At The Bar with Chef Dora Mazzeo – Lumen People

North Melbourne wine bar Lumen People calls on chef Dora Mazzeo to host a kitchen take-over this week, where French cuisine is curated alongside a wine list by Max Helsing – of wine importer Halle aux Vins.

Dora Mazzeo [ex Bar Liberty, Hope Street Radio and who recently took over the kitchen at Carlton’s Florian]  is all about perfecting a French sauce – and when teamed with some epic wines, you’re in for a Friday night treat.

Dora spoke to The Write Drop for our At The Bar series.

TELL US ABOUT FRIDAY NIGHT’S MENU AT LUMEN PEOPLE

It’s very much a French vibe which I haven’t really touched on before at my dinners. My background is mostly in Italian food so I guess you could say I’m “branching out”. One of the dishes I’m most looking forward to is one I’ve named “Mirepoix”. Mirepoix is traditionally the flavour base of a lot of French cooking (celery/carrot/onion) so I’ve been playing with centring these flavours on a dish of their own.

WHAT DO YOU LOVE ABOUT KITCHEN POP-UPS AND COLLABORATIONS

I’ve spent a lot of time learning from and supporting straight cis male head chefs who always have great vision and have inspired me in a lot of ways. I feel like it’s time to be my own male head chef and execute the silly little ideas I’ve been saving in the notes app of my phone over the years. Pop-ups are the perfect way to try new things often and be forced to think creatively.

WHAT COOKING STYLES DO YOU LOVE MOST

I’m definitely hyper-fixated on French sauces at the moment. These fixations change on a month-to-month basis but right now, I can’t stop thinking about how to achieve the most perfectly shiny, not-too-runny, richly-flavoured sauce. The French did a lot of crazy things but they’re pretty good at sauce culture.

HOW HAS WORKING AT BAR LIBERTY, HOPE STREET RADIO AND FLORIAN HELPED YOUR CAREER

I learnt such different things at each venue. Hope Street Radio was a very busy, bustling environment where I learned to keep calm and get things done quickly. At Bar Liberty, Zack inspired me to think outside the box I felt I was stuck in at the time. He entrusted me with a lot of responsibility which challenged me in a great way. For my pop-up at Florian, I had to act on the fly a lot more than usual as I wasn’t used to the space but felt really supported and championed by Dom through the process.

MY CITY

I have lived in Melbourne most of my life and I love it because it’s the best. You can walk down Sydney Road and get almost any ethnic cuisine you’re in the mood for and it will be so yum. The tap water is also so nice here.

FAVOURITE FOOD MEMORY

Vola Foods in Brunswick. Perfect West-African comfort food. The lamb stew and fufu is my favourite, and fried plantains.

FAVOURITE BAR

A Gimlet at Gimlet. I’m aware of the basicness.

A DRINK THAT DESCRIBES YOU

A spicy margarita maybe – it feels chatty to me.

BEST HANGOVER CURE
Chippies and gravy from the local chippo. Or a fat mixed kebab with extra garlic sauce.

INTERSTATE BARS

I experienced euphoria at Bar 83 in Sydney. I can’t remember what I ordered but I remember how I felt up there. I also loved Sonny in Hobart, very cute, very tiny bar with yummy wines and simple tapas snacks.

FAVOURITE BOTTLE OF WINE

Cati Ribot’s Son Llebre Negre was suggested to me by Marichi at Lumen – the man with impeccable taste. It’s from Mallorca in Spain, beautifully produced natural wine.

FAVOURITE WINERY

Polperro in Red Hill, I took my partner there for our anniversary, stunning food, stunning location and staff.

NEXT DESTINATION

A trip to Europe in August. I’m most excited about going to Wales and eating Welsh-Chinese. Salt n pepper chips, chicken balls and egg fried rice. Sounds epic.

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