As executive chef of landmark St Kilda restaurant Stokehouse, Jason Staudt has made a splash by embracing local produce and highlighting their quality through minimal intervention and a deft hand. We are excited that Jason has created the menu for our New Season Olive Oil Dinner on Wednesday the 19th of August at Stokehouse Pasta Bar. Jason and his team visited the olive grove to taste all our 2026 extra virgin olive oils, the perfect inspiration to create the dinner menu. Book your ticket for the Mount Zero New Season Olive Oil Dinner here.
Here, the Canadian native shares some of his favourite things, including a lovely gift idea and his eclectic taste in music.
Describe your cooking style in three words.
Outwardly simple, cheeky.
Where's the last place you dined out, and what did you order?
Walrus Oyster Bar, it’s exactly what you want when you go to an oyster bar; fresh, relaxed, quality and fun.
If you owned a restaurant that cooked only one dish, what would it be?
Perfectly handled seafood, in season, at its best.
Most underrated ingredient in the kitchen?
Time.
What's your favourite dish on the menu at the moment?
Grilled coral trout from Queensland, poached borlotti beans, glazed in a tomato glaze that takes three to six months to make, pickled celery, and a Sauce Choron, a lighter, more delicate take on a classic Hollandaise or Béarnaise.
What do you cook when you can't be bothered or after a big shift?
An omelette with crispy chilli oil.
Favourite Mount Zero oil and way to use it?
The Early Harvest Picual, served with crudo, and I like to take it as a gift instead of wine when I visit someone's home.
Who's your biggest culinary influence?
Anthony Bourdain less for his cooking style, more for the passion he brought to the industry and how he made hospitality cool and worth talking about.
What recipe have you chosen to share with us and why?
Poached albacore tuna as a Gilda. It's in season right now, it's a great technique to show off, and it's easily achievable at home; perfect for bringing to a barbecue or serving with martinis. Head here for the recipe.
Do you play music in the kitchen?
Yes, I let the prep team pick the music. My own taste runs the full spectrum: hardcore hip hop, heavy metal, classical, jazz, deep dark blues, and everything in between.
We are so excited to celebrate the launch of the 2026 Olive Oil Season with a Dinner at Stokehouse Pasta Bar on the 8th of August with a menu designed and delivered by Jason. To book your seats head here.
