Salted & Hung serves an impressive menu using every part of an animal or vegetable without any wastage

As a young boy growing up on a farm in Stanthorpe, Queensland, Australia, Drew Nocente appreciated the lengths his family would go to ensure that nothing is wasted when cooking for his large family of six. Meals for this Italian brood were hearty and varied, where maximum use was made of the farm animals (pigs and cattle). Every part was eaten in some form; liver and kidneys went into pies, brains were pan-fried, and bones were simmered for broth.

Decades later, armed with a culinary certificate from TAFE (Technical and Further Education) and years working for various restaurants in and out of Australia including Gordon Ramsay’s Maze Bar and Grill, Nocente brought his own personal brand of conscious cooking and mindful eating into his own contemporary gastronomic restaurant, Salted & Hung, which opened in 2016 at Purvis Street.