What Is A Superfood?
26th August 2025
The term “superfood” appears everywhere these days—on packages, in headlines, across social media. But what does it actually mean? Let me be clear from the
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.
Cupuaçu – The Pharmacy Of The Jungle
26th August 2025
Cupuaçu: Delicious, Nutritious, and Surprisingly Useful. Here’s where it gets interesting. While “superfood” is marketing nonsense, nutritional profiles are real science. Some foods genuinely pack
Savoury Carrot Mousse with Cupuaçu
26th August 2025
Cupuaçu is a fascinating fruit from the Amazon that is related to cacao. Its flavour is a unique mix of chocolate, pineapple, and passion fruit,
Unforgettably Unique – Cupuaçu and Zucchini Soup
26th August 2025
A Tropical Twist on Comfort Soup Fresh, Zesty, and Amazingly Nourishing This soup is simple to prepare but results in a surprisingly complex flavour. The
Cupuaçu Tart – An Amazon Rainforest Treasure in Every Bite
26th August 2025
A Tart Like No Other — Powered by Cupuaçu Indulge in the Rich Flavours of the Rainforest Replacing the lemon in a classic tart recipe
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:
