Meet Chef: Stev George, Olivea, 39 Brock Street, Kingston
Italian food, that's my true love. At Olivea, we make fantastic ragùs and fresh pasta. I buy the best quality meat, fish and vegetables I can find, as locally sourced as possible. Local means fresher. Also, I can meet the person who is growing a product and even visit the farm where it is grown.
We get our beef from Enright. Right now I’m in love with skirt steak. It’s so beefy and juicy, and remarkably tender for such a fibrous cut. I use Enright’s beef cheeks for making the ragù I serve with potato gnocchi. My favourite? Bistecca alla Fiorentina – that’s a big thick porterhouse, simply seasoned with salt, pepper and olive oil and grilled nice and rare. Serve it alongside pasta aglio olio, arugula with lemon and olive oil and ample shavings of Parmigiano Reggiano and I’m in heaven!