Classic Italian
Chef David Wright prepares a traditional Sicilian menu in true Italian style.
Photography by Roman Liebich Photography
14 October 2019
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With a life-long passion for cooking that had its roots in boyhood days spent in the kitchen learning form his Sicilian Nonna, David Wright has immersed himself in the traditional ways.
His style is not a reinvention or innovation, but more of a homage to the time-honoured Italy dishes of his ancestors and those rich flavours that we search for in great Italian meals.
Driven by a desire to do better each day, David brings a dedication and fire to the kitchen. Now as the new owner and operator at Buon Ricordo, the iconic Sydney dining experience where he has been the Head Chef for the last 7 years, he has a chance to look back on his journey.
David recently cooked for Ocean and our guests on sunny day on Sydney Harbour on board the Riva 88′ Domino Even Flow.
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Snapper Crudo
Ingredients (serves 4)
- 320 grams of diced raw snapper fillets
- 1 bunch of chives
- 1 bunch of tarragon
- Juice of 2 lemons
- 2 Granny Smith apples
- 1 packet of broccoli sprouts
- Bottarga
- 1 Lime
- Salt & Pepper
Method
In a bowl, marinate the snapper with the lemon juice, salt & pepper and good quality olive oil for 5 minutes. Add the diced apple, tarragon and chives and mix through.
Place the marinated snapper onto a plate (without the juice from the marinate) and dress with the sprouts and some more sliced apple. Then grate the zest of a lime, as well as some grated bottarga and drizzle with olive oil and serve.
Triglia con finnochio e carciofi in agrodolce
Ingredients (serves 4)
- 1 to 2 Triglia (red mullet), depending on the size, per person
- 2 large fennel bulbs
- 2 large globe artichokes
- 1 large Royal Blue potato
- 1 red onion
- Pinch of saffron
- Handful of sultanas
- Handful of pine nuts
Method
Slice onions into quarters, gently sauté onions in frypan with some olive oil until soft.
Remove the outer hard leaves of the artichoke and quarter, trim and quarter fennel bulbs, peel and cut potatoes into quarters lengthways, then slice potatoes widthways into thin slices.
Add the artichokes, fennel, potatoes, wine and saffron to the onions and simmer, reduce the mixture by a third then add sugar and balsamic vinegar until vegetables are cooked.
Oven roast the Triglia with a little olive oil and salt, serve with the agrodolce.
Spiced red wine poached pears
Ingredients (serves 4)
- 1 litre red wine
- 200 gm sugar
- 10 gm cinnamon sticks
- 2 gm ground nutmeg
- 4 gm cloves
- 4 peeled whole pears
- Crushed shortbread
- Chantilly cream
Method
Put red wine in a large saucepan, add sugar and dried spices, bring to boil, and reduce liquid by 20%.
Add in the pears and poach for 20-30 mins until tender.
Serve pears with crushed shortbread and Chantilly cream, and drizzle with strained spiced red wine reduction.
Served On the Day:
- San Danielle prosciutto with whipped ricotta and chestnut honey
- Tomato and basil bruschetta
- Snapper crudo with green apple, botarga, tarragon and citrus
- Triglia with fennel and artichoke agrodolce
- Spiced red wine poached pears with shortbread crumbs and Chantilly cream
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