Australian Gourmet Traveller - (02)February 2020 (1)

(Comicgek) #1
26 GOURMET TRAVELLER

AtHearth,you’reusingnative
ingredientsthataren’tregularly
seenonmenus,suchasyoulk.
Canyoutellusmore?Youlkis a
smallnativerootvegetablefrom
theRavensthorpeareaofthe
GreatSouthernregion.It hasa
crisp,juicytastesimilartoa radish.
Whataboutyourboabtubers?
They’refromtheCockburnRanges
in EastKimberley,wheretheyare
wild-harvestedbya lovelylady
andtakenbacktohergardenin
Kununurratobecultivated.The
boabtubergrowslikea carrotand
hasa texturelikea waterchestnut.
What’sanotherinteresting
ingredientyouworkwith?Our
MottainailambfromLancelinis
fedoncarrotandolivewaste,the
by-productoftheneighbouring
carrotfarmandolivegrove.
Fireis a bigpartofHearth.How
doesit inspirethemenu?Weare
currentlyglazingWesternAustralian
dhufishwithmacadamiamiso
andcookingit directlyovercoals;
coveringwhiteonionswitha hotash
at the end of the night – we peel

theskinin themorningandserveit
withBerkshirepork;andwesmoke
rainbowtroutfromtheSouthern
Forestregionovermeadowhay
andserveit withsorrelcream.
Whataresomesustainable
approachesyoutakeatHearth?All
ourproducecomesfromWestern
Australia,soit cutsdownonour
carbonfootprint.Weonlysource
line-caughtfish.Wegrillallour
vegetablescrapsonthehearth
andmakea vegetablejustodress
ourpotatopurée.Andwesmoke
allfishframesoverthehearthand
makea stockforourfishsauce.
Is therea chefthatinspiresyou?
DanBarberofBlueHillatStone
Barnsin NewYork.Herunsthe
wastEDcommunityofchefs,
producersandsuppliersworking
togethertore-conceivewaste
andhostspop-updinnersutilising
allwaste.He’salsofocused
onsupportingandimproving
endangeredvegetableseeds.
Hearth,TheRitz-Carlton
Perth,1 BarrackSt,Perth,
WA, hearthrestaurant.com.au

On the Pass


JED GERRARD, HEARTH, PERTH


ZEROHERO


AnitaVandykefeltdauntedby


climatechangestatistics,butwanted


tohelptheenvironment.“Theeasiest


placewastostartwithmyhome,”she


says.In2015,shebeganbuyingonly


second-handorinbulk,andmaking


eco-friendlygifts,allactsshe’sposted


abouttoher78,000Instagram


followers.Lookoutforhersecond


book,outlaterthisyear,about


attemptingzero-wastelivingwith


a young family.@rocket_science


GARDEN


ISLAND
TwoofSingapore’sbiggestluxuryhotelshave
introducedanurbanaquaponicsgardentosupplytheir
kitchenswithfreshlygrownproduceusingcombined
aquacultureandhydroponicssolutions.A 450-square-
metreaquaponicsgardenwillsupplyaroundone-
thirdofthevegetablesanda smallportionoffresh
fishusedacrossFairmontSingaporeandSwissôtel
TheStamfordeachmonth.Themovecomestosupport
Singapore’soverallgoalofproducing 30 percent
ofitsfoodneedslocallyby2030;currently,more
than 90 percentoffoodconsumedinSingapore
is imported.fairmont.com; swissotel.com

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