At this year’s Melbourne Food and Wine Festival, a band of local chefs have been handed a culinary challenge: to transform their offcuts, ugly stuff and otherwise binned bits into something super delicious for a happy hour with a difference.
Reimagining food waste for an audience of savvy gastronomes demands serious creativity and resourcefulness. So it's a good thing the folk behind the inaugural Yume Hour have deployed some of our city's finest to take on the mission.
The March 5 event, part of MFWF, challenges some of the city's most creative chefs to plate up delicious dishes using food that would otherwise be wasted, and diners get the chance to eat the end result for just $1. Yup, that's not a typo - A BUCK. Plus 100% of funds raised are being donated to Melbourne’s food rescue charities.
Chefs including Guy Grossi (Grossi Florentino), Jesse Gerner (Bomba, Anada), Joe Grbac (St Crispin), Alejandro Saravia (Pastuso), Chris Moran (San Telmo), Kam McManamey (Botherambo) and more will be spinning their offcuts into something special.
I wrote a story about it for Epicure/Good Food. CLICK HERE TO READ MORE >>>