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“Celery leaves are packed with flavour, especially when dried. Pick the leaves from your bunch of celery, wash them well and dehydrate them. You can add any left over wilted herbs to this too, a sad bunch of parsley or tarragon would work really well. When dried and ground you will produce a vibrant green powder. It’s perfect with potatoes and great with eggs.”
- Jo Barrett
COMING UP WITH dishes that makes them two of Australia’s best chefs comes naturally for Jo Barrett and Matt Stone, and so does creating ways to make sure nothing is thrown away when preparing their sought-after menus. “Making and using everything is something I have always believed in and it’s a way I’ve always cooked,” says Barrett who shows what this philosophy is about in the recipes here. Celery leaves are used to season roast potatoes, fish bones create a flavourful base for a sauce and whole mandarins, pulp and peel, are put to use in zesty desserts. “I’m proud of the dishes, elements and recipe development I have come up with that have diverted ‘food scraps’ going into the compost, as well as utilising fruit and veg from local farms that were destined for landfill.”
While the outlook towards consumption has always been important in hospitality, Stone says it’s become key in the wider community. “The topic has never been more talked about. I’ve seen a huge change in attitudes when it comes to food waste.”
It’s this kind of enthusiasm from people that drives the top chefs. “If there is something I can do to
