Sammy’s on the Marina chef Camillo Crugnale on all things food and fun
Glenelg restaurant Sammy’s on the Marina is turning 21. To celebrate, reporter Stephanie Timotheou sat down with chef Camillo Crugnale and asked him to complete 21 sentences on all things food and fun and those embarrassing pantry items.
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Glenelg seafood restaurant Sammy’s on the Marina is celebrating its 21st birthday with a new menu offering. Reporter Stephanie Timotheou sat down with chef Camillo Crugnale and found out 21 things about him.
I realised I wanted to be a chef ..... at the age of 14, as I felt very compassionate about making people happy through food.
My favourite thing about being a chef is ..... how creative and appreciated one can be. This also includes being part of a team that strives to better itself every day. Being a chef requires you to have a ‘yes, I can’ attitude.
When I’m not in the kitchen I love to ..... go fishing or gardening.
When I’m cooking, all I think about is ..... how best I can present food and most of all get the best flavour from well raised, grown or caught seafood.
A highlight of my career was when ..... I was a host chef at Tafe Regency Park and was able to be in on the restaurant catering board.
If I wasn’t a chef, I’d probably be ..... a jeweller or an architect so I could still express my creativity.
The most embarrassing thing in my pantry is ..... my parents’ homemade pickles and preserved fruit. I should be making them myself because they are so good, but I guess I have an excuse because I am busy making a lot of food at Sammy’s.
In my fridge, you will always find ..... butter and cream, alongside my kids’ coconut water and almond milk.
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The most expensive restaurant I’ve ever been to is ..... Peck restaurant in Milan.
An ingredient I love working with is ..... Kangaroo Island lobster.
An ingredient I hate working with is ..... Brussels sprout.
My most used kitchen utensil is ..... my cooks knife.
My top three cuisines are ..... Italian, Thai, and Spanish.
My favourite foodie destination in the world is ..... the “temple of Italian gastronomy”, Peck, in Milan.
I get my inspiration from ..... my mother. She teaches anyone who would want to come to her home by saying “bring these ingredients and I will teach you my recipes” at close to 80 year’s old. She is still turning out magnificent recipes out of her little black book.
The celebrity chef I look up to most is ..... Marco Pierre White.
Working at Sammy’s is ..... the closest way I get to live by the sea which allows me to spend 12-14 hours a day by the ocean, all while being just outside my kitchen window.
My favourite dish on the menu is ..... Prawn & Blue Swimmer Crab Veloute flavoured with moscato, the wine of love.
Cooking for people gives me ..... the greatest joy one could do for the ones you love and the ones that end up following from one restaurant to another.
At the end of a long shift I ..... finally have come to love a good glass of beer and just last month I was introduced to Peroni Reserva which is not normally sold in Australia.
If the world were to end tomorrow, my last meal would be ..... my mother Malvina’s braised cabbage with cannellini beans and my father’s homemade sweet paprika.