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Quirky Cooking

Matt Stone: 7 Tips for a Sustainable Kitchen

QuirkyJo by QuirkyJo
November 4, 2015
in Chefs, Health Tips, Healthy Living, Tips
164
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Matt Stone for Quirky Cooking - 7 tips for a sustainable kitchen

Matt Stone is one of my food heroes. He’s known as Australia’s leading sustainable chef, and he cooks with healthy, traditional, wholefoods, but in a way that makes everyone sit up and take notice. You may have seen him on ‘Recipes that Rock’ with Blur’s Alex James, or maybe you’ve been lucky enough to taste his food firsthand, at the Greenhouse (Perth), or Brothl (Melbourne, now closed), or at the restaurant where he is now head chef, Oakridge, in the Yarra Valley.

Matt Stone: 7 Top Tips for a Sustainable Kitchen - www.quirkycooking.com.au
Alex and Matt on “Recipes that Rock”

“Matt Stone is a once in generation genius – a culinary visionary whose sustainable restaurants make the rest of the world look years out of date”

– Alex James.

Matt started cooking when he was 15, and although he isn’t formally trained, he has been inspired by his massive cookbook collection, has worked with some really great chefs, and has travelled and cooked all over the world from a young age. 

I first saw Matt cook five years ago when he was competing on Iron Chef Australia against Neil Perry, and I was totally blown away by his creativity.

Matt Stone on Quirky Cooking Facebook
This popped up in my FB ‘memories’ a few days ago!

At the time he was only 22 years old, and already a force to be reckoned with in the foodie world. He was working as head chef at Joost’s Greenhouse in Perth, and was showing Australia what could be done with fresh, sustainable, locally sourced wholefoods. I visited the Greenhouse in February 2011 with a group of friends, and I think between us all we tried nearly everything on the menu. And loved it all!

Matt Stone: 7 Top Tips for a Sustainable Kitchen - www.quirkycooking.com.au
The Greenhouse, Perth

Then last year, when I was only a couple of weeks into the GAPS diet, I had to go to Melbourne for blog awards. I was pretty worried about what I would eat while away, but amazingly I ended up staying just around the corner from Matt’s ‘Zero Waste’, broth cafe, Brothl, and I was able to have delicious broths every day, and even could buy them to take away! Lifesaver!! 

In September, Matt began working as head chef at a new, sustainable restaurant in the Yarra Valley, Vic, called Oakridge. He says, “I’m thrilled to lead the team into my chosen territory of truly modern, intelligent and innovative food ideas.”

I was able to have a chat to Matt over the phone, recently, and I asked him how he learnt to cook. He said,

“I’m still learning how to cook! Practice practice practice is the best way to learn how to cook. Listen to people and read lots.”

Good advice.

I also asked Matt to explain how he runs a sustainable kitchen, both at work and at home, as I think we could all benefit from his innovative ideas!

So here’s Matt’s 7 Top Tips for a Sustainable Kitchen…

1. Practice nose to tail eating: Don’t waste the bones from the meats you cook – use them to make delicious and nutritious bone broths! Roast the bones first for a fuller, deeper flavour. Add in the chicken feet and even heads for a great, gelatinous chicken broth, for example, that doesn’t waste anything. (If you’ve never made your own bone broths before, here’s how.)

2. Compost the scraps: Matt uses a Closed Loop composting machine, both at work and at home, which reduces organic waste by 90 percent in 24 hours, and converts it into an odourless, nutritious compost filled with healthy bacteria to enrich the soil. The soil is then used in the restaurant garden to grow their organic veggies. He highly recommends these composting machines, which are available in both commercial and kitchen bench sizes.

3. Grow your own veggies: Matt loves gardening, and grew up in a family that always grew their own veggies. So he is pretty excited about Oakridge restaurant’s organic veggie garden! He says that even though he loves cooking, he is happiest in the garden. If you don’t have a lot of room for a garden, there are plenty of things you can grow in boxes, such as lettuce, spinach, spring onions and herbs – just snip off the leaves as you need them. Also tomatoes, capsicum, bush beans, and even broccoli can be grown in small spaces.

Matt Stone: 7 Top Tips for a Sustainable Kitchen - www.quirkycooking.com.au

4. Build relationships with suppliers: This is the way to source the best, organic, biodynamic, fresh, local meat and produce! Matt buys through local farmers in the Yarra Valley, and also loves the Preston Market. He recommends getting to know your local butcher, the farmers at the farmer’s markets, the people who grow the food you eat, the people that own the organic stores you shop at. Ask about farming practices, where they source their meat, where the produce is coming from and how fresh it is. If possible, visit their farms. Ask around to find out who has organic, biodynamic produce (not only are they the healthiest option but Matt insists they have the best flavour!), and ask about alternatives to plastic packaging.

5. Reduce waste packaging: Matt delivers reusable crates to the suppliers for them to send the produce in (for both meat and veggies), so that they’re not needing to dispose of boxes and bags at the restaurant. For the home cook, there are plenty of ways to reduce packaging while shopping, including taking along your own reusable bags, shopping at waste free bulk buying shops, and shopping at the local farmer’s markets or organic stores where food isn’t pre-packaged. Fresh meat and cheeses can be wrapped in waxed butcher’s paper instead of plastic (you can take your own paper or even containers to the butchers for them to put the meat into). Make your own breads or buy in paper bags or no bags. There’s lots more ideas for reducing waste packaging here on my Facebook page!

6. Buy in bulk: Buying things in bulk will have a huge effect on how much waste you generate and the cost will drop dramatically. Matt buys all his grains and pulses in large sacks then stores them in glass jars. If you need help working out how to bulk buy, read this article.

7. Keep your kitchen chemical free: Matt advises, “Food and chemicals don’t mix. When it comes to cleaning the home, ENJO products will help to keep that side of things chemical and waste free.” Not only can you use ENJO products with only water, no detergents, they will also last a lot longer than the usual throw-away kitchen cloths.

*     *     *     *     *     *     *     *     *

UPDATE: Giveaway now over. Winners of giveaway are Alicia, Faye and Karen – they have been notified by email. Thanks for all the great comments!

Matt is now working with ENJO to help people ‘kick chemicals in the kitchen’, so ENJO have offered to gift a lucky Quirky Cooking reader with a Limited Edition “Matt Pack”! They’ve also offered two runners up prizes – here’s what you could win…

Matt Stone: 7 Top Tips for a Sustainable Kitchen - www.quirkycooking.com.au
The Enjo Limited Edition Matt Stone Kitchen Pack

1st Prize – A “Matt Pack”

Included in this pack: Kitchen Mini, Kitchen Sponge, Kitchen Miracle, Fruit and Veg Cloth, All Purpose Cloth and 2 Matt Stone Tea Towels. The RRP is $149 and it’s available from 1st November to 24th Dec.

2nd & 3rd Prizes

A set of 2 Matt Stone Tea Towels (worth $25)

and a Fruit & Veggie Cloth (worth $25)

So if you’re working towards having a sustainable kitchen and would like me to send you one of these ENJO packs, comment below and share your best tip for cutting down on waste in the kitchen!

Winners will be randomly drawn via random.org on Saturday 7th Nov, at 8pm EST, and will be notified on this post and via email.

Thanks Matt, and thanks ENJO! Happy sustainable cooking, everyone 🙂

Tags: chefChemical freecompostecoenvironmentgardenhealthkitchenNose to TailReduce Wastesustainabilitysustainablesustainable chefTraditional Foodtraditional wisdomveggieswholefood
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Comments 164

  1. Angeline says:
    7 years ago

    Leftovers are frozen in reusable containers to use later.

    Bath or clothes washing water (soap nuts) is used to water plants. Both edible (veg/herb) and soul food (flower/succulents).

    Have steam mop to clean floors with steam.

    Spray on bench cleaner white vinegar, peppermint oil, clove oil, earth choice dish washing detergent. Vinegar deters ants and disinfects, peppermint oil deters spiders and clove oil kills mould spores

    Have enjoyed reading all the comments.

    Thanks Jo, Matt Stone and Enjo for the opportunity and encouragement.

    Reply
  2. Fran Graham says:
    7 years ago

    I try so hard to cut down on waste, it’s just so hard in today’s ‘package everything’ world. I try to shop for items with minimal packaging, I buy my grains/flours from a bulk buy place and all my scraps go to the Guinea pigs.

    Reply
  3. Kelly says:
    7 years ago

    Thanks for this post! Love the suggestions and had never heard of a composted like the one he recommends! It’s fantastic!
    I’d love to try Enjo so thanks for the opportunity to win a starter pack ????

    Reply
  4. Caron says:
    7 years ago

    I wash and gather any glass jars (purchase from 2nd hand stores) and re-use them to store goods. I wash and dry my egg shells and add them with the vege scraps and blitz them in the thermomix each night after I have finished preparing the meal and then feed this to my chickens next day. Vinegar is used to clean almost everything including using it as a rinse for the towels. I do have some Enjo products but would love to try the new kitchen products especially the fruit and veg scrubber.

    Reply
  5. Veronika Barry says:
    7 years ago

    I’ve incorporate many sustainable practices into the kitchen over the past couple of months;
    – reusing jars to store bulk foods I have bought like nuts and seed
    – taking reusable bags to the supermarket, and if I have too much asking for a box instead of a bag
    – growing 8 different herbs and heaps of veggies. Isn’t Spring such a wonderful time for the veggie patch!?
    – freezing fruit and veggies if I can’t eat them all in time for smoothies
    – I always buy ethically grown free range or organic meats, eggs and where possible, veggies
    Every few weeks I add a new sustainable idea! It’s so satisfying knowing I’m doing my bit!

    Reply
  6. Callie Hammond says:
    6 years ago

    Do not buy vegetables from the supermarket on packaging. Sweet potato does not need to be on a tray and wrapped
    Speak to your local stores and tell them. People power can change things.

    Reply
  7. Raina Fielding says:
    6 years ago

    I would love an enjo pack! As I have just recently started to remove chemicals from my house, which is a big deal for me… I think it will be worth it; just takes a bit of getting used to using different products and scrubbing harder 🙂

    My top sustainable tip is to use what I have in the house first before buying more. I think as a society we shop too much, this creates waste.

    Reply
  8. Krystyna Jarmusz says:
    4 years ago

    Think before you throw it in the bin. You will be surprised how much you can recycle or compost.

    Reply
  9. Pingback: Matt Stone discusses a zero waste restaurant TedxTalk | Food Composter Machines for Commercial + Home Kitchens | by Oklin
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{Ruby Red Grapefruit Pie} Wednesday isn’t too ea {Ruby Red Grapefruit Pie} Wednesday isn’t too early to start thinking of treats for the weekend, is it? 😄 Citrus is in abundance right now, so if you’re like me and have ruby red grapefruits piled up on your bench top, you should definitely try this pie. It’s arguably my favourite recipe in our Life-Changing Food cookbook and I will shout its praises every citrus season til my dying day!!

Grapefruit pie is a local favourite in South Texas (USA) and in ruby red grapefruit season you’ll find it served at
little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed. 

Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

You can find the recipe in our Life-Changing Food cookbook* or app AND I’ll be making this recipe and sharing it on my next podcast video THIS FRIDAY  on my citrus episode, so keep an eye out for that! (Subscribe to my newsletter to get all the latest videos as they are released - link in bio.)

[Photo by @cookrepublic for Life-Changing Food]

*Note: The Life-Changing Food cookbook has just sold out and we are waiting for the next print run to arrive, but you can buy the app which has the same recipes as the book - search “Life-Changing Food” in your App Store!

http://bit.ly/QCnews

#eatseasonally #weekendbaking
{Herb & Cheese Fatayer} I promised to share how we {Herb & Cheese Fatayer} I promised to share how we made these little cheesy-eggy grain-free pastries, so here you go!

- Make a batch of Grain-Free Dough (recipe in Life-Changing Food, or buy the pastry premade from Primal Alternative, or you can use the Almond Meal Pastry on my blog)
- Mix together 300-400g quark (or mashed feta) and 4-5 eggs (whisked)
- Roughly chop some flat-leaf parsley, chives and mint (and finely chopped onion if you like), add zest of 1 lemon and mix through egg mixture, then season with salt and pepper
- flatten a circle of dough in your hands (about 10cm diameter and about 5mm thick) and shape into fatayer (like a little boat), then set onto lined baking trays
- fill fatayer with egg mixture
- bake in 200C oven for 15-20 mins or until pastry is browned and mixture has set firm

I keep these in the fridge/freezer and warm them up for a quick breakfast or lunch!

#grainfree #pastry #glutenfreepastry #glutenfree #lunch #snack #cheese #quark #eggs #herbs #baking #quirkycooking
Thank a farmer for your next meal! ❤️ (Also, S Thank a farmer for your next meal! ❤️ (Also, Simi can do his own washing today 😂😂)

(Simi works on an organic farm and often brings home goodies like these beautiful daikon radish, which we fermented with chilli and garlic! So good - they stay quite crisp and make a great condiment to serve with dinner.)

#ilovewhereilive #athertontablelands #farnorthqueensland #fnqlife #countrylife #muddy #organic #farmer #thankafarmerforyournextmeal #garden #daikonradish #fermentedfoods #fermentedradish
Yesterday I shared my Monday cooking videos in my Yesterday I shared my Monday cooking videos in my stories (let me know if you missed them and want me to re-share), and one of the questions I had afterwards was this one ⬆️ - “Can you share ‘What we ate this week’ day in the life style? And what is made fresh, prepared ahead, and from the freezer”. 

Why not, I said! So I’ve been taking photos of my food even more than usual 😂 like a photographic food diary, and it’s sometimes boring and sometimes delicious and sometimes weird, but you’re welcome to follow along if you like!! 😁

Today’s “day on a plate” in pictures: 

Breakfast: herb & cheese fatayer (grain-free pastry from Life-Changing Food filled with a mixture of quark, eggs, herbs and lemon zest - will share recipe in another post) - made yesterday and stored in fridge/freezer, heated in grill and eaten on the run with coffee 😁

Lunch: savoury mince from Simple, Healing Food (made yesterday, with a lot of cabbage added because we needed to use it 😄), fermented daikon radish (grown on the organic farm where Simi works), and Camembert cheese (made at a local dairy)

Snacks: Peanut butter chocolate fudge 😁 recipe on the blog ❤️ (and tea)

Dinner: Broccoli & cauliflower bake (from Simple, Healing Food except with cheese on top rather than macadamia “cheese” - prepared yesterday, stored in fridge then baked in oven tonight), steak & veggies - kids had fish instead of steak … I made lots as the leftovers are for work lunches tomorrow 😊

Before bed: probably another cuppa tbh but last night was beet kvass - I don’t think I’ll do that again right before bed though, it was a bit too strong before bed 😄

I don’t know if any of this will be at all helpful, but I guess it will show that I’m not always perfect and I don’t always stick to my meal plan and my food isn’t always “instagrammable” 😄 and that’s ok! 🤗 

PS My meal plan for the week is at the end - links are in my newsletter sent out on Monday. ❤️

#cooking #dayinaplate #quirkycooking #meals #quirkymeals #jowhitton #whatimeating #currentlyeating #food #keepingitreal #glutenfree #grainfree #wholefood #mealplan #usewhatyouhave #reducefoodwaste
I had so much work planned to do today, but at 6am I had so much work planned to do today, but at 6am I decided it was much more important to drive down the mountain and spend the day eating good food and drinking amazing local coffee with our dear friends visiting from Melbourne. 😍❤️ Have you heard of the 5 years rule? In 5 years time, no one is going to remember the housework didn’t get done today, the newsletter didn’t get written, the washing didn’t get put away, or the dinner was very basic. But we WILL remember this beautiful day spent with family and friends. ❤️ 

[Photos taken at @guyalacafe (YUM!! Just sayin’) and @rustysmarkets 🥥, Cairns]

#whatsreallyimportant #the5yearrule #friends #family #goodfood #bestcoffeeintown #timeout #catchup #connection #community #love #cafe #guyalacafe #rustysmarket #cairns #cairnslife #farnorthqueensland 

@just_acountrygal_ @natashacincotta @laudy.cincotta @isaacjwhitton @simeonwhitton
Did you know you can get my cookbooks at your loca Did you know you can get my cookbooks at your local Source Bulk Foods store? 🎉🎉🎉

@thesourceerina NEW COOKBOOK just landed - “Simple, Healing Food”, the fabulous latest book from Jo Whitton of Quirky Cooking fame.
.
The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
🌱Over 140 gut-loving recipes that are completely free from grains, gluten and refined sugar
🌱Fuss-free meals suitable for a wide variety of dietary challenges, including dairy free, egg free, nut free, nightshade free, GAPS and low FODMAPS
🌱Ideas for healthy snacks and treats
🌱Nutrition advice for improving gut health, from nutritionist Elyse Comerford
🌱Tips to help you discover the joy and simplicity of cooking with whole foods.
.
Simple, Healing Food is for everyone who wants to cook and eat their way to better gut health.
.
With our 20% off storewide sale on till Sunday, it’s a fantastic time to add this one to your collection, or put it aside for someone special. Shop the sale online for delivery or click and collect, link in bio. 
.
📷 @thesourceerina

#cookbooks #quirkycooking #wholefood #glutenfree #grainfree #recipes #thermomix #stovetop #oven #slowcooker #realfood #familymeals #jowhitton #sourcebulkfoods
Did you see my latest podcast video? 😃 “Cooki Did you see my latest podcast video? 😃 “Cooking with Seasonal Produce - 2 Winter Meals You’ll Love!” 

From this… to this! 😍

On this live, 1 hour video I made:

- Gypsy Stew (with chicory leaves, bok choy, tomatoes, Spanish onions, Russian garlic, a red chilli, lemon juice, chicken stock & chicken breast, ghee, salt & pepper - forgot the flat-leaf parsley 🙄)

- Beef & Cabbage Soup (with brown onion, Russian garlic, tomatoes, carrots, cabbage, zucchini, fresh parsley & oregano, thyme, sage, tomato paste, red wine vinegar, honey, salt, pepper, chicken stock and just 300g beef mince for a meal that feeds 6-8 adults!)

- Pumpkin, Cauliflower & Leek Mash (made with the above plus coconut cream, ghee, salt & pepper), to serve dolloped into the Beef & Cabbage Soup

- Herb-Roasted Chicken (with the chicken pieces from making the stock)

I fed 8 people last night (the kids & their friends plus Simi twice 🤣) and they licked their bowls clean! 😁 (Practically!) And there were plenty of leftovers for work lunches and dinners today. 🎉🎉

LINK IN BIO to watch video! Recipes in Life-Changing Food and Simple, Healing Food cookbooks. ❤️

https://youtu.be/28q5Qqor1qg

#quirkycooking #quirkycookingchats #cookingvideo #cookingpodcast #podcast #dinnerideas #seasonalproduce #inseason #winterveggies #wintermeals #familymeals #glutenfree #grainfree #wholefood #eattherainbow #gaps #paleo #justeatrealfood #supportyourfarmers #organic #organicveggies #athertontablelands #fnqlife #cairnslife #farnorthqueensland #australia #fnqfood #food
Want to hang out and cook with me this afternoon? Want to hang out and cook with me this afternoon? 😃 In my last podcast video I showed how I meal plan to use up the produce I have on hand and reduce food waste. Today I’m going to go live at 4pm (AEST) and show what I’m making for dinner with some seasonal produce I picked up today at my local organic farmer’s co-op! 

If you miss the live, you can watch later on my Quirky Cooking YouTube channel. 🤗

#livevideo #cooking #seasonalproduce #usewhatyouhave #produce #seasonal #local #dinner #mealplanning #familymeals #wholefood #glutenfree #grainfree #delicious #nourishingfood #healingfood #athertontablelands #farnorthqueensland #australia #inseason
This is the kind of message I LOVE getting!! It’ This is the kind of message I LOVE getting!! It’s small changes like these - learning to use what you have, working out a simple meal plan, getting some meal prep done ahead of a busy week - all make a huge difference to feeling motivated, organised and less overwhelmed. And there’s the added bonus of saving money and reducing food waste. 🎉🎉 Win win!!

Watch this video on my Quirky Cooking YouTube channel, or listen via your podcast app. 🤗

#mealplan #planahead #fridgeorganization #fridgeforaging ##organised #meals #moneysavers #reducefoodwaste #useitup #savemoney #wasteless #freshproduce #eatwell #spendless #food #cooking #quirkycooking #jowhitton #quirkycookingchats #cookingvideos #podcast #australianfoodie #farnorthqueensland #fnqfood
Far North Queensland winter evenings be like… 😂😂😂 (It’s getting down to 9C tonight and we’re feeling the cold!) 🤣🤣🤣

#fnqlife #fnqwinter #winter #athertontablelands #farnorthqueensland #Australia #myboys #chattime #wishwehadafireplace 😁
Exciting news!! @elysenutritionist and I are hosti Exciting news!! @elysenutritionist and I are hosting an ‘Open Fire Feast’ at @thebarnretreat on July 28th! 🎉🎉 It’s like a half day, outdoor feast + gut health retreat, with amazing chefs @pipsplate, and @walfoster of @naturalicecreamaustralia!! 😍🎉🎉 

We will be savouring every mouthful of locally-sourced produce as we watch the food being prepared over the open fire, with multiple courses culminating in a gourmet, cultured-ice cream dessert. 

@elysenutritionist and I will be sharing our health wisdom between courses and talking though the process as the food is being prepared, with cooking demonstrations and harvesting of honey and some local produce on site. 

Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

https://www.quirkycooking.com.au/2022/06/open-fire-feast-event/

Photos by @jesskearney_ and @ellibyrne 📷 

#firefeast #fire #feast #event #guthealth #healingfood #realfood #wholefood #nourishing #healthy #outdoors #outdoordinner #openfirecooking #byronbay #northernrivers #thebarnretreat #miniretreat #halfdayretreat #quirkycooking #jowhitton #elysecomerford #nutritionist #pipsumbak #pipsplate #walfoster #naturalicecreamaustralia
So, did you see my latest podcast video showing ho So, did you see my latest podcast video showing how I meal plan to use up the produce I have on hand each week? 😃🍋🥒🥑🥕🍌🥦 Here’s my lunch today, with some of the produce & ideas shown in the video… 

- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

- a cheat’s version of pickled beetroot (boiled, sliced, drizzled with apple cider vinegar and stored in the fridge for up to a couple of weeks)

- smoky baba ghanouj on the side (I had SO many eggplants & my sister made this with some of them) - recipe in Life-Changing Food

- homemade sauerkraut (I always have jars of kraut & fermented veggies in the fridge - such a great way to preserve an abundance of veggies, & so good for your gut!!) - recipes in Simple, Healing Food

An inexpensive and delicious meal using locally grown, in season, pesticide-free produce from my CSA box ❤️

Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

#lunch #wholefood #justeatrealfood #useitup #reducefoodwaste #reducewaste #cooking #veggies #locallygrown #seasonal #eatseasonal #localfood #fnqfood #pesticidefree #csa #communitysupportedagriculture #simplefood #foodismedicine #quirkycooking #jowhitton #recipes #moneysaver #mealplan
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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

Recent posts

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  • {Podcast} Real-Life Homeschooling, with Jo Bennet of Aussie Homeschool Adventures May 3, 2022

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