Guy Grossi’s pearl barley polenta
This version of polenta might swap out the traditional cornmeal for barley, but it's still just as hearty and comforting.
Guy Grossi’s Gaeta-style octopus
Inspired by the flavours of tiella di Gaeta, a Roman pie, this octopus dish from Guy Grossi's restaurant Garum is full-flavoured and visually stunning, to boot.
Guy Grossi’s kingfish crudo
Crudo is always a winner when you're looking for a light way to start a meal. This Guy Grossi number with a sorrel and cucumber dressing is no exception.
Scottadito
Scottadito are named for the burnt fingers you get from trying to snatch the lamb chops straight from the pan.
Wild barramundi, cavolo nero and spanner crab
While crab and fish sounds like a rich combination, there's plenty of fresh flavour going on here to balance things out.
Guy Grossi’s Lucanian sausages with crisp cavolo nero
Veteran chef Guy Grossi shares his recipe for these rich and gently spiced pork sausages.
Guy Grossi’s abbacchio alla Romana
This is Guy Grossi's version of the classic roast lamb. Serve it up with some polenta or pepperonata.
Vitello tonnato
Australian Gourmet Traveller recipe for vitello tonnato by Guy Grossi.
Scallops Rockefeller
Australian Gourmet traveller recipe for Guy Grossi’s scallops Rockefeller.
Braised intercostal 3am buttermilk rolls
Australian Gourmet Traveller recipe for braised intercostal 3am buttermilk rolls by Guy Grossi from Ombra in Melbourne.
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