It's not dumpster diving, it's gastronomical mixology
Lemon peels, egg yolks and whey are kitchen byproducts often headed for the bin — but London bartenders Kelsey Ramage and Iain Griffiths of Trash Tiki are determined to put them to good use in delectable (and low-waste) cocktails. The pair are heading Down Under for a series of food-and-cocktail-matching events around the country. In Melbourne they'll be setting up shop at bank vault-turned-basemend bar Beneath Driver Lane for a dinner event with matching low-waste cocktails.
Trash Tiki aims to use kitchen offcuts and materials headed for a landfill and instead turn them into alcoholic delights. They're a little bit nose-to-tail eating, a little bit Stephanie Alexander, a little bit Earth Day and a whole lot punk. They recently took over the Beaufort for a pop-up bar experience of trivia, games and sustainable drinking.
Cocktails will be made from the meal's offcuts, though the drinks themselves will be anything but offputting. Ramage and Griffiths plan to make use of local Australian ingredients, and every city will have its own bespoke cocktail.