Posted on Thursday, 15ᵗʰ September, 2022
Making the most of every menu item
Whether it involves tightening inventory management, donating excess food or committing to fermenting and preserving, restaurants and cafés have a role to play in reducing the amount of edible food going to waste. For many diners, a low-waste ethos is becoming a key factor in their choice of venue.
Delicious seafood done right
With many seafood stocks under threat, celebrated Sydney chef Josh Niland is determined to hit a 95% usability rate for the ocean produce that is processed through his restaurants. Niland’s latest cookbook embraces a scale-to-tail ethos for cooking and eating seafood — inspiring chefs and kitchens across Australia and New Zealand to follow suit.