Be inspired with recipes created by chefs.
Sign up for updates about products, special offers, news and promotional materials from Goodman Fielder.
Chef Graham’s favourite root to stem hacks
Summary
We sat down with Chef Graham, Group Executive Chef at Wests Leagues Club to get the down-low on root-to-stem dining. Here is what he had to say
Sick of seeing waste in your kitchen? If there was another way to minimize this waste, drive your kitchen’s dollar further and enrich your menu with interesting flavours – would you want to know about it?
Great, because we sat down with Experienced Chef Graham Krueger, Group Executive Chef at Wests Leagues Club, to get his thoughts on how to be a zero waste chef. Here are his hacks.
1. Thinly slice broccoli stems and throw them in a wok to bulk up stir fries.
2. Every part of the pumpkin is edible. Chef Graham’s kitchen roasts the seeds and also uses them as a garnish for a quinoa pumpkin salad. The flesh trimmings then get boiled down into a puree, which goes into a barramundi dish.
3. Utilise the tough outer leaves of red cabbage by boiling them and, once softened, using them to make little parcels or dumplings.
4. Raw broccoli leaves and the leaves of imperfect brussels sprouts make a great addition to a salad mix.
Related Ideas
25th March 2023
A Chef’s Guide to Gluten Free Baking
Want to know how to turn your bakery goods into a gluten free delight? Check out our gluten free baking guide now.
25th March 2023
The Importance of Mentorships in Hospitality
The hospitality industry is changing at a pace we have never seen before. To make these challenging times slightly easier, a greater emphasis needs to be placed on mentoring and training the younger generation of chefs to ensure the future of hospitality is stronger than ever before.
21st March 2023
How Chefs can Deal with Dietary Requirements in their Kitchen
One of the key issues that many chefs face in dealing with dietary requirements in the kitchen is that it changes the nature of their dish. We spoke to some experts on how they deal with dietary requirements in their kitchens.