Video Recipes: Egg-white Dressing, and Chicken Stock
We were lucky to have chef Karl Martin-Boulton from The Green as part of the online Every Bite programme again this year. Here he shares a couple of his favourite recipes for reducing food waste.
The easy dressing helps elevate leftovers, and can use up scraps from the fridge when adding flavour.
The stock is a quick one made from rotisserie chicken, and is great for freezing - silicone ice cube trays make it easy to use a bit at a time.
Fun fact - Karl won ‘Outstanding Chef & Menu of the Year’ at the 2026 New Zealand Hospitality Awards! You also can find videos of him making waste-bread crackers and strawberry salsa here.
Have a watch, and give these a try at home.