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.
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