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Sebastian Pasinetti

@sebpas

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Cook/Chef - Writer - Counsellor in training
Words in @broadsheet_melb @sitchu.melbourne @urbanlistmelb @madein_kin

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Weekend brunch plans? I’ve got you.

My crispy Mediterranean fried chicken sandwich - with oregano and garlic running through it. Topped with hot honey, pickles & a soft egg. All held together by Abbott’s Bakery sourdough.

My recipe in collaboration with @broadsheet_melb & @abbottsbakery.

Serves: 2

Preparation time: 15 minutes, plus 2 hours marinating

Cooking time: 15 minutes

Ingredients
250ml buttermilk

1 tsp dried oregano

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp chilli flakes

2 boneless chicken thighs

150g plain flour

Black pepper, to season

Vegetable oil, for frying

4 slices Abbott’s Bakery Sourdough White

2 eggs

Butter, for toasting bread

Cucumber pickles

1 small cucumber, thinly sliced

2 tbsp white wine vinegar

1 tsp sugar

Pinch salt

Hot honey

2 tbsp honey

1 tsp chilli flakes

To serve

2 tbsp mayonnaise

Handful flat-leaf parsley, roughly chopped

Lemon, to taste (optional; see note)

Method
Combine buttermilk, oregano, smoked paprika, garlic powder, onion powder and chilli flakes in a bowl. Season with pepper. Add chicken and coat well. Cover and refrigerate for at least 2 hours.

For the pickles, combine cucumber, vinegar, sugar and salt in a bowl. Toss to coat and set aside.

Combine flour with a pinch of pepper and a little extra of the spice mix.

Remove chicken from marinade, allowing excess to drip off. Coat in flour mixture, pressing firmly so it adheres well.

Heat oil in a frying pan over medium heat. Fry chicken for 5–6 minutes on each side until golden and cooked through. Drain on paper towel.

Meanwhile, for the hot honey, combine honey and chilli flakes in a small bowl and set aside. Toast sourdough slices in butter until golden. In a separate pan, fry eggs to your preference.

To assemble, spread mayonnaise over the face of each sourdough slice. Top with fried chicken, drizzle with hot honey, then add fried egg. Finish with cucumber pickles, parsley, then close with a second sourdough slice.

Notes
1: You can marinate the chicken overnight for deeper flavour.

2: For extra brightness, add a squeeze of lemon juice over the chicken before assembling the sandwich.

📸 @photobychege by @sebpas

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3 months ago

Last night at @johnnysgreenroom for a new winter cocktail selection inspired by the Italian Paninaro movement of the late 80s 🍸

Ft bestie @adamariani ❤️

📸 @alexandra_drewniak @flatpackstudios @karladawespressoffice by @sebpas

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23 days ago

Spending time with the family behind T. Cavallaro & Sons @tcavallarosons felt like stepping into something much bigger than a pastry shop.

There’s history in those walls - not just in years, but in the way stories, recipes and values get passed down, protected, and reshaped over time. Sitting with Tony and his family, you feel that immediately. It’s not performative, it’s lived.

What stayed with me most is how much care sits behind what they do. Not just in the food, but in the people, the relationships, and the quiet responsibility of carrying something forward.

In a time where everything moves fast and trends even faster, spaces like this remind you what it means to build something that lasts, and the kind of commitment that takes. Hospitality from the heart will never be a trend or lose the real essence of why we do what we do.

I’m so grateful to have been invited into that conversation, into the kitchen, into the sharing of recipes and be given the platform to celebrate 70 years of T. Cavallaro & Sons!

❤️❤️❤️

🎥 @harrisonmossphoto by @sebpas

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3 months ago

Nothing is more iconic than feeding people 👨🏾‍🍳

🎥 @chrisbakerfilmaker

#cook #explorepage✨ by @sebpas

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3 days ago

Some stun film snaps from the iconic @10williamst x @cordelia.carlton pop up!

Shout out to two of the best @efferuggiero & @triple.brie for bringing this day together - Hospitality has always been at its best when people share what they know. Watching two teams come together, trust each other and create something neither could have done alone is a pretty special thing to witness!

As always, the best 📸❤️ @photobychege by @sebpas

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11 days ago

🖤 taken in Section 8 by @sebpas

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9 months ago

Today, I’m coming out, again - this time, as a cook.
Not because I lack ambition, but because I understand the work.

Cooking, for me, was never about hierarchy, ego, or white coats. It was about care. About feeding people well. About showing up, day after day, and letting the food speak louder than the title.

Everything I know started at home. Watching my mum @lucy_pasinetti cook without recipes, without praise, without an audience. Just instinct, generosity, and repetition. That’s where I learned flavour, discipline, and respect for the people you’re feeding. For her, it didn’t require any recognition.

This isn’t a rejection of the word chef or the training it takes to claim that role. It’s a reminder that skill doesn’t need performance, and excellence doesn’t need permission.

If you learned in kitchens, at tables, or from someone who fed you with love, this one’s for you. And especially for my mum, who taught me everything that actually matters - thank you ❤️

And thank you @broadsheet_melb for holding space for these important conversations ⭐️ by @sebpas

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6 months ago

Written by @sebpas, this essay reflects on food as lineage – how cooking became a refuge, a language and a way of claiming belonging when identity was constantly questioned.

To read the full story, head to our bio link. 🤎 by @sebpas

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6 months ago

🖤 @tinikapas taken in Melbourne, Victoria, Australia by @sebpas

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8 months ago

Written by cook and writer @sebpas, this essay reflects on the quiet negotiations that shape how we move through the world – the instinct to adjust, to read a room, to make ourselves easier to understand, and what it takes to begin unlearning that.

To read the full story, head to our bio link. 🤎 by @sebpas

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3 months ago

Happiest birthday, Mummo!! ❤️

We are all so lucky to have you as our mum, our best friend, and the greatest love in our lives. We are endlessly proud of you and love you more than you’ll ever know.

I hope this next lap around the sun reminds you that life is meant to be enjoyed. You work so hard, give so much of yourself to everyone around you, and have done the most incredible job raising and supporting us. Now it’s our turn to shower you with all the love, support and happiness you deserve.

Thank you for always showing up, always looking beautiful, and always reminding us just how special we are. We wouldn’t be who we are without you.

I love you so much, Mum!! Happy Birthday to the QUEEN 🫅 by @sebpas

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a month ago

The holiday season is one of the busiest times of year, and for the hospitality industry bookings can increase by 40-50%.

Sebastian Pasinetti explains that during this busy period some customers are on edge even before stepping foot through the door.

Dedicated to fostering safe, mentally healthy spaces—and advocating for LGBTIQA+ and BIPOC inclusion in hospitality—Sebastian reminds us to stay mindful, even when outside pressures are high.

#Cafe #HolidaySeason #SillySeason #Mindfulness #Kindness #Stress #BusinessOwner #Hospitality #Hospo

Video Description - Sebastian is interviewed inside his cafe in Melbourne/Naarm. There’s vision of him making coffees, interacting with staff, setting tables and serving food. There's also vision of other staff serving customers and cooking in the kitchen. by @sebpas

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8 months ago