We've Got Waste

One of my picture/poster ideas generated for the

Sustainable Campus Collective, UWS Hawkesbury

Waste is probably not something that is high on everyone's agenda. However, what happens to food waste or any biodegradable waste for that matter, is incredibly important.

Tiny little microorganisms that live in healthy soil are imperative in the decomposition process of organic matter and nutrient cycling. To put it simply, without these organisms soil virtually becomes a dead substance.

Every time crops are harvested, nutrients are removed from the soil. Without returning organic matter back to the soil, nutrient levels become depleted. When inorganic synthetic fertilisers are used, soil slowly becomes more acidic and more saline which is not conducive for flourishing microbes. When certain herbicides (such as those containing glyphosate) are used, soil life is wiped out altogether and the vicious cycle of synthetic fertiliser dependency ensues...

In order to create a sustainable 'closed loop' system, all we need to do is return biodegradable waste to the earth instead of burying it under tonnes of shit in landfill where it decomposes anaerobically, creating methane (which is over 20 times more toxic than CO2) and leachate (to join our lovely, pristine waterways). Whoever invented the flushing toilet will no doubt be remembered as the biggest dick in history.

Not only does returning organic matter to soil improve conditions for all-important nutrient cycling microorganisms, but it also reduces the need for chemical fertilisers and even some herbicides. In addition, increasing the organic matter content of soil improves its structure and water-holding capacity which means that less water is needed to maintain growth and plants fare much better in our quintessentially hot, dry Australian summers.

Our current systems seem so.. illogical.

Yes, change will require some effort but why ignore science and stick with methods that we are well aware are not only damaging but also impossible to continue indefinitely? Sustainable practices that incorporate a holistic view of environmental preservation and longevity should be the norm and not the exception as they are today.

I joined a student group called 'Sustainable Campus Collective' at the start of this semester and it's so damn frustrating. We can see what changes need to be made but the bureaucratic bullshit we have to deal with to get things done seems ridiculous and at times thoroughly disheartening. I sure wish things were less complex sometimes.

Dinner @ Sean's Panaroma

Sean Moran, head chef and owner of Sean's Panaroma is part of a grassroots food movement that is quickly gaining pace. An increasing number of Aussie chefs have pledged their support for non-GM food as a result of environmental destruction and liability issues that companies like Bayer and Monsanto have left in their wake.

The man is a rarity. Unlike most chefs, Sean and his partner designed the restaurant with a closed loop system in mind. For fifteen years now, kitchen scraps have been composted and returned to their property to grow fruit and veg for the restaurant. Very cool, very cool indeed. 

My most recent visit was for a work function, a BK tradition of sorts. Fortunately our visit to Sean's Panaroma was for both business and pleasure. Oh there were definitely unbridled sounds of pleasure. Between you and I, Sean's duck liver parfait is one of the most rich and irresistible morsels that may cross your palate in your life.

Don't go past the oysters either. Seafood generally seems to be more popular during the summer months however oysters are best enjoyed in winter as they spawn during warmer weather which causes them to become excessively creamy and lose their sharp, almost mineral taste.

Simple Mediterranean flavours and fresh, quality produce are what make the food at Sean's worth returning to time and time again. When an establishment has resident bakers and chefs who take the time to make their own bread and butter from scratch, you know that whatever you choose will have been nurtured and respected every step of the way.

Sean's Panaroma

270 Campbell Pde

Bondi Beach

NSW, 2026

ph: (02) 9365 4924

visit the website

 

Baked oatmeal, buttery pumpkin & maple-soaked raisins

During my last stint as a chef, I spent a good many months stressing out and wondering when I'd have 'the moment of realisation'. When I looked around me I was constantly surrounded by people who knew exactly what they wanted to do and where they wanted to be in 10 years time. I had no fricking clue, I still don't know what I want for the future.

I do have one dream though. I want to do something to change the world (as I'm sure many other idealistic kids my age want to do) but let's be honest, I don't know how exactly so I don't think that we can categorise that dream as being feasible just yet. I suppose that's why it's called a dream. Another thing to pile up on the back burner to check on every now and then. 

This recipe adapted from Erica Lea isn't going to change the world; but this spirited medley of baked oatmeal, buttery homegrown pumpkin, pecans and the occasional burst of maple-soaked raisins sure does make it a nicer place to be in.


Baked Oatmeal, Buttery Pumpkin & Maple-soaked Raisins

285 g pumpkin, (about 2 ribs of medium size) peeled
60 g unsalted butter, diced
80 g maple syrup
50 g golden raisins
200 g rolled oats
60 g pecans
6 g flaked sea salt
250 g milk
6 g vanilla bean paste
1 x 58 g egg

Preheat oven to 180ºC.
Slice pumpkin into 1cm thick pieces.
Place it into a 8 x 8" tin with 40 g butter and bake for 20 minutes.
While the pumpkin is cooking, gently heat raisins in a small pot with maple syrup and remaining butter until plump.
In a large bowl toss together the rolled oats, pecans and salt.
Whisk together the milk, vanilla and egg.
Pour maple-soaked raisins and milk into the bowl containing the oats and give everything a good stir.
When the pumpkin's 20 minute head start is up, spoon the mixture on top and bake for 30 minutes. 
Best eaten straight from the oven with a big spoonful of sheep's milk yoghurt and extra maple syrup drizzled over.