CHEF SERIES: Javier Codina, Moda Restaurant

 In Bulletin

Barcelona native Javier Codina has worked in some of the world’s most exclusive hotels. Now he calls Brisbane home, where his restaurant Moda Restaurant remains one of the River City’s favourite tapas haunts thanks to its unique Spanish and Iberian-influenced cuisine (and the Salumi Australia on the menu we’re sure).

“We use Salumi Australia chorizo mince at Moda Restaurant, using it to stuff Bundaberg Poblano peppers. The combination of sweet and smoky flavours, with the robust characteristics of the capsicum create a harmony that tantalises the taste buds of our guests.” he says.

“The trick is the way in which we cook it. We use a famous MIBASA oven at Moda, with food cooked over charcoal and ironbark wood. This gives the perfect amount of smoke, and makes this dish the perfect tapas.”