Talent: Matt Breen (Templo) | Venue: SMEG Culinary Kitchen | Price: $140
Hands–on workshop includes recipes to take home, an early dinner and wine.
“Vegetables are the stars of the show at Templo” says chef Matt Breen. And in this plant-focused workshop Matt will show you just how bright these vegetable can shine. The chargrill will be firing to give vegetables that delicious smoky kiss, maybe there’ll be locally grown sweet carrots cooked in whey, served with carrot top pesto or pickled peppers soused in fruity olive oil at the ready, let’s see what the farmer harvests that day. Matt will also show you how to make ricotta and teach you those Templo tricks that make their vegetables so tasty. What is certain? You’ll walk away knowing how to prepare delicious Tasmanian produce in Matt Breen’s award winning style. A not to be missed, hands-on class that makes the most of Tasmania’s summer produce.
About Templo | Matt Breen, head chef at Hobart's Italian eatery Templo, has worked in kitchens all around the world, but came back to Tasmania to apply his foreign techniques to the superlative local produce on offer. Forging a sense of community around local food is at the heart of Matthew Breen’s ever-changing blackboard menu. Breen places emphasis on his outstanding food to his relationships with local producers, sourcing most of his ingredients within a 50-kilometre radius of the restaurant; keeping the menu simple, inspired by Italy but with a local Hobart flare.