On a mission to help reduce food wastage in the home, we have teamed up with OzHarvest and six of Australia’s top chefs to challenge people to use up what’s in their fridge by being creative in the way they prep, shop, cook and store food.

Here, Jacqui Challinor (Nomad), Mitch Orr (ACME), Stewart Wesson (Whistle & Flute), James Viles (Biota), Richard Ousby (Stokehouse Restaurants) and Massimo Mele (Grain of the Silos) have each shared some fun ways to use up some of the most commonly wasted foods.

Chef tips:

  1. Always keep leftover egg whites for meringue or the egg yolks to make custard or mayonnaise – Massimo Mele (Grain of the Silos)
  2. Everyone should learn how to pickle and ferment foods. It’s is a great way to use up any vegetables that are in the fridge – Jacqui Challinor (NOMAD)
  3. Keep all your old lettuce and all your old herbs. You can burn all those or char them on the grill, puree them up with oil and then make a pesto – James Viles (Biota)
  4. If you have leftover rice after dinner one night, you can turn it into rice pudding or congee the next day – Mitch Orr (ACME)
  5. One of my favourite ways to use old bread is to turn it into tacos by flattening the bread and using a cup to cut out the round shape. Then lightly fry the bread into tacos – delicious! – Stewart Wesson (Whistle & Flute)
  6. Take your herbs and blend them down with oil. They’ll last for months in the fridge if they’re under oil – Richard Ousby (Stokehouse)
  7. Turn stale bread into a Spanish bread sauce (ajo blanco) by combining it with almonds and olive oil and then blitzing it up until it’s nice and smooth – Jacqui Challinor (NOMAD)

 To find out more about OzHarvest, visit the OzHarvest website.