Wednesday, June 25, 2014

Candelori's, Smithfield

Italian food brings that feel-good vibe into my system. I find comfort in pizza and excitement takes over me when I have gnocchi dishes. Appreciation of good produce and simplicity is the essence of Italian cuisine. The newly renovated Candelori's in Smithfield took on that philosophy along with top notch producers to bring the best out of Italian food in South-Western Sydney.

Candelori's is a casual Italian restaurant that has been in business for 15 years and is successfully ran by the Candelori Family. The man behind the design is Paul Papadopoulos who excels in genre-blending designs. This casual restaurant has a mix of contemporary and Sicilian look. They offer a range of Italian dishes from different areas such as Rome, Siciliy and Naples. Thanks to Wasamedia, I was able to sample what Candelori's has to offer and had the chance to meet their suppliers at their restaurant launch. Here's what went down:

Freshly stretched Stracciatella di bufala cheese

Freshly sliced prosciutto and stracciatella buffalo cheese
Antipasto board
Crumbled stuffed green olvies

Mixed bruschetta
Octopus carpaccio
The octopus carpaccio was one of my favourites of the night. I have never had octopus prepared that way and it was amazing! The extra virgin olive oil and lemon gave the octopus a nice smooth texture and light citrus zing. While the orange zest and pomegranate seeds gave it sweetness. The touch of dry chilli balanced out the flavours.
Buffalo mozzarella caprese
Oven baked figs
The oven baked figs was one of the stars of the night! This is the first time I've had fig as a savoury dish and it was all kinds of awesome! The sweetness from the soft fig and the lightly salty flavour from the San Daniele prosciutto it was wrapped in was a perfect marriage. The the soft fig and slightly crisp prosciutto gave the dish a nice pronounced textural contrast. The gorgonzola sauce completes the whole dish serving as its final flavour accent.
Zucchini flowers 
Gamberi in tegame
The gamberi in tegame was very Sicilian and also superb! It consisted of perfectly cooked tiger prawns with cherry tomatoes, extra virgin olive oil, garlic, parsley, pomodoro and chilli. Sicilian food is influenced by Spanish cuisine. The punch from garlic and chilli along with nice tomato based sauce is a testimony of that influence. Here's a tip: finish off the sauce by dunking crusty bread in it. One of the best things ever!
Wood-fired pizza alessandra - buffalo mozzerella, mushrooms, smoked ham and cherry tomatoes
Wood-fired pizza margherita D.O.C.
I absolutely adored and enjoyed their wood-fired pizza margherita D.O.C.!  The simplicity of tomato, melted buffalo mozzerella, basil and some extra virgin olive oil in a nice thin pizza base was perfection! The pizza base stayed true to how a Neopolitan Pizza base should be (one that folds and that has nice burnt bits).

Gnocchi with duck ragu

Crespelle - mascarpone crepe with warm Belgian dark chocolate and crushed hazelnuts
Candelori's was both authentic and innovative with their dishes. The combination of quality ingredients from their suppliers and their passion for Italian cuisine, they took some things to the next level whilst keeping the others traditional. Congratulations to Candelori's for a successful launch!

Ramen Raff was invited by Wasamedia as a guest of Candelori's.

685 The Horseley Drive,
Smithfield NSW 2164
Phone (02) 9729 115

Trading hours:
Open Monday – Sunday, 
12.00pm – 3.00pm, 
6.00pm – 10.00pm.
Facebook: /candeloris
Instagram /candeloris

Candelori's on Urbanspoon


  1. What a feast! That stretched bufala cheese looks SOOO GOOD!

  2. how good was the buffalo mozarella? I had to move myself away or I would of eaten it ALL!

  3. OMG the buffalo cheese & prosciutto!

  4. Love a good buffalo mozzarella! And that octopus carpaccio sounds so delish.

  5. Good was the buffalo mozarella? I had to move myself away or I would of eaten it ALL!


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