My father (Charles Buttrose) was the first journalist to review the “new” Italian restaurant when it opened in 1956. At the time he was editor of The Daily Mirror.

There was nothing quite like Beppi’s in Sydney in those days and its menu was very different to the Anglo-Saxon cuisine then favoured by most Australians.

I remember well the smell of garlic when Dad and Mum returned raving about their meal, particularly the mussels in fish stock, wine, tomato, parsley and garlic, one of Beppi’s signature dishes and still on the menu today.

Beppi’s has been our family restaurant ever since.

I go there because I love the food but also for family occasions, such as my son’s 21st birthday, my daughter’s birthday on Christmas Eve, engagements and marriages, or just getting together.

We took a new batch of nieces and nephews along not long ago and Beppi was beside himself with joy that another generation of our family was eating at his restaurant.

Beppi’s is an institution that has been consistently good over the years. The waiters are fantastic.

Beppi once told me that a good waiter always watches the person they are serving. If you need something they are over in a flash.

If I lunch at Beppi’s I find it impossible to resist the pasta, especially the fresh homemade angel hair pasta made with prawns, lobster and scallops in a light cream saffron sauce. Many Italian restaurants serve this dish but none come near this house speciality.

In the evening my favourite starter is insalata caprese, the perfect way to begin a meal because it’s not too filling and nicely sharpens the appetite.

Thinly sliced Roma tomatoes are topped with Italian buffalo mozzarella and fresh basil and then drizzled with balsamic.

My favourite main course is Beppi’s saltimbocca, thin slices of veal cooked in wine and folded over Italian prosciutto, asiago pressato cheese, a delicious soft cheese from northern Italy, and sage leaves.

Beppi showed me how to cook this dish once and insists the veal must be cooked quickly to keep its tenderness and moisture. I always have it with chopped spinach and occasionally creamed potatoes.

For sweets, I like to be wicked. After all, if you are going to have dessert you might as well do it properly.

Because we’re usually celebrating something, more often than not we have tiramisu, the ultimate elegant Italian dessert with its wondrous combination of sponge fingers, coffee, chocolate, mascarpone and brandy. It ticks all the boxes.