During its busiest weeks, the Italian and seafood restaurant can cater for around 2000 diners - and that includes a mixture of la carte dining, buffets and functions.

Spralja talks to Good Life about his job "on top of the world".

Did you always want to be a chef?

From the age of about five I used to sit glued to the television whenever cooking shows came on, and I loved watching my mum cooking dishes like steak diane. But it was only when I was repeating my HSC at TAFE that I got a call from my careers advisor who'd noticed that I'd written on my resume that I liked cooking and wondered if I wanted to make a career out of it. That's when it started.I then did a TAFE commercial cookery course and got a job as a kitchen hand at Panorama House. Over the past 17 years, I've worked my way up to head chef.

Who or what inspires you in the kitchen? 

I've worked under some great chefs at Panorama - initially I was under a fantastic Italian chef and she taught me the basics of Italian cooking. There's also been chefs who have worked at seafood restaurants around the region - such as the Lagoon and the Harbourfront - and they have taught me a lot about cooking seafood. Other than that my greatest influence has been cooking shows, which I still enjoy. [British celebrity chefs] Jamie Oliver and Marco Pierre White have been great inspirations, and they both have a passion for cooking Italian food too.

Your parents are originally from Croatia - does that style of cuisine ever come through in your cooking?

I was born in Australia but my parents come from the Adriatic Coast where food was based on what was naturally available. Being coastal that included a lot of seafood, plus pork, veal and lamb, plus a variety of vegetables. Everything was fresh, and, where possible, homemade. At Panorama House there is a focus on seafood with an Italian flavour. 

Croatia is just across the Adriatic Sea from Italy, and is a cuisine that varies according to the regions, so there are many similarities between the two countries' cuisines. I cook in the traditional, classical Italian style where it's all about creating flavoursome food using the freshest of ingredients. It's about keeping things simple and making everything from scratch - from the bread, to the pasta, to the salad dressing, to the sauces.

What makes Panorama House such a special place to work - and dine?

There's a great Tuscan feel - from the food, to the service, to the atmosphere. In winter there's a warm fire to keep things cosy and in summer we open the windows to let the ocean breeze in. It's like being on top of the world.

What are the highlights - and lowlights - of a cheffing career?

What I enjoy most is having a packed restaurant and knowing that every person is satisfied with their meal. As for the down side, well the hours can be harsh. In summer you can be working 50 to 60 hours a week. At Panorama we can have a couple of functions on - a wedding or school formal - as well as the buffet lunch and a la carte dinner. So you're running three to four menus each day. 

RECIPE | Mediterranean fish stack with Provencale vegetables

INGREDIENTS

180g blue-eye cod

180g Atlantic salmon

180g Queensland barramundi

1 baby eggplant

1 zucchini

1 Spanish onion

½ each red, yellow, green capsicum

METHOD

Sear fish fillets in pan with a little vegetable oil. Brush with cold-pressed olive oil and roast in 160°C oven for 10 minutes. Meanwhile slice eggplant, zucchini and Spanish onion diagonally. Pan fry in a little olive oil until browned, and season with salt and pepper. Slice capsicums and panfry in a little oil.Start stacking - place the Atlantic salmon on the bottom and top with eggplant, zucchini and onion. Place the barramundi in the middle, then the vegetables and then the blue-eye cod. Top with capsicum, garlic aioli and drizzle pesto around.

RECIPE | Garlic aioli

INGREDIENTS 

2 egg yolks

1 clove garlic, crushed

½ tspn brown sugar

200ml vegetable oil

1 tblspn red wine vinegar

Pinch salt and pepper

METHOD

Beat the egg yolks until they are nice and fluffy. Add sugar, salt and pepper and garlic and keep beating. Pour the oil in slowly, while beating, until the mixture starts to thicken and then add the red wine vinegar.

RECIPE | Pesto

INGREDIENTS  

100g pine nuts

1 bunch basil, stems removed

2 cloves garlic

300ml vegetable oil

Juice of one lemon

2 tblspns parmesan cheese

METHOD

Toast pine nuts in the oven. Put the basil, garlic and a dash of olive oil in the food processor and blend until it becomes a smooth paste. Then add pine nuts, the rest of the oil and lemon juice and blend. Lastly add the parmesan cheese and blend.