Heat + Eat | Monday Meals
Each menu is designed so that you can easily heat and eat your meal each week without fuss. Find specific preparation and heating instructions direct from the head chef.
26 July | RE BAR | Lewin White
A message from Lewin:
"Over 7.3 million tonnes of food waste is sent to landfill each year. At RE, we are working towards reducing that number by showing that the food considered as “waste” can still be used to create a beautiful and delicious meal.
I am so honoured to be collaborating with the team at OzHarvest and Harvest Bites on a cause that is a massive issue in our community.
Thank you so much for showing your support by buying tonight’s dinner, I hope you enjoy it"
Snack of house made crackers with ichimi
Note from Lewin about the Pigs Blood Crackers
"With animal processing there isn't much waste as any trim or offcuts is minced or used for some charcuterie types (i.e.: salami). However the blood is often discarded but can be used for incredible dishes such as these crackers or black pudding/ blood sausage"
Firstly preheat the oven to 120C. Keep the crackers and ichimi out at room temperature until the oven is hot. Reduce to 100C and bake in the oven for only about 4minutes or until the crackers are crunchy and slightly warm. Keep your eye on this! As these are house made, they are very delicate and can burn quite quickly. Sprinkle with Ichimi and snack on these delicious crackers whilst you’re waiting on your pasta!
House made conchiglie pasta with XO, eggplant and parmesan served with braised greens
Note from Lewin about the XO
"The charcuterie off cuts were donated/rescued from a couple of different restaurants in Sydney as they had no use for them, so they were minced and added to create the main component in the XO sauce" NB. This applies to the XO in the meat pack. The mushroom XO is made from mushrooms that are in season.
Note from Lewin about the eggplant and greens
"Both products were soon to be put into waste, often called '3rds' as they weren't seen as appealing to an every day consumer who wants perfect flesh and skin on fruit, or bright green and firm leaves / stems on plants"
Bring a large saucepan of water to a lively boil and season with a pinch of salt, add pasta to the water and cook until al dente, roughly 4 minutes.
Whilst the pasta is cooking, you'll need two pans; one for the eggplant and one for the braised greens.
Heat the eggplant in a medium sized pan. This shouldn't take long! Turn off the heat when hot, your pasta should be done by now. Strain the pasta, let it strain completely, you can heat the greens whilst you're waiting. Pour these into a pan and heat on a medium to high heat for a few minutes.
Toss the eggplant through the pasta with XO sauce and stir through the parmesan. Buon Appetito!
*Extra - Apple Crumble with Custard Cream
Note from Lewin about the apples
"Like the eggplants and greens, the apples were also deemed as "3rds" and were going to end up as waste"
If you ordered the *Extra, keep the custard cream in the fridge until ready to serve. Preheat the oven to 180C. Take the lid off the apple crumble and wrap in foil. When oven is hot, reduce to 160C and bake in the oven for 20minutes. In the last 5 minutes, unwrap the foil so that the top of the crumble is exposed. Bake until golden on top. Keep your eye on this! Serve with custard cream.
LOVE YOUR MEAL?
Tag @lewin.white @_wearere @pioikbakery @harvestbitesau @forpurposeco @ozharvest #harvestbites
Your Harvest Bites meal has been curated and prepared with love to support the work of OzHarvest. Each week our Ambassador Chefs lovingly donate their time and work with our team of OzHarvest Chefs and volunteers to prepare you food for good, made with love.
We put our heart and soul into this initiative to share delicious meals with you that also delivers impact!
Enjoy your meal? Think we could do better? We'd love to hear from you on how we can continue to improve Harvest Bites.
Please tell us what you think in this short survey.