Short order: Mario De Pasquale

Mario De Pasquale is the co-owner of Marios in Melbourne’s Fitzroy.

The two Marios, Maccarone, left, and DePasquale, at their Marios restaurant in Melbourne.

Best recent dining experience: Farm Vigano, the home of Melbourne’s Italian food pioneer, Mario Vigano (and also the grandfather of Mietta O’Donnell.) Simple, high quality Italian food, served in the classic style followed by a walk in the restored gardens and orchards. Great set menu of shared plates.

Must-buy ingredient: Garlic! The start of all meals — Italian, Asian, Arabic. Best of all is from my mother’s garden. Otherwise, purple skinned Australian garlic is best.

Most embarrassing pantry item:Masterfoods Mint Jelly. A must for BBQ lamb chops. Sweet, sticky and delicious.

Can’t live without: My fresh herb garden. I always have pots of herbs: parsley, lemon thyme, sage, rosemary, mint and a chilli plant. Basil in the summer.

What I’m cooking at home: Pasta and stuff from the garden — tomato, silver beet, herbs. And blackberry jam from blackberries picked from the roadside along the Great Ocean Road.

I hate: Food done up within an inch of its life — over presented, too many flavours ….

Favourite cuisine: Italian of course — home style, cafe style, classic style. The art of simplicity and sociability.

Biggest culinary influence:Mietta O’Donnell, a woman ahead of her time, a cultural influence; Raymond Tsindos, who introduced casual dining with traditional white cloth service.

Next big thing: Japanese breakfast! At weekends, Cibi in Collingwood serves grandmother’s breakfast — Shiozake (salt cured grilled salmon), brown rice, potato salad, tomato (omelet) and miso. Honest and delicate.

My last supper: Best quality antipasto: great prosciutto, olives, cheese, good bread. And a good bottle of red.

On April 28, Mario De Pasquale and business partner Mario Maccarone will mark the 30th anniversary of Marios Cafe by offering the complete food menu at 1986 prices.