The Talented Eater

Small but mighty, a group of four of us pooled our unloved ingredients together to save 20 items from going to the bin! We were able to use up most things, however the marmalade has found a new home in my fridge destined to be baked in a cake or muffins.

20 ingredients destined for the bin, Saved by Supper Club:
Steamed pumpkin
1/2 tomato
Cauliflower stems
French lentils
Kale
Zucchini x2
Red capsicum
Spring onion
Green beans
Pickled fennel
Ginger
Dried chillies
Marmalade
Apples x2
Frozen strawberries
Frozen mango
Frozen blueberries
Chocolate fingers
Choc top digestives
Mandarins

After many months hiatus due to covid restrictions, it was so lovely to get the ball rolling again. The small group was the perfect way to start things up again 😊

Are you in Sydney? We’d love you to join us one Sunday! Comment below to let us know 😊

Not in Sydney? Why not host your own! Feel free to DM us for tips and helpful pointers 😊

Saved by Supper Club’s next two dates have been set and tickets are up! After a brief hiatus, we are now able to safely host our events again. Check the link in our bio for tickets. You can even pay with your dine and discover vouchers.

We can’t wait to see you there and help you fight food waste in your own home! 20% of your ticket price will also be donated to to help fight food waste on a wider scale.

Will we see you there?

It’s been such an honour working with OzHarvest] the past four weeks, helping launch their Use It Up campaign.

Each week OzHarvest polled their audience to see what ingredients their community had at home that needed using up. I then came up with a recipe based on the ingredient, along with five other ways it could be used up.

The ingredients and their corresponding recipes were:
Celery - Celery Salad
Asparagus - Easy Pasta
Eggplant - Chinese Braised Eggplant
Pears - Overnight Oats (pictured)

To see the recipes, head to OzHarvest] reels tab, or find the “5 ways to Use It Up” under their Use It Up highlight.

I’ve been a long time admirer of OzHarvest and .kahn work, championing food waste, tackling sustainability, educating and upskilling the community. It’s a dream to have collaborated with such an awesome company! 💛

P.s. Saved by Supper Club dates have just been released! Can’t wait to fight food waste with you in person again soon ♻️💃💪💛

12.8 million pumpkins going to landfill? 😨😰 If you’re carving a pumpkin this year, this guide’s for you! The pumpkin flesh is edible, tasty and can be used up in so many different ways. Listed here are only 11 ways to use it up:
Gnocchi
Roasted seeds
Pumpkin loaf
Ravioli
Pasties
Cookies
Baked oats
Bread
Soup
Dog biscuits
Scones

Check out our ingredients guide 📖 for even more!

References

Saved by Supper Club takes on the US 🇺🇸 Several months ago, Irene from contacted me about bringing Saved by Supper Club to the United States. I of course jumped on board and am so excited to share it with you. This Friday is the day! Irene and I will be going LIVE on Instagram to connect and see what ingredients her guests bought along.

If you’re free, we’d love you to join!

Friday 8:30am Sydney time
Thursday 5:30pm ET time

Would you be keen to host your own Saved by Supper Club? Let me know! The more people coming together, enjoying each other’s company whilst helping fight food waste, the better 💪 ♻️

Have you purchased $1 strawberries? Strawberries have been at record low prices in Australia the past months, with punnets as low as $1. However good for the consumer pocket, farmers are losing out on money. reported that Queensland growers estimate each punnet of strawberries cost $1.30 to produce. This has been due to lockdown and low demand. Farmers have even resulted in spraying crops, wasting perfectly healthy fruit as the cost of production is not worth the sale price.

Swipe across for some ideas on how to use up strawberries.

What are your favourite ways to eat strawberries? 🍓

There’s a feeling of excitement in the air. The parks buzz with picnics of 5, restaurants are starting to open up bookings for the long awaited reopening. Lockdown is tough in so many ways, for individuals and businesses alike. I never realised how much my weeks revolved around where I was eating next, until I wasn’t able to dine out anymore. Ordering take away has not only been my way of supporting my beloved hospitality industry, but something to look forward to each week. I thought it only fitting to reflect on some of the stand out eats I’ve consumed during lockdown:

1. Georgian grazing box from so many goodies. The Adjica sauce is addictive and I didn’t want it to end. The focaccia is perfectly salted, delicious walnut chicken dip. Leftovers? Make toasties and pierogis!

2. Maritozzi, a sweetened cream filled soft white bun from Roman restaurant turned lockdown bakery .sydney

3. XO trout pack from everything was delicious. I’be had their XO dumplings dine in before and they did not disappoint at home. Their potato and molasses bread is always a winner, their butter lacking a little salt which was easily remedied at home, I ate the second slice for dessert 🙈

4. Take away coffee in keep cups doing the good things!

5. Oooft the popcorn fish $10 pack from is fire, also the raw Fich taco went down a treat. The crunchy corn pieces added the perfect textural component to the soft fish, with a lettuce leaf lining the soft shell taco for ultimate, non soggy take away.

6. Coffee liqueur from made from spent coffee grounds. Delicious and sustainable, it’s perfect poured over vanilla ice cream for a quick dessert.

7. Sometimes simple is best, chive cream cheese bagel from

8. A surprisingly meaty, oozy Tuna Cheeseburger from at home.

9. Agedashi Tofu and Sashimi Bento box from my favourite Japanese place Sushi on Stanley. Unfortunate amount of plastic packaging, ultimate belly deliciousness.

10. Feijoada from smoky and delicious with huge chunks of meat, their coconut Pudim is also a winner.

The power of dumplings and dough. What constitutes a dumplings? There’s the classic pork and chive, xiao long bao, pierogi, vareniki, mango and momo. What about empanadas and samosas? They’re filling enclosed inside dough.

We’re not food historians or cultural experts here at The Talented Eater, but what we do know is that dough is good. Dough is tasty. Dough is versatile. Dough is a great way to use up your leftovers, or random bits and bobs lying around the fridge.

Go ahead, make some dough and sauté up those little bits of half eaten vegetables in your crisper. The pierogi inspired dumpling filling in the last photo consisted of: 3 week of 1/4 cabbage, homemade red kraut from over a year ago, carrots, wilting Italian green we’d forgotten about in the crisper.

Magnolia Hot Chocolate ☕️🌸 swipe to see how to make it, along with the recipe for Magnolia Simple Syrup. We made it vegan 🌱 with oat milk.

P.s. do you call it Simple Syrup or Sugar Syrup? I tend to use them interchangeably, are they the same? 🤔

Check out our guides 📖 for other magnolia recipe ideas.

The art of baking, is it really a science? This question divided The Talented Eater community with a clear 50/50. Never thought it would be so divided!

However, rather relevant, as we feel like it’s a mixture of science together with the freedom to “just chuck it in”.

We feel as long as you understand the basic principles of baking. I.e. you know a cake batter needs the following:

Sweetener (sugar, maple, honey)
Something to bind (eggs)
Some sort of flour (we often use a mix!)
Fat (butter, oil)
Raising agent (baking powder, whisked egg whites)
Flavouring (vanilla, fruit, chocolate etc)
Liquid (milk, yoghurt, pureed fruit)

Swipe ➡️ to read some beautiful words one of our followers messages in, love hearing you guys giving it a go!

Will you give the “just chuck it in” baking method a go? Or are you more or a baking scientist? 👩‍🔬

Purple nachos ingredients list:
Onion
Capsicum
Salt
Purple cauliflower florets + stem
Celery
Purple carrot
Green beans
Chipotle (paste/crushed from jar)
Ground cumin
Ground coriander
Red kidney beans
Corn chips
Cheese

Mango, corn and capsicum salsa:
Mango
Celery
Corn, charred
Capsicum
Red onion
Lemon juice
Salt
White pepper
Syrup from candied jalapeños

Guacamole:
White onion
Salt
Lemon juice
White pepper
Avocado

How do you use mandarins? We love them in gin and tonics 🍸 as a chicken marinade and in jam.

Yesterday we hosted some polls in our stories about mandarins as a snack vs an ingredient. A whopping 94% of you beautiful community viewed them as a snack! As we asked more mandarin centred questions, we were delighted to hear that 83% of you are now more inclined to use mandarins in your cooking in the future.

Swipe across ➡️ to see some of the ways our beautiful The Talented Eater community suggested for how to use mandarins in cooking. Including a delicious Mandarin and Star Anise Jam from 🌟 yum!

What dish will you be adding mandarins to next?