Matthew Breen, Templo
What’s the food at Templo all about, Matthew?
It’s Italian-European but we wouldn’t label it as an Italian restaurant; it’s just Hobart
food, really. Almost all of our produce is sourced from within a 50-kilometre radius
of the restaurant. I love making fresh pasta and I really enjoy the Italian culture of
sharing food, too – that’s something we try to emulate in the restaurant.
Favourite autumn ingredient?
Fennel is always beautiful at this time of year. I like it raw with a bit of lemon on top
of kingfish, or to make a nice fennel oil. I also love delicata squash, an Italian variety
which we usually cook in lasagne with some Taleggio.
What’s the standout dish on the menu right now?
We’ve been cooking the last carrots for the season with whey. We make our own
ricotta and stracciatella, so we cook the carrots with our leftover whey and then
char-grill them. We also use the carrot tops to make a carrot top and hazelnut pesto
Templo is your first restaurant; what have you l
We opened with not really a clue of what we were d
with how we cook our food and with the quality o
simple but now we have the chance to experimen
cheese and curing our own meats, such as guanci
from farmers – it helps create a sense of commun
Who are some of your favourite local producers?
Three big ones would be Stan Robert from Fat Ca
Matt Deakin and Paulette Whitney from Provenan
and Nigel Dobbs’ farm out in Cambridge. It’s so be
having access to their beautiful vegetables, which
great without having to alter them too much.
Templo, 98 Patrick St, Hobart, Tas, (03) 6234 7659
templo.com.au SAMANTHA TEAGUEON THE PASS
PICK-UP STICKS Maggie Beer’s Salted Honey Ice-Cream Sticks are a foolpr
dessert (and fun alternative to after-dinner mints). Coated in milk chocolate,
the pint-sized Magnums are $7.99 for six. maggiebeer.com.auJUST ADD GIN
After 10 years of bottling the region’s mineral
water, Daylesford & Hepburn Mineral Springs
Co has blended its sparkling water with native
Australian ingredients. There’s Quandong & Green
Tea, Finger Lime, and Lemon Myrtle flavours,
and for G&T fans, a sweeter-than-usual Native
Tonic that mixes all three native ingredients
together with bitters. They’re $6.95 for 300ml.
localmineralwater.com
THINK LOCAL
Templo chef
Matthew Breen.MAKING SCENTS
Sydney candle purveyor
Maison Balzac sought
the expertise of French
ceramic house de
Digoin for Le Lobster.
The matchbox ($199) is
handcrafted in France
in a limited edition of
150 and comes filled
with scented matches.
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