Eat.Drink Mornington Peninsula 2024

Page 12

THE SEASONS four recipes that celebrate the best of our produce

Diego Cossio is a Peninsula-based chef who enjoys creating beautiful flavours with finesse using Peninsula produce. His work graced the cover of last year’s Eat.Drink Mornington Peninsula, so we just had to get him back to create the recipes for this edition.

“I love the Mornington Peninsula because every season brings associated outdoor activities,” Diego said. “In the winter I forage mushrooms; in spring, pine shoots, wild garlic, and sea herbs. In summer I spend my spare time near the ocean, and in autumn I find olives and quinces and preserve them. Every year I plan for those activities and get such joy in planning what I am going to do with my finds. It’s the first time in a while that I’ve had a real garden and have finally started growing and harvesting my own fruits and vegetables. “It was wonderful to head out to places like Main Ridge Dairy, the Mumma Made kitchen and Hawkes Farm to pick up produce and supplies, seeing first hand where these products have been grown or made. “Cooking has always been part of my life. My grandmother was an amazing cook; very random in her creations, but her cooking was outstanding. My father is also a good cook; a little bit of a dreamer, but he's a romantic cook and his meals make you smile. “I like cooking because it carries a special type of energy. Creating and cooking a dish requires a lot of care, and I believe that energy is carried in the food and it can be tasted and experienced through eating. “It's wonderful to discover more products, local ingredients, and explore farming practices. I want to learn more and also share the knowledge that I have acquired over the past years from being a chef all over the world.” You can follow Diego on Instagram @pachamama.peninsula and read more about his journey, which is being documented in a Peninsula project all about growing, cooking, farming and meeting the makers. It’s called Pachamama, which is Quechuan – Diego’s Incan heritage – for ‘Mother Earth’. Photography: Amber Gardener

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Articles inside

Connection to Country resonates with Peninsula wine producers

6min
pages 8-9

Switch to reusables

2min
page 172

FROM SMOKE - Stone provides a solid base for thriving business

3min
page 170

FROM OVEN - Alex’s tarts are a work of Arc

4min
pages 168-169

Phillippa’s Flinders and beyond

3min
pages 146-147

Where the milliner hangs her hat

3min
page 135

FROM FIELD - Bring the family for a cracking day out

3min
pages 128-129

FROM PADDOCK - Small producers having a big impact

3min
page 126

THE PENINSULA’S FINEST - Peninsula’s producers are making their mark

3min
pages 122-123

FROM POT - Preserving the flavours of the past

4min
pages 120-121

FROM TREE - Louise is determined to not waste a tradition

4min
page 111

FROM AIR - Waste not, want not

3min
pages 108-109

Baking with kindness

3min
page 83

PENINSULA MADE Produce paradise for master chefs and home cooks

3min
pages 80-81

FROM VAT - Embracing the spirit of change for a better world

3min
pages 44-45

FROM BEAN Doing good business with good people

3min
pages 42-43

FROM THE DARK - Fabulous local fungi

3min
page 21

FROM EARTH - Heirloom tomatoes run rings around the rest

3min
page 18

THE SEASONS four recipes that celebrate the best of our produce

2min
page 12

FROM SEA - Get by with a little kelp

2min
page 11

From the producers to the consumers, this ones for you

6min
pages 4-5
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