Pizza, wine, and a prime position – what you need to know about James St’s newest Italian resident, Gemelli.
Set to open in September, Gemelli Italian and their adjoining bar – Bar Tano – will reside opposite CRU Bar + Bar with James St as the divider.
Gemelli Italian is renowned on the Gold Coast for its namesake Broadbeach restaurant, Gemellini at Nobby Beach and Roy’s at Sorrento – so it’s safe to say, the Brisbane outpost will be a hit.
Gemelli translates to twins in Italian, which leads us to the talented twin co-owners behind the Gemelli Group, James and Alec Carney. Their sentiment? In the words of James, “family and food go hand in hand, and our bars and restaurants offer a space to create memories around a delicious meal and a great bottle of wine.”
On the menu? Italian classics and recipes passed on from their grandparents. The restaurant will serve moreish wood-fired pizza from a custom pizza oven – some topped with burrata, no less – and house-made pasta. While Bar Tano offers diners small bites and traditional Italian refreshments. Alec said, “people will find that they’ll come for aperitif but settle in for the night” – chin, chin!
Both venues have been designed by James St based architects Hogg & Lamb, so it’s not only a family affair but a community affair too. Interior lovers can except dark green marble and polished concrete at the bar, and three levels of trattoria vibes in the restaurant
From the Carney family to yours, scroll down for a sneak peek of the Gemelli restaurant and their Rigatoni Salsicce recipe.
Gemelli – Rigatoni Salsicce Recipe
- 300g Gemelli handmade rigatoni pasta
- 1⁄2 garlic clove, diced
- 1 tbsp Extra Virgin Olive Oil
- 1 tin crushed tomatoes
- 150g pork sausage mince – TIP: a bit fattier than usual
- 10 cherry tomatoes
- 6 Ligurian olives, halved
- 200g roasted or marinated capsicum
- 1 fresh chilli, finely chopped
- 1⁄2 cup white wine
- Chilli flakes, to taste
- Salt and pepper, to taste
- Basil, to serve
- Shaved parmesan, to serve
- Season pork sausage mince with salt, pepper and chilli, to taste. In a large saucepan, heat the olive oil over high heat. Add the sausage and fry until brown.
- Add the cherry tomatoes, Ligurian olives, roasted capsicum, fresh chilli and garlic, and cook for 5 minutes or until browned. Add white wine, allowing alcohol to cook-off.
- Add crushed tomatoes and bring to boil slowly and stirring frequently. Reduce to a very low heat and continue cooking for 5 minutes until sauce thickens.
- In a large pot of boiling, salted water, cook Gemelli handmade rigatoni pasta until al dente.
- Add half a ladle of water from the cooked pasta to the sauce. Drain pasta and toss with the sauce over low heat. Remove from heat and add parmesan and basil
- Serve, sharing with friends and enjoying with a glass of chianti. Buon Appetito!
August 5, 2021