How To Cook With Apple Cores, Lemon Peel and Other Kitchen Scraps

My brother Chayse and I opened O.My Restaurant in 2013. Over the past 12 years, we’ve committed ourselves to growing our own produce and working closely with local, like-minded suppliers. Our goal has always been to provide the best possible experience for guests who choose to dine with us.

Our relationship with food begins long before it hits the plate. We’re involved in every stage – from planting to harvesting – which gives us a deep appreciation for the time, energy and care required to grow fruit and vegetables. This connection drives our philosophy: to use every part of the ingredient, wasting as little as possible.

Through years of growing and cooking, we’ve discovered creative and delicious ways to use parts of fruit and vegetables that are typically discarded.

Take carrot tops, radish leaves or the outer leaves of bok choy, for example. These often end up in the bin, but they’re some of the most flavourful parts of the plant. We regularly turn these into pesto or chimichurris, adjusting garlic, vinegar and oil to suit the particular green. These sauces pair beautifully with grilled meats, seafood or vegetables.

When it comes to apples, we’ve found that the core holds a surprising amount of sharp, intense flavour. Remove as many seeds as possible, then freeze your apple cores as you collect them. Once you’ve saved enough, cook them down with brown sugar and balsamic vinegar until they reach a jam-like consistency, then blend into a sauce. It’s a remarkably versatile condiment – great with both sweet and savoury dishes.

Lemon skins are also overlooked. They don’t break down well in compost, and chickens aren’t fans either, so they’re often tossed out. But lemons are a valuable citrus fruit, and every part should be put to use. One great method is to make a shrub – a syrup made by macerating the peels in sugar, then steeping them in vinegar for a month or so, stirring occasionally. This results in a vibrant citrus base for cordials or cocktails. Alternatively, soak the peels in vinegar for 48 hours or more, then strain. The result is a natural, fragrant bench cleaner.

Over the years, we’ve found joy and meaning in discovering new ways to use every part of the plant. We hope these tips inspire you to do the same in your kitchen – turning waste into flavour and making the most of the food you bring into your home.

Blayne Bertoncello appears as guest chef on Masterchef Australia on Tuesday May 27 at 7.30pm on 10 and 10 Play. The show airs Sunday at 7pm, and Monday to Wednesday at 7:30pm.