Get to know Trisha Greentree, head chef of Fratelli Paradiso and one of our latest collaborators featured in our Sydney Series.
What is one of your happiest food memories?
A very fond and pivotal food memory was a meal cooked by Raquel Corina at Le Baratin Paris in 2008. From that moment on I started my journey as a cook and have since then visited her over the years to remind myself of the sentiments on why I chose this profession in the first place.
If we were to peer into your pantry and fridge, what are 5 things we would find?
Anchovies (high and low brow), eggs, Oomite, many misos and milk (for my son).
What do you cook for the people you love?
All types of broths but for the last few years I have been stuck on Korean soups, all types and all year round from summer to winter.
What are your favourite rituals around food and eating with others?
Food comas and the snuggles after eating.
What inspires you in the kitchen?
Mindfulness and Romance.
Fratelli Paradiso hosts a highly seasonal and limited menu that is scrawled in chalk on the walls each day, set by executive chef Trisha Greentree.
Her recipe for Pistachio Pesto Strozzapreti epitomises the restaurant's quiet elegance which artist Gemma Leslie has depicted through calming blue tones.