Close your eyes and let this new Brisbane restaurant whisk you off to southern Italy.
Think Amalfi Coast, and most people think sunny lemons, fresh seafood and sweet tomatoes. Celebrated Italian chef Guy Grossi, who is channelling the Amalfi for his new restaurantin The Westin, Brisbane, thinks of a deep, dark liquid oozing out of an oak barrel filled with salted anchovies.
“Colatura di alici is a sauce made from the tiny anchovies fished off Cetara on the Amalfi Coast,” says Grossi. “They’re salted for 24 hours then layered in wooden barriques, weighted down and left to ferment. It’s the same process as the ancient Romans used for garum.”After eight to 12 months, he says, a small hole is drilled in the bottom of the barrel to allow the juices to drip out .
“Out comes this beautiful, golden, aromatic fish oil with an incredible saline quality,” says Grossi. “It has the taste ofHis favourite dish on the menu, shown here, is also typically Amalfitana. “I had a dish of octopus and potato in Cetara, and loved it,” he says. “It’s rustic but refined, and the acidity of the salsa verde adds a welcome sharp contrast to the silky potato.
“Queensland has the sea, sunshine, and big tuna and swordfish, but also great beef and lamb from the land,” he says. “It feels like southern Italy to me already.”Degree of difficulty
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