Fratellini chef Malcom Grant tells us about his favourite pasta dish right now and explains why it’s important to stick to the basics when cooking.
What is your name? Malcolm Grant
What is your restaurant? Fratellini Restaurant
What is your favourite dish this season?
That’s a tough one. One of my favourite pastas that I love to cook is Aglio olio e peperoncino, which basically means garlic, oil and chilli. The version we do at Fratellini has a few added extras to make it a more substantial meal, I love it!
Do you have any cooking tips that you’ve learnt as a chef?
It is important to be mindful of what people like to eat and to keep dishes simple with only 3-4 components. I see a lot of dishes that are confusing, and scare customers off ordering them.
Why did you decide to become a chef?
I was brought up around food as my parents owned cafes and are both great cooks. I always had a passion for food.
What makes your restaurant stand out in Noosa?
Fratellini has been in Sunshine Beach for over 10 years. We provide a very relaxed holiday vibe whilst still maintaining a very high level of food and service.
Tell us a little about yourself outside of your work.
– After 10 years of running my own restaurant in Auckland, my wife and I decided we wanted to focus on a more rounded family/work lifestyle here in Noosa. I love music, guitar, art; pretty much anything I can make with my hands.
– In 2004 I was awarded New Zealand beef and lamb ambassador, one of the highest accolades as a Kiwi chef and one I am very proud of.
What was your first job?
My first job was a Commis chef working for a 30-year-old French restaurant in Auckland called Le Brie. It was very hard being a Commis in the early 90’s, but what I learnt was worth every minute.
What is your next challenge?
– To be honest, I don’t know what my next challenge will be. At the moment I am happy enjoying my work and family – that’s what life’s all about!
What do you like most about living in Noosa?
I love Noosa because it seems rural but still has everything… that and the fact I can be on the beach fishing within 15 minutes of leaving the house.
PASTA RECIPE:
Aglio olio e peperoncino
INGREDIENTS
200 grams cooked spaghetti
60 grams sliced pancetta
1/4 red onion (julienne)
1/3 zucchini ( finely sliced )
40 grams button mushroom (sliced)
A good pinch of chilli flakes
Half large red chilli (sliced)
2 cloves fresh garlic(chopped)
2 teaspoons capers
Chopped italian parsley
Basil (julienne)
A good handful of baby spinach
Maldon sea salt
100ml extra virgin olive oil
Freshly ground black pepper
30 grams Grana padano (grated)
DIRECTIONS
Cook pasta in boiling salted water, meanwhile, fry off pancetta in 1/2 the olive oil, when pasta is almost done add remaining ingredients except spinach to the pancetta and gently sauté, add spinach, remaining olive oil and spaghetti to the pan and off the heat toss through and season. Serve with some freshly grated Grana padano. Enjoy!
