An avid traveller, chef Juan Lantadilla Tapia saw a culinary career path as an opportunity to see the world. He began cooking in his native Chile and went on to cook in fine-dining restaurants in Mexico, Denmark, Finland and New York.
When he moved to Melbourne eight years ago, his first job was at The Press Club, which is also where he first discovered Mount Zero products.
He went on to cook in venues such as Gimlet and Cutler & Co., where he was head chef, and he’s now the executive chef at Antara, a restaurant and bakery on Exhibition Street in Melbourne’s CBD, owned by the Halim Group, who also own Aru, Kudo and The Hotel Windsor.
Juan takes great joy in working with the seasons and creating menus around this, so we’re thrilled that he has agreed to be our Mount Zero Hero this month. There’s another reason we’re so excited; next month, Juan is creating two special menus–over a long dinner and long lunch–to celebrate our new Season’s olive oil, which will be hosted by our GM, Rich Seymour.
“It was when I arrived at The Press Club that I discovered Mount Zero,” says Juan. “Wherever I have cooked, I always seek out the local produce that’s available; the wines, the fruit and veg, and I loved that not only was Mount Zero making amazing olive oil, but they had so many other great quality products.”
He's impressed with our Smoked Olive Oil, “for its gentle smokey flavour, the first time I tried anything like it was this product here in Australia,” and he is using much of our produce in the kitchen at Antara.
“At the moment, we have the Pearl Barley, Farro and Red Sorghum on the menu as well as the Lemon Pressed EVOO, and I love the Yuzu Pressed EVOO.” He adds. “Oh, there’s the quinoa and the Kalamata Olives, too!”
So, it’s probably no surprise that we had to collaborate on dinner together!
Juan has very generously chosen to share two recipes with us that will also feature on the menu for the Mount Zero lunch and dinner at Antara: Torched Kingfish Cured in Mount Zero Green Olive Brine, and a Wood-Fired Shark Bay Scallop with Fermented Carrot and Mount Zero Chilli Pressed EVOO.
Olive oil and its differences are like wine; they vary from country to country and region to region. The way Juan has approached these menus is to take Mount Zero products as the hero of each dish and build around them.
“I wondered what I could do with the brine, and it’s great to cure the fish with and impart such lovely flavour. Seafood is an essential part of the cuisine in South America and often serves as the starting point for a meal. Scallops are often traditionally baked in a wood-fired oven, enhanced with white wine and cheese. At Antara, there is a beautiful wood-fired oven, and as soon as I saw it, I knew that scallops would be one of the snacks on the menu.”
“The combination of the sweet and sour notes from the carrots, the anise, and the fresh herbal flavour from the chervil, paired with Mount Zero Chilli Pressed EVOO, makes the dish dance! As a good Chilean knows, there's never enough acidity, so a splash of lemon is essential.”
Juan says, “Both dishes are achievable for the home cook, but we’d love everyone to come to the lunch or dinner!”
To book a ticket to either session, head to Antara's website. Bookings are essential, and spaces are very limited, so don't delay!
The Fast Five
1. If you weren’t working as a chef , what would you be doing?
I’d be a Maths teacher. I was awarded a scholarship to study Maths but I chose to be a chef instead.
2. Last place you dined out?
Tipo 00 in the city, it’s good for lunch with my young family.
3. What's your favourite Melbourne restaurant?
Gaea on Gertrude Street, in Fitzroy. It’s always so interesting and there’s always something great you’ll discover.
4. Favourite season/s of the year for produce?
I love summer with all the colours of the produce and the end of summer, going into autumn.
5. Do you have any special projects scheduled for this year or beyond?
I’m very focussed on Antara and the bakery as we’re trying to bring cohesion into each component of the venue.
by Hilary McNevin