The communal workplace fridge — filled with a lifetime supply of tupperware containers, forgotten lunches and that unidentifiable smell that hits you every time you open the door. Sound familiar? If you need a daily reminder of how guilty we all are of wasting food, that's certainly it.
We can all do better, which is why Electrolux has joined forces with OzHarvest to create the All Taste No Waste dinner series. It'll be held at the Electrolux Experience Centre in Mascot from September 19–21 and will feature intimate dinners with six of the country's top chefs.
Chefs from across Australia will pair up to create one-off menus that take some of the most commonly wasted foods, including chicken, ham and prawns, along with eggs, milk and cheese, and transform these ingredients into delicious dishes. The hope is to inspire guests to reduce food wastage at home and learn new ways to use up leftovers.
Wednesday, September 19 will host Jacqui Challinor from Sydney's Nomad and Stewart Wesson from Adelaide's Whistle & Flute. Thursday, September 20 will pair James Viles from Bowral's Biota with Richard Ousby of Melbourne's Stokehouse restaurants. And on Friday, September 21, it'll be Massimo Mele from Tasmania's Grain of the Silos and Mitch Orr from Sydney's Acme.
The Australian food waste statistics are far from acceptable — one in five bags of food shopping ends up in the bin, food waste costs the average family $195 per month, and 644,000 Australians now receive food relief each month and one-third of these are children.
"As a chef, we're taught a great respect for food," says Viles. "I hope that by inspiring people to use commonly wasted ingredients in inventive ways, we can encourage guests to shop and cook smarter and prevent good food ending up as landfill."
Each dinner costs $55 (including drinks) and is limited to 40 guests. All proceeds will be donated to OzHarvest which, for every dollar raised, will provide two meals for Australians in need.
Nab a seat at the table by purchasing a ticket here.