Ever sipped a zero-waste cocktail?
Australia’s longest running vegan restaurant Bodhi Restaurant Bar has created its first zero-waste cocktail, to be unearthed and available for one-day-only on Earth Day, 22 April 2021.
As the latest initiative in reducing its environmental footprint, Bodhi has created the zero-waste “Not Wasted” cocktail using all parts of a whole pineapple, from top to bottom.
To produce the innovative cocktail, Bodhi has used the pineapple peel and rind to make a refreshing tepache (a chilled fermented beverage originating in Mexico), the fruit to make fresh pineapple juice, and the pulp to cook up into an all-natural sugar syrup.
These three elements are then combined with Pacific Moonshine, a limited edition, upcycled tropical ale distilled by Byron Bay’s environmentally-conscious Cape Byron Distillery from unsold Stone & Wood beer born out of the 2020 COVID-19 lockdown. To top it off, pineapple leaves will be trimmed and used as a garnish.
Available for $20, the No Wasted cocktail will be the perfect complement to Bodhi’s plant-based menu of dishes like sweet potato gnocchi with XO sauce made with usually-discarded shiitake mushroom stems and tofu off-cuts, and yum cha favourite flaky prawn taro balls made using diced up broccoli stems.
On the evening of 22 April, the cocktail and dishes can be enjoyed by candlelight as Bodhi will mark Earth Day by turning off its lights from 8pm-9pm.
“At Bodhi, our “do no harm” philosophy and love for all living things is embedded firmly in everything we do, from our vegan menu and use of cruelty-free products to our bid to lighten our environmental impact through initiatives such as working with suppliers to reduce packaging, using biodegradable takeaway containers, and using all parts of ingredients where possible, especially for stocks and soups,” said Bodhi Restaurant Bar owner, Heaven Leigh.
“We’re excited to be challenging our skills and creative thinking to bring more zero-waste practices to our menu and operations, while raising awareness of how living a zero-waste lifestyle benefits the planet.”
More information and bookings via (02) 9360 2523 and www.bodhirestaurant.com.au.
About Bodhi Restaurant Bar
Australia’s longest-running and largest vegan restaurant, Bodhi Restaurant Bar has been feeding people delicious plant-based yum cha and Asian cuisine since 1988. Located in Sydney's Cook + Phillip Park, with an outdoor area set under ancient Moreton Bay fig trees, the restaurant is an oasis of calm on the city fringe. It’s philosophy of “do no harm” and inclusiveness fuels its food and beverage choices with an all-vegan menu of yum cha for lunch and a la carte for dinner using ingredients sourced from local growers of sustainable produce.
Address: 2-4 College Street, Sydney 2000
Opening hours: Lunch (yum cha) Monday-Saturday 11am-3pm, Sunday 11am-4pm. Dinner (a la carte) Tuesday-Sunday 5pm-10pm
Website: www.bodhirestaurant.com.au
Instagram: www.instagram.com/bodhirestaurantbar
Facebook: www.facebook.com/bodhirestaurantbar
YouTube: https://www.youtube.com/channel/UCKabAdrVOPqj_lxL-CKxqGQ