Ristorante Fellini Wins One Chefs Hat
November 30th 2008 11:21
Fellini's from the Broadwater
Host, Tony Percuoco, carries on the proud family tradition of four generations of restaurateurs.
“It’s a journey which has brought me to the cosmopolitan city we’ve got happening here,” Tony said.
“This is a classic Italian restaurant, the type you might find in the middle of Milan.”
Tony said the smell, taste, texture, colour and shape of the food are all carefully considered and the menu is authentic Italian, “done with passion, using the senses rather than textbooks.”
“It’s not just about the recipes, but about the product,” he said.
“We do everything from A to Z, we bake our own bread, make our own pasta and sauces, even age our balsamic.”
An impressive wine list features vintages from the best wine regions of Australia and old world wines from classic regions of Italy and France. The product of years painstaking collecting and investing is stored in a cellar with a climate controlled environment.
Fellini even has a backroom pasta factory with mixers, rollers, cutters and drying cabinets. It supplies the restaurant with all manner of pasta including spinach and ricotta ravioli, duck ravioli and chicken tortellini or dried pastas such as saffron fettuccine using real saffron, or squid ink fettuccine.The pasta is made using premium ingredients and dried to an optimum 14 per cent water content over a period of 12 to 20 hours.
The view from Fellini's
After learning to cook from his family, Tony qualified at the Sydney Opera House and is writing a cookbook, though it is a labour of love that could take years.In the meantime, it is business as usual at Ristorante Fellini, in spite of the renovations underway at the Marina Mirage complex, which are scheduled to be completed in April ’09.
Fellini’s has been a Gold Coast institution for over a decade and this latest accolade is well deserved.
“The rest is history.”
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