04/10/2026
Chewy carrots with pumpkin molasses and wild garlic…
A little snack that over the last couple of years seems to have earnt itself a rather permanent (ish) spot on the menu.
We don’t like to think of dishes as “permanent” because this hinders progress and change, but this little guy gets a permanent (ish) status for now as it has been our most requested dish since the opening of Samesyn 2.0.
The 2 bites sums up what we are trying to achieve as cooks… using ordinary and imperfect ingredients, applying technique, care and passion to transform the ugly into beautiful.
The amount of carrots that are rejected by the food monopolies due to being cracked or the wrong shape or colour boggles the mind. These carrots end up in landfill. 30% of all food produced in Australia ends up in landfill due to these absurd reasons!
These not perfect carrots are rescued/ intercepted by Feed Me Surfcoast Feed Me Bellarine & Co and resold through their markets. The money from the sales is used to make 6000 meals per week for local families. As part of our partnership, we get access to these imperfect veggies and then donate all our profits back to the charity.
The carrots are first boiled, then dehydrated. More carrots are juiced and then the juice is reduced to around a 10th of its volume. The dehydrated carrots are then rehydrated into this concentrated juice which amplifies the “carrotness”exponentially as we are replacing the water content of the carrot with pure carrot.
Molasses is made from rejected pumpkins by simmering them slowly for 24 hours to extract the sugars before slowly reducing until a rich vegetal molasses forms. Please remember to save your Halloween pumpkins and drop them off with us this year.
The team forages the wild garlic which is made into an electric green oil before being transformed into mayonnaise. The nasturtiums are also foraged or donated by our caring community.
Two tiny bites, one big story!
♻️♻️♻️
