Ruzia translates to Rose in Polish, and was the name of chef Ravi Presser’s grandmother. Ravi and his wife Lucy recently opened Ruzia’s in Caulfield North, in her memory, but also with the intention to share a nostalgic and loving nod to their love of the food that Ravi grew up with.
The 50-seater is “a passion project and an expression of ourselves,” Ravi says. “The menu has the kind of food that brings you back to your grandmother’s kitchen — Polish, yes, but more broadly Eastern European.”
Ravi’s journey — from his apprenticeship at The Prince’s acclaimed Circa restaurant under Michael Lambie, to key roles at Feast of Merit and the Trader House Group — has ultimately led to the creation of Ruzia’s. The menu is designed to share and draws on family recipes and traditional Polish foods such as pickles, sausages, smoked and cured fish and local cheeses.
This dedication to the local, mixed with homage and skill, is why we had to ask Ravi to be this month’s Mount Zero Hero!
“I discovered Mount Zero when I worked for Michael Lambie,” Ravi says, “I’m really lucky to have worked at some really good places, and I learned a lot about good produce that way. I met Rich Seymour [Mount Zero's GM] back then, and I’ve used their products in every place I’ve worked at since.”
Ravi loves our grains, olives and our olive oils. “I’m a big fan of the Frantoio EVOO, and use it to finish a lot of dishes.”
The long-term relationship Ravi has with Mount Zero – and his other suppliers – is key to his career. “So much of this industry is based solely on relationships and how you tap into those. Our relationship with Mount Zero is very strong. If I need something, I can call Rich, and he picks up the phone and is always happy to help. I’m very loyal to my supply chain.”
It’s our Frantoio EVOO that’s taken Ravi’s attention for the recipe he’s chosen to share with us. It’s the oil he uses at home as well, sharing that he used it for the chicken curry he, Lucy and their young children had the night before.
But for us here at Mount Zero? “I thought I’d share our Gravlax recipe,” he says. “It’s popular, is easy to make and is something we often had - smoked or cured fish – at my grandmother’s house when we were growing up. We love to dress it with fresh horseradish and sorrel.”
Ravi recommends using Ocean Trout, he says. “We’ve tried mackerel and other fish, but trout has that luxurious fat content.”
There’s a theme here with Ravi: To loyalty. To memory. To expression. To quality. To supply chains.
“Mount Zero products are the best in Melbourne, and maybe in Australia,” he says. “They stick to their guns; they’ve got the best salt, and the story behind that is powerful. The Mount Zero range just keeps growing. I’m keen to work more with their black barley — I’ve got ideas for that.”
However these ideas evolve, we can bet they will be done with care, and will taste delicious! Thanks Ravi.
The Fast Five
1. If you weren’t working as a chef, what would you be doing?
I coach at the Ormond Football Club and I would pursue coaching at a high level.
2. Last place you dined out?
We had a day date at Tzaki; a lovely, quiet Tuesday and it was great!
3. What's your favourite Melbourne restaurant?
I love Indonesian food, it’s one of my favourite cuisines to eat and I love Tambo Ciek on Glenhuntly Rd. It’s my go-to when I want those flavours.
4. Favourite season/s of the year for produce?
Definitely Spring, it’s a great time of the year for berries, beans and peas, with all those colours and vibrancy.
5. Do you have any special projects scheduled for this year or beyond?
We’ve just started at Ruzia’s and we’re looking to leverage the brand, open the courtyard out the back and maybe go upstairs.
https://ruzias.com.au
by Hilary McNevin