Waste Not Want Not Dinner with SecondBite

By
Sarah Gamboni
Added
16 September, 2015

The who’s who of the Melbourne food scene converged on the Langham Hotel in August for SecondBite’s Waste Not What Not dinner.

This black-tie event brought together 15 of Melbourne’s top chefs, all stepping out of their own kitchens to support SecondBite, a game-changing organisation that recuses fresh food and redistributes it to people in need.

Since launching in 2008, SecondBite has rescued more than 20 million kilograms of fresh food that would have otherwise ended up as landfill. These ingredients have then been distributed through 1179 community food programs across the country.

“We are wasting $8 billion of food every year in Australia, and yet two million people are not able to feed themselves and their families,” says Elaine Montegriffo, CEO of SecondBite. “In the past year, we distributed 5.2 million kilograms of produce to those in need, which is enough for 10.4 million meals.” 

Cooked.com.au editor Sarah Gamboni attended the gala event, as a guest of Pitzy Folk and the team at Capi all-natural sodas. They were treated to a sensational meal from George Calombaris that included buttery potted prawns flavoured with bay leaf, and an indulgent main course of slow-braised short ribs with a colourful roast pumpkin salad.

“It was fantastic to see Melbourne’s food community band together for such an important cause,” says Sarah. “When it came time for the live auction, everyone dug deep, and the whole event raised $175,000 in total – that’s equal to 450,000 healthy meals.” 

Some of Cooked’s favourite chefs prepared menus and prepped dishes on the night, including Daniel Wilson (below) Paul Wilson and Andrew McConnell. 

“SecondBite is such a great charity, and it’s tied in to what we do as chefs and restaurateurs in terms of feeding the community,” says Daniel, chef/owner of Huxtable and Huxtaburger. “I always try to get involved and give back as much as I can.” 

On the night, the 10 lucky guests on Daniel’s table were treated to fennel-cured salmon with cucumber and lemon crème fraiche for starter, and roasted rack of Western Plains pork with slow-roasted potatoes, and carrots with zucchini, goat’s curd, pomegranate and tarragon dressing for their main course. Dessert was a trio of sweets from MasterChef judge and SecondBite ambassador Matt Preston. 

Daniel Wilson's fennel-cured salmon

To find out more about SecondBite and how you can help, visit secondbite.org

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