The Corner Italian opens in Subiaco

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Caleb Azuka (with handcrafted burrata and four seasons gnocchi) at his Subiaco restaurant Corner Italian in Subiaco. Picture: Andrew Ritchie www.communitypix.com.au  d494474a
d494474a Caleb Azuka (with handcrafted burrata and four seasons gnocchi) at his Subiaco restaurant Corner Italian in Subiaco. Picture: Andrew Ritchie www.communitypix.com.au d494474a

PRODUCING Italian food with creative flair is the ethos head chef Caleb Azuka abides by at his new Subiaco restaurant The Corner Italian.

Azuka strays far away from serving traditional Italian food.

The Subiaco resident, who has cooked in France, Italy, USA and Australia, has rubbed shoulders with world renowned chef Massimo Bottura, having trained him at his Modena restaurant in 2007.

He also worked as chef in Perth at Jamie’s Italian, Parkerville’s By the Brook, the Swan Valley’s Vines Resort and Pinelli Estate Winery Restaurant.

Mr Azuka is best known for his one-of-a-kind, handcrafted Burrata – a white ball of mozzarella, Stracciatella, and mascarpone infused with non-traditional local Swan Valley honey and truffle.

“My Burrata was featured in the 30 Most-Tried Dishes in Atlanta,” he said.

“The first time I did my version of the Burrata I was told it wasn’t good enough and I was told by a chef to stay with tradition but a few years later, everyone in Atlanta loved it.”

Mr Azuka is the only chef in WA creating his own Burrata, which is usually imported rather than made fresh.

“We are being licensed to sell and create the Burrata to wholesalers and restaurants as we are the only ones here in WA creating our own Burrata,” he said.

“Every other one in WA or Australia are frozen and imported but mine is fresh.”

Mr Azuka said he loved how food and cooking allowed customers to “come like strangers but leave like friends and family”.