From Donated Food to Gourmet Meals: Cook-Off Together Episode 2 – Conor McDonald

At this year’s Everybody Eats Cook-Off, five Wellington chefs used donated food to create a gourmet three-course meal.

Conor McDonald Sous chef at Wellington restaurant Atlas.

He served a root vegetable salad entree, braised lamb or falafel. winter spice orange gastric Apple and pear crumble for main and dessert.

Originally from Ireland, Connor has been in Wellington for three years.

He said he was a little nervous because he didn’t know what kind of ingredients he would be working with that day.

“There is wasted food out there and there are people going hungry, so it’s great to combine the two and make food for people.

Everyone Eats is a New Zealand organization that operates pay-as-you-feel community restaurants in Wellington and Auckland.

Everybody Eats Next Gen Cook-Off was held at LT in Wellington. Event space as part of the Visa Wellington On a Plate festival.

It has a sweet and sour taste and is a versatile sauce that complements the food. At a Everybody Eats event, I tossed turnips and beets and served them as an appetizer-sized salad with whipped cream, herby cream cheese, and candied nuts and seeds. It is also very suitable for dressing hot roasted vegetables. It can be mixed with olive oil in an oil to gastric ratio of 2:1 and used as a salad dressing for leafy greens. It can also be warmed and drizzled over grilled fish or roast duck.