A new kind of food revolution kind to the planet, good for your body and for your soul.
How do you cook irresistible food without harming the planet?
It's all about adopting new habits opening your eyes to local foods and making the best of them, reducing waste by using every last bit of each ingredient, and enjoying well-raised meat and fish (while saving the bones to make the best broth ever!).
Try your hand at traditional techniques that have become popular again yoghurt-making, preserving, pickling and fermenting. The bonus is that you'll be producing delicious food that just happens to be good for you, too.
Matt Stone, one of Australia's brightest young chefs, is a passionate advocate of zero-waste cooking and ethical food, and an even bigger fan of a cracking meal. Whether it's a nourishing breakfast, a quick weeknight meal or a feast for friends, Matt shows how creating sustainable food that's full of flavour is easier than you think.