Kitchen by Mike Makes the Most of Every Mouthful
A Culinary Revolution Against Food Waste
Photography by Alan Jensen | Styling by Emma Knowles
In a world where food waste is a pressing issue, creativity in the kitchen can make all the difference. By reimagining some of the most commonly discarded ingredients—like stale bread, an oversupply of dairy, wilted vegetables, lost herbs, and overripe fruit—top chefs are leading the charge to transform these items into something delicious. This innovative approach not only reduces waste, but also reduces our consumption - in turn decreasing the pressure on the environment. Oh, and it saves us a penny along the way…win win.
Among these culinary visionaries is our very own Mike, who has always been passionate about seasonal, preferably local, produce, and celebrating the whole ingredient. Take a look at his recipe for Pumpkin Soup with Dill Oil & Pickled Pumpkin Skin. Here, Mike uses the whole pumpkin, making a simple soup from the flesh, toasts the seeds for a snack or to use as a garnish, and pickles the skin to serve as an accompaniment with cheese and charcuterie. Not to mention his simple herb oil recipe that is perfect for sweeping up those left-over herbs in the fridge instead of throwing them in the bin.
Joining Mike in this Delicious Magazine ‘Use it all up’ edition, are renowned chefs Junda Khoo, Elish Maloney, Simone Watts, Claire Van Vuuren, and Cameron Matthews, each contributing their unique take on making the most out of every mouthful.
Kitchen by Mike is thrilled to have the August front cover of Delicious magazine, so pick up a copy, be inspired, raid your fridge and give these dishes a go!
We can all contribute to a more sustainable and wholesome future
