We’re thrilled to be featured in Mercury Tasmania’s latest weekend edition!
In the interview, our Italian-born Sous Chef Ruggero shared his passion for food and quality ingredients. Hailing from Puglia, he brings a love of traditional Italian cooking and a personal touch to every dish.
Davis highlighted some standout items from the winter menu, including Tasmanian oysters served two ways—baked with crispy pancetta and spicy nduja, and raw with a refreshing granita of limoncello and Italian prosecco. She also praised our 16 hour slow-cooked beef short rib, calling it “warming and full of flavour, the perfect winter dish”.
Ruggero also revealed the story behind his traditional tiramisu recipe—now featured on the winter menu and one of Italy’s most beloved desserts.
For full article head to Mercury.
Want to know more about Chef Ruggero’s favourite dishes? Read on more here.
Ready to experience the flavours of Tesoro Hobart for yourself? Book your table today or view our latest menus.