Where Chefs Eat: Brigitte Hafner Shares Her Go-To Spot for “Off the Chart” Curries and Condiments

Brigitte Hafner’s Red Hill restaurant Tedesca Osteria is at the top of many fine dining bucket lists.

Hafner, who previously ran Fitzroy’s Gertrude Street Enoteca, is one of the best chefs in the country and is invested in the industry’s next generation. She has fostered talented chefs including Audrey Shaw of Carnation Canteen and is a judge for this year’s S Pellegrino Young Chef Academy competition.

We took five minutes with the chef to find out where (and what) she’s eating in Melbourne and Red Hill.

What’s your go-to for a drink and snack?
Mr Vincenzo in Mornington is a new wine-bar-ish restaurant that rose from the flames of the short-lived Colt Dining. The manager, Gilles, worked with us both at Tedesca and the Gertrude Street Enoteca so it is always lovely to see his face and see what wines he’s discovered each week. Michael Kharsas’s food is delicious, too!

If it’s a special occasion where do you go?
Gimlet, of course.

Where do you go if you’re looking for inspiration?
Overseas. There’s something about just being on holiday and exploring other places that lets my mind relax and enjoy everything from street food experiences to fine dining and letting it all filter back to our own work here.

Best comfort food?
We love yum cha and our go-to is Shark Fin Inn. It feels like it bounced back stronger after Covid, which was great to see. We always go with the kids, who are thoroughly entertained.

Where do you go for a big meal?
Grossi Florentino. I cooked with Guy [Grossi] and the family years ago and it was actually Guy who nicknamed me the Tedesca [the Italian word for German]!

If you’re recommending a spot for a first date?
Carnation Canteen. It’s gorgeous and intimate. Chef and owner Audrey [Shaw] spent a little time with us at Tedesca and it’s just wonderful that she has opened such a delightful addition to Fitzroy.

Where did you go for your last birthday?
Flower Drum. Unbeatable on so many levels, but especially if you are a large family and can make the most of the big round tables!

What’s your favourite ice-cream or gelato shop?
Piccolina for the chef specials! I had so much fun being the guest chef last year and having been through the process, I look forward to seeing what amazing flavours other chefs come up with.

Where can you find your favourite dessert or sweet treat?
Crepes at Ouest France Bistro in Mornington. Cesar Henry, who also worked with us at the Enoteca, opened a creperie in Mornington pre-Covid, but the pandemic saw him bring his brother to Australia and convert the creperie to a tiny French bistro.

The apple crepes remain on the dessert menu and we love to enjoy them with calvados after a classic steak and frites! Warning: you might not want to share.

Best meal you’ve had this year?
We flew the kitchen team up to Sydney for dinner at Firedoor as part of our preparations for our collaboration. It was a truly memorable night, even though it was slightly terrifying seeing how much fire they actually work with up there!

Where in Red Hill do you really like?
Many Little is an outpost of Polperro winery and restaurant, and is really the only place close to us where we can sit at a bar and have snacks and cocktails and a great wine list. The restaurant side of Many Little is overseen by an amazing chef [Gayan Pieris] who came here from Sri Lanka, so the curries and condiments are off the charts as well.

What’s a venue in Melbourne you think is underrated?
Philippe Mouchel’s restaurant Philippe. It’s easy for people to forget what a master he is!

Bucket list restaurant?
Atomix in New York.