1 FISH HEADS
“The meat on the fish head has the most gelatine, so it’s actually the most tasty; anything that’s cooked on the bone takes a lot of flavour from the bone. There’s so much meat around the neck, the collar and the cheeks. You just pick and play.”
2 FISH TRIM
“We always tend to have little tail pieces that can’t be served as portions, so we find other uses so that nothing really gets wasted… We’re trying to get way more out of the fish.”
3 MUSSELS
“People need to eat more shellfish in general. Oysters, shellfish, clams: all of those are filters of the sea and such a great source of protein. And the farmers, they’re amazing at what they do, and take care of the area they’re in.”
4 RICOTTA
“If you have milk getting old in the fridge, ricotta is a good way to use a lot of it. Four litres of milk makes around 500g of ricotta. If you’ve had a big party at your house and have way too much milk, use it up. Don’t waste it. It’s so easy.”
It might be one of the most sustainable restaurants in Australia, but most diners at Stokehouse would never know it.
“It’s such a big part of what we do, day to day… But we don’t really scream it from the rooftops,” says executive chef Jason Staudt. “There’s
