When I arrive at Tipico, Domenico is busy making pasta. Owner Andrea Da Como pours me a beautiful glass of Barbera and before I know it, I’ve embarked on a glorious ride of a conversation with Domenico, including a tour of the kitchen and some of the most wonderful descriptions of team work in the kitchen I have ever heard.

1. Domenico De Marco | Tipico

I had planned to speak to Matt Bentley in March. Then we went into lockdown. Over the isolation period, photos of the incredible food he was making at home would pop up on Instagram and his love for cooking and exploring new food ideas jumps out of the shots. I knew this already from all the great conversations I’ve had with chefs, but it really came home to me seeing photos like Matt’s that being a chef isn’t just a job to so many chefs, it’s their passion, their life. Matt has travelled extensively and worked in several countries around the world, but I loved that he said he thinks this is the best job so far, at Hotel Lindrum in Melbourne.

Matthew Bentley

Luigi Esposito grew up in Naples and from a very early age, learned the art of Neapolitan pizza when he worked with his nonna selling pizza fritta to locals. He went on to work in pizzerias around Naples and then the world before deciding to come to Sydney. In the 11 years he has been here, he has opened four successful pizza restaurants, earned the title of best Neapolitan style pizza in Sydney and next Tuesday is excited to be opening The Amalfi Way on Woolloomooloo Wharf. The Amalfi Way is a celebration of the beautiful food and atmosphere he experienced on holidays with his family on the coast of Italy. We may not be able to visit Italy for real for some time, but Luigi’s restaurant looks like an incredible alternative.

Luigi Esposito | The Amalfi Way

Ever wondered what goes on in the kitchens of Melbourne’s restaurants? Conversation with a chef gives the back story of our city’s favourite eating spots. This is not a slick podcast, in fact it's pretty rustic. I'm Jo Rittey. I'm a French teacher and food writer and not that great on the technology. What you'll hear is the conversation how it happened, with no bells and whistles. I'll work on that!

Luigi Esposito | The Amalfi Way

Conversation with a chef

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