Matt Stone No-Waste Challenge with Delicious Magazine

It’s no secret that our co-executive chef’s, Matt Stone and Jo Barrett, are leading the way in sustainable cooking, known for using fruit and vegetables in their entirety (root, stem, skin and all) in many of their dishes on Oakridge’s seasonal restaurant menu.

Matt Stone recently shared some insider tips on sustainable cooking with Delicious Magazine, about how cauliflower, in all its glory, can be used to add a flavour hit to any dish.

Check out his cauliflower pickling recipe here!

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