A challenge for every chef is to work with what’s around them. Sometimes a dish is thrown together with what’s on hand. Usually a menu is built with what’s in stock.
As we look forward to a no-waste, sustainable future, one of the challenges will be finding culinary uses for things oftentimes overlooked. That’s the mission of Ben McMenamin, who believes that in 50 years, meat off-cuts, weeds, and insects will make up a large part of our diet. ABC recently covered a pop-up of his and his efforts to push the craft forward. Read the full article here, or check out this excerpt:
In another course, Mr McMenamin cooked pork bone miso broth with nasturtiums and wild-caught ants.
“Pork bones are generally a waste product from the livestock industry,” he said. “Nasturtiums are classified as a weed, which is an arbitrary term.”
He said they chose to use nasturtiums as a way to show many foods classified as a weed were, “not only delicious, but also really good for us”.
