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Cenzo's Chef Drew Nocente's pays tribute to his heritage this Christmas
Growing up, the Italian-Australian chef always looked forward to a good old-school barbecue and cannoli made from an old family recipe.
By Amy Van /
With Cenzo, Drew Nocente’s new restaurant at Club Street pays homage to his Italian-Australian roots. Having grown up on a farm in Queensland, the former Salted & Hung chef learned the art of charcuterie from his father, Vincenzo. Cenzo is named after his dad. With fresh produce, artisanal processes, and modern cooking techniques, the menu features traditional Italian flavours presented with a modern Australian touch.
Related: Jaan’s chef Kirk Westaway shares his vegetarian Christmas memories
Will you be serving any special Christmas dishes at Cenzo?
It’s very cool that we get to open just before the festive season. I was able to include dishes like roast pumpkin and sage conchiglie pasta on our menu. We will serve a lamb shank braised in a red wine sauce and accompanied by charred brussels sprouts, too. There’s also our porchetta, a quick-aged pork belly that is slathered with an Italian spice and herb marinade, tightly rolled, and slow-roasted for three hours before being blasted at high temperatures to make the crackling. It will be served with a homemade pineapple chilli jam and fresh celeriac slaw.
When you were growing up in Australia, what were the typical Christmas dishes?
A Christmas ham and fresh seafood like mud crabs and prawns were always prepared over a good old-school barbecue. We also had cannoli — an old family recipe — which is also the same recipe I use at Cenzo. The pastry is filled with a yuzu ricotta filling and topped with pistachio crumbs. Christmas pudding with a boozy custard was also served. Mum always made one with lots of brandy.
Related: For Christmas this year: Consider the pigeon
What are your fondest memories of festive food?
My fondest memories are always of my family and extended family coming together and having massive celebrations.
How about these days, what will you whip up for Christmas?
These days, it’s very similar, with lots of fresh seafood and hams, and family and friends just celebrating together. We’d usually gather the day after for a late celebration. It’s been at least 10 years since I have been back for Christmas.