“We use a tonne of chickpea flour,” says Bryce Edwards. The executive chef of Transformer Fitzroy uses our chickpea flour daily: “We’ve had the chickpea panisse on since day one, we couldn’t take it off the menu.”
The chef, who oversees the kitchen of the popular plant-based restaurant on Rose Street, is referring to a mainstay on their menu – the truffled chickpea panisse with nutritional yeast and shaved macadamia – that accommodates vegetarians, vegans and those who just want to indulge in carefully crafted meat-free dining.
It’s just one of the reasons we’re thrilled to have Bryce as our Mount Zero Hero this month.
Bryce was part of our Mount Zero Hero series back in 2015 when Transformer was new on the Melbourne dining scene. Since then, it’s become one of the most popular and refined plant-based dining experiences across the city. We’re proud to be a part of that through Bryce and his team utilising our products.
Bryce travelled and worked through Europe for about eight years, and when he returned in 2012 and got to work in Melbourne kitchens, he started to notice Mount Zero products.
“I was struck at the quality and how consistently good the products were, and they still are,” he says. “We also love their commitment to sustainability and minimising waste,” says Bryce. "We buy metal drums of olive oil for use at both Transformer and Vegie Bar [their other restaurant] which makes so much sense in terms of packaging.”
Bryce loves the Frantoio Extra Virgin Olive Oil in the restaurant at the moment and they also use our Mixed Olives.
For the recipe he’s sharing with us, pan-fried halloumi with honey, ruby grapefruit, black olives and fennel puree, our olives and olive oil play integral parts.
“As we move into the colder months, nothing is more satisfying than fried cheese – especially with Mount Zero's black kalamata olives that really highlight the contrast of sweet, salty and savoury elements in this dish,” says Bryce.
Take a look at Bryce Edwards' previous Transformer recipes below:
- Chargrilled Oyster Mushroom, Smoked Shallot, Confit Garlic and Pine Nut Puree
- Transformer Roast Pumpkin Dip
- Ricotta Rye Gnocchi with Pumpkin Mousse, Blueberry Compote and Sprouted Lentils
the fast five
1. If you weren't chef, what would you be doing?
Something in the sciences - before I was a chef, I started a science degree.
2. Last place you dined out?
3. What's your favourite Melbourne restaurant?
4. Favourite season/s of the year for produce?
Spring, for all the greens.
5. Do you have any special projects scheduled for 2023 or beyond?
To keep the Transformer magic going.
By Hilary McNevin
