FOR THE FOODIES Chef Nicola Ronconi spent his youth in Italy, watching his parents and grandmother work their magic in the kitchen, crafting delight after delight. This inspired a culinary career that has taken him across the globe, including a stint as corporate executive chef of Fratelli Fresh. Nicola’s latest project and first restaurant, Nico in Sydney’s Cammeray, is an homage to the Amalfi Coast and the transformative power of warm hospitality. What would you say were the most enduring lessons learnt from the years of watching your family cook? Because my parents were always busy with work, I only had the pleasure of enjoying Mum’s cooking on Sundays. I’ll always remember the beautiful Sunday roast with polenta and mushrooms. From my grandmother, I developed a passion for making fresh pasta and gnocchi. The most important lesson I learned from them was about “simplicity”— they showed me that you don’t need many ingredients to create something cosy and tasty. After a culinary career that spans the globe, why Nico and why now? I felt it was the perfect moment to bring my hospitality philosophy to Sydney and establish a venue where we can make people feel at home yet also like they’re on holiday. 5 Minutes with Nicola Ronconi Executive Chef, Nico Bar Copains I think Bar Copains is also a wonderful place to visit. I love the variety of snacks they offer, which pair perfectly with their extensive wine selection and delicious cocktails. Ante Have you had the opportunity to visit Ante in Newtown? If not, I highly recommend going. It is a beautifully designed minimalist Japanese vinyl bar offering exceptional cocktails and delicious food. Dean & Nancy on 22 Dean & Nancy on 22 holds a special place in my heart. Everything about this bar, from its ambience to its cocktails, captivates me. While I’m normally a Negroni drinker, I always try some of their unique cocktails when I visit. Can you share your three favourite bars in Sydney? 1. 3. Your menu champions seafood. Do you have any tips for those wary of cooking seafood at home? When in doubt, keep it simple; choose the finest quality fish you can find and handle it with care. Use a non-stick pan with a bit of oil, season the fish, and place it in the pan. You can pair it with a salmoriglio sauce, or add tomatoes, capers, olives, and basil and finish it in the oven. Don’t overcomplicate it and avoid masking the beautiful flavour of the fish with too many extra ingredients. Do you have a favourite dish on the menu? On my top three, I would put: • Tiger prawns cigar, basil, salsa rosa • Gigli, friarielli,sausage ragu’ fermented chilli • Snapper fillet, baby potato crust, salmoriglio 2. Level 22, 2 Hunter Street, Sydney @deanandnancyon22 146 King St, Newtown @ante_syd 67 Albion Street, Surry Hills @barcopains @nicorestaurant nicorestaurant.com.au KWPhotography 8 Don’t overcomplicate it and avoid masking the beautiful flavour of the fish with too many extra ingredients. Destination NSW Ante Caroline McCredie
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