I love it when people get in touch with me and suggest chefs to talk to. Robert, a retired chef got in touch with me and suggested Bottarga as a local gem with a solid chef. Chef Federico Bizzaro and his partner and wine expert Somi Paremanee opened Bottarga in 2021 and when I read more about the restaurant, I became increasingly fascinated. Dani Valent had a similar experience to me when someone suggested she check it out and she wrote glowing things in Good Food. Bottarga received a hat in the 2024 Australian Good Food Guide awards and has just been featured in Wine Spectator’s August issue alongside the world’s top restaurants and distinguished Australian establishments and was awarded an Excellence. Federico says he doesn’t really want to put a label on his food, but he is cooking what he and Somi like to eat, so his dishes represent his Italian background, Somi’s Thai upbringing and the Australian native ingredients from their new home. So you get dishes like the ora king salmon caviar blini with kalamansi, creme fraiche and wasabi leaf or tiger prawn culurgiones with thai coconut curry, abalone reduction, tigernut oil and sea grapes. I have been lucky enough to have been invited to Bottarga for their wine dinner next week and I cannot wait.