Journey Of Sustainability

While some chefs and restaurants are quick to jump on the sustainability bandwagon, chef Drew Nocente of Salted & Hung was brought up with minimalwaste cooking as the norm. Growing up on a farm in Stanthorpe, Queensland, the Australian was taught traditional techniques like curing and ageing to maximise every part of an animal. Hoping to advocate his zero food-waste dining philosophy, chef Nocente presents seven- and 10-course menus showcasing his clever, careful use of ingredients for a culinary experience that is both enjoyable and educational. The signature aged turbot dish is a great representation of his ethos, where every part of the fish – from its fins to innards – are used for various sauces, broths and more. Some elements of other dishes have also been made with the turbot, such as a collagen cracker in the caviar dish, derived from turbot skin and fins.