The last couple of years have been busy for chef Daniel Migliaccio. His first child, daughter Olivia, was born in June 2023, closely followed by the September opening of Studio Amaro in Windsor, the restaurant in which he heads up the kitchen for the Commune Group.
Daniel has been with the team at Commune for almost seven years at the group’s popular Vietnamese venue, Hanoi Hannah in Windsor and the second ‘Hannah’ in Elsternwick. He also set up the Beijing Betty pop up at the 2018 Australian Open for the group.
So, when he started thinking about stretching his creative muscles, the team listened.
“The group is great to work for,” says Daniel. “They’re quick to foresee what’s happening and are great at adapting to what the dining public needs. They’re also great at stepping everyone up and empowering the people in the business. I was looking for a challenge and we decided to do Italian.”
With Italian heritage, it was a logical fit for Daniel, who through his career has championed quality local produce regardless of the cuisine he’s cooking. With this in mind, it’s a logical fit for us to ask Daniel to be our Mount Zero Hero this month. We’re thrilled he said yes.
“I’ve used Mount Zero for years,” he says. “The first time I came across it was at Grossi Florentino when I was an apprentice.”
He went on to work in cafes and breakfast service at venues, such as Feast of Merit in Brighton. “I used a lot of their oils and grains in that style of cooking,” he says.
He says that is was a “no-brainer to bring Mount Zero into Amaro.”
Daniel loves our Frantoio Extra Virgin Olive Oil in the Studio Amaro kitchen. “It goes so well with tomatoes,” he says, “and we use the lemon and chilli oils, too.”
Think whipped ricotta and lemon oil that's perfect for a Sunday lunch, or a compressed rock melon with prosciutto and chilli oil that's delicious and on the table fast.
“We focus on fresh, quality produce that can get to our customers quickly. Simple, beautiful food,” says Daniel.
Daniel has chosen a white fish crudo with pickle shallot and fennel
as his recipe to share.
“There’s a lot of different ways to approach this dish,” he says. “You can use different Mount Zero oils, different fish. What is important is to chat to your fishmonger about what’s best on the day. Sashimi-grade is ideal.”
It’s ideal for the warm months ahead and we’re looking forward to trying it, too.
What does Daniel enjoy about working with Mount Zero? “They’re just great people!” he says, “they’re always there, they’ll drop in to say hello and we always feel supported. That really matters in any relationship, and we love supporting them, too.”
The Fast Five
1. If you weren’t working as a chef what would you be doing?
Something in science.
2. Last place you dined out?
Movida - the OG!
3. What's your favourite Melbourne restaurant?
My local Vietnamese places around St Auburns and Sunshine. It’s hard to get out with a little one and these places are easy and delicious.
4. Favourite season/s of the year for produce?
Spring
5. Do you have any special projects scheduled for this year or beyond?
Growing as a father and a chef. Keeping the restaurant fresh and energised all the time.
By Hilary McNevin