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Bottega Coco executive chef Pier Davide Maiuri talks about new ‘must-visit’ restaurant Barangaroo and intimate cocktail bar Cardea

Bottega Coco executive chef Pier Davide Maiuri talks about new ‘must-visit’ restaurant Barangaroo and intimate cocktail bar Cardea

  • Bottega Coco has just opened in Sydney’s Barangaroo
  • Chef Pier Davide Maiuri shares his top tips for home cooks
  • The beautiful new restaurant is next to the new speakeasy Cardea
  • Must Read: Flying Fish’s Executive Chef Reveals Seafood Secrets

By Laura House for Daily Mail Australia

published: | Updated:

The chef behind Sydney’s stunning new Italian hideaway Bottega Coco has revealed its kitchen secrets – and the recipes that are sure to take your next dinner party to the next level.

The new ‘must-visit’ hub in Barangaroo offers an authentic Italian experience from breakfast to dinner, complete with a beautiful bar and cellar, attached wine bar, gift shop and extensive patisserie.

At the helm is Chef Pier Davide Maiuri, whose Italian roots, sustainable approach to dining and meticulous attention to detail have earned him accolades and the admiration of foodies around the world.

“I strive for a harmonious balance between traditional dishes with a modern influence and a stylish ambiance,” Maiuri, formerly of Rome’s Michelin-starred Imàgo restaurant, told FEMAIL.

“Our goal is to create a space that honors Italy’s rich culinary heritage while providing a luxurious, sophisticated and sustainable dining experience for our guests.”

The chef behind Bottega Coco, the stunning new Italian hideaway in Sydney, has revealed his cooking secrets – and the recipes that are sure to take your next dinner party to the next level

At the helm is chef Pier Davide Maiuri (right), whose Italian roots, sustainable approach to dining and meticulous attention to detail have earned him accolades and the admiration of foodies around the world

Heroic dishes on offer include Gnocchi alla Sorrentina, Champagne risotto, Carre di Agnello (lamb) and Tonno Pizza (Tuna Carpaccio), while Maiuri’s personal favorite is the lamb and Jerusalem artichoke.

The eatery also has a strict commitment to sustainability, using only sustainable ingredients and products.

They also implement innovative vertical farming practices and ensure a healthy, ethical and transparent food supply for its guests.

Maiuri says there are five key elements to cooking great Italian food and advised home cooks to always respect seasonal vegetables, use high-quality olive oil, and choose good-quality pasta.

LINGUINE ALLA MARINARA: Seasonal mixed seafood, cherry tomatoes and fresh parsley

Simple pasta recipe to satisfy people: Pasta Siciliana (Pasta alla Norma)

Ingredients

• 340 g penne pasta or spaghetti

• 1 large eggplant, diced

• Salt, for eggplant

• Olive oil, for frying

• 1 onion, finely chopped

• 2-3 cloves of garlic, finely chopped

• 1 can (400 g) diced tomatoes

• 1/2 teaspoon red pepper flakes (adjust to taste)

• 1 teaspoon dried oregano

• Fresh basil leaves, torn

• Salt and black pepper, to taste

• Ricotta salata cheese, grated or crumbled, to serve

Method

1. Start preparing the eggplant: Put the eggplant cubes in a colander and sprinkle with salt. Let them sit for about 30 minutes. This will help remove excess moisture and bitterness. After 30 minutes, rinse the eggplant cubes and pat them dry with kitchen paper.

2. In a large skillet, heat a generous amount of olive oil over medium heat. Bake the eggplant cubes until they are golden brown and soft. Remove the fried eggplant cubes and place them on a plate lined with kitchen paper to absorb excess oil.

3. In the same frying pan, add a little more olive oil if necessary and fry the chopped onion until translucent.

4. Add the chopped garlic and red pepper flakes to the skillet. Cook for a minute until fragrant.

5. Pour in the tomato cubes and dried oregano. Cook the tomato sauce for about 10-15 minutes to allow it to thicken and develop flavours. Season with salt and black pepper.

6. Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta and set aside.

7. Once the tomato sauce has boiled and thickened, add the fried eggplant cubes to the sauce and mix gently.

8. Add the cooked pasta to the skillet and toss to coat so that the pasta is coated with the sauce and eggplant.

9. Tear fresh basil leaves and add to the pasta, reserving some for garnish.

10. Serve the Pasta Siciliana in individual plates, garnish each portion with more torn basil leaves and a generous amount of grated or crumbled ricotta salata cheese.

“Also make a good vegetable stock for risotto and use fresh herbs – we use them from our vertical farm garden,” he said.

When it comes to mistakes made, however, Maiuri said the biggest mistake is overcooking pasta, followed by using too much olive oil and over-seasoned meats.

“Also an imbalance in flavours, which is usually from using too much garlic and too much onion,” he added.

Attached to the restaurant lies another brand new hidden gem in the form of Cardeaa cocktail and entertainment bar decorated with vintage furniture, velvet interiors and private booths.

TORTELLINI IN BRODO: Tortellini filled with burrata and buffalo mozzarella, served with vegetable consomè

Recipes on a budget: Pier’s easy yet delicious dinner options

Classic Spaghetti Aglio e Olio

Ingredients

• 340 g spaghetti

• 1/4 cup extra virgin olive oil

• 4-6 cloves of garlic, thinly sliced

• 1/2 teaspoon red pepper flakes (adjust to taste)

• Salt and black pepper, to taste

• Chopped fresh parsley, for garnish

Method

1. Cook the spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water and drain the pasta.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped garlic and red pepper flakes. Cook for about 1-2 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.

3. Add the cooked pasta to the skillet and toss to coat the pasta in the garlic-infused oil. If the pasta seems dry, add a little of the reserved pasta cooking water to create a silky smooth sauce.

4. Season the pasta with salt and black pepper. Toss well to combine.

5. Serve the pasta in individual plates, garnished with chopped parsley. If desired, offer grated Parmesan cheese on the side for people to sprinkle on top.

Caprese salad

Ingredients

• 3-4 ripe tomatoes, sliced

• 225 g fresh buffalo mozzarella, sliced

• Fresh basil leaves

• Extra virgin olive oil

• Balsamic vinegar (optional)

• Salt and black pepper, to taste

Method

1. Arrange the tomato and mozzarella slices alternately on a serving platter.

2. Tuck fresh basil leaves between the tomato and mozzarella slices.

3. Drizzle extra virgin olive oil over the salad.

4. If desired, you can also drizzle a small amount of balsamic vinegar for extra flavor.

5. Season the salad with some salt and freshly ground black pepper.

6. Serve the Caprese salad immediately as an appetizer or light side dish.

Next door to the restaurant is another brand new hidden gem in the form of Cardea, a cocktail and entertainment bar adorned with vintage furniture, velvet interiors and private booths

The speakeasy is the result of a collaboration between Maiuri and mixology pioneer George Bekarian

The speakeasy, which is the result of a collaboration between Maiuri and mixology pioneer George Bekarian, offers an extraordinary cocktail and bar menu that combines cutting-edge mixology with a globally inspired culinary journey.

The intimate corner of the city invites guests into what they describe as an ‘enchanted world’ where they can kick back, relax and enjoy themselves while listening to live music.

The bar takes its name from the Roman goddess Cardea, who fearlessly guards doorways against evil spirits.

Bottega Coco is open every day from 7am until late for breakfast, lunch and dinner, and Cardea is open from 4pm until late Tuesday through Saturday.

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