A chef’s guide to Sourcing and COCONUT MUSHROOM & PUMPKIN RISOTTO

I am often asked… ‘How do I become a better cook?’

I see people following recipes instead of truly understanding how ingredients and methods work. So once a month, we share with you the alchemy of cooking. That way you can start creating in the kitchen with confidence. 

This month we are chatting about the importance of

Sourcing

Why Local Ingredients Matter

Ever wondered why great chefs are obsessed with ingredient quality? It's not just about buying expensive products – it's about understanding the story behind your food and letting those ingredients guide your cooking journey.

When you build relationships with local farmers, you're not just getting fresher produce. You're supporting sustainable practices, reducing food miles, and accessing peak-season ingredients bursting with flavor and nutrients. Those conversations at the farmers' market? They're your gateway to understanding seasonal eating and agricultural wisdom.

Breaking Free from Recipes

Here's a liberating thought: instead of hunting down specific ingredients for a recipe, let what's fresh and available inspire your cooking. At our retreats, we rarely use fixed recipes. We look at our beautiful local ingredients and ask, "What can we create with these?"

This approach might seem scary at first, but it's transformative. You'll learn to:

• Cook confidently with what's available

• Understand ingredient substitutions

• Reduce food waste

• Create dishes unique to your local food scene

“Remember, recipes aren't rules – they're inspiration. The real joy of cooking comes from understanding your ingredients and trusting your creativity."

Start Your Journey

Begin small:

1. Visit your local farmers' market and chat with one producer

2. Try adapting a favorite recipe based on seasonal ingredients

3. Let fresh, quality ingredients guide your cooking decisions

Remember, recipes aren't rules – they're inspiration. The real joy of cooking comes from understanding your ingredients and trusting your creativity. When you connect with the whole process – from sourcing to serving – cooking becomes less about following instructions and more about creating something truly meaningful.

COCONUT MUSHROOM & PUMPKIN RISOTTO

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This is a really easy recipe that shows off how good ingredients can really elevate a any dish. You can find more recipe’s like this in our cookbook ‘Anything’s Possible’.

Ingredients

1⁄4 kent pumpkin (700g), 2cm cubes with skin on
1 cup leek (100g), diced

2 tsp garlic, minced

3 tbsp curry spice mix or curry powder of choice

1 cup rice
3 cups vegetable broth or vegetable stock of choice
1 cup mushrooms, either oyster or button, thinly sliced

1⁄2 cup coconut cream
1 tbsp nutritional yeast
coconut oil
salt and pepper
To serve
3 tbsp parsley (15g), finely chopped
1 lemon wedge olive oil

Method

Preheat oven to 200°C fan. Line a medium baking tray with baking paper.

Add the pumpkin, 1 tablespoon of coconut oil and a generous pinch of salt and pepper to the lined baking tray. Combine well and place in the oven for 40 minutes or until cooked. Remove from the oven and set aside to cool.

Put 1 tablespoon of coconut oil into a medium pot and place on a medium- high heat. Once hot, add the leek and sauté for 4-5 minutes, until soft. Add the garlic and curry spice mix (p38 of our cookbook Anything’s Possible). Continue to fry, stirring frequently, for a further 2 minutes to release the flavours from the spices. Add the rice and medicinal vegetable broth (p46). Stir, then put the lid on and reduce to a simmer for 30 minutes or until rice is cooked and resembles porridge.

While the rice is cooking, put 1 tablespoon of coconut oil into a medium fry pan and place on a medium-high heat, add mushrooms, sauté for

5 minutes or until cooked. Try not to overcrowd the pan as they will produce too much water. You may have to cook in two lots depending on the size of your fry pan.

Once rice is cooked, remove from the heat and stir in the cooked pumpkin, sautéed mushrooms, coconut cream, nutritional yeast, 1 teaspoon of salt and 1 teaspoon of pepper.

Serve with parsley, a lemon wedge and a generous drizzle of good quality olive oil.

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