By Leigh O’Connor.
It might be fine dining, but at Peonee restaurant in Campbell the ‘fine dining’ ego is left at the door, according to Chef Alberto Ranalli.
Born in Bologna, Italy, this talented master of the kitchen arrived Down Under more than 10 years ago and has worked in every type of restaurant from small bistros to big fine dining establishments.
With a sleek industrial feel, Canberrans are discovering and enjoying Alberto’s five-course set dinner menu at this intimate Modern Australian venue, where stainless steel combines with polished concrete floors and blond wood tables to set the scene for memorable meals.
Alberto’s culinary journey began at age 15 when he started as front of house in a restaurant in his hometown, before going on to start his apprenticeship at the same venue.
"Once I turned 18, I moved to London for more than a year and then headed to Australia where I have spent most of my time in Sydney,” he tells AGFG. "Working in every type of restaurant gave me a clear idea of the type of venue I would like to run one day.”
While he describes his style as Mod Oz, Alberto says that is just a fancy way to say he cooks what he feels like with the base always having a French influence.
"I never had the chance to work in one of his venues, but from a young age Alain Ducasse has always been my inspiration.”
Alberto wants guests to his restaurant to feel at ease:
"It might be fine dining food but we are leaving the ‘fine dining’ ego at the door. Our approach is very casual, guests can interact with the Chefs as they bring the food to the table and explain each dish.
"Even though I am the Chef, you’ll see me running around in the dining room as well because I’m the one who oversees the beverage programme.”
In keeping with Peonee’s ethos of no waste, Alberto shares his recipe for Moreton Bay bug with kohlrabi, Vin Jaune and curry leaves with AGFG home cooks:
"As with many other dishes on the menu, this recipe includes byproducts of other preparations and preserving methods. "
However, it is a childhood comfort food dish of pasta with butter and Parmesan that he turns to at home when he doesn’t feel like cooking!
"What I really love about the hospitality business is the rewarding feeling of making someone’s day and the expressions of our guests when they are blown away by something they have never tried before.”
