Matt Stone is one of Australia’s leading sustainable chefs. Here he shares his top tips on how you can create your very own sustainable kitchen at home - plus get his delicious recipe for Brown Rice Risotto!
Matt Stone's rise to the top of the culinary world has been rapid since he starting cooking in Margaret River in 2002. He is currently the Executive Chef at Melbourne’s Brothl, the country’s first no waste café.
Matt has teamed up with ENJO to launch a Healthy Living campaign, encouraging Aussies to Keep it Clean in 2015. Here are his top tips on how to have a sustainable kitchen in 2015 - plus watch one of his exclusive cooking demos.
1: Use seasonal fruits, vegetables, meats and fish. When produce is local and in season it will all ways taste better, be at its cheapest and most nutritious.
2: Use stalks and leafs from vegetables. Beetroot stalks and leaves chopped up and cooked with some onions, garlic, butter and spices makes a great side dish or pie filling. Broccoli stalks are great roasted and the tops of the spring onions can be cooked with your greens. Soft herb stalks are amazing to cook with, parsley, coriander and dill. There are a lot of uses for all parts of our vegetables.
3: Invest in good storage containers and jars. Airtight containers keep food fresher for longer and can be re used. Jars are great to use when picking, fermenting and making jam.
4: Buying in bulk saves lots of money. Grains and pulses in bulk saves lots of packaging and money. When stored in jars or airtight containers they will last forever.
5: Don't use chemicals when it comes to cleaning. Food and chemicals certainly do not mix. Keep it clean and green!
6: Composting your organic waste. It's a great way to stop it from going into land fill and can be put back into the soil to grow food.
Now you can watch Matt create this delicious Brown Rice Risotto and get the recipe!
Brown Rice, Zucchini and Lemon Risotto
2 cups Short Grain Brown rice
1 Large Brown Onion
4 cloves Garlic
3 – 4 liters vegetable stock
2 Medium Zucchini
2 preserved lemons
1 small bunch oregano
1 clove garlic
2 medium pots
1 micro plane
1. The night before soak the rice in water and leave out lightly covered on the bench.
2. Peel and finely dice the onion, chop the garlic and dice the zucchini into 1cmx1cm cubes. Place the stock into a pot and bring to the boil.
3. In a medium heavy based pan sauté the onion in a generous amount of oil and butter. Once the onion begins to soften and turns translucent add the garlic. Continue to cook and stir for another 4 – 5 minuets. Strain the soaking rice and add to the onion and garlic. Cook for two minuets and add half the hot stock. Bring to the boil, stirring occasionally making sure it is not sticking. Whist the rice is cooking; in two batches cook the zucchini in a very hot pan caramelizing the outer surface until the inside is just tender. Place to the side.
4. Take the inner flesh from the preserved lemon, disguard. Rinse the remaining skin. Finely dice and place into a small bowl. Pick and finely chop the oregano leaves, finely micro plane the garlic and add both to the lemon. Add around 100mls of olive oil to form a dressing.
5. The rice should be half way cooked by this point continue to add stock and stir until the rice is tender and cooked (you may not need all of the stock)
6. Once the rice is cooked add the zucchini and two tablespoons of butter, stir well. Rice should be glossy and loose not gluggy.
7. Serve in a bowl, finish with a drizzle of the preserved lemon dressing and freshly shaved Parmesan.
2 Brown onions
2 Celery sticks
4 cloves garlic
2 bay leaves
10 pepper corns
6 liter pot
1. Peel onions and garlic. Roughly chop the onion, garlic, carrot and celery.
2. Sauté all ingredients in a large pot with a small amount of oil. Once the vegetables begin to colour fill the pot with 6 liters of cold water.
Bring to the boil then simmer for 1 hour, skimming away impurities regularly.
ENJO is Australia's leading environmentally friendly cleaning brand. Head to www.enjo.com.au for more exclusive cooking demos and recipes from Matt Stone.