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 other venues offer menus built on Italian foundations, Harriot leans into French flavours and techniques. At the helm is head chef James Kelly, a Melbourne boy who worked at Embla and its upstairs restaurant Lesa, before moving to London to work at Flor restaurant. He returned as his now one-year-old daughter was on the way, and started at Osteria Ilaria when Harriot was still the seed of an idea. James and the group have seen it evolve from that seed to a warmly embraced restaurant.
With Victorian produce the star of the menu at Harriot, and the fact that James enjoys using Mount Zero in some clever ways, we couldn’t help but ask him to be our Mount Zero Hero this month.
James first discovered Mount Zero at home as a kid. “It was always in the pantry, so that’s my first memory of it,” he says, “and now at the restaurant it’s an important part of the menu.”
At Harriot, James’ menu balances fire, flavour and finesse, and Mount Zero EVOOs are a constant presence. He leans on our Smoked Extra Virgin Olive Oil to finish wood-fired Ballina prawns, served with a vibrant citrus and smoked oil vinaigrette. He taps into our Lemon Pressed Extra Virgin Olive Oil in a delicate crudo of South Australian Nannygai, paired with almond, blood orange and fennel dressing.
“I use the lemon oil at home, too,” he adds. “The Lemon Oil is an everyday favourite—I love it over eggs, as a dressing for fish or over simple salads.” Even his one-year-old daughter has already developed a taste for it, with salmon and lemon oil being a favourite.
James has chosen a recipe to share with us that stays true to his ethos. The wood-fired prawn recipe with citrus and smoked oil vinaigrette is easy to adapt for the home cook and perfect for the warmer months ahead.
“A barbecue is perfect to cook the prawns on, or a grill pan. It just needs hard fast heat and time to rest,” he says.
James Kelly is proof that great food starts with great ingredients—and we’re proud that Mount Zero continues to be part of his story, from childhood curiosity to professional creativity. Well done, James!
The Fast Five
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If you weren’t working as a chef, what would you be doing?
I studied graphic design so probably would go that way. -
Last place you dined out?
Seven Star Pocha in the city. It’s not far from work, open late and it’s good Korean. -
What’s your favourite Melbourne restaurant?
It would have to be Hung Vuong 2 in Richmond. It’s my most visited restaurant since I was a kid. I always get the large beef combo pho. -
Favourite season/s of the year for produce?
Late summer for tomatoes, corn, berries, figs, there’s so much beautiful produce. -
Do you have any special projects scheduled for this year or beyond?
I’m focused on the restaurant and my one-year-old daughter—that’s my time taken up.
by Hilary McNevin