By Leigh O’Connor.
With a career spanning more than 35 years including a stint in Cairo, Egypt, Alan Spagnolo now helms the catering sector at multi-award-winning Sandalford Wines Swan Valley Estate where he designs signature dishes and menus reflecting the restaurant’s new era of philosophy.
Celebrating a marriage of Modern Australian and contemporary European cuisine along with the flavour of Western Australia’s seasonal produce, expect to indulge the senses with hand-rolled pasta dishes, wood-fired pizza and artisanal produce.
A bustling open kitchen creates delectable, healthy offerings destined to delight the discerning diner, while the restaurant’s tranquil, leafy ambience issues an invitation to relax and experience a unique blend of vineyard views, great wine and unmatched service.
Known as ‘Spanish Alan’ due to the meaning of his last name, Alan began his career completing an apprenticeship at Matilda Bay Restaurant in WA progressing to Perth where he worked with incredible Chefs and restaurateurs such as Phil Sexton, Ivan Mather, Kevin McCabe, Kim Gamble and Russell Blaikie.
In 2008, an amazing opportunity led Alan to Cairo, where he spent 18 months as project manager for The Egyptian Australia Restaurant Company on one of Egypt’s premier multi-dining venues; The Terrace Restaurant, Bar & Café. Alan was involved in everything from the design and build to branding, creative direction and menu development in this highly satisfying role.
Back in Perth, he became Executive Chef at the Cottesloe Beach Hotel, spearheading the revitalisation of this iconic Western Australian venue, launching the new Beach Club and contemporary dining concepts including Cott & Co. and Verandah Bar dining.
Alan moved on to the planning and development of Odyssea City Beach, an exceptional Western Australian venue which he launched in 2016, giving Perth residents sophisticated beach fare centred on Modern Australian cuisine.
Highly dedicated to sourcing the finest produce, Alan inspires his Sandalford team to create memorable guest dining experiences – whether they be at a private wedding, a harvest degustation or an alfresco family luncheon.
Last year, Alan collected the ‘Restaurant of the Year’ award on the dais at the Restaurant & Catering Association of Western Australia HostPlus Excellence Awards for Sandalford Restaurant & Bar.
Describing his style as contemporary and refined with an emphasis on produce and plating, Alan highlights the produce itself as the hero of the dish, however, he does confess to liking some pickling, fermenting and smoking elements to add unexpected highlights.
"My Italian background has given me an appreciation of great ingredients, when I grew up we were self-sufficient, farming our own beef and growing our own vegetables,” he tells AGFG.
Sharing his recipe for blue swimmer crab and ricotta crespelle, Alan says this dish can be presented in any season:
"Blue swimmer crab, ricotta, soft herbs and lemon butter emulsion – it’s elegant, flavourful it suits our menu year-round. Diners can expect consistently delicious food, beautifully plated with attention to detail at Sandalford, everything makes the experience special – from the estate’s entrance to the vineyard’s location and our restaurant through the changing seasons.”
While this dish is a stunning addition to any memorable meal, it is pimped-up noodles topped with anything at hand that takes Alan’s fancy at home when he doesn’t have the urge to get on the pans!
