being an innovative leader within hospitality with its practices. It wasn’t initially a deliberate ploy by Adams, but one which quickly evolved. “It’s just the way that we’ve written our menus and the way that we’ve received our product and it sort of all happened bit by bit organically to help us be a little bit more sustainable in regards to organic waste,” Adams says. “Even the first year that we opened, I put out a call on Facebook for backyard veg growers as a come and try thing, and I just thought it’d be a few lemons here and there. But it sort of went a bit nuts, because we’re in Legana, a lot of houses out this way have old established fruit trees or an acre out the back so they’ve got veg gardens. So it sort of turned into people regularly once a week providing us goods, and in the season when everything’s growing, we were getting drops of food. “We had to structure our menu or the way we write our menu in reverse I guess, we don’t really plan it so much, we go ‘what have we got, what’s coming in?’ and then we write the menu. “That is the first step to sustainable practice I guess in using what we need to, and not just ordering willy nilly, and coming up with a menu that we’re going to lock into for three months or two months and having
to order that product. We will rewrite and reprint the menu daily if we need to, depending on what we’ve got. That’s probably the start of it, you’re sort of working in reverse as to the more classical method of planning a menu and then seeing it out for two months.” Adams sources fresh produce from three key suppliers – neighbour Matt, the backyards of the local community and also from a local vegetable wholesaler. In the warmer season, when Tassie has ideal growing conditions, he estimates that Neighbour Matt supplies 65 per cent, the backyard locals 25 per cent and the wholesaler 10 per cent or less of (namely Tassie grown spuds and onions) of his stock. Aside from carefully selecting what he uses, Adams will pickle and ferment most summer produce but also uses a dehydrator to blacken things like garlic, apples and onions or simply dehydrate fresh summer herbs for use later. Fish frames are used to make sauces and stock, and at times smoked in the woodfire to add more complexity to flavours. He will also keep meat fat trimmings and pot render the fat so it remains in a stable form ready to be used for cooking at a later stage.
Timbre kitchen has even ventured into re-using its deep fryer oil by turning it into biodiesel which
38 Tasmanian Hospitality Review Oct/Nov Edition
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