A new kind of food revolution - kind to the planet, good for your body and for your soul.
How do you cook irresistible food without harming the planet?
It's all about adopting new habits - opening your eyes to local foods and making the best of them, reducing waste by using every last bit of each ingredient, and enjoying well-raised meat and fish (while saving the bones to make the best broth ever!).
Try your hand at traditional techniques that have become popular again - yoghurt-making, preserving, pickling and fermenting. The bonus is that you'll be producing delicious food that just happens to be good for you, too.
Matt Stone, one of Australia's brightest young chefs, is a passionate advocate of zero-waste cooking and ethical food, and an even bigger fan of a cracking meal. Whether it's a nourishing breakfast, a quick weeknight meal or a feast for friends, Matt shows how creating sustainable food that's full of flavour is easier than you think.
About the Author
Matt Stone is the head chef of Oakridge winery in Victoria, co-star of the National Geographic food show Recipes that Rock with Blur bass guitarist Alex James and is a regular on top-rating TV show MasterChef. By 22, Matt was head chef of Joost Bakker's eco-restaurant Greenhouse in Perth, when he also went head to head with Neil Perry on Iron Chef. In 2011 he was awarded Gourmet Traveller's Best New Talent award and West Australia's Good Food Guide's Best Young Chef. He then because head chef of Joost's Melbourne Silo Cafe followed by zero-waste cafe Brothl.
Number Of Pages: 240
Published: 27th July 2016
Publisher: Murdoch Books
Country of Publication: AU
Dimensions (cm): 26.0 x 21.0