From Food Waste To Culinary Delight

Food waste rescued from Tauranga supermarkets was turned into a three-course meal by Toi Ohomai Culinary Arts ākonga. 

The Windermere-based Culinary Arts Level 5 students were very excited to design and cook an entire three-course meal on short notice for a fundraiser event for Good Neighbour Trust.  

All food used for this event was rescued from local supermarkets by Good Neighbour Trust and would have otherwise ended up being wasted. 

Tutor Marco Fuchser says ākonga and diners were excited about not knowing what would be on the menu. 

“It was a total mystery to everyone involved."

Good Neighbour Trust kitchen manager James Broad dropped off the ingredients for this event at lunchtime. The students then were able to see what ingredients were available. 

“After a short deliberation, the class started to prepare and cook the menu to be served to 32 guests in only a few hours that night.” 
Marco says the final dish designs were all student-led. 

“The students can be very proud of what they have achieved in such a small amount of time. I only had to guide and facilitate the process.”

The menu featured deconstructed Mince and Cheese Pie Crackers as a starter followed by a choice of House Smoked Salmon on Waldorf Salad or Asian glazed Pork Belly with Pineapple Salsa. 

For mains, the students served up Beef Tataki, Edamame Bean Salad with Hoisin Sauce or Chicken Galantine on a Brown Rice Cake and Smoked Cauliflower Puree. The menu finished with a Mocha Cake, Peanut Ice Cream on Almond-Bacon Crumb.

“All the guests were buzzing about the outstanding food served on the night. They also got to enjoy a short presentation by James Broad and Lee Pearce about their local fight against food waste.”

All food served was donated by the Good Neighbour Trust. The event raised $863 and all proceeds were donated back to the Good Neighbour Trust.