"Many people think that bugs taste disgusting, that they're full of disease and unhygienic. They don't realise that insects can be part of a very balanced diet and can be incorporated easily into meals."
"People want exclusivity and something different. You can get chorizo anywhere but you haven’t had bourbon and cascabel chilli chorizo, so it’s about communicating that difference."
"Australian native ingredients are our future food. If we have any intention of repairing our soils, our diets and our relationships with Aboriginal people, then they need to be our future food."
"Our approach to winemaking is very similar to our approach to life - keeping it simple, going slow, doing less but putting a lot of attention into what we do. We love to experiment, colour outside the lines, and see what happens."
The time between the end of the winter harvest and the beginning of the spring harvest, 'lean season' is an opportunity to enjoy the often overlooked parts of vegetables and a chance to get creative with food.
"The steps to reducing food waste and becoming a sustainable grocery shopper & eater are pretty simple. It all starts with doing what you can, when you can. Then turning these good actions into habits."
"We know that there’s going to be more food insecure people out there and we want to be able to support more agencies...it’s just about growth for us as the need is out there."
"The more people that know and care about the issue, the more we can help to eliminate hunger and food waste, as well as save our environment."
"Gardening is one of those hobbies, passions and jobs that will transport you into your flow, keeping you pottering outside in the rain or sun for longer..."
"I really love the diversity of NSW wines and wish we had the same passion for them as South Australians have for the Barossa or the Bordelaise have for Bordeaux..."
"Through the act of fermenting, like life, we become part of something we cannot exactly control but are able to curate and participate in, where we can after a time, be sure of a reasonably predictable outcome that is simple, creative, shared - and beautiful."
We visit Ankit and Jaya Chopra at Chutney HQ to learn how to make their delicious apple and cardamom chutney and talk all things food waste.
Pocket City Farms' Michael ‘Zag’ Zagoridis talks to us about starting Sydney’s first urban farm and their collaborative pumpkin ale with Newtown brewers Young Henrys.