A Taste of Sicily in Diggers Rest

For more than a decade, Houdini's Cafe e Cucina has been serving authentic Italian food to locals and visitors alike. We sat down with owner and head chef Anna Tommasello to discuss family, food, community and why a small town on Melbourne's fringe became the perfect place to bring a lifelong dream to life.

Q: Houdini's has become a much-loved destination in Diggers Rest. How did it all begin?

Anna: My cousin Frank and I are business partners, but we're also first cousins. Food has always been a huge part of our Sicilian family. I was a chef for most of my working life, and Frank has always worked in hospitality.

The idea was that one day we'd create a place where we could put all our experience, passion and love for food into one business. We found this site in Diggers Rest almost by accident. We weren't even planning to look at it originally.

We called it Houdini's because Harry Houdini flew the first powered aircraft over Diggers Rest in the early 1900s. It felt like a great way to connect the restaurant to the local area's history. Eleven and a half years later, we're still here, and we absolutely love it.

Q: Food sounds deeply connected to your Sicilian heritage. How important is that connection today?

Anna: It's everything.

My parents came from Sicily, and I'm first-generation Australian. Food has always been one of the strongest ways our family has stayed connected to our culture.

One of the most popular experiences we offer is a traditional tavolata, where all the food is placed in the centre of the table and everyone shares. That's how we grew up eating.

It's about bringing people together. That's what Sicilian food culture is all about, and it's something we love sharing with every guest who walks through our doors.

Q: Your website shares stories of learning to cook alongside your Nonna. What are your strongest memories of growing up in a Sicilian family?

Anna: Food was always at the centre of everything. We had a big family living under one roof in Moonee Ponds, and my grandparents were a huge influence.

My grandfather grew vegetables, and we made everything from sauces to salamis. My Nonna would have us standing on wooden boxes peeling potatoes and helping prepare meals. She was definitely the head chef.

Those experiences shaped my love of cooking, and they're still reflected in what we do at Houdini's today.

Q: How much of your menu is inspired by family recipes?

Anna: Most of our staples come directly from family recipes. Our Napoli sauce, Bolognese, artichokes and many of our traditional dishes are recipes that have been handed down through generations.

The key is consistency. We get a lot of compliments on our food because people know exactly what they're going to get every time they visit. That's something I'm very proud of.

Q: How do you balance traditional cooking with modern food trends?

Anna: Food is a bit like fashion. You have to keep evolving.

For me, it's about understanding traditional flavours and then presenting them in new ways. We combine modern techniques and presentation styles with authentic Sicilian flavours.

The flavours stay true to their origins, but the dishes feel fresh and contemporary.

Q: Your specials board has become something of a talking point. Why is it so important?

Anna: The specials board gives us the opportunity to create. It's not there to use up ingredients. It's there to showcase what's seasonal and what's exciting.

A lot of our regular customers don't even look at the menu anymore. They go straight to the board to see what we've created that week.

It's also a great way to educate people about seasonal produce and show them what's at its absolute best right now.

Q: Speaking of seasonal produce, what ingredients do you love working with during winter?

Anna: Winter is fantastic for vegetables. Spinach, silverbeet, baby beetroot, Dutch carrots and potatoes are all wonderful this time of year.

For herbs, parsley, sage and thyme are beautiful in winter. Eggplant is another favourite of ours because it's such an important ingredient in Sicilian cooking.

When it comes to meat, we're moving into lamb season, which is always exciting.

Q: And finally, as a chef, what's the most important feature in a home kitchen?

Anna: Without question, it's the oven.

Whether you're cooking at home or in a restaurant, that's where most of the magic happens. Good bench space is also important, but if you're renovating, invest in a quality oven.