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Chianti: Bold and Beautiful

Roam: Bold and Beautiful

Australia has had a love affair with Italian food ever since the post-war mass migration, which saw thousands of Italians take up residence on our shores, bringing with them treasured culinary traditions and age-old recipes. The secret to the cuisine’s enduring place in our hearts and bellies?

For Giovanni Moschen, sommelier at Adelaide’s popular Chianti restaurant, it’s a commitment to using the best produce available and not over-complicating things.

“I love Italian food for its simplicity. It gives you the chance to taste each ingredient on your plate, making you appreciate the produce you’re eating,” he says, adding that a similarly fuss-free approach can be taken to wine pairing.

“My golden rule is light dishes, light wine; rich dishes, rich wine.”

But Moschen also encourages people to break the rules and have some fun experimenting with unexpected matches.

“There are too many styles of sparklings, whites, rosés and reds to stick with just the old red wine with meat, white wine with fish rule,” he says. Salute to that!a

As far as long-running restaurants go, this family-run trattoria on Hutt Street in Adelaide’s CBD is one of the most cherished in town. Opening its doors in 1985, Chianti has been bringing the heart and soul of Italy to Adelaide in traditional and contemporary dishes that have won locals and visitors over. In fact, it was awarded the prestigious Ospitalità Italiana accreditation, presented by the Italian Government and Australia’s Italian Chamber of Commerce – a testament to the restaurant’s authentic cuisine.

A commitment to using seasonal produce means the menu is updated several times a year. You can expect such treats as Abrolhos Islands scallops with a roasted hazelnut and herb butter; Fazzoletti, braised duck ragu, onion and aged balsamic; and White polenta, Adelaide Hills mushrooms and ricotta salata. Brunch lovers should head over to Chianti on the last Sunday of every month. Find a spot outside in the sun or in the cosy dining room and then settle in for a soul-warming meal paired with bottomless bubbles, bellinis or mimosas.

Bring it home

Wow guests with these delightful Italian recipes by Giovanni, paired with Yalumba’s Samuels Collection reds.



4 cups salt-reduced chicken stock
1/2 tsp saffron threads
1 tbs olive oil
40g butter
1 brown onion, finely chopped
2 garlic cloves, crushed
1 ½ cups arborio rice
½ cup dry white wine
¾ cup shredded parmesan
Grated parmesan, to serve

Bring the stock and saffron just to the boil in a medium saucepan over high heat. Reduce heat and hold at a gentle simmer. Heat oil and half the butter in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until soft and translucent. Add the rice and cook, stirring, for 2-3 minutes or until the grains are slightly glassy (Toasting the grains ensures the rice cooks evenly). Add wine and cook, stirring, until liquid is absorbed. Add 1 ladleful (about ½ cup) of stock and stir until liquid is absorbed. Continue to add stock, 1 ladleful at a time. Stir until liquid is absorbed before adding the next ladleful. Continue for 20 minutes or until rice is tender yet firm to the bite. Remove from heat. Stir in shredded parmesan and remaining butter. Season. Divide between serving bowls. Top with grated parmesan and serve.

Drink with Yalumba Barossa Bush Vine Grenache



2 tbs extra virgin olive oil
1.25kg gravy beef, trimmed, cut into 3cm pieces
1 large brown onion, chopped
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1 red capsicum, finely chopped
100g pancetta, finely chopped
3 sprigs fresh rosemary
4 sprigs fresh thyme
2 garlic cloves, crushed
2 tbs plain flour
¾ cup red wine
1/3 cup tomato paste
1 cup beef liquid stock
410g can crushed tomatoes
750g dried pappardelle pasta
50g butter, chopped
Grated parmesan, to serve
Flat-leaf parsley leaves, to serve
Basil leaves, to serve

Heat 1 tbs of the oil in a large, heavy-based flameproof casserole dish over medium-high heat. Cook the beef, in three batches, for 6 minutes or until browned all over. Transfer to a bowl. Reduce heat to medium. Heat the remaining oil in same dish. Add onion, carrot, celery, capsicum, pancetta, rosemary and thyme. Cook, stirring occasionally, for 10 minutes or until vegetables just begin to soften. Add garlic. Cook for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute until vegies are coated. Stir in wine. Bring to a simmer. Simmer for 1 minute or until reduced slightly. Add tomato paste, stock and tomatoes. Stir to combine. Return beef to dish. Stir to combine. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 3 hours, or until meat is very tender and sauce thickens. Use the back of a spoon to break up meat. Cook pasta following packet directions. Drain well. Return to pan. Add butter. Toss to coat. Season. Serve ragu on pasta, sprinkled with parmesan, parsley and basil.

Drink with Yalumba Barossa Shiraz Cabernet Sauvignon

Also try these great Italian restaurants in other cities.

• Brisbane – Massimo Restaurant & Bar, massimorestaurant.com.au

• Sydney – La Spiaggia, laspiaggia.com.au

• Melbourne – Cosi Bar Ristorante, cosirestaurant.com.au