The duo were in Bathurst as part of the Sustainable Living Expo, and on Friday night they were the main act at an exclusive supper.

At the sold-out event at Bathurst Showground, 100 people were invited to sip on Bathurst wines and craft beers while trying food inspired by Mr Fassnidge and cooked by Al Dente using local produce.

The chefs mingled with the attendees before jumping on stage for a question and answer session.

In his roles as head chef of 4Fourteen restaurant in Sydney and judge on reality television show My Kitchen Rules, Mr Fassnidge explained people how important it was that food was not wasted.

“We ate a lot of nose to tail and offal and no waste,” he said of growing up in his native Ireland. “Everything was about no waste, our house was about no waste. But now it’s like a new phenomenon.

“When I took over restaurants that’s all I knew so that’s what I cooked.”

As an example, Mr Fassnidge said an entire pig – from nose to tail – can be used in cooking, but this, he admitted can take time for people to get used to.

“You shock them and then the word spreads, and the media helps, and then it starts to become mainstream,” he said.

It’s a philosophy Matthew Evans, of Gourmet Farmer and Fat Pig Farm, agrees with.

The former chef and restaurant critic said it was only when he started growing his own produce that he realised how important not wasting food was.

“It’s only then that you realise how much effort, how many man hours, how much petrol and how much care had gone into growing food,” Mr Evans said.

“So much effort has gone into this, it is such a crime if people waste that effort. It’s such a waste of people’s time, people’s effort and units of resources. We can’t waste food and call that sustainable.”

Both chefs agreed that many people are guilty of “that drawer in the fridge” that often has food rotting away in it that has gone to waste.

“People tend to over-buy, they only tend to go shopping once-a-week,” Mr Evans said.

The chefs said people should shop more often, buy local produce if possible and only buy what they need.