Jamie’s Italian Shakes Things Up

Between super storms and batches of tear-off-your-clothing sunshine, it’s hard to keep up with the weather at the moment. Is it spring or winter?

Between the weather and office air conditioning, we’re all over the place but our taste buds are telling us to celebrate. The summer is on the way!

Fresh seafood tossed on a salad, glossy mozzarella torn onto bruschetta, fruity desserts – these are the tastes of a well lived summer, and fortunately for us city slickers, they’re just a few of the flavours on the new Jamie’s Italian menu.

Our favourite celeb chef Jamie Oliver and his team have revamped their offerings to be fun, fresh and most importantly seasonal.

Executive Chef David Clarke has been hard at work scouring Sydney’s surrounds for the best ingredients – from custom mortadella made just for the restaurant (never fear ladies, all natural fats) to the best local farmers have to offer.

He has a tough job, working on the menus for Jamie’s Italian restaurants across Australia, but is a kid in a candy shop when talking about the group’s small suppliers. He sticks to Jamie Oliver’s ethos – sustainability, animal welfare, even the carbon foot print of the seafood.

That passion shows off on the plate – a brand new asparagus bruschetta, with smashed minty peas (oh so Jamie) and lemony mozzarella is a burst of green goodness in your mouth. Who needs a green mason jar smoothie?

The grilled onglet tagliata, 400g of aged Aussie Black Angus, is already a popular choice, if you can tear yourself away from decadent mushroom and smoked mozzarella risotto. Yes, smoked mozzarella.

Never fear, plenty of the old favourites are still on the menu – chocolate brownie we’re looking at you – along with 80kg of fresh pasta made on site every day. Just save room for the brand new orange and almond frangipane tart with smashed honeycomb.

Whether it’s pasta when the office air con has frozen you solid or a fresh bruschetta while the sun is out, the new menu has you covered.