An Autumn Recipe by Club Fontana
Ivey Wawn, Sydney-based dancer and choreographer, is one part of the creative minds behind the effortlessly cool Italian restaurant, Club Fontana. Ivey's love for dance, wine and dining seamlessly blend into the restaurant's "good times" atmosphere, creating a welcoming space where friends can relax, quench their thirst and enjoy themselves.
Ivey welcomed us into her restaurant to take us through Club Fontana's rendition on a Sicilian classic, Caponata.
Ivey wears the LM Classic Shirt.
“We have made a place where lots of our friends come to visit in person and where lots of the people we care about are embedded in the place physically. Our friends Gen and Juliet at Oko-Olo Studio did the interior work with us. My family helped with the build. My sister Claudia painted the mural on the staircase that has become a bit of a cute spot where people always take selfies. Our friend Chanel Tobler made the paintings in the dining room. Our friend Celeste Stein made an artwork for the back of the menus, and the staff we work with are our friends already when they start or they become our friends as we keep working together.”
“When Dan (who is also my life partner and the chef at Fontana) and I were imagining a restaurant, we talked about wanting it to have the feeling like you are coming over for dinner at our place. Like, that it is comfortable and fun, and you can relax and have a good time.”
CAPONATA
2 medium eggplants
1 red capsicum
Olive oil
1 Brown onion, diced
3 sticks Celery, washed and sliced
4 Bay leaves
4 Garlic cloves, finely chopped
2 ripe tomatoes, roughly chopped
20g Currants
25g Red wine vinegar
25g Pitted olives
15g Salted capers, rinsed of excess salt
20g Pinenuts, toasted
10 basil leaves
Set the oven to 200C.
Peel the eggplants and slice into nice thin wedges. Lay them out on a tray lined with baking paper and liberally drizzle with olive oil and a sprinkle of salt. Leave enough room so the pieces don’t touch.
Rub the capsicum with a little oil and place on a separate tray, or the same one as the eggplant if there is enough room. Slide the trays into the oven for approximately 25 mins, rotating occasionally, until the eggplant is roasty brown and the capsicum is blackened and soft.
Let cool. Once the capsicum is cool enough to handle, peel the skin off, discard the seeds and slice into thick strips.
Meanwhile, in a medium saucepan heat a couple of lugs of good olive oil. Gently saute the onion, celery and bay leaves until soft and slightly translucent - more or less 15 mins. Add the garlic and tomatoes and cook for a further 5 mins.
In a nice, big bowl gently combine the eggplant and capsicum, add the onion mix, then the rest of the ingredients. Add another splash of good oil, Taste it, add some salt and more vinegar if you like it that way. Once you are happy, stir through the basil leaves and serve. The caponata should be room temperature or just slightly warm.
“Caponata is a classic vegetable dish from Sicily. It is served as part of an antipasti spread; as an accompaniment to a piece of meat or fish; or as a perfect lunchtime snack. There are a thousand different recipes depending on which town you’re from and/or who your grandma is.”
“I’ve been super into natural wine since my first days working with it in 2011 when I lived in London and worked at a restaurant called Brawn that had a strong emphasis on European natural wine. “
Ivey wears the Sawyer Knit Crewneck and Stella Skirt.
“Sometimes I walk through the restaurant on a busy night and I think - this is exactly the kind of place we wanted to make, and that feeling is so, so cool. I think it helps too that we have made a place where lots of our friends come to visit in person (we make more friends every night), and where lots of the people we care about are embedded in the place physically.”
Visit Club Fontana at 133A Redfern St, Redfern NSW 2016
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AN AUTUMN RECIPE BY CLUB FONTANA
Ivey Wawn, Sydney-based dancer and choreographer, is one part of the creative minds behind the effortlessly cool Italian restaurant, Club Fontana. Ivey's love for dance, wine and dining seamlessly blend into the restaurant's "good times" atmosphere, creating a welcoming space where friends can relax, quench their thirst and enjoy themselves.
Ivey welcomed us into her restaurant to take us through Club Fontana's rendition on a Sicilian classic, Caponata.
Ivey wears the LM Classic Shirt.
“We have made a place where lots of our friends come to visit in person and where lots of the people we care about are embedded in the place physically. Our friends Gen and Juliet at Oko-Olo Studio did the interior work with us. My family helped with the build. My sister Claudia painted the mural on the staircase that has become a bit of a cute spot where people always take selfies. Our friend Chanel Tobler made the paintings in the dining room. Our friend Celeste Stein made an artwork for the back of the menus, and the staff we work with are our friends already when they start or they become our friends as we keep working together.”
“When Dan (who is also my life partner and the chef at Fontana) and I were imagining a restaurant, we talked about wanting it to have the feeling like you are coming over for dinner at our place. Like, that it is comfortable and fun, and you can relax and have a good time.”
CAPONATA
2 medium eggplants
1 red capsicum
Olive oil
1 Brown onion, diced
3 sticks Celery, washed and sliced
4 Bay leaves
4 Garlic cloves, finely chopped
2 ripe tomatoes, roughly chopped
20g Currants
25g Red wine vinegar
25g Pitted olives
15g Salted capers, rinsed of excess salt
20g Pinenuts, toasted
10 basil leaves
Set the oven to 200C.
Peel the eggplants and slice into nice thin wedges. Lay them out on a tray lined with baking paper and liberally drizzle with olive oil and a sprinkle of salt. Leave enough room so the pieces don’t touch.
Rub the capsicum with a little oil and place on a separate tray, or the same one as the eggplant if there is enough room. Slide the trays into the oven for approximately 25 mins, rotating occasionally, until the eggplant is roasty brown and the capsicum is blackened and soft.
Let cool. Once the capsicum is cool enough to handle, peel the skin off, discard the seeds and slice into thick strips.
Meanwhile, in a medium saucepan heat a couple of lugs of good olive oil. Gently saute the onion, celery and bay leaves until soft and slightly translucent - more or less 15 mins. Add the garlic and tomatoes and cook for a further 5 mins.
In a nice, big bowl gently combine the eggplant and capsicum, add the onion mix, then the rest of the ingredients. Add another splash of good oil, Taste it, add some salt and more vinegar if you like it that way. Once you are happy, stir through the basil leaves and serve. The caponata should be room temperature or just slightly warm.
“Caponata is a classic vegetable dish from Sicily. It is served as part of an antipasti spread; as an accompaniment to a piece of meat or fish; or as a perfect lunchtime snack. There are a thousand different recipes depending on which town you’re from and/or who your grandma is.”
“I’ve been super into natural wine since my first days working with it in 2011 when I lived in London and worked at a restaurant called Brawn that had a strong emphasis on European natural wine. “
Ivey wears the Sawyer Knit Crewneck and Stella Skirt.
“Sometimes I walk through the restaurant on a busy night and I think - this is exactly the kind of place we wanted to make, and that feeling is so, so cool. I think it helps too that we have made a place where lots of our friends come to visit in person (we make more friends every night), and where lots of the people we care about are embedded in the place physically.”
Visit Club Fontana at 133A Redfern St, Redfern NSW 2016