As restaurants and cafes around Australia and the world open up again, how do you choose which one to go to? What are the qualities in the producers and the chefs who prepare the food that make you want to support them? And how do you know if they're telling the truth? Join Kate and Massimo Mele as they explore these questions, discuss regenerative agriculture vs conventional agriculture and some of the barriers that face primary producers making the switch. And laugh out loud at a few of Massimo's stories.
Massimo tells us about how he felt when he returned to Tasmania, and how he had to work hard to carve out a niche. As he settled back into Tasmanian life, he made the effort to step outside of the kitchen and explore the state, its products and got to know the producers. He's had interesting conversations with farmers and ag consultants about regenerative agriculture along the way. He speaks to Kate about how these conversations have informed the way he works with producers, and how these relationships have changed the way he manages his kitchen.
Find Massimo at https://massimomele.com/
Instagram @chefmassimomele