Roasted capsicum bruschetta (p 72)
RECIPE NOTE: Make it a spread and serve this versatile bruschetta with sliced deli meats, seasonal leaves and fresh figs.
“When I was growing up, we only ever ate seasonally,” says Julian Parisi, the man in charge of Parisi Sydney – a family-run fresh produce provider that’s responsible for sourcing the top-tier ingredients used by chefs from some of the best restaurants in the nation. “Whenever peaches were good, we ate peaches. When mangoes were good we were eating mangoes. We were always choosing which fruit or vegetable tasted good, and was at its best.”
That constant access to premium produce, as well as the Italian know-how handed down from Julian’s grandparents (who emigrated to Australia and established the first iteration of the family’s fresh produce business in 1954), made for an abundant family kitchen – and an even more abundant school lunch box.
“It was a bit of a joke going around school, what I brought to eat,” Julian says. “Recesses were like lunches and lunches were like dinner. My mother would very carefully put together the most incredible panini
