A Sydney-based producer, vocalist and multi-instrumentalist, Benjamino's sonic recipes incorporate a range of groove-driven flavours; from alt-R&B, funk and indie soul, he simmers each concoction to create mouth-watering rhythms and melodies.
Released last month, Benjamino's debut album 'Cucino' is a concept project built around the rhythm and ritual of cooking. Taking its name from the Italian word for 'I cook', the record unfolds like a menu, moving through the courses of a meal.
It opens with the light and playful 'Antipasto', moves through the richness of 'Primo' and 'Secondo', and ends with a sweet finale under 'Dolce'.
Each section offers a distinct flavour and mood, mirroring how music, like food, can shift to suit the time of day or the feeling in the room.
"The idea for attaching a concept to the album was born out of the sheer magnitude of the task," Benjamino says.
"Writing, producing and mixing all of this myself was both fun and daunting, so having a structure in place with the 'Italian menu' idea helped to compartmentalise everything."
Whether it's for the dance floor or cooking dinner with a glass of wine in the hand, Benjamino is serving up a rich and soulful debut. "Music and food are my two great loves.
"If I'm not playing or writing music, you can find me having a meal somewhere with my nearest and dearest. Here are my top picks, across a range of different cuisines."
Spaghetti Alle Vongole
Pasta with clams – my death-row meal. This meal is the definition of lux, with the white wine sauce, delicious seafood and even the sound of the clam shells knocking about. You cannot go wrong ordering this at an Italian restaurant.
Vermicelli Salad
Arguably, there is nothing better on a hot day. It's light, fresh yet filling, and tasty as hell! Shoutout to Mylan in Wollongong, best Vermicelli this side of the equator.
Pork and Chive Gyoza
Dip these bad boys in some soy sauce and you've got yourself a world-class starter or side.
Sourdough Bread with some Bougie Butter
I have to really hold myself back when these get brought to the table. The flecks of salt, creamy, cultured butter, soft bread and firm crust is a winning combo.
Tiramisu
I am very particular about my tiramisu, to the extent that I applied to be a judge at the 2025 Tiramisu World Champs (I didn't make the cut). No self-respecting Northern Italian can turn down this stellar dessert at the end of the night.
Benjamino supports Shayla K Lazybones Lounge (Sydney) on 11 January.
