By Marie-Antoinette Issa.
At Chiswick in Woollahra, the paddock-to-plate ethos is more than a philosophy; it is a way of reimagining how we eat, how we cook and how we save.
Fittingly, the restaurant recently played host to the launch of the first-ever national Saveful Food Savings Report, a landmark study that shows Australians could save a staggering $75.65 million a year simply by adopting a few clever habits.
The event, presented in partnership with Griffith University, brought together Saveful Founder Kim McDonnell, Associate Professor Julia Carins and Chef Matt Moran, who curated a seasonal menu that underscored the power of sustainable cooking.
It was a thoughtful setting for a report that revealed Australians discard 7.6 million tonnes of food each year, costing the economy $36.6 billion annually. That’s about $5.52 lost for every kilo of food wasted. Yet, the focus of the day was not on the waste, but on the possibilities of what can be saved.
For Matt, the message was as much about flavour as it is frugality - a lesson where leftovers deliver abundance, not an afterthought.
"I always say, leftovers aren’t second-rate - they’re an opportunity. A roast chicken one night can turn into a sandwich, a pie, or a soup the next. Buying what’s in season is another big one - it’s usually cheaper, tastes better and supports our local farmers,” he says.
"I always tell people to go to the market and look for what’s good value - if it’s cheap, it’s in season - then plan your meals around that. If you can, grow a few herbs or veggies at home, even a small patch or some pots on the balcony, can save money and add so much flavour.”
That sentiment has long run through his cooking at Chiswick, where the offerings are shaped by a kitchen garden just steps from the dining room.
"We change the menu seasonally and have our own veggie garden. The menu is built around what is growing and ready to pick. It shows that sustainability and flavour go hand in hand,” he explains.
"Chefs have a huge role to play. We’re educators as much as we are cooks. By showcasing seasonal, local ingredients and demonstrating how to use every part of them, we can inspire the same habits at home.”
Growing up on a farm in the Central Tablelands of New South Wales, Matt’s respect for food is deeply rooted:
"I saw firsthand the hard work and dedication that goes into producing quality food. That connection to the land shaped my entire approach to cooking. The paddock-to-plate philosophy is about respecting where food comes from and valuing the farmer,” he says.
In today’s cost-of-living climate, this ethos is more relevant than ever. "Buying seasonal and local, you’re not only getting better flavour, but you’re also saving money. Seasonal produce is more abundant and doesn’t require expensive transport or storage. Apps like Saveful make it easier for Aussies to plan meals around what’s in season, helping reduce waste and stretch the grocery budget further.”
The Saveful Food Savings Report revealed just how much families could gain by cooking smarter. The average household in Australia wastes between $2290 and $4352 worth of food every year, showing just how much money families could save by cutting down on food waste.
Saveful users who use the app to its fullest extent have already saved nearly 6 tonnes of food, delivering $32,452 in community savings. If replicated across the country, the food-saving behaviours of the most engaged Saveful users - such as planning meals around seasonal produce, logging leftovers and storing ingredients correctly - would deliver more than $75 million in annual savings.
The findings reinforce what Matt has always believed. "It was quite eye-opening to understand the impact that Saveful and similar food-saving behaviours can have on Australians. The report shows that if every household got on board, Australia could save over $75 million a year. That really drives home the message that small changes add up.
"For me, it reinforces what I’ve always believed: use what you’ve got, buy what’s in season and don’t overcomplicate it. Great food doesn’t have to be expensive or fancy, it’s about being thoughtful and making the most of every ingredient.”
That message is also about reconnecting with the journey of food from soil to plate. "What really surprised me was how many people don’t realise the scale of their food waste. On average, Aussie households throw away around 300 kilos of food a year. That’s not just a waste of money, it’s a waste of the work that went into growing, farming, and producing it,” says Matt.
"For me, it comes back to reconnecting with where our food comes from. When you understand the effort behind every ingredient, from the soil to the plate, you’re far less likely to waste it. That’s why I’m proud to be involved with Saveful, it’s helping Aussies make smarter, more sustainable choices every day.”
In that sense, leftovers are not merely scraps to be managed but ingredients with stories yet to be told. "Great food doesn’t have to be complicated. It’s about celebrating what you already have,” he says.
With Saveful’s tools, a little imagination and a shift in mindset, households can save money, honour the effort behind every ingredient and rediscover the joy of making something out of what’s already there.
When it comes to leftovers, Matt Moran wants Australians to think less about what they’re losing and more about what they stand to gain.
