Arturo Ristorante

08/28/2026

08/28/2026

We were trying to get the perfect take, and with every attempt, you could practically watch Clarissa’s battery getting lower and lower. 🔋😂

Sometimes when we’re filming, we get tired, lose patience and things don’t go exactly as planned—but we always have fun, and there’s a whole lot of love behind everything we do.

This became one of our most-watched videos on YouTube, so I thought it was time to share it here. If you enjoy our family and cooking videos, you can find us on YouTube at HelloChefChris.

08/27/2026

The secret ingredient is officially out… Cremovo!

It’s a sweet, egg-enriched Marsala w**e, and I add just a splash to my pappardelle with wild mushrooms. It brings richness, subtle sweetness and another layer of depth that works beautifully with the earthy mushrooms.

A few of you actually guessed it—well done! I honestly didn’t think anyone would get it.

Now that the secret is out, I’ll be making a video to show you exactly how I use it. Had you ever heard of Cremovo before?

08/26/2026

Our Pappardelle with Wild Mushrooms is truly one of my favourite pasta dishes at the restaurant.

Beautiful egg pappardelle tossed with an assortment of locally grown mushrooms from Finley’s Fungus—lion’s mane, shiitake, chestnut, portobello, portobellini and more. I’ll use six or seven different varieties at a time, depending on what’s fresh and available.

Every mushroom brings something different to the dish, creating layers of deep, earthy flavour. There’s also one little “secret” ingredient that brings everything together…

Want to know what it is? Leave a comment—if enough people ask, I may share the secret so you can use it to elevate your own mushroom dishes at home. 🍄

If you’d like to try some of John’s locally grown mushrooms yourself, go see Finley’s Fungus at the Mill Market on Saturday morning—unless I’ve already bought them all. Sorry! 😂

08/24/2026

Serves 2–3

Ingredients

2 boneless, skinless chicken breasts, sliced into thin cutlets
Salt and freshly ground black pepper
½ cup all-purpose flour, for dredging
2 tablespoons olive oil
1 tablespoon butter
6–8 fresh sage leaves
2 tablespoons finely diced red onion or sliced spring onion
1 tablespoon capers, drained
⅓ cup sliced sun-dried tomatoes
2 generous handfuls fresh spinach
1 cup heavy cream
½ cup freshly grated Parmesan, plus more for serving
250–300 g fresh pasta
½–¾ cup reserved pasta water, as needed

Method

Bring a large pot of well-salted water to a boil.

Season the chicken with salt and pepper, lightly dredge it in flour and shake off the excess.

Heat the olive oil and butter in a large skillet. Add the chicken and sage, then sear for 3–4 minutes per side, or until golden and cooked through.

Reduce the heat and add the red onion, capers and sun-dried tomatoes. Cook for 1 minute, then add the spinach and allow it to wilt.

Pour in the cream and bring to a gentle simmer. Stir in the Parmesan until smooth.

Cook the fresh pasta until just shy of done, then transfer it directly into the skillet. Toss everything together, adding pasta water as needed until the sauce is silky and coats the pasta.

Serve with freshly grated Parmesan and black pepper.

08/23/2026

A couple of my favourite plates from last night’s service.

One was a rich seafood pasta with scallops, prawns, calamari and salmon, finished in a cognac-lobster sauce with Pernod, white w**e, lemon butter, cherry tomatoes and spinach.

The other was lobster tail with prawns and lobster ravioli, finished with white w**e, lemon butter, capers, hot peppers and fresh lemon.

Sometimes you put a couple of dishes together during service and they just hit exactly the way you hoped. These were two of those for me.

Which one are you ordering?

08/23/2026

Just having a little fun with this one 😂 Hope nobody takes it too seriously — it’s all in good fun. And apparently, the answer was Arturo Ristorante all along. 🇮🇹🍝

08/22/2026

12/08/2025