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Bin Appetit

A staggering 7.6 million tonnes of food is wasted in ÐÓ°ÉÖ±²¥ each year – 70 per cent of it perfectly edible. Learn from experts helping to change the game.

, formerly the Fight Food Waste Cooperative Research Centre, is working with industry, researchers and the community to reduce food waste, increase industry profitability and improve food rescue to deliver economic, social and environmental benefits. It has partnered with Alex Payne, head chef of Adelaide restaurant Topiary, to deliver this masterclass.

Discover the current initiatives launched to overcome this global challenge while enjoying a tasting menu exemplifying the work being done and offering a peek into what the future of food production and preparation may look like. A thriving, efficient, and sustainable food industry is central to ÐÓ°ÉÖ±²¥â€™s economy, regional job security and prosperity.

Payne will be joined by food waste crusader Mandy Hall, Dr Bryan Coad and researchers from the ÐÓ°ÉÖ±²¥ of Adelaide, with his tasting menu to be matched with wines from the ÐÓ°ÉÖ±²¥ of Adelaide Waite Campus winery.Ìý
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Menu and wines

ONE

Bread & bugs, mother cracker, seaweed fed beef, tomato skins
ÐÓ°ÉÖ±²¥ of Adelaide 2023 Red Field Blend
Hills Collide 2022ÌýGrüner Veltliner/Riesling
ÐÓ°ÉÖ±²¥ of Adelaide 2023 Black Label Adelaide HillsÌýGrüner Veltliner
Spider Bills 2022 Adelaide Hills Chardonnay

TWO

Fig, ricotta, fermented garlic and honey
ÐÓ°ÉÖ±²¥ of Adelaide 2022 Langhorne Creek Sangiovese
ÐÓ°ÉÖ±²¥ of Adelaide 2023 Pinot Shiraz
Jilly Bauer Wines 2021 McLaren Vale Grenache
Fleurieu Hills Vineyard 2022 Langhorne Creek Touriga Nacional

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THREE

Bivalve, pickled stems and weeds
ÐÓ°ÉÖ±²¥ of Adelaide 2021 Black Label McLaren Vale Grenache/Shiraz
ÐÓ°ÉÖ±²¥ of Adelaide 2022 Black Label McLaren Vale Shiraz
ÐÓ°ÉÖ±²¥ of Adelaide Waite Muscat, fortified average age 10 y.o.
ÐÓ°ÉÖ±²¥ of Adelaide Black Label Liqueur Sweet White, fortified average 25 y.o.

FOUR

Spent malt, whey caramel tart