Introducing Guest Chef Sergio Maglione

Sergio Maglione is an Italian chef and restaurateur of popular Farina and the creator of our delicious zucca e salsiccia pappardelle in this week’s WOOP box.

Sergio has a simple ethos of fresh and simple cuisine, letting seasonal produce do the talking in his dishes – which are so popular in fact that he is a repeat winner of Taste of Auckland’s best dish. We sat down with Sergio to talk all things food.

Sergio Maglione WOOP Guest Chef

What is the future of cooking?
 

Unfortunately, the future of food is dominated by food fads and its promotion by inexperienced writers on social media platforms, but I believe chefs with a genuine passion and knowledge in their chosen cuisine can bring consumers to reality again, I hope! 

 Do you have a food philosophy? 

Your emotions are always reflected in your cooking. 

 What’s the most important thing about cooking? 

Passion, knowledge and drive. 

 What are some of your favorite ingredients to cook with? 

Fresh seasonal produce, I don’t really have a favorite ingredient, but extra virgin olive oil is crucial in my cooking

 

 W118 Foodie Pasta

Tell us about your WOOP dish? 

It’s a fresh pasta dish with traditional Italian fennel sausage that expresses the simplicity of Italian food. 

What’s going on in your life now – any projects, passions or focuses? 

I am back at Farina and am working full time in the kitchen. My drive is to prepare and the serve the best traditional Italian Cuisine interpreted in a modern way, by using fresh local produce. 

What’s your pet peeve in the kitchen? 

Lack of concentration leading to bad service. 

Why do you think people should try WOOP? 

It’s a great way of controlling food wastage, if you were to purchase the raw ingredients yourself. It gives one a good introduction to a cuisine you might not be familiar with and it provides an efficient way to prepare a meal that is delicious and nutritious in the modern fast paced lives we live. 

Favourite international cuisine? 

Japanese