Planning a Seasonal Menu

In this episode, Rosa Mitchell, chef and owner of Rosa's Canteen, shares why strong relationships with produce suppliers matter, how to build them, practical ways to reduce food waste (and cut supply costs), and how to plan a menu that truly follows the seasons.

Rosa Mitchell is an Italian chef and restaurateur widely credited with bringing the Slow Food movement to Melbourne, officially in the 1990s, and unofficially much earlier, when she migrated from Sicily with her family at just seven years old. Growing up in a family who grew their own vegetables and raised their own chickens, Rosa’s appreciation for high-quality, homegrown produce was ingrained from an early age.

Rosa opened her first venue, Rosa’s Kitchen, more than 20 years ago, followed by Rosa’s Canteen in 2015 — where you’ll still find her in the kitchen each day, plating tomatoes and pulling trays of biscotti from the oven.