Matt Stone & Jo Barrett for Miele’s Stories of Sustainability
Miele’s Stories of Sustainability series sheds light on some of Australia’s finest ingredients and destinations, interviewing growers, producers and makers across the country.
Words: Georgie Ward I Photography: Earl Carter
Cover crop salsa with root vegetables, recipe shared below. Photo: Earl Carter
Barra cooked in paper bark, green ant gin by Matt Stone from Episode 3. Photo: Earl Carter
‘The practices across the vineyard are second to none with so much effort going into creating an ecosystem around the vine, and for me I can really taste that in the glass and the cover crops add a whole heap of nutrients into the soil,’ says Matt Stone, pictured with Vanya Cullen, chief winemaker from Cullen Wines. Photo: Courtesy of Miele
World-leading manufacturer of domestic appliances, Miele, launches its four-part film series with Miele ambassadors and well-renowned chefs, Jo Barrett and Matt Stone, showcasing Australian artisans from all across the country.
Shot from the perspective of Matt and Jo, this series takes viewers on a rich and unique journey of sustainability, craftsmanship and food as they travel from Tassie, up to the Northern Territory.
Miele with the help from the production company creating this four-part series, Chocolate Studios, plays their part in sustainable practice by enforcing waste management, recycling on set and utilising local extras and props, to create the lightest footprint possible.
Receiving the ‘Green Seal’ certification from the Environmental Media Association, the fully sustainable series interviews those who bring sustainability to the forefront of their craft and have a driven passion for the planet’s wellbeing.
Miele has offset its emissions from the production with Greenfleet to the Noosa restoration reconciliation project, which protects our climate by restoring native forests, and creating koala habitats, delivering huge social and cultural benefits for Traditional Owners and replacing monoculture plantation with biodiverse native plants.
Matt Stone is one of Australia’s leading sustainable chefs, known for his philosophy of using local, organic ingredients to produce nutritious dishes that create zero waste.
In Episode 4 of the series, Matt prepares a fresh cover crop salsa with root vegetables (recipe shared below), when visiting Cullen Wines located on the Margaret River in Western Australia.
With Cullen Wines sharing a strong values alignment and synergies between their family owned business and Miele’s, it felt right to share their story around integrity, equality and sustainability. For Cullen Wines, it’s in everything they do within the production process for their wine, similarly with Miele and their commitment to craftsmanship, performance and sustainability.
In the episode, Matt chats to chief winemaker Vanya Cullen, who shares the benefits of utilising cover crops to maximise soil fertility.
‘The practices across the vineyard are second to none with so much effort going into creating an ecosystem around the vine, and for me I can really taste that in the glass and the cover crops add a whole heap of nutrients into the soil,’ says Matt.
Matt often uses creative techniques to get the most out of every ingredient he uses in his cooking, where in this episode he uses discarded cover crops to create his sustainable salsa dish.
‘Cooking with cover crops is great, it was never intended to be a food source, it was for the soil health and biodiversity. When I first planted a cover crop, I looked at it and thought to myself – this food is really edible.’
Herbed potato bread by Jo Barrett, featured in Episode 1. Photo: Earl Carter
Shot from the perspective of Jo Barrett and Matt Stone, Miele’s Stories of Sustainability series takes viewers on a rich and unique journey of sustainability, craftsmanship and food as they travel from Tassie, up to the Northern Territory. Photo: Courtesy of Miele
COVER CROP SALSA WITH ROOT VEGETABLES
A mixture of cover crop greens is ideal. Things like radish leaf, pea tendrils, mustard leaf and dock are great. Whatever is in and tasty. If you’re not near a winery or a farm that is cover cropping the tops of the root vegetable can be subbed in for the salsa.
INGREDIENTS
2 large bunched of cover crop greens
2T dijon mustard
1/3 cup pepitas
4 cloves garlic
Chardonnay vinegar
Olive oil
2T coriander seed
2 bunch baby carrots
2 bunch radish
2 bunch baby turnips
2 bunch baby beetroot
4T buckwheat
Fresh herbs and flowers
METHOD
Wash the greens really well. Place the pepitas in a pan and toast on a on the induction over a medium heat till the start popping. Once the pepitas are done, pour onto a flat tray to cool and through the coriander seed into toast.
Place the griddle plate on the induction on setting 7. Once hot lightly dress the leaves with oil and salt. Char the leaves in bundles so the outsides get a little charry and the insides steam and soften. Do this in a few batches to cook them all evenly.
Roughly chop the cooked greens. Place into a blender with the mustard, pepitas, coriander seeds. Add a splash of vinegar and olive oil. Blend on high to make a smooth salsa. Add oil to get a nice consistency. Season with salt, pepper and a little more vinegar if needed.
Wash all of the root vegetables well. If the leaves are nice you can leave them on. Turn on the steam over to 100 degrees. Cut the vegetables in half lengthways.
Place the vegetables into perforated steam trays and Steam at 100°C for 10-15 minutes until tender. Once cooked, turn the oven to grill setting. Drizzle the veg with a little honey, oil and salt. Place under the grill and cook to caramelised.
Serve on a large pate. Cover the veg with the salsa. Sprinkle over the toasted buckwheat and generously garnish with picked herbs and flowers. A little drizzle of olive oil and serve either hot or at room temp.