News
The Liquid Gold of 2026: Why Early Harvest Picu...
At Mount Zero, we believe that the best things in life are seasonal, local, and treated with respect. As we look toward the 2026 harvest, there is one particular release that...
The Liquid Gold of 2026: Why Early Harvest Picu...
At Mount Zero, we believe that the best things in life are seasonal, local, and treated with respect. As we look toward the 2026 harvest, there is one particular release that...
The Press | Alessandro Bonfigli, Pipi's Kiosk
It’s been just over two years since chef, Alessandro Bonfigli headed up the kitchen at popular bayside restaurant, Pipi’s Kiosk. He’s brought in his own energy and international experience while...
The Press | Alessandro Bonfigli, Pipi's Kiosk
It’s been just over two years since chef, Alessandro Bonfigli headed up the kitchen at popular bayside restaurant, Pipi’s Kiosk. He’s brought in his own energy and international experience while...
Join us at our next market - 2nd May 2026
Join us on Saturday the 2nd of May 2026 for our beloved Zero Waste Warehouse Market. Stock up on Extra Virgin Olive Oil by the litre and grains, pulses, salt...
Join us at our next market - 2nd May 2026
Join us on Saturday the 2nd of May 2026 for our beloved Zero Waste Warehouse Market. Stock up on Extra Virgin Olive Oil by the litre and grains, pulses, salt...
Raw Olives
Autumn is here and so are the fresh olives. In the past 2 weeks we received huge Cerignola olives from Mildura for processing as well as beautiful green Manzanilla olives...
Raw Olives
Autumn is here and so are the fresh olives. In the past 2 weeks we received huge Cerignola olives from Mildura for processing as well as beautiful green Manzanilla olives...
The Press| Ryan Carlson, The French Exit
In The Press this month, we’re delighted to feature Brisbane chef, Ryan Carlson from The French Exit. We loved chatting with Ryan and learning his recipe for Barbajuans, served throughout the...
The Press| Ryan Carlson, The French Exit
In The Press this month, we’re delighted to feature Brisbane chef, Ryan Carlson from The French Exit. We loved chatting with Ryan and learning his recipe for Barbajuans, served throughout the...
the press| Egor Rodichkin, Better Hospo
This month in The Press, we speak to Egor Rodichkin from Better Hospo
the press| Egor Rodichkin, Better Hospo
This month in The Press, we speak to Egor Rodichkin from Better Hospo
The Press | Karen Martini, Bar Carolina
This month in The Press, we head to Bar Carolina to speak with the vivacious Karen Martini. Restaurateur, writer and television presenter, Karen Martini is one of Australia’s most beloved...
The Press | Karen Martini, Bar Carolina
This month in The Press, we head to Bar Carolina to speak with the vivacious Karen Martini. Restaurateur, writer and television presenter, Karen Martini is one of Australia’s most beloved...
festive season delivery cutoff dates
As the festive season approaches, we know how important it is to get your Mount Zero goodies delivered in time for Christmas. Whether you are stocking the pantry, sending a...
festive season delivery cutoff dates
As the festive season approaches, we know how important it is to get your Mount Zero goodies delivered in time for Christmas. Whether you are stocking the pantry, sending a...
the press | laura boulton, heide kitchen
This month in The Press, we head into the kitchen at Heide to meet Laura Boulton, a chef whose thoughtful, ingredient-led approach defines the restaurant’s fresh and quietly confident style.
the press | laura boulton, heide kitchen
This month in The Press, we head into the kitchen at Heide to meet Laura Boulton, a chef whose thoughtful, ingredient-led approach defines the restaurant’s fresh and quietly confident style.
ten days of gourmet goodness sale now on!
Black Friday has officially arrived, and at Mount Zero, we're celebrating with Ten Days of Gourmet Goodness, our biggest and most flavour-packed event of the year.
ten days of gourmet goodness sale now on!
Black Friday has officially arrived, and at Mount Zero, we're celebrating with Ten Days of Gourmet Goodness, our biggest and most flavour-packed event of the year.
win a year's worth of olive oil!
To celebrate the start of the festive season, we’re giving one lucky winner a whole year of premium Mount Zero extra virgin olive oil.
win a year's worth of olive oil!
To celebrate the start of the festive season, we’re giving one lucky winner a whole year of premium Mount Zero extra virgin olive oil.
the press | Steve Harry, Suze
We sat down with Steve at Suze in Fitzroy for a quick-fire chat about his cooking style, underrated ingredients, and his ongoing love affair with our Frantoio oil.
the press | Steve Harry, Suze
We sat down with Steve at Suze in Fitzroy for a quick-fire chat about his cooking style, underrated ingredients, and his ongoing love affair with our Frantoio oil.
zero waste warehouse market - festive edition 2025
When: Saturday 15th November, 9am-2pm Where: Mount Zero Warehouse, 6 Law Crt, Sunshine West Victoria 3020Entry: Free! The festive season is almost upon us, and summer is almost here...which signals that it's...
zero waste warehouse market - festive edition 2025
When: Saturday 15th November, 9am-2pm Where: Mount Zero Warehouse, 6 Law Crt, Sunshine West Victoria 3020Entry: Free! The festive season is almost upon us, and summer is almost here...which signals that it's...
mount zero hero | tom sarafian, zareh
For chef Tom Sarafian, the journey to opening his own restaurant, Zareh in Collingwood, has been anything but ordinary. What began as a childhood dream and a goal since starting...
mount zero hero | tom sarafian, zareh
For chef Tom Sarafian, the journey to opening his own restaurant, Zareh in Collingwood, has been anything but ordinary. What began as a childhood dream and a goal since starting...
mount zero hero | james kelly, harriot
Harriot, the new restaurant in Melbourne’s CBD, is the most recent addition to the Conferre Group, who also have Tipo 00, Osteria Ilaria, Figlia and Grana in their stable. While the...
mount zero hero | james kelly, harriot
Harriot, the new restaurant in Melbourne’s CBD, is the most recent addition to the Conferre Group, who also have Tipo 00, Osteria Ilaria, Figlia and Grana in their stable. While the...