Zero Waste Kitchen
We consume 16kg of fish per person yearly. But host Issac discovers that in one local fish farm, offcuts amount to 30,000 tonnes a year. What mouth-watering recipes using these offcuts can be created?
Zero Waste Kitchen - S1E3: Do You Waste Half The Fish?
We consume 16kg of fish per person yearly. But host Issac discovers that in one local fish farm, offcuts amount to 30,000 tonnes a year. What mouth-watering recipes using these offcuts can be created?
Zero Waste Kitchen
Welcome to a kitchen where no food gets wasted. Not wilted greens. Not innards. Not even fish scales.
Accompanied by our zero waste host, Chef Isaac Henry, our newbies get a taste of the possibilities of cooking with what is otherwise binned.
Gurus will impart fascinating know-how on how to cook with stale breads, expired foods, ugly produce, bones and innards, and even food waste usually thought inedible.
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