Recently, Jenny and I were treated to a beautiful beachside feast prepared by the one and only Michael Capelli, business owner and chef from Sunshine Coast catering company, Capelli Foods. Prepared on location at Mooloolaba Spit, the fresh and colourful canape`s and main course were designed using local seafood from Walker Seafoods Australia, and wild edible foraged delicacies.
I had a good chat with Michael and learned all about his food philosophies and special unique touches when designing his seasonal menus.
Images by Terri Hanlon Photography
What makes local Sunshine Coast seafood the best?
The Seafood we use in our menus is always local and so fresh. You can go down to the Spit (wharf) in Mooloolaba, and watch the boats come in and see the fisherman take their haul from the trawlers.
What’s your favourite Spring/Summer seafood dish?
A bit of a favourite is Mooloolaba prawns with an asparagus and rocket salad with mango salsa.
What inspires you in designing a menu?
Seasonal fresh produce determine our menus all year round.
Tell me about the foraged bits you use in your cooking.
We would love to take the credit for this but it all belongs to Nick from Wild Forage Australia. He supplies many chefs, restaurants throughout the Sunshine Coast and beyond. Products like Sea Celery, Society Garlic Flowers, Sea Purslane, Watercress Flowers, Radish Flowers and the list goes on!
What essential elements make the perfect meal?
Chocolate…no,no! People are so conscious of healthy eating so we ensure our menus are of a balanced diet and of course locally sourced.
Do you have any events coming up where people might be able to sample your food?
We just had a pop up restaurant to a secret location with a six-course degustation, which was resounding success with rave reviews from attendees! So you will have to keep on our social media for the next pop up early in 2019.
