By Leigh O’Connor.
Dario Nencioni has always felt joy spending hours in the kitchen, he feels relaxed like being in another dimension where there is no fight, no war, just peace.
These days that kitchen is Chef-hatted Luna Lu on Circular Quay in The Rocks, where he fuses traditional and innovative flavours with modern gastronomy and quality Australian produce for a unique and exciting dining experience.
"Since I was a child, I have always been curious about food, from the meat my father used to handle to the family dinners my mother prepared, everything was so perfect and delicious,” this Italian-born Chef explains. "I haven’t been in a supermarket since the age of 19 because everything back in the day was already sustainable.
"We were making bread with flour from our neighbours, fresh pasta made with our eggs, vegetables from our garden and meat from our farm and the bush where my father and I hunted.”
Dario says cooking is not a job for him, but defines who he is:
"There is always something new to discover, to feel and taste – it’s the beauty of the unknown – like when you travel and you keep discovering something different, something amazing that you have never seen or tasted.”
Luna Lu is a modern Asian fusion restaurant overlooking Sydney Harbour Bridge and Opera House, where diners can expect a unique culinary experience that blends traditional Asian flavours with innovative twists.
"Our menu showcases premium ingredients and inventive dishes, served with warm hospitality and impeccable service. With breathtaking views and a constantly evolving menu, dining here promises unforgettable moments of culinary delight and discovery,” Dario says.
With a style influenced by the flavours of Italy and Spain, it is his family upbringing – especially his mother, father and Nonna – which has influenced Dario’s passion for cooking, truly laying the foundation for his culinary career.
Sharing his recipe for seafood candied fried rice, Dario says this dish is not only special for its exquisite taste but also for the artistry and creativity that went into its creation.
"This recipe is a culinary masterpiece that beautifully harmonies flavours and textures, creating an unforgettable dining experience. At its heart are the XO Hokkaido scallops and succulent King prawns, sourced for their freshness and taste. These premium seafood ingredients bring a delightful richness to the dish, perfectly complemented by the earthy sweetness of the beetroot purée.
"Accompanying the seafood and rice are elements of pickled cabbage and ginger, providing a refreshing contrast and a hint of acidity to balance the richness of the seafood and beetroot. Together, these components create a symphony of flavours that dance on the palate, leaving a lasting impression.”
Dario says whether enjoyed as a special occasion indulgence or as a showcase of culinary prowess, this dish is sure to leave diners craving more.
As for the future, this is one Chef determined to continually push the boundaries of culinary creativity, honing his skills and sharing his passion for food with others.
"Whether it is through mentoring aspiring Chefs, exploring new culinary trends or refining my own techniques, I strive to be at the forefront of the culinary world, creating memorable experiences for diners and making a meaningful impact on the industry.”
