Sustainably driven, WA-born and raised chef Matt Stone will demonstrate how you can transform your food waste into incredible culinary delights within your own kitchen.

Experiment, touch and taste unique textures with chef Stone as he takes you through his journey on how to prepare and serves two of his favourite dishes, with dessert.

Enjoy samples of the dishes with premium WA wine and beer matched impeccably by WAGFG Director of Drinks, Mike Bennie.

Leave this demonstration with a new perspective on food wastage and your own recipes cards to recreate these taste sensations at home.

About chef Matt Stone

Margaret River-born Matt Stone has gone on to become one of Australia’s leading sustainable chefs. Forming an early connection with restaurateur and sustainability champion Joost Bakker, Stone has collaborated on several projects with an environmental angle, from hyper-local Greenhouse Perth to zero-waste Silo (once Brothl) in Melbourne. In 2015, Stone was named executive chef at Oakridge in the Yarra Valley, where he and co-executive chef Jo Barrett forged a new identity for the restaurant founded in a connection to the land, and site-grown or locally sourced ingredients. The pair then departed to collaborate with Bakker on futurefoodsystem, a pioneering closed-loop home and restaurant in Melbourne’s Federation Square. Stone’s next project is the highly anticipated Ciao Mate in Byron Bay, where he is owner and chef.