No.1 Bent Street

Zero Waste Lunch

keywords sydney, truffle dinner

 

ZERO WASTE LUNCH

In partnership with OzHarvest and The Waste-Free Chef Rachel Potter

5.3 million tonne of food waste goes to landfill in Australia each year, which is over 220kg per person, per year. But there are TONNES of ways we can reduce this in our everyday lives and help reduce the negative impact we have made on our earth.

As part of Good Food Month, No.1 Bent Street have teamed up with OzHarvest founder and CEO Ronni Kahn and The Waste-Free Chef Rachel Potter who is one of Australia's leading waste-free culinary educators to discuss a more sustainable way to eat and reduce our waste. Mike McEnearney and head chef Jeffrey De Rome have created a fun waste-free lunch using ingredients that many of us would have discarded.

The lunch will include 3 courses with matching wines from people that share our core values, a Q&A discussion with Mike, Ronni Kahn and Rachel Potter around waste, a take home pack with tips on how to reduce your waste at home, a beautifully illustrated guide to eating your fruit and vegetables within the seasons, a waste-free kitchen weekly planner and a little gift awaiting at your seat to help you along your waste-free way.

A donation will be made to OzHarvest including $5 from every ticket sold for the ZERO WASTE LUNCH. And for Good Food Month in October No.1 Bent Street will feature a waste-free dish ‘Apple core jelly, blackberry fool’ on its menu. For every dish ordered $5 will also be donated to OzHarvest.

For this dish we use the cores and the skin to make our jelly, these are obviously things that find their way to the bin or compost but have so much flavour and natural pectin. We serve it with a fool of crushed blackberries and whipped cream. This also enables us to look for blackberries bursting with flavour that no longer look great on the shelf anymore. It’s about thinking outside the box, and not wasting food. 

For enquiries call 02 9252 5550 or book your table now below.