Chef Graham’s favourite root to stem hacks

Goodman Fielder Food Service
Chef Graham’s favourite root to stem hacks

Chef Graham’s favourite root to stem hacks

Posted on 11th July 2016
Stretch your kitchen’s dollar further with Chef Graham’s 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.

Nose to Tail Veg Heading

1. Thinly slice broccoli stems and throw them in a wok to bulk up stir fries.

Nose to Tail Veg 2

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.

Nose to Tail Veg 4

3. Utilise the tough outer leaves of red cabbage by boiling them and, once softened, using them to make little parcels or dumplings.

Nose to Tail Veg 4

4. Raw broccoli leaves and the leaves of imperfect brussels sprouts make a great addition to a salad mix.

5

Related Ideas

21st January 2022

Food Hygiene: 7 Hacks for Keeping Customers (and Your Business) Safe

Post-lockdown, your hospitality venue can’t just rely on top-notch service – it also needs to make patrons feel safe. Here are 7 food hygiene hacks to get you started.
9th December 2021

5 Things You Need To Do Before Opening a New Restaurant

Ever dreamed of opening your own venue? Here, we tell you how.
26th November 2021

Executive Chef Checklist

When you take on the responsibility of running a kitchen, you're often thrown right into the deep end. It's sink or swim! That's why we've spoken to chefs and asked them to share with us the checklist they use to help see them through their shifts - and now we're sharing it with you!

More ideas

Food Hygiene: 7 Hacks for Keeping Customers (and Your Business) Safe

21st January 2022
Post-lockdown, your hospitality venue can’t just rely on top-notch service – it also needs to make patrons feel safe. Here are 7 food hygiene hacks to get you started.

Your Practical Guide to Crafting Better Bread Recipes

17th December 2021
Bread has been a staple of the human diet for millennia, its popularity rising and falling with different trends and recipes. It was the ancient Egyptians, for instance, who came up with today’s coveted sourdough. But while their method of cooking in clay pots has stood the test of time, the same can’t be said of the ancient Greeks’ penchant for dipping bread in wine for breakfast.

5 Things You Need To Do Before Opening a New Restaurant

9th December 2021
Ever dreamed of opening your own venue? Here, we tell you how.
Start Getting Fed with Ideas

Be inspired with Recipes created by Chefs.
Sign up for updates about products, special offers, news and promotional materials from Goodman Fielder.