Celebrity chef Massimo Mele has inspired Tasmanians to get creative with the island’s produce and level-up their healthy home cooking ahead of the Taste of Summer festival.
At a cooking demo at the St Lukes wellness hub on Wednesday, the Tasmanian-born and Naples-raised chef gave tips on how to eat seasonally and make fresh produce go as far as possible. Drawing on ingredients from his own Hobart garden and long-standing relationships with local growers, Massimo demonstrated how simple techniques can turn everyday vegetables and fruit into vibrant summer dishes that feel restaurant-quality but are easy to cook at home.
Summer cooking with Tasmanian produce
“As we head into summer, there is amazing produce coming into season such as apricots and cherries, Swiss chard and tomatoes,” he said.
“Food that is in season tastes better, it’s more nutrient-dense and it’s also at its best price.”
Massimo encouraged home cooks to plan meals around what is abundant at the markets each week, suggesting salads piled high with tomatoes and basil, quick stone-fruit desserts, and simple grilled seafood finished with lemon, herbs and good olive oil.
Reducing food waste in the kitchen
Mele, now the Culinary Director of Peppina and Grain of the Silos, also spoke about commonly wasted foods. He highlighted the importance of using the whole ingredient where possible – from Swiss chard stems to herb stalks – to reduce food waste and stretch the household budget without compromising on flavour.
“By teaching simple ways to prioritise fresh, local ingredients at home, it’s my goal to inspire Tasmanians to create food that is not only delicious and enjoyable, but also has a big impact on their health and wellbeing,” he said. This aligns with Massimo’s broader philosophy, showcased in his television series and restaurant menus, where seasonal Tasmanian produce is always the starting point for nourishing, family-style food.
Supporting Tasmania’s health and wellbeing
St Lukes CEO Paul Lupo said encouraging people to create delicious and nutritious meals goes a long way in fulfilling their vision of making Tasmania the healthiest island on the planet.
“Our wellness hubs were designed with one goal in mind: to make every Tasmanian’s health journey a little easier,” Lupo said.
“One of the things the community has asked for in this space is nutritional advice and help with healthy eating.”
“There’s no one more inspiring to learn that skill from than chef Massimo Mele, who’s so passionate about creating delicious food made from Tasmania’s exceptional fresh produce.” For Massimo, collaborations like this are a natural extension of his work in restaurants, an opportunity to bring the joy of seasonal cooking into home kitchens across the state.
Taste of Summer on Hobart’s waterfront
Taste of Summer will run from December 28 to January 4 on the Hobart waterfront.
