How long have you been with Gruppo Terroni?
Laura: I was hired in 2016 as a sommelier at the Terroni Adelaide location. My goal at the time was to take a break from managing after over a decade of managing restaurants. It was a short-lived break from management because three months later, I started managing at Adelaide, then helped open Stock Bar in 2021 and now here I am at Temperance!
Chef Andrea: I've been working for Terroni Group for Five and Half years now. The very first time I met Cosimo was in 2007, when I worked at Terroni Queen, Terroni Adelaide and Terroni Balmoral, for about 6 months.
What is your favourite part of your job?
Chef Andrea: Being the chef at Osteria da Geppetto/SUD Temperance, it's like being part of a big family. It's very rewarding to teach and train the team and be able to receive back gratitude and appreciation. The atmosphere between the Geppetto kitchen and the FOH, is something that I've never experienced before in my career. Everyone is working together for the same goal.
Laura: The people for sure. Both the ones I work with and the guests I look after. I love that so many guests trust us with their special occasions and celebrations and that I get to work with such amazing people at every level of this company every day.
What or who inspires you most?
Laura: My team. I started in this industry washing dishes and prepping food and worked my way to where I am. I love watching my employees do the same. We have a very small team here at Temperance and watching all of the departments work so hard together is just so special. There is no BOH vs FOH. Everyone works together towards the same goal which is to provide our guests with a great experience.
Chef Andrea: My passion for food and the industry comes from far away, back to when I was a child. My Nonna and Nonno, of course, taught me respect and value of growing and preparing food, and along with my parents, the importance of the meal in the family. Since I was young, I've tried to make people happy through my dishes, from the daily family lunch and dinner to my entire career in restaurants.
What is your favourite dish on the Sud Temperance menu at the moment?
Chef Andrea: This is a very tricky question to ask a chef...but honestly I'm very proud of my Ravioli Modenesi, because this dish reminds me of my journey in Emilia Romagna, and it has the staple ingredients of that region...also they are delicious
Laura: That's a tough one! I love Chef Andrea's specials and look forward to them every week. As a regular menu item, I would have to say the Raviolo Modenesi.
What is your favourite part of working together?
Laura: Chef Andrea is such a positive and solution-oriented leader. There is a mutual respect we both have for what the other brings to the space and I think our team feels that. Besides being super talented and creative, he also has a great sense of humour that allows us both to laugh through the stresses of running this restaurant together.
Chef Andrea: Laura is always positive and smiling. She can inspire the team and always has new ideas. I love her attitude because we can find a way to make things work all the time.
What makes the Sud Forno Temperance menu different from other locations?
Chef Andrea: Of course, at "Osteria Geppetto" we share the same Terroni philosophy, as well as many authentic Italian products. But we want to give a different experience, serving Italian-inspired dishes with a twist. Our "Stirata Romana", unique to our location, is a light and crunchy dough, seasoned with top ingredients, which you can taste only at Temperance and Geppetto Restaurant.
Laura: Our location has a little bit of everything! We have the cafe for a quick lunch or espresso, a gorgeous bar on the main floor perfect for lunch, dinner or an after-work drink, and an intimate full-service dining experience on the second floor. Oh! And our restaurant features traditional stirata Romana pizza which is a staff favourite.
Pizza or Pasta?
Chef Andrea: Definitely Pasta. I was literally raised with a rolling pin, cutting "Tagliatelle" and closing stuffed "Cappelletti" for my family every Sunday morning. I remember running in the backyard to pick fresh eggs and bring them to my Nonna, so she could teach me how to do Pasta. I think that my love of Pasta is entwined in my DNA
Laura: You can't make me choose. I won't do it.
Wine or Cocktails?
Laura: Wine. There is always something new to learn about and taste and I love the passion that goes into each of the bottles that we carry here.
Chef Andrea: I love a good cocktail, but wine makes me travel in my mind the way that food does.
We hear you have an exciting menu planned for Valentine’s Day. What’s the Scoop?
Laura: Chef has created a beautiful set menu where we have paired each course with a different wine. You have the option to start your Valentine's off with some fresh shucked oysters and add the wine pairings or, simply come in and order your favourites off of our regular menu. There are no rules here (except that you still will not be given cheese with your seafood pasta or balsamic with our olive oil).
Chef Andrea: Since one of my other loves is seafood, the menu talks about fish. No spoiler, but every dish is very sexy, tasteful and with an aphrodisiac touch, perfect for a romantic night. Of course, you will have oysters!!