Talent: Matt Breen (Templo) | Venue: Riverside Kitchen | Price: $140
Suitable for vegetarians | Not suitable for GF or vegan
This event includes recipes, a sit down lunch and matched wines.
Discover how simple it is to turn a pantry ingredient like potatoes into feather-light gnocchi - the dumplings of the pasta world. In this up close and personal, hands-on workshop, Templo’s Matt Breen will show you how to make two types of gnocchi: potato and a semolina version, along with two simple sauces. You’ll end the workshop at the Riverside Kitchen’s shared table to enjoy your handmade pasta.
About Templo | They’re known for their hand-made pasta and Sicilian flavours but Templo’s chef and co-owner Matt describes their menu as “Hobart food” rather than Italian. Much of the menu is sourced from within a 50km radius of the restaurant and Matt enjoys buying direct from local farmers. Matt left Tasmania to cook in the UK, Italy and Argentina before returning to Hobart. With stints at Saffire, Frank and Smolt restaurants before opening the tiny, 20-seat Templo; where communal dining is all part of the fun.