VideoChefs For Fishermen
Classification: Advice
Chefs For Fishermen
SkillsOne heads to the Sydney Fish Markets, to chat to Paul Bagnato, Fisherman, and Armando Percuoco, Chef, about the seafood industry and why we should take up a fishing life!
Paul Bagnato is an Italian Fisherman working in the Sydney region. Armando Percuoco is a legend Italian chef and owner of ‘Buon Ricordo’ the most highly awarded Italian restaurant in Sydney.
Paul and Armando are teaming up to cook seafood in the open air at Sydney Fish Markets and share that if there are no fisherman then there is no seafood in the restaurants.
About Paul:
The Bagnato family came out from Calibria, Italy in the 50’ s and 60’s. They built boats locally and were the first fishing family to unload their trawler at the opening of the Sydney Fish Markets in 1966.
Paul is the descendent of these first migrants and carries on the great family fishing tradition.
About Armando:
From his location in the inner Sydney suburb of Paddington, Armando has been in business since 1987. ‘Buon Ricordo’ has received ‘The Sydney Morning Herald Good Food Guide’ 'Best Italian Restaurant' annually since 1996. So he is absolute legend because that award is Australia’s most prestigious.
Armando is from Napoli and the food he makes reflects his Neopolatian roots with seafood featuring on the menu predominantly at ‘Buon Ricordo’.
He creates beautiful dishes like thinly sliced Ocean trout marinated in extra virgin olive oil with cured air dried tuna, lemon, garlic and tarragon and linguini with braised calamari, cherry tomatoes, garlic and chilli.
The soup or ‘Zupa de Pesce’ sounds really interesting with unusual fish choices including scampi, mussels, clams, calamari, octopus, cuttlefish and rock cod cooked with tomato.
As well as influences from the many other Italian regions, Armando is also famous for ‘Fettucine al Tartufovo’, fettucine served in a cream sauce with a lightly fried, truffle-infused egg, on top.
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