Zonzo Adventures

Say Hello to Rita

5 min read
Meet Rita. Her journey started with the restaurant years ago. Today she’s an integral part of the marketing team, taking many of the photos you see on this website and across their social media. We sit down with her to find out about her journey... and her favourite dish at Zonzo.
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Tell me about your journey at Zonzo, how did you get to from floor staff to photography?

After finishing my studies in photography I moved to the Yarra Valley. I didn’t really know what direction I wanted to take so I jumped into hospitality. I started working on the floor during lunch trade, at weddings and even did wine tastings. I feel lucky to have seen different sides and perspectives of Zonzo. It’s helped me understand and help grow the brand.

Rod likes to know and understand his staff. Even when lunch trade and weddings are super busy, he makes time to chat and get to know everyone, which is really beautiful. So one day he came up to me and said he’d been thinking about a project and asked if I’d want to do some design and photography work for him. The rest is history!

How would you describe Zonzo to someone who’s never been before? 

I'd probably say it’s a hidden gem in the Yarra Valley. It’s not on a main road, you really have to know it or find it. Once you’re there, it has the most beautiful views and incredible pizza and you just can’t go wrong. It’s a little slice of the Yarra Valley that’s more known through word of mouth. 

What’s your favourite dish? Why? 

Oh that’s really hard, because there’s a lot to love, but if I had to pick my fave, I’ve never met a Bianca con Patate I didn’t want to eat. It’s this amazing wood fired pizza made with an olive oil base, with thinly sliced wood fired potatoes, sun dried tomatoes, onions and olives and it’s just so good. Hands down I would have it every day if I could.

How about your favourite wine? 

Hmmm... I’d probably say my fave is… well I jump between the Estate Pinot Noir and the Cabernet depending on my mood. But I would probably say the Pinot because it’s so light and easy to drink but still has a lot of character. It’s awesome to pair with food. I eat a lot of hearty, Middle Eastern food and I feel like it pairs really well with that. It’s beautiful. 

What makes Zonzo an exciting place to work? 

No day is ever the same. We always have something new, an exciting project, so it never gets too stagnant. From design projects to working on concepts to photoshoots to documenting, there’s always something. And it’s such a beautiful place as well. Just being here while the seasons change… it’s just never the same.

What’s one thing you’ve learned about wine from Caroline that surprised you? 

Haha! Everything I know about wine. But I guess the most surprising thing is I learned why winemakers use their feet to crush grapes: I think, using feet rather than shoes releases the acids and the tannin more gently and starts the fermentation process a lot, lot quicker? Or smoother? I don’t know, there’s a word for it! But it's better!

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Tell me about your journey at Zonzo, how did you get to from floor staff to photography?

After finishing my studies in photography I moved to the Yarra Valley. I didn’t really know what direction I wanted to take so I jumped into hospitality. I started working on the floor during lunch trade, at weddings and even did wine tastings. I feel lucky to have seen different sides and perspectives of Zonzo. It’s helped me understand and help grow the brand.

Rod likes to know and understand his staff. Even when lunch trade and weddings are super busy, he makes time to chat and get to know everyone, which is really beautiful. So one day he came up to me and said he’d been thinking about a project and asked if I’d want to do some design and photography work for him. The rest is history!

How would you describe Zonzo to someone who’s never been before? 

I'd probably say it’s a hidden gem in the Yarra Valley. It’s not on a main road, you really have to know it or find it. Once you’re there, it has the most beautiful views and incredible pizza and you just can’t go wrong. It’s a little slice of the Yarra Valley that’s more known through word of mouth. 

What’s your favourite dish? Why? 

Oh that’s really hard, because there’s a lot to love, but if I had to pick my fave, I’ve never met a Bianca con Patate I didn’t want to eat. It’s this amazing wood fired pizza made with an olive oil base, with thinly sliced wood fired potatoes, sun dried tomatoes, onions and olives and it’s just so good. Hands down I would have it every day if I could.

How about your favourite wine? 

Hmmm... I’d probably say my fave is… well I jump between the Estate Pinot Noir and the Cabernet depending on my mood. But I would probably say the Pinot because it’s so light and easy to drink but still has a lot of character. It’s awesome to pair with food. I eat a lot of hearty, Middle Eastern food and I feel like it pairs really well with that. It’s beautiful. 

What makes Zonzo an exciting place to work? 

No day is ever the same. We always have something new, an exciting project, so it never gets too stagnant. From design projects to working on concepts to photoshoots to documenting, there’s always something. And it’s such a beautiful place as well. Just being here while the seasons change… it’s just never the same.

What’s one thing you’ve learned about wine from Caroline that surprised you? 

Haha! Everything I know about wine. But I guess the most surprising thing is I learned why winemakers use their feet to crush grapes: I think, using feet rather than shoes releases the acids and the tannin more gently and starts the fermentation process a lot, lot quicker? Or smoother? I don’t know, there’s a word for it! But it's better!

No items found.
No items found.
No items found.

Tell me about your journey at Zonzo, how did you get to from floor staff to photography?

After finishing my studies in photography I moved to the Yarra Valley. I didn’t really know what direction I wanted to take so I jumped into hospitality. I started working on the floor during lunch trade, at weddings and even did wine tastings. I feel lucky to have seen different sides and perspectives of Zonzo. It’s helped me understand and help grow the brand.

Rod likes to know and understand his staff. Even when lunch trade and weddings are super busy, he makes time to chat and get to know everyone, which is really beautiful. So one day he came up to me and said he’d been thinking about a project and asked if I’d want to do some design and photography work for him. The rest is history!

How would you describe Zonzo to someone who’s never been before? 

I'd probably say it’s a hidden gem in the Yarra Valley. It’s not on a main road, you really have to know it or find it. Once you’re there, it has the most beautiful views and incredible pizza and you just can’t go wrong. It’s a little slice of the Yarra Valley that’s more known through word of mouth. 

What’s your favourite dish? Why? 

Oh that’s really hard, because there’s a lot to love, but if I had to pick my fave, I’ve never met a Bianca con Patate I didn’t want to eat. It’s this amazing wood fired pizza made with an olive oil base, with thinly sliced wood fired potatoes, sun dried tomatoes, onions and olives and it’s just so good. Hands down I would have it every day if I could.

How about your favourite wine? 

Hmmm... I’d probably say my fave is… well I jump between the Estate Pinot Noir and the Cabernet depending on my mood. But I would probably say the Pinot because it’s so light and easy to drink but still has a lot of character. It’s awesome to pair with food. I eat a lot of hearty, Middle Eastern food and I feel like it pairs really well with that. It’s beautiful. 

What makes Zonzo an exciting place to work? 

No day is ever the same. We always have something new, an exciting project, so it never gets too stagnant. From design projects to working on concepts to photoshoots to documenting, there’s always something. And it’s such a beautiful place as well. Just being here while the seasons change… it’s just never the same.

What’s one thing you’ve learned about wine from Caroline that surprised you? 

Haha! Everything I know about wine. But I guess the most surprising thing is I learned why winemakers use their feet to crush grapes: I think, using feet rather than shoes releases the acids and the tannin more gently and starts the fermentation process a lot, lot quicker? Or smoother? I don’t know, there’s a word for it! But it's better!

Tell me about your journey at Zonzo, how did you get to from floor staff to photography?

After finishing my studies in photography I moved to the Yarra Valley. I didn’t really know what direction I wanted to take so I jumped into hospitality. I started working on the floor during lunch trade, at weddings and even did wine tastings. I feel lucky to have seen different sides and perspectives of Zonzo. It’s helped me understand and help grow the brand.

Rod likes to know and understand his staff. Even when lunch trade and weddings are super busy, he makes time to chat and get to know everyone, which is really beautiful. So one day he came up to me and said he’d been thinking about a project and asked if I’d want to do some design and photography work for him. The rest is history!

How would you describe Zonzo to someone who’s never been before? 

I'd probably say it’s a hidden gem in the Yarra Valley. It’s not on a main road, you really have to know it or find it. Once you’re there, it has the most beautiful views and incredible pizza and you just can’t go wrong. It’s a little slice of the Yarra Valley that’s more known through word of mouth. 

What’s your favourite dish? Why? 

Oh that’s really hard, because there’s a lot to love, but if I had to pick my fave, I’ve never met a Bianca con Patate I didn’t want to eat. It’s this amazing wood fired pizza made with an olive oil base, with thinly sliced wood fired potatoes, sun dried tomatoes, onions and olives and it’s just so good. Hands down I would have it every day if I could.

How about your favourite wine? 

Hmmm... I’d probably say my fave is… well I jump between the Estate Pinot Noir and the Cabernet depending on my mood. But I would probably say the Pinot because it’s so light and easy to drink but still has a lot of character. It’s awesome to pair with food. I eat a lot of hearty, Middle Eastern food and I feel like it pairs really well with that. It’s beautiful. 

What makes Zonzo an exciting place to work? 

No day is ever the same. We always have something new, an exciting project, so it never gets too stagnant. From design projects to working on concepts to photoshoots to documenting, there’s always something. And it’s such a beautiful place as well. Just being here while the seasons change… it’s just never the same.

What’s one thing you’ve learned about wine from Caroline that surprised you? 

Haha! Everything I know about wine. But I guess the most surprising thing is I learned why winemakers use their feet to crush grapes: I think, using feet rather than shoes releases the acids and the tannin more gently and starts the fermentation process a lot, lot quicker? Or smoother? I don’t know, there’s a word for it! But it's better!

No items found.
_
_

Tell me about your journey at Zonzo, how did you get to from floor staff to photography?

After finishing my studies in photography I moved to the Yarra Valley. I didn’t really know what direction I wanted to take so I jumped into hospitality. I started working on the floor during lunch trade, at weddings and even did wine tastings. I feel lucky to have seen different sides and perspectives of Zonzo. It’s helped me understand and help grow the brand.

Rod likes to know and understand his staff. Even when lunch trade and weddings are super busy, he makes time to chat and get to know everyone, which is really beautiful. So one day he came up to me and said he’d been thinking about a project and asked if I’d want to do some design and photography work for him. The rest is history!

How would you describe Zonzo to someone who’s never been before? 

I'd probably say it’s a hidden gem in the Yarra Valley. It’s not on a main road, you really have to know it or find it. Once you’re there, it has the most beautiful views and incredible pizza and you just can’t go wrong. It’s a little slice of the Yarra Valley that’s more known through word of mouth. 

What’s your favourite dish? Why? 

Oh that’s really hard, because there’s a lot to love, but if I had to pick my fave, I’ve never met a Bianca con Patate I didn’t want to eat. It’s this amazing wood fired pizza made with an olive oil base, with thinly sliced wood fired potatoes, sun dried tomatoes, onions and olives and it’s just so good. Hands down I would have it every day if I could.

How about your favourite wine? 

Hmmm... I’d probably say my fave is… well I jump between the Estate Pinot Noir and the Cabernet depending on my mood. But I would probably say the Pinot because it’s so light and easy to drink but still has a lot of character. It’s awesome to pair with food. I eat a lot of hearty, Middle Eastern food and I feel like it pairs really well with that. It’s beautiful. 

What makes Zonzo an exciting place to work? 

No day is ever the same. We always have something new, an exciting project, so it never gets too stagnant. From design projects to working on concepts to photoshoots to documenting, there’s always something. And it’s such a beautiful place as well. Just being here while the seasons change… it’s just never the same.

What’s one thing you’ve learned about wine from Caroline that surprised you? 

Haha! Everything I know about wine. But I guess the most surprising thing is I learned why winemakers use their feet to crush grapes: I think, using feet rather than shoes releases the acids and the tannin more gently and starts the fermentation process a lot, lot quicker? Or smoother? I don’t know, there’s a word for it! But it's better!

No items found.
No items found.
No items found.
No items found.
_
_

Tell me about your journey at Zonzo, how did you get to from floor staff to photography?

After finishing my studies in photography I moved to the Yarra Valley. I didn’t really know what direction I wanted to take so I jumped into hospitality. I started working on the floor during lunch trade, at weddings and even did wine tastings. I feel lucky to have seen different sides and perspectives of Zonzo. It’s helped me understand and help grow the brand.

Rod likes to know and understand his staff. Even when lunch trade and weddings are super busy, he makes time to chat and get to know everyone, which is really beautiful. So one day he came up to me and said he’d been thinking about a project and asked if I’d want to do some design and photography work for him. The rest is history!

How would you describe Zonzo to someone who’s never been before? 

I'd probably say it’s a hidden gem in the Yarra Valley. It’s not on a main road, you really have to know it or find it. Once you’re there, it has the most beautiful views and incredible pizza and you just can’t go wrong. It’s a little slice of the Yarra Valley that’s more known through word of mouth. 

What’s your favourite dish? Why? 

Oh that’s really hard, because there’s a lot to love, but if I had to pick my fave, I’ve never met a Bianca con Patate I didn’t want to eat. It’s this amazing wood fired pizza made with an olive oil base, with thinly sliced wood fired potatoes, sun dried tomatoes, onions and olives and it’s just so good. Hands down I would have it every day if I could.

How about your favourite wine? 

Hmmm... I’d probably say my fave is… well I jump between the Estate Pinot Noir and the Cabernet depending on my mood. But I would probably say the Pinot because it’s so light and easy to drink but still has a lot of character. It’s awesome to pair with food. I eat a lot of hearty, Middle Eastern food and I feel like it pairs really well with that. It’s beautiful. 

What makes Zonzo an exciting place to work? 

No day is ever the same. We always have something new, an exciting project, so it never gets too stagnant. From design projects to working on concepts to photoshoots to documenting, there’s always something. And it’s such a beautiful place as well. Just being here while the seasons change… it’s just never the same.

What’s one thing you’ve learned about wine from Caroline that surprised you? 

Haha! Everything I know about wine. But I guess the most surprising thing is I learned why winemakers use their feet to crush grapes: I think, using feet rather than shoes releases the acids and the tannin more gently and starts the fermentation process a lot, lot quicker? Or smoother? I don’t know, there’s a word for it! But it's better!

No items found.
No items found.
No items found.
No items found.
_
_

Tell me about your journey at Zonzo, how did you get to from floor staff to photography?

After finishing my studies in photography I moved to the Yarra Valley. I didn’t really know what direction I wanted to take so I jumped into hospitality. I started working on the floor during lunch trade, at weddings and even did wine tastings. I feel lucky to have seen different sides and perspectives of Zonzo. It’s helped me understand and help grow the brand.

Rod likes to know and understand his staff. Even when lunch trade and weddings are super busy, he makes time to chat and get to know everyone, which is really beautiful. So one day he came up to me and said he’d been thinking about a project and asked if I’d want to do some design and photography work for him. The rest is history!

How would you describe Zonzo to someone who’s never been before? 

I'd probably say it’s a hidden gem in the Yarra Valley. It’s not on a main road, you really have to know it or find it. Once you’re there, it has the most beautiful views and incredible pizza and you just can’t go wrong. It’s a little slice of the Yarra Valley that’s more known through word of mouth. 

What’s your favourite dish? Why? 

Oh that’s really hard, because there’s a lot to love, but if I had to pick my fave, I’ve never met a Bianca con Patate I didn’t want to eat. It’s this amazing wood fired pizza made with an olive oil base, with thinly sliced wood fired potatoes, sun dried tomatoes, onions and olives and it’s just so good. Hands down I would have it every day if I could.

How about your favourite wine? 

Hmmm... I’d probably say my fave is… well I jump between the Estate Pinot Noir and the Cabernet depending on my mood. But I would probably say the Pinot because it’s so light and easy to drink but still has a lot of character. It’s awesome to pair with food. I eat a lot of hearty, Middle Eastern food and I feel like it pairs really well with that. It’s beautiful. 

What makes Zonzo an exciting place to work? 

No day is ever the same. We always have something new, an exciting project, so it never gets too stagnant. From design projects to working on concepts to photoshoots to documenting, there’s always something. And it’s such a beautiful place as well. Just being here while the seasons change… it’s just never the same.

What’s one thing you’ve learned about wine from Caroline that surprised you? 

Haha! Everything I know about wine. But I guess the most surprising thing is I learned why winemakers use their feet to crush grapes: I think, using feet rather than shoes releases the acids and the tannin more gently and starts the fermentation process a lot, lot quicker? Or smoother? I don’t know, there’s a word for it! But it's better!

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