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Award-winning chefs Jo Barrett and Matt Stone have made futurefoodsystem their home since February 2021.
The no-waste, self-sustaining, off-grid urban farm situated at Fed Square has been providing the inspiration for their daily culinary experiments, as they serve up delicious, fresh, daily feasts solely from the produce the house has generated – including fruit, veggies, plants, herbs, mushrooms, snails, crickets, yabbies and more.
Check out some of their recipes below, for your own urban farming or seasonal cooking inspiration!
A quick, fresh, protein-packed dish, enlivened by a flavourful garnish made from a variety of raw ingredients from your spring garden.
As Jo says, they’re sort of like a savoury, filled potato cake. Don’t be frightened by the list of ingredients, these can easily be made using replacement filling ingredients, whatever you have at hand.
Jo uses a medley of greens in this creative and delicious take on a pancake!
This recipe makes the most of the woody, fibrous stalks of older vegetables, which are grilled for extra flavour before simmering on the stove to release their flavour and nutrients.
Every morning, Jo Barrett likes to wake up with a special fresh-leaf brewed tea, from whatever she finds in the futurefoodsystem garden.
A delicious, roasted veggie feast, Matt’s roasted chard roulade makes the most of fresh, large chard leaves and a flavourful marinade, bringing extra flavour profile by roasting the whole roulade over the hot coals.
Seeing the first asparaguses of spring pop up is a special time at futurefoodsystem. And what better inspiration for a fresh, crunchy salad that makes the most of the delicious produce.