COAST CONVERSATION # 1 ~ FOOD WASTE Here at COAST we have a zero tolerance for food waste.
There is ALWAYS a way to use excess or leftover ingredients.
For example, any milk leftover from the baristas, goes straight in the scones, or if we have an abundance of tomatoes ~ guess what tomorrow’s soup will be.
We don’t believe in waste, there is no excuse ~ particularly if you use local produce that’s in season, fruit + veg that’s ripened naturally instead of being harvested early for supply + demand or buying only what’s required + if we run out, we cook + serve something else!
Our now famous chilli jam was born out of an abundance of homegrown chillies. Frank grew about 20 varieties + all plants provided a ridiculous amount of fruit, so chilli jam, chilli sauces, dried chillies, pickled chillies + powders became part of the family. Now part of the COAST family.
I (Libbë) am a bit of a Queen (not drama) of ‘using up stuff’, finding alternate ways to use ingredients + making up delicious dishes, sauces, soups, condiments or anything edible out of what could be (but shouldn’t be) FOOD WASTE.
It doesn’t need to get to the stage where the food is spoiled + has to be thrown out. There are so many ways of reducing food waste.
Sure, we all have ‘Google Chef’ to guide us, but if you fancy talking to a ‘real chef’ + an advocate of food waste reduction for some tips or ideas on how to use up your 25 zucchinis that grew overnight or the sack of onions you bought as they were too good a bargain to pass by (but you’ve used 2 and the other 45 are sprouting) then I’m your gal.
Direct message me on Insta or Facebook or email me at [email protected] + I’ll give you some of my OCD in all things non-wasteful, or if you have any questions about cooking or what to do with those bags of mixed salad to make them more exciting before you throw them out unopened, shout! COAST CONVERSATION over + out.
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