“Back in the day Aussies were very much eating meat and three vegetables – overcooked-meat with over-cooked vegetables,” said Naomi. “Over the past 35 years the Asian and Mediterranean influence has resulted in a combination of flavours, bold colours, crisp vegetables and the addition of spices, herbs, garlic and chilli. All of these are being used by FareShare chefs.
“We prepared a tomatillo sauce on smoked paprika-marinated salmon with creamy mash and crunchy broccoli – bright, fresh and innovative. It was balanced and nutritious. It had flavour, texture and colour. A delicious meal that anyone would sit down to and enjoy.
“To think that we produced almost a thousand meals of this quality impressed us all.”