Maurice Esposito

Cooking with some irreverence to tradition but faithful to clean flavours & sustainability, chef Maurice Esposito is working his magic

[Maurice Esposito @espositofood]

Well the holidays are finished for me starting a new position thank you David have a great opportunity looking forward to cooking a beautiful food in your lovely kitchen

[Maurice Esposito @espositofood]

The first of the season looking forward to them with some grilled prawns

[Maurice Esposito @espositofood]

Has been a long time since I’ve been here have found the most beautiful strawberry clams simple but amazing

[Maurice Esposito @espositofood]

I'm excited to announce that I have joined Ichi Group's modern Italian Dining Room & Bar, 'Cappo Sociale'. Come & join me as I cook for you once again, my renowned classic and modern Italian dishes, including pasta, pizza & salumi.
127 Brunswick St, Fitzroy

[Maurice Esposito @espositofood]

I spent the morning with my chef seba_pezzoli_ foraging along the Yarra to find all this wild abundance almost in the heart of the city. We’ll be cooking it up tonight @CECCONIS for… https://t.co/B3O5DlTyFY

[Maurice Esposito @espositofood]

This is a twice roasted duck with quince purée, mustard greens, salted yams and a duck reduction.

[Maurice Esposito @espositofood]

Here at Cecconis, we get all our wagyu beef from Mayura Station. They feed their cattle specially formulated diets and give them the freedom to roam. This slow growth diet ensures great meat texture and taste, improving our dishes immensely.

[Maurice Esposito @espositofood]

Wagyu brisket cooked in beetroot served with baby carrots and Swiss chard leaves. We get our wagyu from @MayuraStation1, meaning the cattle are fed specially formulated diets that improves the meat texture and… https://t.co/h2XdWobDgt

[Maurice Esposito @espositofood]

The world produces more than 14 million tons of styrofoam each year - reducing usage in kitchens is essential. #styrofoamfree #sustainability

[Maurice Esposito @espositofood]

Fisherman’s soup with prawns, scallops, mussels, pippies, octopus and white flesh fish. This is my take on a traditional Italian soup called Cacciuco - currently on the menu at @CECCONIS. @… https://t.co/N5jn8c8njt

[Maurice Esposito @espositofood]

This is calamari cooked in butter milk with a prawn filling, served with calamari pieces, prawn oil and pickled radish. Hope everyone had a great day! #melbournechef #calamari

[Maurice Esposito @espositofood]

Such a beautiful dish - whiting fillets with baby corn and vine leaves, filled with fish mousse. On our autumn menu!

[Journal of Applied Ecology @JAppliedEcology]

Is it possible to meet food demands and increase production without the damaging costs to the environment? Find out in our latest issue #foodsustainability #sustainablefarming https://t.co/5FlGqAFGpd

[Cecconi's @CECCONIS]

We were honoured to host the Love Food, Hate Waste event here at Cecconi's recently. Love Food Hate Waste Victoria teamed up with comedian Cal Wilson to create a documentary on how to reduce food waste. Thank you to all who came!

[Maurice Esposito @espositofood]

Slowly braised octopus with tomato and basil bruschetta. Beautiful dish, comes off and on our specials menu @ Cecconis frequently.

[Maurice Esposito @espositofood]

Whole roasted suckling lamb along with roasted cabbage from an amazing time over easter in the Blue Mountains.

[Maurice Esposito @espositofood]

Wagyu beef salad with roasted mushroom and truffle paste. The beef’s marble score is 12, and was imported from Japan.

[Maurice Esposito @espositofood]

Seared Canadian scallops with pea crush, onion tuille and saffron reduction. Chef Esposito always has Canadian scallops featured on our menu @ Cecconis. They’re the largest sustainable scallop fishery in the world.

[Maurice Esposito @espositofood]

Suckling pork belly with couscous and braised leaks, agrodolce on the side.

[Maurice Esposito @espositofood]

John dory with a ragu of wild mushrooms. Great autumn dish! #HappyFriday