This article originally appeared on The Hobart, now shared here.

Tasmania’s brand as a foodie haven is cemented. But within the local hospitality industry, there are those who love to use local produce…and those who are next-level obsessed with it. We spoke to a bunch of Hobart chefs who are top of the game when it comes to fostering relationships with local farmers and growers.

Where are you from? 

I grew up in Glenorchy – we moved back to Tasmania from Italy when I was almost six. I lived in Tassie until I was 18 then I left, and returned full time at the end of 2018.

What is your main focus as a chef? 

Quality, it all begins with an amazing product. I look for producers I can be around and spend time with. It’s all about a relationship with your growers. When they become your mates, everything starts to taste better. You get a better understanding of seasonality, availability and viability.

As Food Director at Grain of the Silos and Chief of Food at The Tasman Hobart, that philosophy underpins every menu Massimo writes, championing farmers by name and building dishes around what they grow best, when it’s at its peak.

What do you love about cooking with local produce? 

I like the fact that the produce I buy is grown by someone I know per­sonally. In the restaurant, you can point to a product and almost every time I can name the provenance or the name of the person who grew it, packed it and delivered it. Then you know you are really supporting local.

For diners, that traceability turns a meal into a story, connecting the plate in front of them to the paddocks, orchards and gardens just beyond Hobart.

Which local produce are you really loving right now? 

Right now I’ve just been enjoying the last of the Tongola Dairy Bloom. A delicious cheese that won’t come back until October when it’s back in season. I’m also loving the winter bitter leaves. There are some great growers bringing these Italian varieties to the kitchen. Sugar loaf endives, Castelfranco radicchio, Romanesco is amazing and I’m a sucker for a good Jerusalem artichoke.

These ingredients often appear in Massimo’s seasonal menus as vibrant salads, grilled vegetable sides or simple cheese-focused dishes that let their natural flavour shine.

Where do you like to eat in Hobart? 

I love to pop into Sunbear, always happy staff, delicious local produce and great coffee.

Whether he’s cooking in Launceston or Hobart, Massimo’s obsession with local produce, strong grower relationships and community-focused dining continues to shape Tasmania’s reputation as a small island with a serious food culture.