Foraging for a Sustainable Future with Chef Mihir Mandal

Mihir MANDAL, Executive Chef at Pullman Melbourne on the Park, is passionate about foraging and reducing food waste. Here he gives us an insight to where he sources his produce, his favourite natural ingredients and how chefs can play a pivotal role in a more sustainable future.

My career started 20 years ago in handling culinary operation in sync with the organisational standards in leading hotel chains. I felt in love with the kitchen’s atmosphere and the team camaraderie. From there, my creativity and passion for food grew. I felt inspired to please my diners with great food and hospitality, working collaboratively as a team.

At Pullman Melbourne on the Park, it is all about the culinary team. We have an amazing group of people who all share the same passion and desire to continuously improve.

Autumn is my favourite season, as there is such a plethora of ingredients available. Tomatoes are bursting from their skins, as are root vegetables, which are underrated but a real love of mine. I am not an expert forager, but I enjoy using local ingredients and work closely with ethical suppliers to source the freshest and most sustainable produce.

There are so many benefits of foraging. Wild vegetables might look less appealing but they contain more nutrients than supermarket food, they haven’t been chemically treated and are much tastier and fresher. Foraging also has a low carbon footprint and brings us closer to nature. 

What I enjoy most about foraging is the understanding and appreciation it gives us; it allows us to learn something and be more creative with ingredients that aren’t available from our traditional suppliers. One of my favourite seasonal dishes is Gummy Shark – Gippsland sourced gummy shark wrapped in prosciutto, chardonnay morel velouté with chargrilled fennel, peas and silver onion.

It’s not overly complicated to reduce food waste. Sourcing and working with sustainable farmers and producers is important to create a sustainable working and cooking environment. As consumers, we have  become obsessed with perfect, ‘clean’ vegetables, but how they are grown, harvested and delivered is much more important. At Pullman Melbourne on the Park, we spend a lot of time building relationships with suppliers and producers. My basic rule is to use every part of the produce we receive to minimise waste. 

Pullman Melbourne on the Park is the perfect setting to indulge in Chef Mihir and his team culinary creations. Every dish tells a story of passion, creativity, and respect for nature. See menu here.