As we welcome the warmer weather, we are introduced to a fresh new Summer palate. From seafood to creamy goats cheese, Tasmanian chef Massimo Mele shares how he loves to enjoy Summer produce.

1. What produce is currently in season?

One of my favourite ingredients at this time of year is fresh squid from the north west of Tasmania. It’s not available all year round so I find it quite special to be able to eat it fresh, in fact, it’s one of my favourite things about Summer. Due to the heavy rain experienced in east Tasmania over winter, goats cheese and milk are both fantastic at the moment. We are making our own goats curd at the restaurant and using lots of fresh cucumbers, tomatoes and Dutch cream potatoes from the Tamar Valley.

2. What advice would you give for cooking with summer ingredients?

Keep it simple and non-intrusive. Summer is about letting the produce shine and cooking simple food so you have more time to spend with your friends.

3. Do you have a technique preference?

I love steaming. It’s a great way to keep all the nutrients and retain the rich vitamins and minerals in vegetables. Another great way to cook in summer is over a fire pit in the backyard. It produces a beautiful char flavour for meats and vegetables.

4. Can you share your ‘go-to’ Summer recipe?

Summer for me means peaches at Christmas. My favourite recipe is baked peaches with marsala and ice cream, it’s an oldie but a goodie!

Paid partnership with Massimo Mele

compare channel adviser image

    Purchase In-Store