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.
“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.”
Mele, now the Culinary Director of Peppina and Grain of the Silos, also spoke about commonly wasted foods.
“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.
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.”
Taste of Summer will run from December 28 to January 4 on the Hobart waterfront.
