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Zonfrillo gets streets ahead

Restaurants

Chef Jock Zonfrillo gives a sneak preview of the menu for his second WOMADelaide restaurant installation, and spills the beans on his plans for three new eateries.

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Zonfrillo announced this week that he is moving his Rundle Street restaurant Street ADL to a new location at Henley Beach and opening a new restaurant called Blackwood in its place.

Blackwood, he says, will be a more affordable “bistro version” of Orana, the fine-dining restaurant known for its degustation menus which fuse modern and indigenous Australian flavours with the use of ingredients such as saltbush, dorrigo pepper, chocolate lily, sow thistle, cinnamon myrtle, strawberry gum and green ants.

“Blackwood will have the same philosophy as Orana,” explains Zonfrillo. “Low-intervention food and wine with a lot seasonal wild ingredients.

“It will be food and wine that lets diners experience a real expression of where it comes from.”

The stunning murals painted by Zonfrillo’s friend, Milan-based artist Jacopo Ceccarelli (known as “2501”), will remain.

“Many Australian native ingredients, such as Morton Bay shoots, have a degree of bitterness and astringency,” Zonfrillo says. “Cooking in blackwood (acacia) ash takes out the bitterness and astringency; it’s something I learned while visiting indigenous communities as part the work I do with the Orana Foundation (his not-for-profit organisation that helps indigenous communities to establish viable supply chains of wild harvested and cultivated native produce).

“I’ve also designed some tables for the restaurant that are being made out of blackwood.”

Zonfrillo says he expects to have Blackwood and Street Henley Beach open within the month.

In addition to the StreetADL pop-up food stall at the Royal Croquet Club, Zonfrillo will further service hungry Fringe Festival crowds with the launch of a new food truck.

“We were one of the lucky 20 who got city food-truck permits.”

Nonna Mallozzi is a 6.5-metre sparkling pale-blue food truck that will serve Italian food – “two pastas and two paninis every day”.

“Nonna Mallozzi is named after my Italian great, great-grandmother – I’ve still got recipes of hers kicking around.

At WOMADelaide, the Street in the Park restaurant will again be set up under the trees at Botanic Park as the Taste The World restaurant with full table service, a wine list, crockery, cutlery and glassware, but this time with double capacity after tickets sold out last year.

The Taste the World restaurant is designed to present 28 different dishes inspired by the home countries of the artists playing at the annual world music festival. On each of the four days of the festival, Street in the Park will have a new menu of seven dishes.

Some of the dishes Zonfrillo shared with InDaily included a fragrant Tongabezi pumpkin curry (Zambia) which is served with rice and greens; a version of Tteokbokki, a Korean street dish made with gnocchi-like rice cake, spiced free-range pork balls and red chilli sauce; Ota Ika, a Tongan ceviche-style dish of raw mulloway marinated in citrus and coconut with cucumber, tomato, onion and chilli; the cigar-shaped Asabe’e Antakiyyeh, a Syrian pastry filled with toasted flaked almond cream and served with honey ice cream; and Amawat donuts from Palestine served with pistachio ice cream.

Space within the restaurant is strictly limited to 200 seats and bookings are highly recommended. Tickets are $40 and redeemable against both food and drink at the restaurant.

WOMADelaide runs from March 11 to 13. More information can be found here.

Some of Zonfrillo’s Street in the Park dishes:

Tteokbokki, a Korean rice cake dish. Photo: Nat Rogers/InDaily

Tteokbokki, a Korean rice cake dish. Photo: Nat Rogers/InDaily

Amawat donuts. Photo: Nat Rogers/InDaily

Amawat donuts. Photo: Nat Rogers/InDaily

Syrian Antiakiyyeh pastries with fresh riberries and honey ice cream. Photo: Nat Rogers/InDaily

Syrian Antiakiyyeh pastries with fresh riberries and honey ice cream. Photo: Nat Rogers/InDaily

Ceviche-like Ota Ika. Photo: Nat Rogers/InDaily

Ceviche-like Ota Ika. Photo: Nat Rogers/InDaily

Tongabezi pumpkin curry. Photo: Nat Rogers/InDaily

Tongabezi pumpkin curry. Photo: Nat Rogers/InDaily

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