Australian Gourmet Traveller - (02)February 2020 (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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