graceburn_tedesca

Nothing more rewarding than a table that embraces our incredible cellar with a long lunch and overnight stay. I think it’s spelt “raison d’ etre”. Why we’re here. Salute 🥂

Team day out. Can’t thank enough for a wonderful lunch followed by vermouth at and icecream at … and thanks to too for making us welcome in the CBD on our “weekend”.

Thrilled to be included amongst brilliant peers once again - and thanks for the perfect words to describe our Osteria … A huge acknowledgment to our incredible team - past and present - we remain energized and excited every day to plan our menus around the very best fishermen, farmers and our own biodynamic garden. We honestly love the support and camaraderie the team extend to each other and the joy of greeting guests to share the afternoon with us. It’s an ‘industry’ where the rewards are measured in so many wonderful intangibles, and we have been fortunate in the embrace and feedback we have received. We also acknowledge the interest and support we have received from our many wonderful colleagues who have made the trip down to Tedesca. Thanks to everyone and thanks too to the traditional custodians - the Bunurong people whose land we occupy and grow on. It is a daily privilege and we couldn’t imagine a better place to be!
📸 &

We’ve had someone very special in our kitchen for the last few weeks. first worked with us at the and in the intervening years has made an incredible name for herself with the beautiful at the It was so great to welcome her back into our world down here at Tedesca and her staff meals were truly off the charts! Missing you already Jules, J&B and the crew Xx

It’s been hard to find Brigitte today. She appears to have been a little distracted by a little gift from … and as it turns out it’s a pre-release copy of the new book of tales from our absolute favourite and Brigitte can’t put it down! I’m hoping to get my hands on it eventually… Love you Smithers ❤️… and thank you Thames & Hudson

Thursday mornings at Tedesca begin with a coffee, maybe a cookie from Vivi and a team meeting to discuss everything from the menu to the compost plan and what to expect from the garden over the coming week… Sally .grower gave the team an in depth update on the state of our biodynamic garden - she’s been ‘ploughing’ in her green crops to regenerate the soil for spring plantings. And look out for peas, they’re coming online big time. Our compost systems are a huge part of our continuing move to as close to zero waste as we can achieve. Brigitte updated the kitchen’s progress on removing plastic and bone waste from our menus - refillable glass, ending plastic wrap, reducing bone waste to compostable ash. All these things are a reflection of our growing and deepening connection to not just running our beautiful restaurant but to sustaining the best future for the wonderful place we occupy on the Peninsula 👩🏻‍🌾🧑🏻‍🍳🍸

Bunch of legends in for lunch today on behalf of of the awards. Great to have bring an entourage including and a wonderful cast of “thousands”. Brigitte is looking forward to being part of the judging process!

Snapshots from the weekend. Robbies Cappelletti pasta with braised short rib, veal sauce and nasturtium oil. Favourite corks from the last couple of weeks. And a mini by manning the bar today at Tedesca…

Gorgeous dessert this week by Robbie Princi - who worked with Brigitte 25 years ago at the - Mandarin ice, lemon yoghurt ice cream, tangelo caramel and a “nougatine glass”.
Styling by Brigitte, 📷 by James

Awesome to have some legends from South Australia in today. Doyenne of the the wonderful and original Riesling power couple! and …

So about Tuesday night… Part 2 of what was a truly wonderful, deep and inspiring coming together of the Tedesca kitchen with the Firedoor kitchen. welcomed us to the Sydney leg of the collaboration and it was both terrifying and exhilarating for Brigitte, and to step into this significantly hotter and more intense kitchen - but they managed to do it, bringing both the produce and poetic gentleness of Brigitte’s kitchen to the night. Lennox and his amazing team made them shine and most importantly we will all have so much to digest and learn going forward. These are the rare moments that are not about business or restaurant survival or work, but about exploring the deeper reasons we love every minute of what we do. The possibility of sharing our restaurants in this way was a huge effort by everyone and completely worth every minute. As Lennox and I said after dinner, it felt like a beginning, not an end.

Enroute back to the Peninsula after a HUGE night with the legends at . Thanks for everything … we’ll post some more photos when we’re back.

It’s our turn! We had such an incredible time welcoming and the kitchen team down to tedesca… now Brigitte, Lani and Sam are presenting a dinner at Firedoor with produce from our garden, , pork and a myriad of incredible seafood. See you for dinner Sydney! Tuesday 23rd July. 🍸

Japonica + JoJo. Morning meditation.

Brigitte is thrilled to be joining a stellar line up of co-judges - - for the Pacific leg of the . Mentoring and bringing her insights and philosophy to future kitchens is in her blood, so this will be a great opportunity. 👩🏻‍🍳

Brigitte and Patrick. Tedesca does Tango, but we don’t do weddings. 🥂💃🏻🐐

We are looking for another great person to join our front of house team at Tedesca... Seek ad here:

www.seek.com.au

When your favorite visiting winemaker from Burgundy becomes your personal sommelier! in town to complete her Australian vintages and finding time between courses at Tedesca to entertain some fans of her brilliant Negociant wines from France. Flick through for the handy lineup that accompanied lunch!

Speaking of the great women in our lives… this is Mary. If you’ve eaten at most of the peninsula’s favourite winery restaurants you will almost certainly have eaten incredible produce from Mary’s garden (at they even call one of the dishes Mary’s garden!). We often serve a Cypriot style pita at Tedesca for which Mary has taught us to perfect the pastry - plus it’s often also filled with her bitter greens. So here she is on , arms laden with amaranth to go in our ‘Horta’ dish. Did we mention her daughter is another amazing woman who just happens to head up ? So here’s to the Loucas women, from Tedesca! 👨‍🌾🌻

Every once in a while we get a delivery of prawns. They are the only prawns that come to us fresh (not frozen) and they are simply extraordinary. They come to us via Melbourne seafood legends from the Yamba fishermans cooperative fishing in the mouth of the mighty Clarence!

Team outing yesterday to with and … great to see a icon back in (tm) hands! Such great history to work with ….

Tedesca seeks a person of interest. You can see all about us here … what will you bring to the role? Please email us at [email protected]. We can’t wait to meet you! 👨‍🌾👩🏻‍🍳

Tedesca seeks person of interest! You can see everything about us here. What would you like to bring to the role? Please email [email protected] We can’t wait to meet you. 👨‍🌾👩🏻‍🍳

Little known fact… Brigitte’s mum was a florist and her father was a landscape gardener. The result? Our incredible garden that supplies nearly all our fresh garden produce - grown from seed, biodynamic and managed by the amazing .grower … and we also grow all our stunning cut flowers in house. Floristry by Brigitte 👨‍🌾💐🌻

We have a table for 4 and we’d love you to join us for a post Taylor’s first concert lunch tomorrow. DM us - first in etc! 👍🏻🍸

Meet the pooch. Callisto likes long walks on the beach, charcoal grilled meats, rounding up sheep, and he is a keen student of biodynamic and regenerative agriculture practices. He has not quite graduated to official ’door dog’ but can be found helping team Tedesca set up in the mornings.

This weeks pasta was Robbie and .leftick spin on a Ligurian specialty- Pansotti - a pasta filled with wild herbs, bitter greens and wild fennel. Walnut and brown butter sauce. And some snapshots of the summer garden which has been a source of incredible abundance via .grower …

It’s the last weekend of this summer pasta dish - designed and delivered by the a-team: .leftick Sopressini with smoked Flinders mussels, spanner crab, a wild fennel and nasturtium cream and green oil from wild fennel, nasturtium, preserved lemon, and green coriander seeds. .mp ev olive oil from Tuerong.

Our very own record breaking tuna wrangler .leftick is doing a one night only summer pop-up at next Saturday. Head down for some Peninsula summer vibes! .com.au

Our youngest team member turns 15 today… and scores the best birthday cake ever by ! Go .broadwayy 🎂