Posted on Wednesday, 4ᵗʰ September, 2024
Watch UFS ANZ Executive Chef Andrew Ballard showcase some genius low-waste menu techniques using the normally discarded parts of popular vegetables and turning them into exciting and flavoursome dish components.
Banana Peel Bacon
This creative ‘zero-waste’ alternative to bacon is made with banana peels, and is deliciously smoky, crispy, packed with nutritional goodness and 100% vegan!
It can be a great vegetarian alternative for breakfasts, sandwiches, or chopped on in a salad or pasta.
Broccoli Stem Stir Fry
Broccoli stems are often overlooked, but their mild flavour and crisp, juicy center make them just as deserving ingredients as the florets; and they’re quite versatile.
They can be added to many different dishes but one of the more creative uses is to turn them into a side dish of their own - this delicious Thai stir-fry.
Celery Leaf Pesto
Celery leaf is greatly underrated as a cooking ingredient and is often discarded in favour of its more valued stalk. It has a milder taste than basil, but works well in pesto to accompany many types of dishes: steak, chicken, fish or pasta.
Vegetable Peel Chips
Turn would-be waste veggie peels into deliciously crunchy and vibrantly colourful chips, or use them as toppings for soups, pastas, and stews.
Pickled Watermelon Rind
If you thought watermelon rind was just for the compost bin, think again. Pickling is a great way to use up the normally discarded parts of the melon and transform them into a real treat.
Watermelon rind pickles can be a delicious, unique, and visually appealing complement to an appetiser board, salads, tacos or wraps.
