Delicious Australia – (12)December 2019

giftthatkeepsongivingis theChristmasDaylunchthat
canbeunwrappedin myriadwaysfordays.AtOakridgeWinesin theYarra
Valley,chefsJoBarrettandMattStonehaveearnedpraisefortheirrigorous
no-wastekitchenandboundless creativity. So who better to ask for pointers on
rethinkingleftovers?
“SomucheffortandmoneygoesintoChristmasDaythatusingleftoversnot
onlykeepsthecelebrationsgoingbutalsoreduceslandfill,”saysBarrett.So,
beforeyoustasheverythingin thefridge,considerthesefreshtakesonwhatto
dowithturkey,ham,porchetta,prawns,smokedsalmonandevenleftoverwine.
Ina neattrick,thealcoholis rebornasa cherryjellycakethatwillbea
welcomeadditiontoanyBoxingDayfete.“It’slight,fruityandperfectin warm
weather,”saysBarrett,whosuggestschanginguptheflavourswithwhatever
youhavehandy.Makingchouxpastrytorevive surplus salmon is a little more
elaborate,butwouldlookimpressive.
ThecouplewillspendChristmasDayapartthisyeartovisittheirrespective
families.Barrettwillbein PointLonsdale,whileStonewillflittoWesternAustralia.
“Thenit’sbacktowork,”Barrettsays.WhendevisingtheOakridgemenus,which
areinformedbyingredientstheygrowon-site,thechefsarefanaticalabout
using every last bit. “I will never throw anything away,” Barrett adds.