HANDS ON: Third year apprentice chef Josh Myers trimming rib fillet at Dicey’s Irish Bar and Restaurant.
HANDS ON: Third year apprentice chef Josh Myers trimming rib fillet at Dicey’s Irish Bar and Restaurant. Jen Tybell

Chefs get creative to reduce waste

BEING aware not to waste food can be a creative venture, or so the staff at Dicey’s Irish Bar and Restaurant are attempting to do.

They have a creative, environmentally friendly, attitude towards their food handling in the kitchen.

Third year apprentice chef Emily Harris said the restaurant staff use all meat cut offs and trimmings, along with vegetable scraps, to make stocks.

“From the stock, we make soups, sauces and reductions,” she said.

Ms Harris said she used pumpkin scraps to make a roast pumpkin dip yesterday.

“We do potato skins from Idaho potatoes,” she said.

“The left over Idaho potato we use for a lamb stew and it can be used for a potato salad.”

Ms Harris said egg shells, bad lettuce and tomatoes too rotten to use where some of the items in their bins.

“We do an eggplant stack, we use up capsicum,” she said.

Ms Harris said the restaurant has orders and deliveries every day, so they order for the particular day of the week and the number of diners they usually get on that day.

“It’s all about managing the stock,” she said. “Making sure you don’t over order.”



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