FOR THE FOODIES Turin-born chef Gabriele Coniglio brings soulful precision and quiet passion to the plate, shaped by fine dining stints across Europe and Australia. At OGI, his Italian roots truly sing. What ingredients scream ‘autumn’ to you and why? Funghi, tartufo, and grape—they’re the essence of autumn. Earthy, rich, and fleeting, like the season itself. Nothing beats the smell of mushrooms cooking in butter or the depth truffle adds to a dish. And grape harvest season always brings that feeling of celebration. If you were hosting a cosy date night at home, what would you cook? I’d make potato gnocci—always handmade, comforting and indulgent. It’s the kind of dish that sets the tone for an unforgettable evening. Do you have a family memory or tradition tied to autumn cooking? As kids, we’d go foraging for mushrooms on Sundays with our uncles, then head home and cook risotto all together. The house smelled of forest, broth, and Parmigiano—it was pure magic. What wine would you pair with this Wagyu beef sauce and why? Barbera d’Asti—it’s vibrant, with just enough acidity to cut through the richness of the Wagyu, and a dark cherry note that complements the sauce without overpowering it. 5 Minutes with Gabriele Coniglio Head Chef of Officina Gastronomica Italiana in Prahran Trattoria Emilia Warm, authentic, and consistent. Their handmade pasta transports me straight to Modena. It’s the kind of place where you never check the menu—you just trust them. Gabriele Coniglio’s Three Favourite Pasta Spots in Melbourne 1. 3. Rear of 360 Little Collins Street, Melbourne @emiliamelbourne Trattoria Emilia 2. Il Bacaro Refined yet soulful, their pasta shows restraint and elegance. It’s where technique meets feeling. 312 New Street Brighton, Melbourne @aromi_restaurant Aromi Aromi Seasonal and produce-driven, every plate feels like it was made with intention. The kitchen has a light touch that’s hard to find. 168-170 Little Collins St, Melbourne @ilbacaromelbourne Il Bacaro @ogimelbourne ogi.com.au Officina Gastrononica Italiana As kids, we’d go foraging for mushrooms on Sundays with our uncles, then head home and cook risotto all together. The house smelled of forest, broth, and Parmigiano —it was pure magic.
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