Chef Pete Savage has been cooking since 1988 but found his home in 2010, and has been leading the kitchen at the much-loved Gerald’s Bar in North Carlton for the last 14 years.
“It was just me in the kitchen at first,” says Pete, “with a kitchen hand on Fridays and Saturdays. Now, I have three other chefs and a kitchenhand.”
His commitment to the consistent quality of the food served to the many regulars of, and visitors to, Gerald’s and the magic he weaves with Mount Zero products made it an easy decision for us to invite Pete to be our Mount Zero Hero this month. We’re thrilled he accepted.
“I’ve known about Mount Zero for a long time,” he says, “I used to go rock climbing in the Grampians, and you’d see olive trees for miles…”
Pete’s used Mount Zero, “Ostensibly since being here at Gerald’s, we use their oils, olives, salts and grains,” he says.
On our grains, owner Gerald Diffey adds, “It was a long time ago when I discovered Mount Zero, initially, it was because they produce wonderful Puy lentils. I’ve always used their lentils and from there, we built a great relationship with them.”
The most recent Mount Zero oil in the kitchen at Gerald’s Bar is our new Bergamot Olive Oil. Pete has taken it and cleverly utilised it in a dish of roasted lamb rump with white beans.
“Bergamot is not an easy flavour to work with,” says Gerald, “when that product came out Pete got on to it. He has such a great palate and made that connection. It’s a wonderfully confident dish with its three elements, his simplification is really mature and confident.”
Of the dish, Pete says, “Lamb and lemon is a classic match, so acid is important, and the bergamot’s citrusy character gives it that but it’s not smack-in-the-face acidity; its subtle. Pouring it over the hot lamb really brings out its perfume, too.”
Pete loves that Mount Zero is local, “and I really respect the Pink Salt harvest and production, working with the Indigenous community out there.”
“Mount Zero is a lot like Gerald’s,” says Pete, “committed to who they are and what they do. The product is always good and consistent and they’re uncompromising in quality.”
The Fast Five with Pete Savage
1. If you weren’t working as a chef what would you be doing?
I knew I was going to be a chef when I was about 7 years old, so nothing else.
2. Last place you dined out?
Mama San in Bali a few weeks ago
3. What's your favourite Melbourne restaurant?
Hu Tong
4. Favourite season/s of the year for produce?
Autumn for mushrooms and quince.
5. Do you have any special projects scheduled for this year or beyond?
Not at the moment, but there’s always stuff bubbling away.
By Hilary McNevin