Talent: Matt Breen (Templo) | Venue: Riverside Kitchen | Performance Type: hands-on workshop and sit down dining experience | Price: $125 | Vegetarian available – Not suitable for GF
This is a hands-on workshop that concludes with a sit down meal served with drinks.
Simple recipes, simple food, la cucina povera’s literal translation is “the kitchen of the poor” but it’s a concept that manifests as a delicious celebration of the Italian flavours and dishes that can be created with the humblest of ingredients. From Florentine street food, regional breads and a drool worthy desert, you’ll cook a meal with Matt Breen using Tasmania’s finest ingredients, then dine at a shared table and discover why cucina povera is being celebrated and elevated to fine dining status.
About Matt Breen | It’s known for its hand-made pasta and Sicilian flavours but Templo’s chef and co-owner Matt describes the 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 cooked in the UK, Italy and Argentina before returning to Hobart and stints at Saffire, Frank and Smolt prior to opening the tiny, 20-seat Templo.