February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
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January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
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August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
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  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
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  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
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  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

Meet Jesse Gerner, Yume ambassador

Sarah Gamboni
05 January, 2016

Over lunch at his Carlton North eatery, Green Park Dining, Yume ambassador Jesse Gerner spills the beans on reducing waste, community spirit and what you can do at home.

Jesse Gerner

Sarah Gamboni: Jesse, you’re a busy man, with three restaurants and three young sons - why have you decided to work with The Yume App?

Jesse Gerner (JG): I’ve teamed up with founder Katy Barfield and chef Matt Wilkinson to host a bunch of lunches, dinners and talks about food waste, and the facts and figures have blown me away. According to Katy, world food wastage is around 50 per cent, or more than 1 billion tonnes per year. In Australia, we waste about 4.45 million tonnes a year, and restaurants are some of the worst offenders, accounting for one third of that. On the other side, 2 million Australians struggle to feed themselves, so something isn’t adding up.

SG: What do you like about The Yume App?

JG: As a restaurant owner, what really appeals to me is the ability to donate excess food. I can use the app to have leftover bread, soups and braises collected and delivered to homeless shelters and food programs. That’s what I think is groundbreaking for Yume: it has a great scalability that allows smaller organisations to get involved. Most of the larger food charities require produce by the pallet-load, but with Yume we can donate surplus food on a daily basis, and it protects us via the Good Samaritans Act.

Jesse Gerner pasta

SG: How do you tackle food waste at Green Park Dining?

JG: All of our organic kitchen waste goes into the composter, which is sold as fertiliser. Locals come by and pick up a bag for a gold coin donation, and we give that money to the Adventure Playground in Fitzroy, a place where refugee kids can play, garden and grow vegies in a relaxed setting. We’ve also built herb boxes out the front of the restaurant - not only do they supply the kitchen with fresh herbs, but we also encourage people to come and help themselves. All too often we buy a huge bunch of herbs at the supermarket when we only need a handful, and the rest goes to waste. This way, people can just take what they need.

SG: And what about Bomba and Anada?

JG: One key way we manage waste at the restaurants is by offering a feasting menu - it’s left up to us in the kitchen to decide what people will eat, so we have much greater control over ordering and stock rotation. We like to use secondary cuts of meat, such as beef cheek, pork jowl and neck, pig’s face terrine, tongue and bonemarrow. All of those cuts are pretty mainstream these days, and I find that our customers are willing to try it as long as it’s presented well. One of the biggest sellers at Bomba is the montadito with morcilla (blood sausage). I feel that people are more willing to go down the offal route if it’s tapas style, rather than one large dish. We also make our own sausages and pickles, which is great for using up any offcuts.

Jesse Gerner salad

SG: How do you source your fresh fruit and vegetables?

JG: We try to source from local, small-scale suppliers, and we work with Spade & Barrow, which was also founded by Katy Barfield. It’s a great social enterprise that distributes fruits and vegetables to restaurants that might otherwise be rejected by retailers, as they’re deemed ‘imperfect’. The proceeds go back to Victorian farmers, helping with mental health and financial issues. The thing I like about it is it’s real food - it’s not graded, so it can be a bit irregular in appearance, but it’s really tasty and delicious - and it gives us more to work with in the kitchen as we have to be creative. And this is produce that would otherwise be thrown out.

SG: On a smaller scale, how can we reduce food waste at home?

JG: A lot of that comes down to forward-planning. If you map out the meals you’re going to have each week, you can shop accordingly - and not end up with all of those half-used herbs! I’m a big believer in freezing leftovers, and of having a couple of go-to dishes to use up vegetables that are getting a bit tired, such as pastas and soups. A jaffle iron is great if you’ve got kids, as you can fill them with cheese, roasted vegies, all sorts of things.

SG: You’ve talked about selling fertiliser and sharing herbs with locals - in what other ways do you get involved at a grassroots level?

JG: My wife, Vanessa, and I are lucky that we live in such a great community in Northcote. Our neighbours share their lemons, and swap vegies and eggs. We’ve been in the ‘Pickle Club’ for six years now. It’s a group of 15 like-minded people who meet up in Edinburgh Gardens to drink beer and swap pickles. At the end of the day, we all walk away with a range of different things, such as chilli oil, chutneys and harissa.

Jesse Gerner is the owner and chef at Anada, Bomba and Green Park Dining. He lives in Northcote with his wife, Vanessa, and three sons. The Yume App connects food outlets, diners and food charities, allowing restaurateurs to discount leftover produce or have it collected by food charities. This interview originally appeared on The Yume Blog

For more on reducing food waste, read about Secondbite's Waste Not Want Not dinner

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