It was in May that chef Tom Sarafian – of Sarafian Melbourne – made the trip out to the Pink Lake in the Wimmera with the Mount Zero team. Tom has been using our Pink Lake Salt in most of his cooking for much of his career and was keen to visit the source.
The Pink Lake is about 50km from the original Mount Zero Olive grove in Western Victoria and there are no prizes for guessing how it got its name. It’s fed by natural salt aquifers and each summer dries out to reveal a bed of salmon-pink salt.
Mount Zero and the Barengi Gadjin Land Council, representing the Wimmera's traditional land owners, the Wotjobaluk people, hand-harvest a small amount of salt from the lake each year in a respectful collaboration. So, having a chef like Tom come and visit was not only a great opportunity for him to witness and be part of the salt harvest, but it also gave our team and the members of the Barengi Gadjin Land Council a chance to meet and chat with a successful chef who champions this special product. “I got a shovel and made a mess, it was such fun!” says Tom.
Tom has agreed to be our Mount Zero Hero this month and share a delicious recipe highlighting the salt. We’re thrilled as he’s got a lot going on! Tom’s restaurant Zareh will be open by the end of the year in Melbourne’s CBD as well as Sarafian Deli, and he’ll be utilising Mount Zero products throughout the menus.
“I use Pink Lake Salt in all my products,” says Tom. “It’s the essential ingredients that Mount Zero do so well, and it’s really important to me that I use the best version of each ingredient in my products. I tried a few different Australian salts, and the Pink Lake Salt has beautiful complexity and a great depth of flavour. I also support the ethos behind it through supporting the local indigenous community.”
The recipe Tom has shared with us, Pink Lake Salt and Pepperberry Squid with Harissa Chickpeas is a delicious combination of Mount Zero products and Sarafian Harissa.
Tom loves our olive oils, too. “I use the Arbequina Extra Virgin Olive Oil in all my cooking, it has a lighter flavour and doesn’t overpower other ingredients,” he says.
He adds that when starting the business and creating quality Hummus, Toum and Harissa, “every single ingredient has to be the best.” Thanks for choosing Mount Zero, Tom!
The Fast Five
1. If you working as a chef what would you be doing?
Music!! Playing loud music somewhere and making a living from it.
2. Last place you dined out?
Becco - it was beautiful! calamari - to die for.
3. What's your favourite Melbourne restaurant?
Gray & Gray in Northcote. I really love what Boris and the team do there, and I think it’s now better than ever with Lily at the helm!
4. Favourite season/s of the year for produce?
Late Summer harvest into Autumn, and it’s olive season!
5. Do you have any special projects scheduled for this year or beyond?
Yes, just a couple! Zareh and Sarafian are opening. I’m excited to be finally doing what I’ve always wanted to do. There are so many people who have helped and supported me over the years and I just can’t wait to open these venues and cook for everyone!
By Hilary McNevin