Eleven years is a long time in any job (let alone a busy kitchen), but it feels like chef Peter Sheldon is only getting started! Taking a role as a Chef de Partie at the European on Spring Street in 2013, he has moved through the ranks to now oversee the kitchens of the Spring Street operation that, alongside the European, includes, City Wine Shop, Spring Street Grocer, Supper Club and Events.
It's a big job but one he clearly loves as we chat about food, cooking, work/life balance and his story from growing up in Brisbane, to working as a chef at the famous Scott’s Restaurant in London followed by a move to Melbourne and landing a role on Spring Street.
Peter’s approach to his cooking is founded on local produce, nurturing his team and his community so it’s only natural that we asked him to be our Mount Zero Hero this month.
“I’ve always used Mount Zero products here; we use their olives and marinate them ourselves and we use the oils as well,” Peter says. “I love the consistency of the products and the fact it’s a local product. They’re also very approachable people. We have a great relationship with them, and they never let us down.”
The marinated olives have developed a cult following, “we sell them by the jar in the [Spring Street] Grocer,” he says, “and in the restaurant, marinated with our own spices.”
Peter loves to use Mount Zero oils in the kitchen, too.
“They’re great to finish our dishes,” he says. “I love the Frantoio – a lot – as it’s not overpowering, it’s subtle with a lovely mouthfeel and works really well with raw fish.”
We’re excited to share that Peter is giving us two recipes this month: a marinated olives recipe, and a fish dish that will work a treat for spring and into the summer season.
“I’ve put together a fish dish that utilises Mount Zero pearl barley and Frantoio olive oil,” he says. “We needed a change for the season and the grains, broad beans and tomatoes definitely lighten things up.”
The marinated olives recipe that Peter uses is also online, so be sure to get that going for summer entertaining!
The Fast Five with Peter
1. If you weren’t working as a chef what would you be doing?
Stand up comedy
2. Last place you dined out?
Julie in Abbotsford. I loved it!
3. What's your favourite Melbourne restaurant?
Embla; everything they do is fun and good!
4. Favourite season/s of the year for produce?
Spring, I love all the green veg and light ingredients.
5. Do you have any special projects scheduled for this year or beyond?
Just finishing off kitchen renovations in the old European and getting back to separate menus in the European and City Wine Shop in the months to come.
by Hilary McNevin
