![]() ![]() ![]() He launched a casual food truck called Nonna Mallozzi after his Italian nonna in 2018, serving pastas, fries and paninis our of a blue van lodged between a barber shop and a bar. ![]() Orana was the first to bring Indigenous ingredients into the fine dining scene and won international acclaim.ĭownstairs, beneath the restaurant, he launched Bistro Blackwood, a more casual eatery. 'I had a s**tload of credit cards I kept maxing out - whatever it took to keep the restaurant going until the Australian people realised what we were trying to do.'Īt the time, he was hot off a job as Penfolds' head chef and was highly respected on the culinary scene.ĭespite running at a $360,000 loss in that first year, 2014 saw a turn of the tide and the bookings started rolling in - until Covid hit. 'It was so expensive to run,' he wrote in his memoir. He had just enough money to pay the overheads for two weeks. On opening night, not a single diner came, despite glittering reviews from critics a week earlier. He'd been scouring potential locations for the restaurant and workshopping new recipes for his cookbook, which was in development with the backing of Simon and Schuster ![]()
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