At regional Victorian restaurant La Cantina, chef Glenn Laurie takes inspiration from hyperlocal produce to create authentic Italian dishes that would make any nonna proud.
“The fig season is a short one, but by the end of February, you’ll find really nice black and green figs. You want them when they’re plump and soft. Almost overripe – that’s when you get the best flavour.” – Glenn Laurie
“When you cook with apricots, they just become more delicious. You get these lovely bursts of aromatic sweetness. And when you bake with them? It’s something else.” – Glenn Laurie
“Flat iron has a thick piece of sinew running down the middle, but if you fillet that out, it’s one of the most tender cuts of beef you can get. And it works out a lot cheaper.” – Glenn Laurie
“We grow about 10 or 15 different varieties (of heirloom tomatoes), but the one I would use most is the Santorini. It’s a lovely deep red tomato that has a really nice, sweet flavour.” – Glenn Laurie
