Local Feature: The Province by Matt De Angelo
Written by Chloe Stephens, daughter and marketer for Cappa Stone Wines.
Yesterday I met with Matt De Angelo, owner and chef of the back to back Chef Hat winning, local Mildura restaurant, The Province by Matt De Angelo.
I interviewed Matt for our upcoming Just Wine More wine club release, as he is the featured chef for our first wine box. Matt has given our Just Wine More wine club members exclusive access to the recipe for his delicious Braised Goat, which I can personally say is simply divine.
When we approached Matt, we asked if he could provide our members with a recipe that he thought perfectly paired with our gold medal winning 2018 Nero d’Avola, one of the 3 wines featured in our first box. I can personally say he well and truly met the brief, the Braised Goat and Nero d’Avola are a match made in heaven.
See interview questions below.
How Would You Describe Your Style of Cooking?
I would describe it as authentic, rustic Italian food. My style of cooking is inspired by my grandparents’ cooking and I want to give people the traditional Italian experience of wining and dining.
What Is Your Favourite Dish To Cook At Home?
I love to make homemade pasta and pasta sauce from scratch with the kids. They love the process.
When Did You Start Your Career?
The adventure began in 2001 when I began my apprenticeship with local Mildura Reef & Beef. In 2013 I opened The Province by Matt De Angelo.
What Is Your Favourite Part About Being a Chef?
I love the rush and pressure of service, as well as preparing and organising meals. What I love about being a chef in Mildura is the vast range of beautiful produce that’s on offer.
When Creating a Meal, What Factors Do You Take Into Account?
There are three things I always consider:
The season/ time of year. This is important for considering the kind of local produce that is available.
Bringing it back to authentic Italian food
How I can include my own spin
What Is The Most Essential Item in Your Kitchen?
Olive oil. I use it for everything, from cooking the food to simply garnishing a meal.
What Is An Ingredient That You Love To Cook With?
Thyme and garlic.
What Is Your Signature Dish?
My quail pappardelle. It has been on the menu since we opened in 2013, and will probably always remain there. It is one of our most popular dishes.
Name a Wine That You Love to Drink.
Your 2018 Nero d’Avola is one of my favourites. It’s smooth, easy drinking and the pepper and spice in the wine warms the soul.
Why Did You Choose Braised Goat to Pair With Our Nero d’Avola?
Since Nero d’Avola is a Sicilian variety, it will complement any authentic Italian dish. But I chose the Braised Goat for several reasons. The spice of the Nero d’Avola marries well with the acidity of the tomato passata. The savouriness of the Nero also complements the richness of the sauce and gamey flavour of the goat. It also has a gorgeous acidity that balances perfectly with the olive oil.
