SOUND BITES
DAVID BOWIE, STEVIE WONDER, Billy Idol – and Monty Koludrovic. The former executive chef of Iceberg’s Dining Room and Bar in Sydney has joined the greats at Grandmaster Recorders, a famous recording studio in the heart of Hollywood. Husband-and-wife team Monty and Jaci Koludrovic have been asked to lead the venue’s new restaurant and rooftop bar. The multi-storey site was scheduled to reopen in a few weeks’ time, however, with the Covid-19 restrictions coming in, they’ve had to hit pause for now. “It definitely wasn’t what we had hoped for but we were probably more adjusted than many others… we didn’t yet have a routine to be disrupted and we were mentally prepared for a challenge and an adventure.”
Monty is currently fine-tuning the restaurant menu from home. “It’s still a work in progress, but there is a selection of dishes that I know are going to make the cut.” To keep spirits high, Monty has been blasting the beats, with the Aussie chef alternating between DJ Duke Dumont and hip hop artist YBN Cordae. “Music is great fun when you’re cooking. If you’ve never rocked out in the kitchen, singing into a whisk, have you even lived?”
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OLIVES ASCOLANA & GIARDINIERA (STUFFED OLIVES & PICKLES)
SERVES 6-8 AS SNACK
“There is no better combo than olives and pickles. Hot tip: never try to eat an olive fresh off the tree. Once the sorcery has been done to your fresh olives and they’ve been made into a beautiful briny creation, you can turn them into meatballs… a crumbed meatball. Are you with me? That’s right, crumbed meatball-stuffed olives. The lap cheong sausage has a hint of spiced sweetness that is a good foil for the olives. Serve with these crunchy pickles and you’ll be singing
