Adding to his list of outstanding achievements in 2018, Johnny Di Francesco, owner and founder of 400 Gradi has now been named Chef of the Month by Ocean Made Seafood.
Renowned for his world-winning skills and most recently Oceania's Best Pizza, Johnny opted for his Frutti Di Mare Pizza to impress the team over at Ocean Made Seafood, and it clearly didn't disappoint!
Combining his pizzaiolo skills with his love of shellfish, Johnny created one of his all-time favourite feasts. Fresh seafood full of flavour, cooked by Johnny, and added added on top of his award-winning pizza, takes the Frutti Di Mare Pizza to a whole new level.
Johnny's endless knowledge of authentic Italian flavours and his love of seafood allows him to create new dishes with unmatched delicious-ness. Ahead of the family-orientated and food frenzy that is the Christmas season, Johnny has a wide range of tips and tricks for how to make simple and stunning Italian-inspired dishes for your summer Christmas celebrations - including how to cook prawns with truffle and cauliflower, or scallops with nduja and celeriac.
Question: Congratulations on being named Chef of the Month by Ocean Made Seafood, what does this title mean to you?
Johnny Di Francecsco: Thank you, it's always humbling to be recognised for my work and my passion! I'm really pleased to have been named Chef of the Month by Ocean Made Seafood - as working with seafood isn't easy, I'm really proud that I was able to hero the flavours whilst retaining a traditional Italian spin on the dishes.
Question: What is your favourite seafood to cook and eat?
Johnny Di Francecsco: I really enjoy working with shellfish. I love cooking all types of fish, but shellfish is just that little bit more special. The flavours are incredible and you really can use shellfish in such a variety of dishes. Two favourites to make – and eat – are prawns with truffle and cauliflower, and scallops with nduja and celeriac.
Question: What's the trick to making the best pizzas, at home?
Johnny Di Francecsco: Patience and passion are key. I always encourage people to make their own dough, but it needs to rest overnight so you need to make sure you allocate enough time for this. When it comes to topping your pizza, I always recommend using fresh, minimal ingredients that speak for themselves. It's the reason that a traditional Margherita is my all-time favourite!
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