Chris Locke is a British-born chef, established in Melbourne, with a strong focus on fermentation, sustainability and positive change in food systems.

England | Australia | Guatemala | France | Canada

Currently Head of R&D and Moving Feast Kitchen, Melbourne

“I don’t have stories of cooking with my grandmother and eating cookie dough. I’m not that chef. My passion is a product of exploration, and exploration the result of passion.”

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View fullsize 🍌 💥 It took just 4 months to transform a case of bananas on the edge of their life into this umami packed amino paste.  The miso makes use of the flesh and the skin, leaving zero waste behind. A heavy roast on the whole bananas caramel
View fullsize The @movingfeastvic kitchen, among many things, aspires to be a zero waste space. In addition to salvaging food from being discarded, it's important that we don't create waste in the handling, processing and packaging of the end product. This jar co
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View fullsize Landlubber's Furikake Seaweed is awesome. It has so many benefits to us and is essential for ocean habitats and ecology. We should all be eating more seaweed but also when claims like this are made, industry often swoops in and forms extractive met
View fullsize Caramelized Banana Miso 🍌 Banana bread is a great use for bananas that have darkened to a chocolate brown. But when you get 26kg of overripe bananas with no direct channels to open mouths, preserving and upgrading their deliciousness is key. The
View fullsize Marty @the_mfg_co - Zero Waste Champion 💪 We are an aspiring zero waste kitchen here at the @purposeprecinct in @vicmarket . That means no garbage bags/bin liners, cling wrap, alu foil, plastic wrap and no bin. In constantly analyzing everything t

Musings on Food