jameswallisphotos

[jameswallisphotos]

Really excited to get me hands on @fishface_111 hot smoked high county trout. This really is a product of a lifetime dedication to learning and honing techniques, knowing how a product inside out and refusing to accept any thing less that perfection. Excited to see it hitting the shelves. 🙌🙌 — view on Instagram https://ift.tt/3gZaNYu

[jameswallisphotos]

Awesome fun cooking this Zucchinni rigatoni, olive oil, Parmesan and @lulus.sydney chilli oil. Sooo delicious. Not actually pasta but the hollow stems of zucchini plant!! Thanks @probrosprovidore @gourmetherbs Utilizing all the plant and changing the way we think about waste and what is waste. @greenanchorsydney — view on Instagram https://ift.tt/3gx9j5Y

[jameswallisphotos]

When you go and see @costa_nemitsas Got to love the drive and passion for supporting the produce and producers that you believe in. Like these incredible @gazander_oysters Still pumping @martins_seafood even on a Saturday! 🙌🙌🙌 — view on Instagram https://ift.tt/2NTU1vZ

[jameswallisphotos]

Pretty excited for this one! I invested in a dehydrator recently for @greenanchorsydney as it gives me more scope to use veg items i previously couldn’t. This came about because of an accident but i think it’s here to stay! When the markets shutdown due to covid I had kimchi ready to go, but no where to sell. It over fermented and because soft. So I decided to experiment and dehydrate it all and then turn into a powder. I then used to flavor salt. It has a such deep flavor and a lacto spicy kick ❤️❤️❤️ Really excited to get to some R&D/experimenting using fermentation to soften tough or woody vegetable stalks then dehydrating and using as a powdered flavor vessel! #greenanchor — view on Instagram https://ift.tt/2C3HkvS

[jameswallisphotos]

60 years left of farmable soil. We cannot live on a planet where we can’t grow food. I cannot recommend enough that you watch @theneedtogrow if we want to save the world we need to start with saving our soil. When i was planning @greenanchorsydney I wanted to ensure a closed loop system that is not just sustainable but restorative. Taking perfectly good food that would other wise end up in landfill and turning it into delicious foods, then planting one tree for every jar sold that helps biodiversity, feed people, sequesters carbon and restores soil health all through regenerative agriculture. Holistically soil health can solve pretty much any environmental problem we face - the Great Barrier Reef bleaching , global warming, water shortages, air pollution, deforestation, food shortages, ocean acidification. Check out need to grow it follows some amazing people doing some pretty cool things and showing how we all can make a difference and explains why soil is so amazing and why we need to protect it. available to watch for free for the next two days - https://ift.tt/33jeqjQ — view on Instagram https://ift.tt/3ihqf2a

[jameswallisphotos]

Pretty excited to start up production of @greenanchorsydney broccoli stall pickles this week! They are my absolute favorite and have been missed! A lot of Green Anchors range is made from bi-products of food production. First class quality ingredients that just are not used in their primary application. With the closing and restrictions during Covid production has slowed to a stand still. With restrictions eased I got my hands on my first small batch yesterday. Availability will be small to start but increase over the coming weeks. Thank you - @footagestore @essentialingredientsurryhills @alfalfahousesyd For patiently waiting during this time. I will have them out to you ASAP 🥦🥦🥦 — view on Instagram https://ift.tt/38cNu9c

[jameswallisphotos]

Quietly working away on a little side project, been so much fun! Not long now 💚💚 Some awesome produce from @probrosprovidore went into this one — view on Instagram https://ift.tt/3i6RY5T

[jameswallisphotos]

So far with @greenanchorsydney you have helped plant 2000 trees with @treesforthefuture So how does planting trees help? There are many ways that trees are beneficial to both people and the environment: Trees are habitat for biodiversity; Trees create much of the planet’s oxygen; and, Trees help combat climate change – the list is nearly limitless, but we focus on the role trees play in agroforestry and in helping farming families improve their land quality and productivity. Agroforestry integrates trees into agriculture and landscapes, a model that is particularly appropriate for resource poor farmers in developing countries. In addition to providing fruits, berries, and nuts, trees provide environmental services that are essential for families in the developing world: they can improve the fertility of degraded soils (through nitrogen fixation), prevent wind and soil erosion (thereby also contributing to improved fertility), increase water penetration into underground aquifers, and contribute to improvements in the growing environment. Trees help to lessen the wind that might affect crops, cool off ground temperatures, and trap moisture and nutrients in the soil so that food crops grow better in the improved microclimate. — view on Instagram https://ift.tt/318fU2v

[jameswallisphotos]

Why not it’s Friday! — view on Instagram https://ift.tt/30YtQfs

[jameswallisphotos]

Love these inspiring words ❤️❤️ —————- Chefs and the people who talk about food on television are fond of saying that you should find the best, freshest ingredients possible to make the best food. I get so bummed out every time I hear somebody say something so ignorant and destructive. I mean, if everybody is supposed to be looking for the best, freshest ingredients possible, what do these chefs and food personalities think should be done with the ingredients that are neither the best nor the freshest? Throw them all away? I think maybe it would be more productive to teach people how to make food taste great so that the cheap, bruised, slightly past-its-prime asparagus is pretty delicious too. It just needs a little fried garlic, lime juice, olive oil, and salt, and it's going to be awesome. Of course, if you want to be known as an excellent grocery shopper, continue to try to find the worlds' best, freshest tomato, slice it, season it with salt and olive oil, and serve it to your friends, will undoubtedly be impressed. But if you want to be known as an excellent cook, then you should become a champion of the less-than perfect ingredient. Make it a point to find food that doesn't look great and turn it into something that transcends itself. That is what cooking is all about. Pleasing people. Not pleasing people at the expense of food suppliers and landfills, just pleasing people. — view on Instagram https://ift.tt/37CFTk4

[jameswallisphotos]

Meet our new team member Susan the SCOBY. Susan’s part of the R&D team at @greenanchorsydney and has been helping @james_wallis_chef create new products. She’s so far working on a apple cider vinegar made from apple peels and cores from our leftovers from appley ever after. She’s also going to work on a mandarin vinegar made from leftover pulp and peel made from juicing. #susanthescoby — view on Instagram https://ift.tt/3e5GRYu

[jameswallisphotos]

Tomato & Tasmanian peppeberry scroll. Added @greenanchorsydney tom & chutney to this bread scroll 🥰🥰 — view on Instagram https://ift.tt/30HJvQ6

[jameswallisphotos]

Pretty happy that I’ve managed to grow this on just a balcony space. 🥰 — view on Instagram https://ift.tt/3eVqiyi

[jameswallisphotos]

Little bit of something special from @greenanchorsydney check out the recipe in their story #greenanchor #itsnotfoodwasteitswastedfood Did you check out our use up what you have in the fridge tart? It’s super simple and easy for a midweek dinner and no need for extra shopping. Check it out in the story highlights 💚💚💚 — view on Instagram https://ift.tt/2XBuj5j

[jameswallisphotos]

Beetroot & blackberry granita, goats curd and sorrel 💚💚💚💚 — view on Instagram https://ift.tt/304ZqrA

[jameswallisphotos]

How good does this look @the_coastal_italian I’m not sure if @greenanchorsydney has ever looked this good! ・・・ Winter is around the corner and for me, nothing says winter more than citrus. So this week’s crostata is filled with.... @greenanchorsydney ‘s orange marmalade (an amazingly sustainable product). Breakfast is served! — view on Instagram https://ift.tt/2ZVV2ep

[jameswallisphotos]

I started Green Anchor because I wanted to make a difference and a positive change. When I left the UK five years ago I wasn't sure I wanted to cook as a chef anymore. I wanted to find something that had more meaning and I could give back. ⁠ ⁠ After a lot of soul searching of different industries I could try and work in I was struggling to think of new industries i could work in when i had done nothing but cook all my career. That's when i dawned on me that i should make a difference with the skill set i already had and use delicious food as the vessel. ⁠ ⁠ That's how @greenanchorsydney came about, I turned the problem on its head and would do the same with food waste. What is i could create delicious food form ingredients normally wasted using creative thinking? ⁠ ⁠ So get creative! Make the problem the solution! How do you use creativity to solve problems? ⁠ ⁠ #itsnotfoodwasteitswastedfood⁠ #greenanchor⁠ — view on Instagram https://ift.tt/2Xm7Uso