Where Chefs Eat: The 92-Year-Old Bakery Ravi Presser Goes to for Plum Cake and Cheesecake

Ravi Presser began working for Andrew McConnell at 19, shaking pans at Supernormal and Cumulus Inc before joining Fonda as one of two opening chefs. He later helped open Atico and Feast of Merit before launching his first venue, Ruzia’s, last year. The Caulfield North restaurant and wine bar is an ode to Presser’s grandmother, Ruzia Presser, who survived World War II as one of “Schindler’s Jews”.  The menu draws on family recipes and traditional Polish foods such as pickles, sausages, smoked fish, cheeses and grandma Ruzia’s chicken meatballs.

We caught up with Presser to find out where (and what) he’s been eating in Melbourne lately. 

Favourite bakery
“We are very fortunate to use Baker Bleu bread [at Ruzia’s]. I think their consistency and innovation is some of the best in the country. Special mention to the OG, Firebrand Sourdough Bakery in Ripponlea. I always loved the rustic nature and uncomplicated feel to the place, plus the bread is legendary.”

Go-to breakfast spot
“Wall Two 80 in Balaclava, they always have good specials, great coffee and their menu ticks all the boxes without being generic. The sardines smash.”

Best place for a drink and snacks
“Marion in Fitzroy is a great spot to perch yourself in the front window and watch the world go by while enjoying a crisp pinot gris, tuna crudo and some Sydney rock oysters. The service is super friendly and unpretentious.”

Date-night recommendation
“The length of relationship – first date, third date, married for 20 years – can dictate the place.

If you want familiarity so you don’t encounter any curveballs, I’m thinking the Cicciolina back bar. It’s a casual, intimate first-date place. And Cicciolina restaurant if you’ve been married for 20 years.”

Favourite ice-cream or gelato spot
“My father had a shop in the city on Lonsdale and Swanston streets for over 35 years. When I was young, he would take me to Casa Del Gelato on Lygon Street. I distinctly remember having the lemon gelato and still to this day it blows my mind. I always only get fruit gelato: fresh, bright and acidic.”

Special-occasion spot
“Di Stasio holds a special place in my wife Lucy’s and my heart. We got engaged there and have spent numerous anniversaries and friends’ birthdays at both the St Kilda and city venues. The service, the food, the art and the ambience are unrivaled.”

Best place to eat with a big group
“As a chef, we would often finish work in the city after midnight and venture down Chinatown for a late-night feed. Sometimes 20 of us would pack into the original Ling Nan. We would order up an absolute storm: XO pippies, roast duck, crispy quail and drink Tsingtaos till the early morning. I still frequent the new venue on Lonsdale Street. All the classics are still amazing, and they have all their original staff as well.”

Favourite dessert
“I’m not much of a dessert kind of guy, however, I am quite partial to a Monarch Cakes mini-kougelhopf, plum cake or Polish cheesecake.”

Best place to eat as a solo diner
“I really enjoy solo dining. You get such a different feel for things and can observe the world and the people in it far more enjoyably! I recently had a quick bite at Pellegrini’s – it’s always buzzing. Great people watching, the staff are friendly and the food is delicious.

Melbourne restaurant you wish could come back for a night
“When I first started cooking, Andrew McConnell’s restaurant Diningroom 211 was in its infancy and many people would rave about it and its new wave and style. I’ve been fortunate to work with Andrew and he’s had a profound impact on my career and cooking. To go back for one night to where it all began would be rad.

“I must also mention Scheherazade on Acland Street, St Kilda. Growing up we would go there as a family to eat schnitzels and matza ball soup. It’s one of the most iconic Eastern Euro-style restaurants to ever open in Melbourne and it was an institution. Mouth-watering nostalgia.”

Favourite regional restaurant
“I love heading to Pt Leo Estate with the sculpture park, beautiful dining room and food.”

Bucket-list restaurant
“That’s easy. I absolutely love the story behind Asador Etxebarri. Set in a small Basque village, most things are cooked over fire. It’s uncomplicated yet refined food. Maybe one day!”