Gourmet Traveller

Euro vision

As the lunch crowd begins to arrive, Brigitte Hafner, owner and chef at Mornington Peninsula newcomer Tedesca, is making fettucine. The pasta, part of a five-course menu focused on locally sourced ingredients, is made using eggs from her own chooks. It’ll be tossed with mussels from Flinders Pier, zucchini from a nearby farm and a thrillingly clean sauce made from mussel juice, lemon zest, parmesan, a little butter and Cape Schanck

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