Menu
Fennelfrondand
chickpeafritters
Barbecuedchickenhearts
withorangeandplumsalad
PalealeorblackIPA
Chickpeadhalwithpapadums
Gingerbeer
PoachedNomadchicken
withfennelsaladand
spentcitrusdressing
Gerwürtztraminerorblended
shiraztempranillomourvèdre
Babyrainbowcarrotswith
corianderandcarrot-top pesto
Redale
Babycucumberswithwhey
dressinganddriedchilli
Mangosemifreddowith
candiedmangoskins
Whitmore GimletA
longwithproducingourfavouritemeals,
kitchensarealsoresponsibleforcreating
a substantialamountofwaste.Butwitha
littlethoughtandpreparationthiscanbe
reducedsignificantlybyestablishingclosed-
loopcookinghabits.Is it simple?Not
exactly– butit is achievable.Onechefwhois helpingset
newstandardsis EmmaMcCaskillofAdelaide’sSparkkeat
theWhitmore, a restaurantthatlooksat foodholistically
andis constantlyrefiningitssystemstominimisewaste.We
askedMcCaskilltocreatea menuthatharnessesthepotential
ofeachandeveryingredient– fromroottopeel,noseto
tail– topiecetogethera cookingpuzzlethat’sbothdelicious
andalmostentirelywaste-free.
“I wantedtoincludedishesthatarestaplesonourmenuin
ordertostaytruetoourfoodethosat Sparkke,” saysMcCaskill.
Therestaurant’sethosis toshowcase theincredibleproducers
theyworkwithwhile minimisingtheirowncarbonfootprint.
“Mymindsethasdevelopedfroma focusonthebestproduce
andagriculturalpractices, toa moresustainableandresourceful
approachtoeverythingwedoinourkitchen,”shesays.
Sparkkeat theWhitmore, 317 MorphettSt,Adelaide, SA,
(08) 7123 0808, sparkke.com/the-whitmore