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Mount Zero our olive (and felafel!) hero

We’re pretty choosy when it comes to what goes into your Tucker Street box. The way in which food is grown, produced and distributed is complicated, and making good choices can be difficult. We’re helping to change that, partnering with local suppliers to source the highest-quality, often organic ingredients for our recipes.

Mount Zero is one such supplier. With a holistic and chemical free approach to growing and valuing sustainability, regionalism, provenance & quality their business ethos is in line with our own. The Seymore family purchased the grove, one of the oldest in the country, located on the northern edge of Grampians National Park in 1993 and the rest is history. These days, Mount Zero products extend to grains, pulses, lake salt, vinegars and even tea!

We’re proud to announce Mount Zero Olives as the primary olive supplier for our dinner boxes and to celebrate, we’re giving away a Grampians Goodness hamper alongside a Tucker Street dinner box!  Check out the details for how to enter here.

Look out for Mount Zero kalamata olives, tapenade and the most delicious felafel salad EVER (recipe below) in our upcoming menus!
Spice roasted pumpkin and felafel salad with olive dressing 
Ingredients in your Tucker Street box
Mount Zero felafel mix
Mount Zero kalamata olives
Gewürzhaus baharat spice
diced butternut pumpkin
red onion
red capsicum
What you need from your pantry
salt + pepper
olive oil
chilli flakes (optional)
chopping board + chef’s knife
2 x large mixing bowls
2 x baking trays + baking paper
1. Roast pumpkin
  • Preheat oven on 200C. Line a large and a small baking tray with baking paper. 
  • Peel the onion, cut in half and grate half. Place the grated onion into a large mixing bowl. 
  • Cut the remaining onion into 2cm chunks. Spread the pumpkin and onion out over the large baking tray, drizzle over with 1 TBS olive oil and sprinkle over with baharat spice and salt to taste. Toss to coat. Place into the oven to roast for 20-25 mins, tossing half way. 
2. Prepare felafel mix
  • Finely chop the dill and mint and place half in the bowl with the grated onion.
  • Place the felafel mix into the bowl and add 1/3 cup water, a pinch of salt and chilli flakes to taste (if using). Mix well to combine until a thick paste forms. Set aside for 15 mins while you move onto next steps.
3. Prepare capsicum
  • De-seed and dice the capsicum. If you would like to eat the capsicum raw (as pictured), set aside. Alternatively roast the capsicum by adding to the baking tray with the pumpkin.
4. Bake felafels
  • Once the felafel mix has been standing for 15 mins, toss the veggies in the oven. 
  • Spoon the felafel mixture into 8-10 balls and place on the small baking tray. Drizzle over with olive oil and place into the oven to bake for 15-20 mins. 
5. Prepare dressing
  • Finely chop the olives and place into a small bowl. 
  • Finely chop the garlic and add to the bowl. 
  • Add the remaining mint and dill to the bowl.
  • Zest the lemon and add to the bowl. Cut the lemon into wedges and squeeze in the juice of the lemon into the bowl. Add 2 TBS extra virgin olive oil / olive oil, salt and pepper to taste and mix well. 
6. Serve
  • Divide rocket between serving bowls. 
  • Top with capsicumpumpkin, roast onion and felafel balls. 
  • Drizzle over generously with olive dressing.