You may love to cook food at home. But each night, as you’re carefully chopping, dicing and slicing ingredients, consider how much valued food you’re actually throwing away.
According to Foodwise, Australian households spend up to $1,000 a year on the food that we just throw out.
Yet the pre-loved food scraps that end up in your garbage – stems, leaves, overripe fruit, stale bread – can actually be used to add flavour and bulk to a host of meals. The trick is to know how to cook them.
“Cooking with food that is wasted or discarded is all about looking at what you have, deciding what can be delicious and how ingredients can work together,” says Sydney chef from Fred’s, Georgia Lahiff, who also leads Hidden Harvest’s Wasted Wednesdays kitchen.
Hidden Harvest is moving online for the duration of the coronavirus crisis.
The not-for-profit organisation turned five in April but is no longer able to host more physical events because of COVID-19 restrictions.
Hidden Harvest’s fortnightly Wasted Wednesday dinner in Wollongong this week was served with a side dish of poetic talent to mark Global Climate Change Week.
Hidden Harvest has partnered with The University of Wollongong in the celebration of Global Climate Change Week.
In August Caveau’s Tom Chiumento and Simon Evans enjoyed the experience of being guest chefs at two Hidden Harvest Wasted Wednesday dinners so much they offered to host one at their restaurant.
The two innovative chefs have made good on that promise and a Caveau Restaurant Hidden Harvest Dinner is scheduled for October 10.
Ethical eating is taking off in Wollongong with Wasted Wednesday community dinners being held every two weeks.
Fine-dining chefs Tom Chiumento and Simon Evans usually serve seven-course degustations, but recently they have been using their talents to provide quality meals from food destined for the bin.
Mr Chiumento might be accustomed to white tablecloths and ingredients like magpie, goose and venison, but he has not lost touch with Australia’s alarming food waste issue.
Wollongong’s most awarded restaurant Caveau is taking over the Hidden Harvest kitchen on Wednesday night for a community dinner with an important message.
Every second Wednesday night, in a community space located above a dentist in the NSW coastal city of Wollongong, around 40 diners arrive in anticipation of an experimental dinner.
Although the diners don’t know what’s on the menu until they arrive, they’re aware there’s a theme to the environmentally conscious pay-what-you-feel dinner.
A giant puppet, live music and free food pickling are happening in Crown Street, Wollongong, this week.
Families can get the tools they need to cut their grocery bills and their amount of food thrown out each week.
Hidden Harvest finally has their first fixed space and hope to grow after being chosen for Renew Wollongong’s first space activation.
Food wastage is an issue that’s been at the forefront recently, and for good reason. In Australia alone, the average household throws away $77 worth of edible food every week! Twenty per cent of food never makes it to the plate, which equates to $1036 per home.
A diverse cross-section of the Illawarra is to be served on a plate – from hatted chefs to cafes, cocktails and coffee from late November.
Rescued food will be the centrepiece of an exhibition opening that aims to spark tasty conversations at Wollongong’s Moving Mountains pop-up gallery on Thursday.
Illawarra-based group Hidden Harvest is on a mission to tackle food waste, one tasty plate at a time. Formed in 2015, the team holds pop-up events that spark lively conversation – transforming food that would have gone to waste into delicious feasts, and literally bringing the topic of discarded food to the table.
Hidden Harvest’s pop-up events across the Illawarra region plate gourmet food with a twist – all the ingredients have been rescued on their way to the garbage or compost bin.