And a very special thanks to our head chef Hamish Barbour who has worked with me over the last six months and helped me make all this real. He brings to Puglia his knowledge of Italian cookery learnt in Europe and Australia. Hamish graduated from AUT in 1997 and worked in Auckland until an OE to Germany turned into five years of cooking and living. After Europe he returned close to home working in five-star resorts and popular restaurants in Sydney, including The Italian Village Restaurant in the Rocks. Returning to NZ for family reasons, we are now happy to have Hamish cooking our delicious Puglia cuisine.
Italian restaurants that have inspired you? Ristorante Don Carmelo in Cellino San Marco, Puglia; and La Divina Pizzeria in Arona, Lake Maggiore. Your food hero? My grandma and my mum of course! But also chef Cannavacciuolo. Current favourite dishes on your menu? Orecchiette Puglia with anchovies, pecorino cheese, broccolini and cherry tomatoes; and Orecchiette truffle, with Italian truffle paste, mushrooms, cherry tomatoes, parmesan and parsley. Your Sunday routine? Wake up late, spend some time with the family, then off to the restaurant. Who cooks at home? When I’m home, me of course!
3 top tips for making the best lasagne or bolognese? 1. Use homemade pasta sheets 2. Cook Bolognese ragu following the authentic Italian recipe (check out our Facebook page!) 3. Use fresh besciamella sauce
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