The Hypocrisy Bankrupting Vegan Restaurants
11th November 2025
Vegan Restaurants Can’t Survive on Outrage Alone You’ve seen this headline before: “Vegan restaurant starts serving meat.” What follows is as predictable as a
The Muddled Chef
A culinary journey through a confusing world
Here at Oliveira Kitchen, we believe food should mean something. This blog is where I share the messy realities behind our plant-forward kitchen—the principles that guide us, the compromises we refuse to make, and the occasional frustrations of cooking with integrity in a world that often values convenience over craft. Expect honest reflections on seasonal ingredients, behind-the-scenes glimpses of our creative process, and recipes that honour both tradition and innovation. This is my kitchen’s journal, and I’m opening it up to you. I’m Emerson Amélio, and welcome to The Muddled Chef.
Unripe Graviola and Black Garlic Curry with Smoked Paprika and Star Anise
20th October 2025
In the dappled shade of tropical forests, from the Caribbean to Southeast Asia, grows a fruit that has captured the imagination of herbalists and healers
WHERE’S THE PROTEIN?
7th October 2025
WHERE’S THE PROTEIN? Let’s talk about protein—everyone’s favourite buzzword. You can’t open a menu, scroll through TikTok, or pick up a bag of kale chips
Pane all’Olio: The Heart of Italian Comfort
15th September 2025
Classic Italian olive oil bread made fully vegan—soft, rustic, and full of flavor. You know what I love about Pane all’Olio? It’s one of those
Pane all’Olio (Quick Version)
15th September 2025
The original recipe, ‘like an Italian mama would do it,’ has egg in it. On the other article I just gave you the ‘proper’ vegan
ANY QUESTIONS / REQUEST OR SUGGESTIONS ?
Please email e-amelio@oliveira.kitchen
Emerson Amélio is head chef at Oliveira Kitchen, where he leads a plant-forward kitchen committed to seasonal, locally-sourced ingredients. With an uncompromising approach to craft and tradition, Amélio believes that real food requires real time—from 48-hour bread proofing to house-made sauces and hand-churned butter. When he’s not in the kitchen, he’s wrestling with the complexities of running an ethical restaurant in a world that often prioritises convenience over quality. His writing reflects the same honesty and passion he brings to his cooking: unfiltered, principled, and occasionally controversial.
By the way, after much gentle bullying, our chef finally caved and made his own Instagram account. He’s absolutely terrible at it (imagine a capuchin monkey from Brazil trying to text back), but if you’d like to join in the chaos, go ahead and follow him. Once he figures out what all the buttons do, he promises to post more. Here’s his page:
