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There's no better way to delve into the passion that lies behind a chef than by asking them to share their favourite recipe. Often, these recipes have been passed down through generations, reminding them of childhood moments or the very moment they decided to dedicate their lives to bringing happiness through food.
The Courier Mail recently asked a group of Queensland's finest chefs to reach into their childhood to reveal their favourite foods, with chef Tony Percuoco only too happy to oblige. He shared a memory of tiny calzones that he held in the palm of his hand as a child growing up in Naples. He now heads classic Italian restaurant Tartufo.
Other items included a fresh sponge cake, made by the mother of the now head chef at Fortitude Valley's Jocelyn's Provisions. For husband and wife team Alison and Brett Hutley, owners of Botanica Real Food, it was all about a classic coleslaw recipe that had been handed down. For Lachlan Scott, owner of popular Brisbane bakery Flour & Chocolate, it was his Grandma's caramel slice that would get him smiling. One layer is lemon condensed milk and the top consists of delicious set caramel.