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Strathfield Good Food Guide : Strathfield Good Food Guide 2013
2013/2014 | 41 AROUND THE WORLD 3/24GeorgeStreet,NorthStrathfield97645084atmospherecafe.com.au Where did you learn to cook? I left school at 16 and studied commercial cookery at Ryde TAFE in Sydney. I did my apprenticeship at The Regent in Sydney. What are you earliest memories of food? My father had several cafes and restaurants and I would help out at weekends by cutting onions and that sort of thing. I was brought up with cooking from an early age, so I guess my interest was sparked quite young. How long have you been a chef? I’ve been professionally involved in the industry for 20 years. I travelled to Europe after leaving TAFE and cooked in Italy, Spain and Greece. What type of food do you serve? We changed our name from Eatalia about six months ago and our menu has become more sophisticated. We serve modern Australian cuisine such as crab linguini with sun-dried tomatoes and asparagus. Of course, we still serve all the timeless classics like pizza, pasta, steak, gelato and seafood platters. What is your specialty dish? Seafood spaghetti with prawns, fish, mussels and calamari cooked in a light tomato base. What is your most popular dish? Our 350g rib-eye steak with rocket and pear salad is a real winner with our customers. Where do you source your ingredients? Most of our vegetables are sourced from ourstrathfield.com.au Prawn risotto YOU’LL NEED 1 brown onion, diced 3 raw king prawns 4 mussels 2 baby octopus 3 Tasmanian scallops 2 calamari tubes, sliced 1⁄2 clove garlic, crushed 1 tbsp olive oil 180g Arborio rice 100ml seafood bisque (available from supermarkets) 100ml vegetable stock Parsley Sydney Markets, our red meat and chicken comes from RG Meats in Strathfield and our fish is from the Fish Market. We source our gelato from Pure Gelato in Haberfield and our cheeses and smallgoods are imported from Italy. Where else do you like to eat? The Outback restaurant here in George Street serves a good meal, and I occasionally eat at Tuscany Ristorante in Leichhardt. Chef Atmosphere Cafe & Restaurant METHOD Place oil in a deep fry pan. Add bisque to the seafood, onion and garlic and saute. Add vegetable stock and stir. Add rice and season with salt and pepper. Cook on low for 10 minutes. If necessary, add more stock to prevent it from drying out. Serve on a large plate and garnish with parsley.
Strathfield Food Guide 2015
Strathfield Good Food Guide 2012