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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