Tasmanian celebrity chef Massimo Mele is inviting home cooks to join him for a day of crafting passata.
The former Peppina executive chef and TV personality is bringing his "Tutti a Tavola" catchphrase to life next April.
"That phrase has guided my cooking for years, and it started long before any restaurant," Mele says on his social media pages.
"I was born in Hobart but spent my first years in Italy, and some of my clearest memories are of tomato season: the whole family gathered, everyone with a job, turning the harvest into jars of passata to last the year.
"It was never only about the food. It was about passing skills down, respecting what the land gives you, and above all, being together. That kind of time is something I think we all need and crave right now.
"That's the thinking behind Passata Day, a new experience at The Chef's Garden.
"That's the thinking behind Passata Day, a new experience at The Chef's Garden.
"Guests will spend a day in my garden making passata the traditional way, then sit down to a long lunch cooked from produce picked that morning. Small group, hands on, no shortcuts.
"[It will be] a full day in my garden turning ripe tomatoes into jars of passata the old way, by hand, with plenty of laughs.
"As our industry moves faster every year, people are hungry for something authentic knowing where their food comes from, making something with their own hands, and sharing a table with others."
Bookings open soon, so be quick. You can sign up to the chef's newsletter at: https://www.massimomele.com/#subscribe-col
"[It will be] a full day in my garden turning ripe tomatoes into jars of passata the old way, by hand, with plenty of laughs.
"As our industry moves faster every year, people are hungry for something authentic knowing where their food comes from, making something with their own hands, and sharing a table with others."
Bookings open soon, so be quick. You can sign up to the chef's newsletter at: https://www.massimomele.com/#subscribe-col
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