Ben Limpus
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Raffaele Persichetti
Born:
Rome, Italy.
History:
Food preparation and dining was always a part of my family life. I started my career journey as a 15-year-old in Noosa learning the art in various establishments.
From there working around Australia, Europe and South East Asia I further developed my culinary knowledge and palate.
Have you always wanted to be a Chef?
Most definitely, to operate restaurants was always a huge goal.
How would you define your style?
Arthouse.
What is your feature flavour these days?
Tonka.
Obsessive-compulsive about?
Flavour.
Your greatest culinary influence:
Parents.
What do you love about this business?
Travelling through flavour.
An ingredient you can’t live without?
Chilli.
Most ‘eyebrow-raising’ menu item?
White truffle 6 cheese empanada.
Signature dish:
Aguachile.
Mama Taco
Step into Mama Taco’s agave temple on Hardgrave Road and worship alongside West End amigos with a Margarita and burrito. With a menu dedicated to the rich food history of Mexico and the ancient spirits of Mezcal and Tequila, this fun and funky venue boasts wall art of desert cacti and sombreros, as guests sip a coctele such as El Stimulante. Satisfy hunger with tacos like wild King prawn, with chipotle mayo, salsa verde, queso fresco, watermelon radish and raspberry; or chow down on a Mama burrito, with saffron arroz, frijoles, salsa roja and verde, guacamole, pico de gallo, pimiento and cucumber escabeche. Vegos are catered for with cumin eggplant tacos, with white miso and cilantro; while dessert lovers are enticed by mole meringue, lime curd, mango, vanilla, raspberry and honey almond.
