A focus on the Italian kitchen basics - olive oil and handmade pasta - has seen them achieve star status in second-generation chef Nino Zoccali’s hands. These humble ingredients are integral to the menus at both his restaurants in the historic Strand Arcade in Sydney’s CBD. Nino is a founding member of CIRA – the Council of Italian Restaurants in Australia – and a respected judge (and user) of olive oil. He also makes some of the most perfect pasta in Australia. Pasta Artigiana, to be published in August, is Nino's first book.