Check Massimo out on stage in Bridport for the inaugural Tassie Scallop Fiesta on August 5th. Massimo loves to support local produce and cook in season, and what better place to do it than the opening of the Tasmanian scallop season. Book tickets
An incredible behind-the-scenes look at the everyday work life of the team from Robbins Island Wagyu. Each work day the team take a 6km boat trip out to Robbins Island to tend to the farm, and throughout the year, bands of local horsemen swim the cattle through saltwater channels at low tide to move them peacefully between grazing areas. Watch here
Using biological farming principles, the team at Old School Farm grow an abundance of amazing seasonal vegetables from some of the state’s richest chocolate brown soil. Watch here
Massimo shares his journey chatting with his biggest mentor, his father… Watch here
Born in Tasmania with family roots in Italy, Massimo has thrived on being able to explore the produce and culinary techniques of both cultures. His passion for sharing fresh quality food has been the key to his success. Watch here
Tasmanian born, Naples bred, celebrity chef Massimo Mele embodies the best of Italy and Australia. As Executive Chef at La Scala On Jersey, this apotheosis of Aussie-Italian flows through to the Woollahra restaurant and cocktail bar that showcases modern Italian philosophies and Australian produce. Read more
Launceston, Tasmania’s second city and the gateway to the Tamar Valley, has a new five-star hotel and top-notch eatery with the opening of the Peppers Silo Hotel and the Grain of the Silos restaurant overlooking the water in Invermay. Read more
Creating a connection between Grain of the Silos and Tasmanian producers is a priority for the restaurant’s head chef and food director. Months of research led to food director Massimo Mele taking head chef Peter Twitchett, general manager Shannon Exelby and developer Errol Stewart on a produce tour of the state. Read more
You’ll be eating more than just grains when you visit the brand new Grain Restaurant at the Peppers Silo Hotel. The restaurant’s menu boats a wide array of gourmet local produce, bound together in a locally made leather cover. Food Director of Grain of the Silos, Massimo Mele, joins Brian Carlton live on location this morning to discuss everything the new restaurant will have to offer. Listen here
I went to a masterclass recently, hosted by Huon Salmon, where chef Massimo Mele totally debunked the myth that curing salmon at home is hard. Actually it’s quite the opposite, and I’ve cured salmon fillets every week since! Read more
Chef Massimo Mele is one of Australia’s most widely recognised Chefs. Born in Tasmania with family roots in Italy, he has thrived on being able to explore the produce and culinary techniques of both cultures. His passion for sharing fresh quality food has been the key to his success. Read more
With a huge range of culinary hotspots, Tasmania truly is a destination worth savouring. And who better to help you enjoy every bite, than Australia’s very own mealtime magician, award-winning chef Massimo Mele! we’ve asked him to share his top ten tastiest Tasmanian food tips. What a mouthful. Read more
Chef and television personality, Massimo Mele has found his compass point, and it’s due south. No surprise then that he has returned to his hometown, Hobart, and we’re glad he did. It’s going to be fun watching what he does, and he’s got some great projects coming up. Massimo is a top chef with a big heart. And that might have something to do with his heritage – a warm sunny country far away… Read more
Given the last 18 months he has been flying back and forth from the island state, the opportunities that have arisen have been timely. “It’s time”, he says, “my little boy is growing up so fast and I am getting married in the last week of February and there is so much happening in Tassie at the moment.” Read more
Sydney’s loss is a big gain for Tasmania, with renowned chef Massimo Mele announced as a consultant for Launceston’s soon to be opened Grain Restaurant at Pepper’s Silo Hotel. Born in Tasmania, Massimo said he had no regrets about relocating back to his home state over the Christmas period. “It’s time, my little boy is growing up so fast and I am getting married in the last week of February,” he said. Read more
Massimo teaches us how to make the perfect spring/summer dish. Read more
Massimo Mele has always been an avid proponent of Tasmanian produce, and as Food Director of the recently opened Grain of the Silos restaurant in Tasmania’s north, he now has the states newest premier venue to champion the states producers and their produce from. The restaurant and cafe is now open offering breakfast, lunch and dinner seven days a week.
To find out more about Grain visit grainofthesilos.com.au
After working on the mainland and overseas, renowned chef Massimo Mele has returned to his home state of Tasmania. He will take up the role of Food Director for the soon-to-be opened Grain of the Silos restaurant at Peppers’ Silo Hotel and has been touring the state meeting local producers ahead of the restaurant opening. Read more
Popina restaurant at Circular Quay was one of the more eclectic culinary pairings of 2016, a quirky co-production between the Italian-leaning Salt Meats Cheese and North Bondi’s Shuk cafe. But that business partnership is over and the city restaurant it produced is about to be put on the scrap heap after just seven months. Massimo Mele, the former Hugos and La Scala chef, will oversee the transformation, joining the restaurant as a co-owner. Read more
Entertaining large groups or feeding the family is now effortless. The Electrolux Pyrolytic Multifunction Duo Oven is ideal for catering parties and preparing a feast. Its stylish intuitive interface and Pyrolytic self-cleaning function makes cooking and cleaning a breeze. Read more
Salt Meats Cheese by Massimo Mele is located within Gateway Sydney at Circular Quay, in the site formerly known as Popina Kitchen, which was a joint venture between Salt Meats Cheese and North Bondi’s Shuk cafe. Read more
Electrolux Ambassador and chef, Massimo Mele, was born in Tasmania, then raised in Naples, Italy, where his culinary journey began. Read more
Salt Meats Cheese just opened in Circular Quay, and it is everything that you would imagine, and then some. The interiors are gorgeous and the food is delicious. Indecisive eaters in the group? Read more
Cooking with steam and hot air in the Electrolux FullTaste Steam Oven creates faster and tastier results at home by locking in the natural flavours of the dish. It means whether your baking, roasting or grilling you’ll achieve unbelievable results every time. Read more
You’ve probably heard of Salt Meats Cheese — the hospitality group has blown up in recent years, and now it has six venues across New South Wales and Queensland. The latest SMC to join the clan is a flagship store inside Circular Quay’s Gateway dining precinct. Read more
Sydney Food Sisters enjoy these little morsels of deliciousness cooked by Chef Massimo Mele. Read more
Bring refrigerated luxury to your home with the beautiful Electrolux FreshPlus French door fridge. The doors open up to a spacious LED lit interior with a state-of-the-art FreshZone crisper that keeps food fresher for seven days. Whilst the ultra slim water dispenser ensures you can effortlessly enjoy refreshments whenever you need it. Read more
Celebrity chef Massimo Mele lists the best ways to enjoy the magical holiday beaches of his childhood in Naples. Read more
Family-owned Salt Meats Cheese doesn’t only have a new menu, it’s got a new flagship restaurant entirely. Located in Sydney’s new hotspot across from Circular Quay, Gateway, the restaurant by Massimo Mele takes a modern approach to classic Italian fare . Read more
After an international career, Tasmanian-born chef Massimo Mele has decided to move back to the island with his partner and young son.
“You get to experience a whole lot more because there’s so much more time to do it — you’re not stuck in traffic,” Mele tells The Weekend Australian.
Massimo will split his time between Tasmania where he organises pop-up food events and launches for Audi Centre Hobart; Sydney, where he is preparing a venue launch; and on the road nationally as an Electrolux Australia ambassador.
“I still really enjoy Sydney as well,” he says. “They’re just very different.”
Read the full article here.
Massimo was on hand in his role as Electrolux Ambassador to showcase the range at the Electrolux Experience Centre launch. James Wells from Appliance Retailer reports.
Massimo knows his way around the kitchen. Here, he shares why he chooses Electrolux.
No more guessing. The new glass full-colour Intuitive Oven Interface makes cooking easier than ever. Check it out.
The amazing Hob2Hood function connects your compatible Electrolux Induction Cooktop with the 90cm Wall Mounted Canopy Rangehood for seamless infrared connectivity. Watch here.
Bring refrigerated luxury to your home with the beautiful Electrolux FreshPlus French door fridge. Find out how here.
Not everybody knows about Tasmania’s incredible produce, however Electrolux ambassador and Tasmanian-born Italian chef, Massimo Mele tells us that it’s regional produce-focused. Tasmania may be famous for its abalone, but you’ll also find great olive oil produced along the North West coast, beautiful fresh fruit harvested in the South and some of the best pinot noirs being made in Australia. Watch here.
Let Massimo take you on a journey to Port Huon.
My first food memory was when I was five in Italy. It was my birthday and in July it’s the middle of summer in Italy, so we were all at the beach. The entire family were there – my parents, cousins, aunts, you name it! Everyone would bring a dish and all I remember was tucking into my mother’s meatball lasagne – even cold it tasted delicious. Read more
Nonna Maria shares her pasta-making expertise. Thanks Electrolux for capturing this special moment. Watch the video.
Massimo shows us real Italian with hand-rolled macaroni pasta on The Morning Show. Check it out here.
Tasmanian born, Italian chef Massimo Mele takes time out to explore the Cradle to Coast Tasting Trail in the island’s North West, sniffing out huge truffles, unique breweries and cheesemakers along the way. He shares his top picks and hidden gems. Photography by Jeremy Simons. Read more
The winner of Massimo Mele’s Italian feast competition has been drawn.
Olivia Collins of Brighton East, Victoria has been announced as the winner of a shared Italian feast cooked by Massimo for six people in her home.
“There was an overwhelming response to the competition with some very creative responses,” Massimo said.
Many of Massimo’s memories of growing up with his Italian family are centred upon shared feasts, and it is this concept of coming together around the table to share food and stories that has shaped his successful Tutti a Tavola events.
“That, to me, is one of the best things about food. Sharing it with others. So I couldn’t think of a better prize than a shared feast, and I can’t wait to get cooking in Olivia’s kitchen.”
Congratulations to all the finalists in the Mutti Pomodoro Australia Perfect Dish competition. Watch the video to find out the winner.
Following many successful catered events, Massimo joined Audi Centre Hobart as their inaugural brand ambassador. Look out for Massimo in an Audi on one of his frequent visits to Tassie.
Massimo Mele talks to Best Home Chef about growing up in his parents’ kitchen and what we should do to get kids into the kitchen. Read More
The mystery location of chef Massimo Mele’s next restaurant has been revealed as CBD favourite Verandah.
The Elizabeth St venue will undergo an overhaul early next year before being relaunched in February with a new look and new menu. Read More
Picture this: it’s cold outside – I’m sure fellow Aussies will have no trouble imagining this. You see the golden light in your house through the window and you can immediately imagine the warmth from the heater. You rush towards it fumbling with your keys in your haste to open the door. Your fingers are clumsy and knotted. When you open the door you are greeted with the sight of a pot simmering away on the stovetop and the aroma of a hearty Italian stew cooking away. Read More
“There’s a fine line between rustic and lazy, and the Italians have figured it out,” says chef Massimo Mele while he rolls a piece of dough around a skewer. He is showing Not Quite Nigella how to make ferretti pasta, a hand rolled pasta from southern Italy. Ferretti translates to “wire” and each pieces is traditionally shaped using wire or knitting needles. The beauty of the hand made version is that no two pieces are alike; each curves and rolls in its own unique way. In Italy women gather, sitting on chairs and talk and roll the pasta and at the end of the day, each one takes a portion of the pasta home with them. Read More
Check out Massimo Mele on-set with the gang from The Circle. Tuna and angel hair pasta and nutella pizza on the menu Click here to watch the video.
Massimo Mele picked up a bunch of spinach and couldn’t believe his eyes. Nor could he believe its refrigerated state a couple of days after buying it from Hobart’s Farm Gate Market: still so green, so alive. While he can’t credit his entire move to Tasmania to spinach, the chef admits it’s an example of the emerging food scene that lured him back. Read more
The restaurant tonight is playing host to 86 guests for the annual Champagne dinner. This is a fantastic event as it is put on by the Champagne Bureau rather than one house of champagne and there is a very generous amount of champagne poured all night. The champagne is matched with food by Tasmanian born Sydney based chef Massimo Mele whose challenge was to match Italian food with French champagne. He is cooking with The Byron at Byron Head Chef Gavin Hughes and the media partner is Country Style magazine. Designer and artist Lisa Madigan is in charge of decor. Read More
On Monday night Witchery revealed a revamped design direction with a dinner at Neild Avenue restaurant in Rushcutters Bay, which was attended by men from different walks of life who have been recruited as brand ambassadors. Sports agent Richard Briggs, Hugo’s executive chef Massimo Mele and builder Dan Reilly are among 10 ”W.Men” who have been charged with using social media such as Twitter, Facebook and blogs to give updates about their daily lives, while incorporating WitcheryMan into their wardrobes. Read More
One of Sydney’s most lovable chefs (thanks to his cheeky grin) has recently announced he is back in the kitchen – Chef Mele is now the Executive Chef at La Scala on Jersey. Here he is bringing his modern takes on traditional Italian dishes – andiamo a mangiare! Read more
Read Massimo’s interview with Noosa Food & Wine. Read more
Massimo Mele was surrounded by great Italian food from an early age. He used to watch his mother, nonna and aunties cook in the kitchen every day. We recently caught up and had a chat with Massimo about when he decided to become a chef, his popular pop-up event Tutti A Tavola, what to expect at his Big Day Out Italian Street Food Cart and where he loves to eat, drink and play around Sydney. Read more
Celebrity chef Massimo Mele lists the best ways to enjoy the magical holiday beaches of his childhood in Naples. Read more
There’s a nifty new package on offer at the newly reinvented La Scala in Jersey Road. No, it’s not the BYO Monday promo, which allows you to dust off that bottle of red under the stairs and bring it in. Nor is it their Dine Free On Your Birthday offer, or their Children Under 12 Years Dine Free deal.
Instead, it’s a grill-marked, folded-over pizza that’s half calzone and half piadina, plumped up with a creamy, smoky, totally moreish ham and ricotta cheese filling ($15) and served with a splodge of good tomato sugo. Read more
The Sydney chef, who owns Massimo Mele Catering, shares his top global food destinations, from Naples to NYC. Read more
Chef Massimo Mele will leave Woollahra’s La Scala restaurant this week, after the sale of the Light Brigade Hotel from which the restaurant operates. Read more