"Confidence obviously makes everything easier," he says. "When you get certain techniques down it opens up a whole range of dishes that you can pull together in 20 minutes."
By Michael Harden
There’s a retro vibe and a home-style feeling at Carlton diner Capitano, where chef Casey Wall riffs on Italian-American classics with a local accent.
Burrata with fried peppers and marjoram
"This is a simple starter or salad that combines burrata with one of the biggest staples of the Italian-American menu," says Wall. "Fried peppers know no limits in the scope of American food. Traditionally balsamic vinegar is used but I like the savouriness of sherry vinegar. You can easily substitute friggitello or shishito peppers with any other mild, small pepper."
"Caponata is one of the more complex dishes in the Sicilian repertoire," says Wall. "It's not only a melding of deep flavours, but it's also a nod to the rich cultural history of Sicily. There are many different types of caponata as you travel across the island, but they all are equally moreish. This dish is vegan but has a deep, layered umami base that is rich like a stew."
"Equal parts naff and amazing, this is one of those dishes that seems to always be good no matter the circumstances," says Wall. "It is almost impossible to stop eating this recipe until you get ill from carb overload."
"This is a basic tomato sauce that preserves the freshness and vibrancy of in-season tomatoes," says Wall. "Don't overcook it – overcooked sauces become dull and jammy and lose any sense of ripeness and freshness."
"This is our play on the classic dish of zucchini alla scapece," says Wall. "Traditionally, it's fried zucchini marinated in mint and vinegar, kind of like an escabeche, but ours is a little fresher and lighter."
"This is one of the most iconic dishes of the Italian-American, aka red-sauce joint, spread," says Wall. "The Rolls-Royce of the menu, if you will."
Rockmelon granita with a Suze float
"A super-simple and super-fresh way to finish a meal," says Wall.