May 31, 2019
June 30, 2019
July 21-22, 2019
Creative use of food waste is seeing an upward trend in restaurants around the world. Iconic chefs and personalities from the teenage heartthrob, zero-waste vegan chef Max la Manna (@eatingwithmax) to famed three-Michelin star chef Massimo Bottura (@foodforsoul_it) are big advocates of the positive eco-movement. With the tiniest bit of know-how, you too can salvage and stretch bottom-of-the-fridge ingredients and still serve up restaurant-worthy food. Tough, fibrous stems of broccoli, mushrooms and asparagus as a couple of examples make for flavour-packed kimchi-inspired baked slaws or even rustic, hearty vegetable pasta or stir-fry. Utilize the wilting leaves, stems and the roots of herb bunches in a fragrant homemade chimichurri, pesto or oriental curry paste. Forgotten root veg (provided they’re not sprouting) eat beautifully in a scalloped gratin. Fight food waste and fuel a healthy you.
Tim is an Australian food and wine writer and accredited nutritionist. When cooking, Tim loves using healthy, local ingredients accented with bold multicultural flavors. Discover Tim’s endless recipes and multicultural food ideas on Instagram @tc_neumann or through Beverage Trade Network articles.