A member of the Chef’s Alliance for Slow Food South Australia, Kane Pollard has embraced the Mediterranean diet, using South Australian produce, traditional Italian methods, and resourcefulness to cook delicious food with minimal waste.
“What can we do in our own homes “, Pollard asked. “To utilise the most of every animal and every plant that we buy?”.
“My desserts are more on the salty side”, Pollard explained to Jo Laverty. “It might be using something weird, like a mushroom”.