The Founder & CEO of OzHarvest.
The Founder & CEO of OzHarvest.
At Inside Gold Coast, it’s no secret we love our food. So it’s only fitting we acknowledge World Food Day on Saturday 16th October. And no doubt when you think ‘food’, you think of a nice meal at a restaurant or a lovingly cooked meal at home. But have you ever stopped to consider the food wastage that is caused from preparing your dish at a restaurant or those vegetables you have in your fridge you keep telling yourself you’ll use? Stats show that we Aussies waste a staggering 7.6 million tonnes of food each year – with 70% of this being perfectly edible. Enter OzHarvest, a food rescue organisation here to save good food ending up in landfill. So we got to know the woman who is the Founder and CEO of this amazing organisation. Read on to get to know Ronni Kahn AO.
Tell us a bit about yourself.
I’m Ronni Kahn, OzHarvest Founder and CEO. I grew up in South Africa, before moving to Israel, then finally to Australia. I never set out to start a charity, I just started out trying to fix a problem! As the owner of an events business, I often found myself with huge amounts of good food going to waste and I knew how many people were hungry. One day, I put that food in the back of my car and delivered it to a local charity, from there OzHarvest was born!
For those who don’t know, what is OzHarvest?
OzHarvest is Australia’s leading food rescue organisation with a driving purpose to ‘Nourish our Country.’ We started 17 years ago in Sydney with one van and now operate across the country and to date, have saved over 65,000 tonnes of food from ending up in landfill, delivering more than 190 million meals to those who need it most. As a for-impact organisation, we also run a range of education programs to create positive change and are constantly looking for innovative ways to tackle food waste and address food insecurity.
On the Gold Coast, our fleet of four vehicles support more than 60 charities every week, rescuing food from 100 local businesses across the hinterland and down to the Northern NSW Coast. In just seven years, OzHarvest Gold Coast has delivered more than 9.5 million meals, getting good food to families and individuals experiencing food insecurity. The impact of bushfires, drought and COVID-19 has seen demand for food relief increased dramatically in communities across the country.
What does a typical day being OzHarvest’s CEO/founder look like?
Every day is different, but always busy! The impact of Covid has obviously changed how we’re working, and I am mainly based at home. I always start the day early – with some yoga and meditation or a brisk walk, before starting my workday with a Management Team Zoom. My diary is full of meetings and phone calls, with stakeholders, partners, prospective funders, government departments etc. I sit on various committees and am still doing quite a few speaking engagements (albeit virtually!). Since March last year, OzHarvest has been classified as a frontline emergency service, so I do go to the office if needed, mainly for media interviews or key meetings.
Do you have a favourite memory/moment that comes to mind since the inception of OzHarvest?
I have so many! From the first time a yellow van delivered rescued food to hungry people to the graduation ceremonies of our Nourish students. I’m always blown away by the stories of how OzHarvest has impacted people’s lives in such different ways. A parent told me that after leaving and dropping out of many schools, their son had finally found an educational opportunity through the Nourish program, which restored his hope and self-confidence. To see a young person reach their potential, knowing that we have helped in some way to make that happen, is an incredibly special moment.
What has OzHarvest’s impact been like here on the Gold Coast?
The team on the Gold Coast has been extremely busy as demand for food has increased dramatically, we’re now delivering around 30,000 meals a week. Thanks to philanthropic support, we were able to add a fourth yellow van, which has enabled us to increase our service to include Tweed Heads to Cabarita, an area particularly hard hit by border closures and tourism downturn. I was lucky enough to join the Gold Coast team earlier in the year to celebrate their 9 million meal milestone and meet some of the wonderful supporters and charities that we work with in the region.
What can we expect from OzHarvest in the next 12 months?
Food security is a big issue, which OzHarvest is collaborating with other organisations in the sector to ensure it’s being addressed as a national priority. We are also committed to halving food waste by 2030 in line with the UN Sustainable Development Goals and know the immense scale of change required to achieve this. We are working with Government, businesses and stakeholders to achieve this goal and have just launched a new campaign to inspire people at home to tackle food waste.
Education is a huge focus for OzHarvest and we will continue to grow our three programs – Nourish, NEST and FEAST. Our curriculum-aligned program for primary schools – FEAST – is now in 400 primary schools across the country inspiring future change-makers! We will be piloting a version for high schools, which will hopefully launch next year… watch this space.
I am also hugely excited about our new social impact collaboration with world-famous chef Massimo Bottura and his charity Food for Soul – Refettorio OzHarvest Sydney. This will be a unique dining experience in the heart of Sydney, where vulnerable people can enjoy a free nourishing meal, served with dignity and respect. Whilst Covid restrictions have delayed this project, we hope to open the doors early next year.
What can we all do to help fight food waste?
People are always surprised when they learn the number one thing they can do to tackle climate action is to reduce food at home! OzHarvest has been fighting food waste for 17 years, but to revolutionise behaviour at home, we teamed up with BehaviourWorks Australia to understand the most impactful way households can reduce their waste. The overwhelming answer was to Use It Up – a simple behaviour that can save food, save money and save the planet! To get the nation on board, we’ve developed the Use It Up tape, a world-first product that makes it easy and fun to see what food needs using up in your fridge or pantry, which can then be transformed into your next meal! Check out the Oz Harvest website for more information and to order the Use It Up tape.
How can people support OzHarvest?
It’s easy to support our work with a simple donation, as just $1 means we can deliver two meals to people in need.
In the local Gold Coast area, we’d love businesses to get involved by hosting a fundraiser, or booking our wonderful team engagement program – Cooking for a Cause – it’s a great idea for Christmas party activity to get the team creating delicious food that goes directly to feed local communities in need.
Ever walk into a venue and really just ogle the space? Yep, us too. And is it just us or does it seem new venues across the Gold Coast have really stepped up their fit-out game recently? A few venues spring to mind when it comes to ones that deserve a feature on the ‘gram; of which include the new Surfers Pavilion, and the reinvigoration of The Star Gold Coast’s Atrium Bar. Both of which were projects of Brisbane & Gold Coast company, Zero 9 Constructions. We were fortunate enough to get to know the founders of Zero 9, Karley & Ryan McAlpin, to talk all things Commercial & Residential construction and boy do they have some big projects in the pipeline! Watch this space!
How long have you been Gold Coast locals?
Karley: All my life, I was born and bred on the GC. (Except for a few overseas adventures!)
Ryan: All my life. Born and bred in Tweed (I’ll claim that as the Gold Coast) haha
Tell us about how Zero 9 Constructions came about?
Ryan: The burning desire to do what I was doing, but better! Shopfitting had this almost ‘unspoken rule’ that you did big hours, nights, never saw your family, and quality was never valued as the space would get re-fit in 3-7 years… Why? Why can’t quality of finish, and quality of life exist in this sector? This is where we focus our values as a company, on quality, detail and professionalism. We’re not about getting a job done purely to get the job done, our values lie in providing our clients with an experience that is seamless, detailed and exceeds their expectations. That is our passion and where the business started and continues to grow.
Can you tell us the meaning behind “Zero 9”?
Ryan: People often assume it is the year we started the company, but there is a bit more of a love story behind it. 2009 was the year Karley and I met, in Canada, on a snow mountain. Even though we both lived on the Gold Coast, it took us both being in Canada, at the right time for us to find each other. When toying with the idea of starting the business, the name just felt so right, a year that was sentimental to us. And with that, this is where the name Zero 9 came about.
What do you love the most about being in the construction industry on the Gold Coast?
Ryan: Being part of such a dynamic, ever-evolving part of the Gold Coast. Having the ability to create new opportunities and be a part of the community growth is really special to us. Not to mention the people we work with and places we work, we’re currently working on the old Pizza Hut site at Kirra and you couldn’t find a more beautiful part of the world (not to mention how sentimental it is with all the birthday parties I had there). It truly is special to be involved in the future of the Gold Coast and shaping it for the generations to come.
What are your areas of expertise?
Ryan: Our brand started in the Commercial Construction industry with the development of restaurants, cafes, bars, clubs, gyms, office spaces; practically we bring any space to life. Finding recent demand for our level of quality and detail in the Residential industry, the Zero 9 team has expanded into architectural home builds, renovations and extensions. Our team work collectively through the design and construction of these spaces to add value to our clients lives.
Whilst it may be hard to pick, have you got a particular favourite project of Zero 9 Constructions?
Ryan: Tough one… If I had to narrow it down to two, I would say Surfers Pavilion and Burleigh Brewing HQ. Both absolute monster projects with unique challenges and great clients!
What can we expect from Zero 9 Constructions in the next 12 months?
Ryan: Massive things!! Epic rooftop spaces, iconic GC venues, and some of the most beautiful homes the GC and Northern NSW has ever seen.
What are your Gold Coast favourites…
Café: Here Coffee at Zero 9’s Burleigh HQ (obviously), but also VERY hard to go past Tarte in Burleigh.
Coffee spot: Here Coffee at Zero 9’s Burleigh HQ (obviously)
Restaurant: Lucky Bao in Mermaid. Absolute pocket-rocket of a place that is our absolute go to!
Bar or pub for a drink: As we have four young kids, our drinking is usually done at home with a Burleigh Brewing Big Head, or a pack of Hard Fizz. If we are lucky enough to have a night off, it’s hard to beat Burleigh Pavilion for the location and atmosphere.
How do you choose to spend your weekends?
Ryan: As mentioned above, four young ones keep us VERY occupied. (Thank goodness for the backyard pool, incredible Gold Coast weather, as well as family and friends close by!). During the glimmers of silence, you will normally find us in front of a laptop or Netflix. Basically just sitting in silence…
Where: 1/14 Rothcote Court, Burleigh Heads
Phone: 0481 279 984
STORY SPONSORED BY ZERO 9 CONSTRUCTIONS
Summer is heating up and you know what that means? It’s BBQ time. Luke Hines, a chef, best-selling author, TV presenter and personal trainer recently released a new cookbook, Barbecue This! just in time to freshen up your BBQing skills. If you can’t get beyond a burnt sausage and grilled steak, Luke’s book will give you the inspiration to create quick, vibrant and flavour-packed dishes for your average weeknight din-dins or for full-blown entertaining. We caught up with Luke recently for a chat at Sanctuary 28’s multi award-winning Corner House on the Gold Coast to launch his highly-anticipated book and find out his best BBQ tips, his favourite dish and how to prepare a clean-eating Christmas.
What does a day in Luke Hines life looklike?
Well I am an early riser! Firstly I have always loved watching the sunrise, but my two dogs don’t give me any other choice. So the one guarantee is that everyday starts with a coffee on the beach with the dogs, then depending on my schedule I’ll either have a day in the inbox, flying interstate for work, shooting new recipe photos for books or filming episodes of The House of Wellness, the TV show I co-host. The awesome part about what I do is no day is exactly the same, so it never gets boring!
You wear many hats (chef, author, TV presenter, personal trainer, the list goes on), what do you love most about your work?
Probably the people I connect with. The main through line throughout all of my work is I get to work with and meet people from all walks of life! It could be a big name celebrity that I am interviewing for the show, or someone struggling with their health that I can guide in the right direction. Meeting new people and hearing about their life journey is never boring and more often than not, extremely inspiring.
With many best selling cookbooks under your belt, you’ve just released your newest book Barbeque This!, what can you tell us about it?
Well, you’d never believe it, but Barbecue This! is actually my 12th book. I even lose count myself! Barbecue This! really is the must have book for every Aussie who likes to eat delicious food thats also good for them! I’ve written this book to cater for people who already know their way around their barbecue but also for people who have no idea where to begin! It’s got an easy to follow guide of how to use most standard Aussie barbecues, how to cook meat and veg to perfection, a go-to list of sauces, marinades and sides and of course, more than 80+ full mouth-watering recipes that are easy and tasty.
How is your BBQ cookbook unique?
Well what’s strange is that there really aren’t many barbecue books in Australia that cater to Aussie barbecues or ingredients! They’re all very American using tools and techniques we just don’t really do here. So what I set out to do with this book is make it familiar to every backyard in Australia, so when you pick it up it feels like a no brainer to get stuck in and give each and every recipe a go!
What are your best BBQ tips?
Understanding what temperatures to cook with for optimal results and which area of the barbecue you are best to use between the flat plate and grill and whether to use the lid or not! Once you know how to use the heat only a barbecue can give you and work out which ingredient works best on the different zones, then you’ll be cooking like a pro in no time!
What’s your favourite dish to cook at home?
I am a sucker for skewers! You can load them up with some incredible ingredients and there’s bound to be a skewer that caters to everyone. You can make 100% plant based skewers or add your favourite protein such as chicken, fish or beef! They’re simple to cook and packed with so much flavour. You’ve got to try my butter chicken skewers from Barbecue This!! They’re next level!
Going into the festive season, how do you resist the many temptations on offer?
Well, I think the important thing people should know going into the festive season is there will be temptations and you should allow yourself to relax and treat yourself, its just finding some balance amongst it. Balance a treat day with a clean eating day, and don’t let a few days off your usual healthy regime derail you altogether, meaning you don’t get back on track. Everything in moderation is key, and always be kind to yourself at this time of year.
What does a clean-eating Christmas feast look like?
– A few factors go into a clean eating Christmas… and here’s how I do it….
– Shop locally supporting our producers and choose organic if possible
– Cook fresh, light, summery foods
– Celebrate heaps of vegges to go with any meat you cook
– Fill up on the good stuff so there isn’t too much room left for the naughty stuff
– Cook on the Barbecue using my book! Haha
We have to ask for your favourite Gold Coast spots…
Café for breakfast: Brio Emporium
Coffee spot: Nook Espresso Burleigh
Restaurant for dinner: Lupo
Bar for a drink: The Tropic
Beach: Tallebudgera Creek
What do your weekends look like: Sun, Sand and Surf… Food, sleep and Netflix haha!
Interview by Carly Snodgrass
The HOTA Gallery opening caused quite the stir on the Gold Coast, and when we found out that the Executive Chef of the high-anticipated Palette restaurant was Dayan Hartill-Law, they had every reason to get excited. Dayan has a long resume with vast industry experience including The Star, The Press Club, Dinner by Heston, Vanitas and Quay, meaning he will bring an international pedigree of learning from some of the best chefs across the world – lucky us! Read on to find out a bit more about Palette and the man himself.
How long have you been a Gold Coast local?
My family and I relocated to the Gold Coast 5 years ago now.
Tell us a bit about your career to date.
Coming up on 20 years as a chef, I have been on a perpetual pursuit to work with the best chefs and thinkers around the globe. More recently running prolific spaces like The Press Club in Melbourne and Vanitas at Palazzo Versace. There have been many formative years in my culinary education, working for great chefs like Peter Gilmore at Quay, Heston Blumenthal at Dinner by Heston and many others.
What career achievement are you most proud of?
I think there have been many not to sound obnoxious. I think my very first solo hat was great to attain, it sits on my kitchen wall at home as a reminder of the hard work. But I also love hearing from chefs that I have had under me in the past succeeding in their own right or repeat guests coming in time after time to enjoy what my team and I do.
Where do you draw your inspiration from?
Inspiration honestly comes from everywhere, whether walking through my neighbourhood and seeing what natives are fruiting or flowering, which I love to pick with my son. There’s also obvious inspiration that comes from my cookbook library. But the most inspirational thing for me now is being permanently surrounded by art; the way that certain pieces will spark an inspirational thought or a movement, it is a really great privilege to be surrounded by it every day.
What is your favourite dish to cook at home?
I really enjoy labouring over a ramen, spending the entire day working on it is wonderful, and to take from Ivan Orkin there are no rules with ramen so it can be anything, having done a Peking duck ramen, Hainanese chicken ramen, the warmth it brings to the soul is everything.
What excites you the most about Palette being part of the HOTA precinct?
The continuation of the precinct being all about arts is such an amazing thing to be a part of and to know that culinary art is held in such high regard, to be able to have Palette stand symbiotically alongside performing arts, and visual arts is amazing and to integrate the three together is really quite an amazing thing to be apart of. With plans to integrate the three with inclusive experiences in the coming months, it is really wonderful to be able to work with talented artists and creatives to think outside of the box to create wonderful cultural experiences for the Gold Coast and its visitors.
Which dish on the menu would you recommend is a must-try when visiting Palette, and why?
There are so many great features on the menu at the moment, the Fraser Island Spanner crab, watermelon radish, pandanus, blue quandong and lemon myrtle is my favourite from a chefs perspective. There are 45 movements on the plate which is pretty ridiculous when you have to do 100. The Voronoi, Little Cocoa chocolate, flavours of banoffee is also a really fun dish from its aesthetic, it was actually the very first dish I conceptualised when I learnt that I was successful in getting the position with HOTA. We have multiple fun things throughout the whole menu though, from Vegan fish sauce to Davidson Plum sorbet, Hervey Bay scallops, or the dry-aged Burrawong Gaian ducks that everyone is raving about.
What are your Gold Coast favourites…
Café: Being on the northside, it’s been so great to have Bear Boy open in Helensvale. We also love to go to Daark in Chirn Park.
Coffee spot: If I am running about in the shopping centres, Foster Black always hits the spot, but also Shakermaker and Blackboard are excellent.
Restaurant: Having two small ones, dining out is not as frequent as it once was, but I love to go and see Tim and Shannon at the North Room. Adam and Tim at Yamagen are doing some great things, but the most frequent restaurant for us because my son won’t eat any other beef than wagyu (must be nice) we are always at Wagyu-ya on Chevron.
Bar or pub for a drink: I am not really a big drinker but that being said, I have been a big fan of Tom Angel for many years, so looking forward to trying his entire menu on a Sunday afternoon at The Exhibitionist Bar. Plus the guys at Rosellas are doing some great things, as are the team at Nightjar and the Scottish Prince are also really pushing the envelope.
How do you choose to spend your weekends?
Spending time with the family is the most important thing being in this industry, you lose a lot of nights at home, which is never fun. But, on those weekend days I try to jam in as much in as possible.
