On the pass: Matthew Breen, Templo

Templo chef Matthew Breen

Templo chef Matthew Breen

Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the current menu, fennel and what to do with carrot tops.

Matthew Breen, head chef and co-owner of tiny Templo on the backstreets of Hobart, sits down to chat about the Italian-leaning restaurant's current menu, fennel and what to do with carrot tops.

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 learnt since opening it?

We opened with not really a clue of what we were doing. Since then, we've progressed with how we cook our food and with the quality of produce we use. We still keep it simple but now we have the chance to experiment with things like making our own cheese and curing our own meats, such as guanciale and coppa. We also buy direct from farmers - it helps create a sense of community.

Who are some of your favourite local producers?

Three big ones would be Stan Robert from Fat Carrot Farm, Matt Deakin and Paulette Whitney from Provenance Growers, and Nigel Dobbs' farm out in Cambridge. It's so beneficial having access to their beautiful vegetables, which taste great without having to alter them too much.

Templo, 98 Patrick St, Hobart, Tas, (03) 6234 7659, templo.com.au


GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Neil Perry: My plans for the Rockpool Group

As Neil Perry announces the sale of his Rockpool Group to th...

Neil Perry is rebooting David Jones’ food halls

Expect quality over quantity next time you pop in for a bite...

How not to reserve a table at El Capricho, Spain

Fatima Bhutto hopes you'll learn from her mistakes.

How not to reserve a table at El Capricho, Spain

Fatima Bhutto hopes you'll learn from her mistakes.