Sweet Potato Haul
Within the first week of opening, Moving Feast Kitchen's Eco-Chef, Chris Locke, received a call from a vendor at Queen Vic Market. They had an excess supply of Sweet Potatoes that he was about to put in the green bin because the produce appeared unsellable. Chris, brimming with excitement for our inaugural project, discovered not just a small bag, but three entire pallets of sweet potatoes.
This moment marked the beginning of a remarkable journey. An incredible start for what would turn into over 300kgs of waste rescued and repurposed into sellable products.
The sweet potato confirmed what we had anticipated, that there was a huge opportunity at Queen Victoria Market to reinvent what we as consumers perceived to be ‘waste’.
Vendors call Chris with products that are overripe or undersold. One of the main challenges we have faced is finding the space to keep all the produce. For example, with the sweet potatoes, he first roasted them whole, then diced and roasted them again. This process reduced their volume, making it easier to freeze and store for future use.
Here is a short insight into the processes and flavour of the four incredibly different products created by Chris that all derived from the same Sweet Potato rescue.
Sweet Potato Shoyu
Shoyu, or soy sauce, is a beloved fermented condiment known for its deep umami flavor and rich color. Traditionally made with roasted wheat and cooked soybeans, we’ve given this classic sauce a unique spin by incorporating roasted sweet potatoes. Instead of wheat, we’ve used brown rice to grow the Aspergillus mold culture that kicks off the fermentation process. The result? A dark, flavorful condiment with an unexpected hint of sweet potato sweetness. This Shoyu offers the traditional umami taste with a unique, non-traditional twist.
Sweet Potato Miso
Miso is a staple in many kitchens, typically crafted from soybeans, rice koji, and salt. Our Sweet Potato Miso diverges from tradition by using roasted and pureed sweet potatoes. Mixed with brown rice koji and salt, this miso undergoes a four-month fermentation process at room temperature. The result is a miso bursting with umami, complemented by the subtle, nuanced flavors of sweet potato that dance across the palate. Plus, it's both vegan and gluten-friendly, making it a versatile choice for a variety of diets.
Sweet Potato XO Sauce
Traditional XO sauce is known for its rich umami depth, usually achieved with dried seafood. Our vegan version takes a different route by leveraging the natural sweetness and caramelized depth of roasted sweet potatoes. After dicing and roasting the sweet potatoes, we blend them with sautéed ginger, Mildura garlic, red finger chillies, shallots, oil, and koji rice. A couple of weeks of fermentation later, we end up with a vegan XO sauce that delivers depth and umami while offering a cleaner, more nuanced flavor profile
Chicken Salt
Our Chicken Salt is a testament to zero-waste cooking. Made primarily from the by-products of our Sweet Potato Shoyu, this seasoning salt captures all the umami richness of the fermentation process. The dehydrated solids from the sweet potato and rice are ground into a fine powder, combined with onion skin powder and garlic skin powder. This seasoning is perfect for adding a burst of flavor to any dish and can be used just like traditional Chicken Salt—except it’s completely vegan and gluten-friendly!
These sweet potato-based condiments are more than just creative uses of salvaged produce—they're a celebration of flavor and sustainability. We invite you to try them out and add a touch of unique, delicious flair to your meals!