Chef whips up easy meals to feed Coast’s homeless
A Mooloolaba chef has developed a new range of heat up meals that make eating easier for everyone, including the homeless.
Wild mushroom risotto, smoked peppered beef brisket, smoked pulled pork and smoked wagu beef brisket are included in The Hatted Chef range created by The Dock Mooloolaba executive chef Chris Sell.
For every four packs sold, one meal or the equivalent value will be donated to the charity.
The meals are going to Coast charity Sunny Street, which provides medical care and support for the homeless.
“We wanted to offer great food with the highest quality ingredients, sourced as locally as possible,” Mr Sell said.
“But we also wanted to give back to the community beyond just creating jobs, and supporting producers.”
Sunny Street’s Dr Nora Evans said food was an important part of their outreach work.
“Homeless people need a wide range of support, but they are also vulnerable, so for us food starts with a conversation,” she said.
White’s IGA launched the range at each of their stores as part of their Locavore program.
The idea of The Hatted Chef had been brewing in the kitchen since earlier this year, but took on new importance during the coronavirus pandemic.
“Even chefs want something delicious and nutritious when they come home at the end of a busy day, without having the hassle of preparation,” Mr Sell said.
“Then when the restaurant was closed for dining in because of COVID-19, we wanted to create options for our customers beyond just takeaway and also provide work for our staff.”
Mr Sell was awarded a coveted Good Food Guide Chef Hat in 2016.
The chef-prepared heat and eat meals are made fresh, and the smoked meats are prepared with a signature rub and smoked over 12-14 hours.