Learn the secrets of successful sauce making from a native Italian who's worked at some of Italy's and Australia's top restaurants.
When: 1pm to 3pm
Where:The Mantle, Toolern Vale
The expert Passionate chef, presenter and mentor Matteo Toffano earned some serious stripes working at three-starred Michelin restaurant Le Calandre with renowned chef Massimiliano Alajmo. He’s also been a finalist in a number of international culinary competitions, including the Uniliver Chef of the Year 2017 and 2018, and the prestigious San Pellegrino Chef of the Year 2018 (Pacific). He’s recently finished a six-year stint as chef de cuisine at Melbourne stalwart, Grossi Florentino Upstairs, and is now sharing his knowledge and passion for Italian cuisine and Australian produce through workshops and long table experiences at The Mantle in Toolern Vale.
The plan There must be thousands of recipes for bolognese sauce! But we reckon Matteo’s has got to be one of the best. Come along and learn his recipe and preparation tips for bolognese and besciamella (béchamel) sauces. He’ll also run through basic tomato sauces and teach you how to make, maintain and even freeze them for the ultimate – homemade – fast food!
The fruits of your labour Learn how to make the best bolognese sauce, besciamella and tomato sauces like a true Italian, in a fun and friendly group setting, from a native Italian chef. You’ll also get to take home your apron and a copy of the recipes.