Australian Gourmet Traveller - (01)January 2019-December 2018 (1)

(Comicgek) #1
16 GOURMET TRAVELLER

PHOTOGRAPHY NIKKI T

O (JONATHAN BARTHELMESS).

News


When did you start cooking professionally?
I was working at a restaurant called Julio’s
when I was in school. I was making pizza al
taglio: 22 of those slab pizzas a day. I had
burns all up my arms from the pizza oven.
How is Greca, your new modern Greek
taverna in Brisbane,dierent to The
Apollo in Sydney?Even though we’re doing
taramasalata, Greek salad and slow-roasted
lamb, we’re doing them diferently. The
taramasalata is a lighter, gluten-free version
that I’ve been working on; we’re doing
diferent breads with the dips; we’re going
to have a baker in-house. And if anyone
knows of any Greek grandmothers who
can roll dolmades, we’re looking for
someone. I’ve got an ad calling out all
yia-yias in the Greek newspaper.
Your parents live near Greca. Do you
expect them to visit often?I hope they
have a regular table for Sunday lunch.
Will they have to pay?No way. They can’t
pay. They can just leave a tip.
You also run The Apollo in Tokyo. What are
the ingredients like there?I’ve had some
of the best tomatoes I’ve ever had in Japan.
There’s eggplant that tastes like an apple.
How does your approach there dier to the
way you do things in Australia?In Japan,
beef outsells the lamb. There’s also a lot less
dairy on the menu, because it’s harder to
get. We went to the Greek and Australian
embassies to get help finding suppliers.
Back home, what are you enjoying working
with at the moment?I’m looking forward
to using good tomatoes again. The Greek
salad is so much better in summer.Greca,
Howard Smith Wharves, 3/5 Boundary St,
Brisbane, QLD, greca.com.au

Jonathan


Barthelmess


GRECA, BRISBANE


Cult NYC pizzeria Roberta’s
hits Sydney’s Firedoor on
9 December. Chefs Lennox
Hastie and Carlo Mirarchi
will collaborate on toppings
featuring native ingredients.
There’ll be a special custom
beer, duck salami, Roberta’s
merch and a loud playlist
(of course).firedoor.com.au

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