What @jobarrett did next.
She started cooking at @surfhotel_torquay using invasive species harvested via @discovered_foods .
One is this delicious and nutritious venison schnitzel.
Watch Jo and chef Aaron Brodie make it here, and stay till the end to see how happy I am to spend the night at this super cool retro seaside motel.
My story in @goodfoodau
#torquay #venison #eattheproblem
What a time cooking for the opening of @groundedaustralia . We are so lucky to have this gathering of like minded people discussing the important issues of healthy food and healthy farming in Australia. I loved cooking with this produce, for these people, on this land and with these amazing chefs. Massive thank you to all the producers and volunteers. So great to have @discovered_foods there ! Thanks @yan.yan.gurt.west.farm@eilishmaloney_94@judehughesley@_rossomeara@gentleannie@fat_pig_farm@osgood Lukieâs dessert was the winner đ #fire #chefs
Looking for a thoughtful, homemade Easter gift? đ° These oat, chocolate, walnut and date energy balls by @jobarrett are a delicious alternative to the usual store-bought eggs. đ«âŁ
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Jo loves how quick and easy these are to whip up using simple pantry staples. Packed with rich chocolate, crunchy walnuts, and sweet dates, they make a gorgeous addition to a holiday hamper or morning tea spread. Just roll them up, pop them in a festive jar or tin, and youâve got the perfect DIY Easter treat! âšâŁ
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Find the recipe at the link in bio đ§âđłâŁ
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Recipe: @jobarrett | Photography: @brettstevensphotography | Styling: @vivienwalshstylist âŁ
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#delicious #engeryballs #blissballs #DIYgift
âItâs the hunterâs paradox to take the lives of animals you care so much about.â
Ambassador and chef @jobarrett âs journey toward sustainability takes her deep into New Zealandâs Southern Alps. Itâs here, chasing invasive tahr, that she comes faceâtoâface with the true cost of every ingredient and what it means to cook with integrity.
Follow Joâs perspective and why this hunt matters via the link in bio. #BuiltForTheWild
Video: @_camhenderson_
This is how @wild.pie was born.
If youâve been to any outdoor events around Australia over the past few years youâve probably seen Wild Pie there serving tasty Venison, Goat, and Walaby pies, Wild Boar dim sims and sausage rolls.
Well, on this episode, Iâm talking with @jobarrett , one of the chefs and minds behind this venture.
Jo is an amazing chef and an outdoors enthusiast who loves teaching the world how to turn wild meats into delicious meals.
Listen to the full episode by searching for âbecoming a bowhunterâ on your favourite podcasting platform
It can be difficult to define Jo Barrett beyond the label of chef.
Sheâs known as a pĂątissier, charcutier, and cheesemaker. She was named a pioneer by 50 Next in 2021 (a part of the Worldâs 50 Best Restaurants), for her continued work in sustainability from the Future Food System project and Greenhouse by Joost, to publishing her book Sustain.
She heads to @tastegreatsouthern as a co-founder of Wildpie, a producer of artisanal game pies at its most basic, but below the surface, a vertically integrated business thatâs concerned with making pies with purpose.
WAGFG Editor Max Brearley caught up with Jo ahead of the festival to discuss her work and whatâs in store at Tides of Taste and Chefs on the Green. Head to the link in bio to read the full interview.
Itâs a big moment to see @wildpie at the @australianopen . Iâm so proud of our small team and what weâre building together, and of the conversation weâre helping open around the use of wild, invasive ingredients here is Australia. Huge respect to the team at the AO for backing an idea like this and shining a light on Victorian producers. And a big thank you to @southernseagreens for what you do. We created a special wakame, cauliflower and cheese pie just for the event. Exciting times! #pieswithpurpose #handmade #pie
I avoided making cakes when I started out as a chef. This was my go-to recipe: Apricot, almond, honey and ricotta cake. One bowl, no special equipment, less dishes! Just mix and bake. 140g unsalted softened butter, 140g sugar, 140g almond meal, 140g plain flour, 1 teaspoon baking powder, 1 egg, pinch of cinnamon. Apricots, ricotta, almonds and a drizzle of honey to top. 170degrees 30-35mins. A quick, delicious, lazy cake. For you đ #baking #cake #chef
