Join us for a flavour-packed deep dive into the art and science of cooking with extra virgin olive oil — hosted by Antara Head Chef Juan Lantadilla Tapia and Mount Zero’s olive oil expert Rich Seymour.

In this hands-on, one-hour workshop, Juan will showcase how to cook with different styles of extra virgin olive oil — drawing on his soulful, seasonal Chilean-inspired cooking to demonstrate how each oil’s flavour and aroma can elevate your everyday dishes. Meanwhile, Rich will bust the myths around cooking with EVOO, explaining what really happens when you heat olive oil, and why it's actually one of the healthiest (and tastiest) oils to cook with.

About Juan

An avid traveller, chef Juan Lantadilla Tapia began cooking in his native Chile and went on to cook in fine-dining restaurants in Mexico, Denmark, Finland and New York.

When he moved to Melbourne eight years ago, his first job was at The Press Club, which is also where we first began working with him.

He went on to cook in venues such as Gimlet and Cutler & Co., where he became head chef. He’s now the executive chef at Antara, a woodfired restaurant and bakery on Exhibition Street in Melbourne’s CBD, owned by the Halim Group, who also own Aru, Kudo and The Hotel Windsor.

About The Workshop

This hour-long workshop will run from 11am to 12pm in one of the Mount Zero production rooms.

Kicking things off will be an introduction from Mount Zero's general manager, Rich Seymour, on the chemistry of cooking with olive oil. Rich's extensive knowledge will take you through how extra virgin olive oil is produced, what happens on a molecular level when it's heated, and why it's actually one of the best oils you can cook with in your kitchen.

Rich will then pass the mic to Juan, who will take workshop goers through three distinct varieties of extra virgin olive oils within the Mount Zero range. You'll learn how to maximise the flavour profiles and texture of each oil across three separate cooking demonstrations: Chilean Churrasca (flat bread) cooked over charcoal, a feta and olive oil dip with chilli, garlic, and hazelnut, and finishing with a confit Blue-eye Trevalla, pea and lime risotto.

You'll leave inspired, informed — and with a trio of 100ml olive oils to experiment with at home, plus a recipe card full of notes from Juan’s kitchen.

Tickets are $50 and strictly limited.
This is the ultimate crash course for food lovers, home cooks and olive oil obsessives alike — don’t miss your spot!