Monday, 7 April 2008

Cafe Fuscia

I should start this post by letting you know that when it comes to pizza, as far as I'm concerned, less is more. Give me a thin, crisp base, with a couple of quality toppings and some good mozzarella, and I'm in pizza heaven (especially if there's a bottle of good Italian red on the table).

The zenith of my pizza world was found a couple of years ago in Naples. After wandering around some very dodgy parts of the city, we eventually found Da Michele, one of the most traditional Neapolitan pizzerias. Da Michele has been there for over a 100 years, and only serves two types of pizza - marinara and margherita (click here for a photo). Sure it sounds simple, but I could have stayed there all night, eating their amazing pizza and nattering on to the various strangers from all over the world who share your table, also in search of the ultimate pizza experience.

Luckily I found Da Michele before I my coeliac days, so the taste of its amazing pizza will be forever burnt into my tastebuds. Now I'm limited to a smattering of places that serve gluten free pizza, which brings me to Cafe Fuscia. I've already done a post about Cafe Fuscia, but it also happens to be the closest place that sells gluten free pizza. Not just any gluten free pizza, but good gluten free pizza, which can be very hard to find.

However, Cafe Fuscia's pizza menu isn't really one for traditionalists. The chefs at Da Michele probably wouldn't know where to start when faced with a menu that included Turkish (hommus, feta & roast pumpkin topped with lamb meatballs & a Moroccan sauce on a Turkish pizza base - $17), tandoori (chicken breast, mango chutney, cashews, snow peas & onion, drizzled with a mild tandoori sauce and minted yoghurt - $19) or Bali hai pizza (chicken breast with capsicum, onion, pineapple, spinach, snow peas and roasted cashews topped with satay sauce - $19).

After wading my way through these more modern takes on pizza, I eventually took the plunge with the five star beef (grain fed wagyu beef rump, mushrooms, roasted caramelised eschallots & baby spinach with a cracked pepper béarnaise - $22.90 with a gluten free base). This pizza was apparently crowned Queensland's best meat pizza in 2005, and after a couple of bites I could certainly see its merit.

As much as I'm not usually a fan of this take on pizza, it was pretty good. The beef was tender and tasty, the eschallots lovely and sweet, with the bearnaise as the perfect accompaniment. It was also a good, crunchy gluten free base. It was hard work to finish it off though - this is more like a meal on a pizza.

We also ordered one of the Mediterranean vegetarian pizzas without the olives or capsicum (eggplant, mushrooms, onion, feta & baby spinach - $18). Again this was a great, tasty pizza, with delicious mushrooms and grilled eggplant.

So if you're looking for a modern twist on a pizza, then Cafe Fuscia has twists a plenty. You can either take your pizza home, or bring along your favourite bottle of Chianti and eat in, as the restaurant is BYO. But if you're looking for a great, traditional margherita, whisk yourself off to Da Michele instead.

Cafe Fuscia
Corner of Audrey & Wardell Street
Enoggera 4051
P - 07 3355 9800
W -

1 comment:

food bling, Brisbane said...

I had a not so great experience on our last visit. First of all we were told there were no wine glasses left (at a BYO restaurant) and were given a couple of tumblers instead. I'd brought a good bottle of wine, so passed on the tumblers.

Also, the menu has been cut back, so that mains now are basically pasta, risotto or pizza. The other small range of main courses has gone.

After deciding on a pizza, I was told by our waitress that there were no gluten free pizza bases that day. That left me with only a couple of risottos to choose from, so we left. Not the greatest night out.