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Interview: Juice, Joy & Vitality: Inside Chef Stefano’s Purenergy Philosophy
Juice, Joy & Vitality: Inside Chef Stefano’s Purenergy Philosophy
with Stefano Mercanti, Purenergy Darlinghurst
Stefano Mercanti, a double PhD, former academic, and professionally trained chef from Rome, is the founder of Purenergy in Darlinghurst. With bespoke juice cleanses, medicinal superfoods, sound healing, and Bach flower therapy, he designs tailored wellness protocols that nourish both body and soul. Since 2019, Purenergy has become a sanctuary for people seeking to reset, recharge, and reconnect with themselves.
“Food is more than nourishment – it’s medicine, joy, and a pathway to a more conscious life.” – Stefano Mercanti
THE PURENERGY STORY
What inspired you to start Purenergy and focus on bespoke juice cleanses?
I’ve always been passionate about exploring the intersection of food, wellness, and energy. My background is diverse: professionally trained chef, academic, Bach flower therapist, and sound healing practitioner. Over time, this led me to create something tangible and transformative that could support people’s vitality and wellbeing in a deep way.
After working in London as head chef for the UK’s leading juice companies, I recognised that Sydney had a niche for premium, artisanal elixirs and bespoke protocols. At Purenergy, I blend plant-based nutrition, beautiful flavours, and vibrant colours with holistic care to help clients feel their best from the inside out — even on a four-day cleanse. Since founding Purenergy in 2019, I’ve personally overseen every aspect: consultations, production, packaging, and guiding clients through their fasting journey.
How do you balance health benefits with flavour when creating your recipes?
Balancing health and flavour is a challenge I love. I experiment with the golden ratio of ingredients, making sure nutrition and taste work together. Texture, colour, and aroma are all part of the experience. As an Italian, flavour is non-negotiable. Unlike many large-scale programs, every recipe at Purenergy is certified organic and extracted through slow mastication to preserve nutrients and flavour. If a juice or dish isn’t enjoyable, it won’t be sustainable. High-quality ingredients naturally bring sweetness, freshness, and depth, making healthy food a true pleasure.
Have you noticed more Australians becoming curious about plant-based eating in recent years?
Absolutely. There’s growing awareness that plant-based eating can be exciting, delicious, and nourishing, though many people don’t yet know how to approach it well. I also meet many vegans whose diets rely heavily on processed foods, which misses the real benefits of wholefoods. Nature is abundant, affordable, and already provides everything we need. With a little effort and knowledge, plant-based meals can transform your life. Done well, they often surpass traditional meals, which too often prioritise profit over health. Australians are increasingly curious about food that supports energy, immunity, and mental clarity, and they’re seeking personalised approaches that go beyond mainstream diets.
THE ART OF PLANT-BASED COOKING
What’s the biggest misconception people have about vegan food?
Before I tried vegan food, I thought I’d miss out on essential nutrients, flavour, and variety. But as I gradually gave up meat, fish, and dairy, I replaced my favourite recipes with plant-based versions and never felt deprived — it actually felt like an upgrade. I lost weight, gained energy, and cleared mental fog. Over more than ten years, I’ve discovered incredible new flavours and textures. At first, I recreated the classics, but soon I began experimenting with combinations I’d never imagined before. Once you embrace the change, you step into a whole new world of food.
Is there a plant-based ingredient you think deserves more love in Australian kitchens?
Tempeh! It’s often overlooked, yet it’s a nutritional powerhouse: high in protein, rich in probiotics, and incredibly versatile. Unlike tofu, it has a nutty, earthy flavour that works beautifully marinated and grilled, baked, crumbled into sauces, or tossed into salads. Made from whole soybeans and minimally processed, it’s filling, wholesome, and deserves a permanent spot in Australian kitchens.
For drinks, I’d say water kefir also deserves far more attention. It’s a refreshing, gut-friendly alternative to kombucha, without the sourness or excessive fizz of many commercial brands. When brewed at home and infused with superfoods, it becomes a naturally energising elixir — nourishing the body without the crash or hangover of alcohol.
How do you keep your products exciting and seasonal when working entirely with plants?
I work exclusively with certified organic produce and source as much as possible from local farmers’ markets. Supporting local growers means fresher, more nutrient-dense ingredients and stronger community ties. I avoid exotic imports that travel long distances, because nature already provides what we need if we follow the seasons. This way, every cleanse and dish captures peak flavour, colour, and nutrition, making it both satisfying and sustainable.
JUICE CLEANSES & WELLNESS
For someone who’s never tried a juice cleanse, how do you recommend they start?
Preparation is key. The body needs to transition gradually away from processed foods, meat, dairy, and complex meals. The more processed someone’s diet is, the longer that pre-cleanse period should be to minimise cravings and discomfort.
I often suggest a four-day cleanse: long enough to feel the benefits, short enough to be approachable. When juices, elixirs, nut mylks, soups, and broths are nutrient-dense and thoughtfully prepared, cleansing feels energising instead of depleting. Most importantly, it should always be personalised, because every body is different.
What’s the difference between a good juice cleanse and one that’s just a fad?
A true cleanse is about nourishment, not deprivation. It replaces meals with nutrient-dense juices, tonics, and broths that sustain energy and restore balance. The best cleanses are raw, organic, never pasteurised, and always fresh within three days.
By contrast, poor cleanses rely on excessive fruit sugar, syrups, or thin, diluted blends that leave people undernourished. Quality ingredients, glass packaging, and thoughtful combinations make all the difference between finishing a cleanse energised or exhausted.
How do you ensure your cleanses support both physical health and taste satisfaction?
Each cleanse is designed like a menu, layering juices, broths, probiotics, and teas so they complement each other. Nutrients are quickly absorbed, giving the body what it needs without digestive strain. My chef’s training helps me balance medicinal benefits with flavour — so every sip feels restorative, not clinical. Many clients return twice a year for longer cleanses, so variety and taste are essential to keep the experience effective and enjoyable.
INSPIRING CHANGE
How do you encourage people who are sceptical about plant-based eating to give it a try?
Often it starts with curiosity about my own results. At 56, the way I look and feel sparks questions, and even my doctor jokes about going vegan after seeing my blood tests. I also love inviting friends for dinner — sometimes I won’t mention the meal is vegan until afterwards, and they’re always surprised by how satisfying it is. Most importantly, I’m not dogmatic about it. I share my lifestyle in an open, approachable way that inspires curiosity rather than pushing people away.
Do you see veganism as a growing movement in Australia, or still a niche?
It’s steadily growing. It may not yet be mainstream, but it’s moved far beyond a niche. The pace is steady rather than explosive, but the momentum is undeniable.
What’s the most rewarding feedback you’ve had from a Purenergy customer?
My cleanses are premium, one-of-a-kind programs, and the transformations I’ve witnessed are remarkable. One of the most rewarding was a client who came in with severe medical conditions that normally take months to address. After just two weeks on a tailored cleanse, her health had completely turned around. Seeing the body’s natural healing power reignited through plant-based nourishment is both humbling and fulfilling.
JUST FOR FUN
If you could prepare a plant-based feast for any three people (dead or alive), who would they be and why?
First, Chef Gordon Ramsay. He’s shown more openness to vegan food lately, and I’d love to serve him a fine-dining plant-based experience without telling him until the end. Second, Emma Hurst, who has been vegan for over 20 years and has done incredible work for animal rights in NSW. Finally, my mum in Rome. She sees all my creations from afar but has never had the chance to taste them in person — sharing that meal with her would be very special.
What’s your ultimate vegan comfort food?
Ice cream, without question. Back in London, I was head chef at The Icecreamists in Covent Garden, infamous for its breast-milk ice cream, and I learnt so much experimenting with boutique flavours. Today, I’d love to reimagine those creations in fully plant-based form. For me, ice cream is pure joy — and vegan ice cream takes it to another level.
Is there one dish you think could convince any meat-eater to go vegan for a night?
My vegan parmigiana. It’s rich, layered, and indulgent, with vegan parmesan and nut-mylk mozzarella that melts perfectly. To seal the deal, I’d serve a vegan tiramisu made with cashew-cream mascarpone, raw chocolate, and cold-brew coffee. I’ve yet to meet a non-vegan who doesn’t love it. Whether through indulgent comfort foods or tailored cleanses, my goal is always the same: to inspire vibrant, conscious living.
CLOSING NOTES
Thank you to Stefano Mercanti for sharing his passion and story with Aussie Kitchen. Through Purenergy, Stefano Mercanti shows that food is more than nourishment — it’s medicine, joy, and a pathway to a more conscious life. His philosophy reminds us that when flavour, nature, and care come together, even the simplest juice or meal can change how we feel.
https://aussiekitchen.com.au/juice-joy-vitality-inside-chef-stefanos-purenergy-philosophy/