One thing I cannot bring myself to do is throw food in the bin. It just doesn't seem right to throw away something that I’ve paid for and something someone has put hard work into producing.

Food rescue charity OzHarvest claims we throw away one in every five bags of groceries we buy. With an ever-growing cost of living this seems absurd to me.

We talk a lot about nose-to-tail when it comes to meat, but what about using this same philosophy when it comes to the fruit and vegetables you buy as well?

Something as basic as making a vegetable soup from your leftover vegetable scraps and freezing it in preparation for cold winter nights, or pureeing excess fruit and making the most delicious, amazingly healthy ice blocks for those hot Australian nights.

At Botanic Gardens Restaurant we are constantly pushing ourselves to find innovative ways to collect as much of our meat and vegetable scraps as we can and incorporate them into other dishes.

We make stocks with all of our fish and meat scraps. After we churn our butter, the buttermilk that remains is turned into creme fraiche. It’s used to poach stone fruit or is caramelised for a dressing.

We even dehydrate our leafy vegetable scraps and toast them in a hot oven and turn them into vegetable ash to crust our bread.

If we as a society take the approach that everything we throw in the bin is actually money, I assure you we will all reduce the amount of food and produce we throw away.

Join Paul Baker and chefs Anthony Myint and Chris Kiyuna from The Perennial (the hottest eco-conscious restaurant in San Francisco) for lunch at Botanic Gardens Restaurant during Tasting Australia. They’ll create a modern Australian menu with heritage and native produce from Adelaide Botanic Gardens. Wednesday 4 May, midday, $180/ticket.

tastingaustralia.com.au