The quirky name, ‘mouth of wine’, reflects the chef’s fond memories of Italy, where jugs of wine graced every dinner table. The chef studied in the southern Italy, so recipes are simple, prepared with lashings of tomatoes and olive oil. Seafood features prominently in appetisers, meat and poultry in main dishes, based on the chef’s experiences. Pasta is dressed with the familiar oil, tomatoes and ragu. Comfort food that brings to mind daily life in Italy.