KEEP THE CHANGE

THE END OF the season is a busy time for chefs Jo Barrett and Matt Stone.

As champions of the no-waste movement, the pair from Oakridge Wines in the Yarra Valley spring to action, preserving the best produce to enjoy year-round. “It’s all about capturing produce at its peak flavour and nutrient level, when it’s most abundant,” says Barrett. For the end of summer, that means strawberries, stone fruit, tomatoes and zucchinis, to name just a few.

“You can buy top-quality ingredients for a better price at this time of year. Don’t be afraid of ‘seconds’ and buying in bulk, especially for making jams, chutneys, sauces and pickles.”

For Barrett, eating seasonally is a no-brainer. “It’s important, and preserving is crucial. That way you have different foods all year round – whether it’s a summer tomato sauce for pasta in autumn, or strawberry jam for toast in winter.”

This month, the pair will be pickling. “Pickles are so versatile,” says Barrett. ”You can use them in sandwiches, salads, on their own or as a condiment. And chutneys are sometimes over-looked, but are another way to save stone fruit.”

@jobarrett

@chefmattstone

ZUCCHINI PICKLE

MAKES 2L