The Earth Hour Cookbook
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planettoplate the Earth Hour cookbook Our major partner Earth Hour was launched in Sydney in 2007 as a campaign of WWF-Australia, with 2.2 million people and 2,100 businesses turning off their lights to show their support for action to tackle global warming. Now Earth Hour is celebrated in more than 160 countries and 7,000 cities planettoplate and towns worldwide. The symbolic hour has grown into the world’s largest the Earth Hour cookbook grassroots movement for the environment, with Earth Hour-inspired projects and initiatives – like this book – supported by WWF globally throughout the year. This beautiful book celebrates Australia’s wonderful fresh produce and the people who work so hard to produce it. It also highlights the need to solve climate change so future generations can enjoy the healthy food we have been so lucky to grow up with. We have all the solutions we need to move away from generating electricity by burning coal and gas – fossil fuels that make global warming worse, leading to higher temperatures and more extreme weather events. Instead, we can take advantage of Australia’s abundant and affordable renewable energy sources. By switching to alternatives like solar and wind, we can cut carbon pollution and help protect the fresh food and farming communities that make our Aussie lifestyle so great. We hope this collection of mouth-watering recipes and moving stories from farmers helps inspire you to live the spirit of Earth Hour, every hour, in your home, workplace and community. No-one can do everything, but everyone can do something. www.earthhour.org.au Published in 2015 by WWF-Australia 1 Smail St, Ultimo, NSW 2007 PO Box 528, Sydney NSW 2001 P: 1800 032 551 [email protected] Copyright ©WWF-Australia All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and copyright holders. The moral rights of the author have been asserted. ISBN 978-0-646-93336-8 Editor Tim Wallace Art director & designer Candy Robertson Deputy editor Ted Rose Writer Jackie Keast Food stylist Fiona Rigg Food photographers Greg Elms, Nicky Schuch & Anitra Wells Earth Hour National Manager Anna Rose Earth Hour Communications Manager Samantha Webb Chef and Farmer Outreach Sally Coggiola and Alex Lachsz Science Melbourne Sustainable Society Institute, University of Melbourne This book is printed on paper certified by the Forest Stewardship Council (FSC) Printed and bound in Australia by McPherson’s Printing Group The emissions associated with the production and distribution of this book are offset by Climate Friendly When I was growing up I lived in an urban something we are pleased to have taken a fringe area. One of the things I loved doing bigger role in sponsoring. was going to neighbours’ farms and feeding The special focus of Australia’s Earth Hour the cattle or helping with the hay-making in in 2015, drawing attention to the impact of summer. That love of farming has stuck with climate change on local farmers and the fresh me. I now have my own farm where I raise food they provide for millions of people both Belted Galloway and Angus cattle alongside here and around the world, is particularly close thoroughbred horses. to our heart. Having the farm really highlights for me the When other banks moved out of regional connection between the city and rural areas and remote areas, we moved in. Our network and the reliance we all have on our farmers to of more than 300 locally owned Community produce food. And what a great job they do! Bank branches now stretches the length and Australian produce is used everywhere. When breadth of Australia, from Dimbulah in Far I travel for work I am always very proud to see North Queensland to Cygnet in Southern it on the menus of fine restaurants in the great Tasmania. Our subsidiary Rural Bank is the cities of the world. only Australian-owned agribusiness-dedicated However, to ensure we carry on this great bank in the country. tradition of Australian farming it is paramount Creating a strong Australia for the future we do all we can to ensure our environment means championing our farming communities. can continue to produce top quality food. We are proud to stand by customers like Bendigo Bank has supported Earth Hour Andrew Pauley, from Pingelly, Western since it went global in 2008. Our partnership Australia, who is one of the farmers featured extends from branches across the country in this book. Across this land thousands hosting lights-out events to a deeper of farmers like him are grappling with the commitment to reduce our impact on the challenge of climate change while producing environment and make positive changes to the the food on which we all depend. way we operate. We want to make Australia a I hope the recipes and the story of food told sustainable and healthier place for us all. in this book will inspire you, as it does me, to This Planet to Plate cookbook is a new take more positive steps towards protecting chapter in the Earth Hour story, another our planet from the dangers of climate change. world first for a home-grown movement now Together we can be part of something bigger embraced by millions around the globe – and and make a real difference. Mike Hirst Managing Director Bendigo and Adelaide Bank Our major partner 13 CEREALS, NUTS AND LEGUMES 45 VEGETABLES 73 MEAT 115 SEAFOOD 143 FRUITS AND SWEETS 177 TABLE TALK Waking up Lynne Strong, Jamberoo, NSW Food is the fabric of our society. As a sixth- right now, there’s not enough recognition of generation farmer, I know farmers feel the challenges modern farmers face. Farmers a massive responsibility to provide safe, have traditionally been quiet achievers. More affordable, nutritious food, and to look after the than ever we need to share our journey with landscape. So much of what we do underpins the community. health, wealth and happiness. It’s about having conversations. I’m helping When I found out Earth Hour 2015 would farmers to do this through initiatives such celebrate Australian farmers and highlight as Art4Agriculture, the Young Farming the challenges they face, I was excited. As a Champions and Young Eco Champions farmer, I deal with declining natural resources and the Archibull Prize. The young people and the impact of extreme weather on a day- involved are successfully connecting with the to-day basis. I know how important it is to community, sharing their values and building accept the challenge of climate change and relationships with consumers. We’re engaging respond. in conversations on climate change, food Climate change is one of the top pressures wastage and the challenges of producing safe, facing farmers. If we let it continue, people’s affordable and nutritious food with a declining access to a choice of food will dwindle. resource base. People’s access to affordable food will decline. I think this cookbook is a fantastic oppor- This is what we have to wake up to. tunity for the broader community to meet some Our cows supply 50,000 Australians every of our wonderful Australian farmers, share day with milk for their breakfast. Our cows their stories and start thinking about food and are part of the family, so we do everything we how they value it in a different way. can to give them the best life possible. This I hope the farming community’s partnership has become more challenging over the past 30 with Earth Hour will help to raise awareness years with increasing extreme weather events. of the challenges we face. I hope it will create It’s not unusual during high heat events for an impetus for the community and farmers to cows to reduce their milk supply by up to 10 work together to map out a brighter future. per cent. Heat stresses them, so it’s absolutely If we’re going to address climate change and pivotal to manage them carefully and make ensure food security, agriculture has to be a sure they get shade and access to plentiful partnership between farmers and the whole supplies of fresh water. community. I have so much passion for taking agriculture beyond the farm gate. I believe, 10 OUR FARMERS CEREALS, NUTS AND LEGUMES Almonds and global warming Almonds are a perennial nut crop native to Mediterranean climates CAN-DO muesli characterised by warm, dry summers This is my variation on the all-star CADA breakfast using coconut, apple, dates and almonds. The best and mild, wet winters. As a temperate nut, almonds require winter chilling to way to describe it is as a kind of instant oat-free muesli. My version, CAN-DO, uses coconut, apple, flower in the spring. Restricted winter nuts, dates and orange. The difference is that almonds (or other nuts) are soaked in orange juice, chilling due to a warming climate is which softens them and adds extra flavour and zing to the muesli. Soaking the nuts overnight means likely to delay flowering until later in spring, when high temperatures that breakfast is just a minute away. will restrict pollination and fruit set. Almond plants can also lose significant amounts of water at night, which will Serves 1 be exacerbated by higher night-time Prep time 1 minute plus time to soak temperatures, negatively affecting the quality and quantity of production. Ingredients Method 50 g almonds, pistachio kernels or cashews Soak your chosen nuts in orange juice for at least 30 minutes, or leave 1 orange, juiced overnight.