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After more than a decade in the kitchens of Lucio’s, Tim Fisher has set up his own Italian restaurant, Cantina Uno. The unassuming restaurant in East Sydney, may not have the same swanky surrounds of his former haunt, but the food is incredible and at a fraction of the price.
It was under the guidance of Gege Riva, at the two chef-hatted Lucio’s, that Fisher mastered the art of cooking great pasta and risottos, a talent that has not been lost in his new surrounds. His pizzas are wafer thin, crisp and light, and the pasta is made daily on the premises.
Fisher’s first food memory, aside from his mother’s meals, was at Le Lavandou; “I was a first year apprentice and the chef bought a goat and showed us how to de-bone it. We ate it as a staff meal - it was a very memorable experience.”
He turns to chefs such as Charlie Trotter, Stefano Dipieri and Tetsuya Wakuda for inspiration, citing their passion, dedication and flair as defining characteristics.
On his days off, you are likely to find Fisher cooking roast pork on the Webber, however for a night of pure indulgence - Fisher heads to Tetsuya’s: “After every course, you have a wonderful taste in your mouth; leaving you wanting more - and then the next course arrives.”