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Even before meeting Joe Camilleri, his cooking will enchant you. After dining at Mezzaluna, where he runs the kitchen, your mind will be filled with dreams of delicious Italian treats to be enjoyed over a bottle of Barolo. Serving Italian cuisine with a contemporary influence in this beautiful Potts Point restaurant, which overlooks the city skyline, Camilleri dishes up an assortment of delights like the popular mozzarella di buffalo con fichi e prosciutto: Italian Buffalo mozzarella served with caramelised marinated figs, prosciutto and watercress.
Camilleri began his cooking education in his mother’s kitchen, helping her bake rich cakes and piece together the traditional Sunday roast. Later, he trained at Ristorante Riva, where Eugino Riva taught him the ins and outs of modern Italian cooking. He moved on to Elenis, where he worked with Peter Conistis who generously shared his rich knowledge of Greek and mid-Eastern cuisine. With a good eye for produce, Camilleri instinctively knows how to combine top ingredients so each element shines. Camilleri thinks Sydney has some top-notch restaurants, nominating Beppi’s for great traditional and comfort food, and Napoli in Bocca for the best pizza in Sydney. His tips for home cooks are wonderfully simple: arm yourself with a sharp knife and a passion for cooking.... Read more.