Again there were more options as the mains came out, panade with greens and cheese, potato and bread salads followed by banana bread pudding. Almost the entire menu, which was vegetarian, was made from supermarkets' leftovers, though he bought seasonings and a few other ingredients to complete the dishes.
"I knew I was going to get a lot of bread because they have to throw it out because it was baked that morning, so I based the dishes on that," Mr Barton said.
Mr Barton used the challenge to highlight the amount of food binned by retailers and restaurants.
Collecting edible food from bins is gathering steam overseas. Thousands of New Yorkers have been rummaging through dumpsters behind food chains as part of the "freegan" movement in which environmentalists live off throwaway food as a political statement against corporate waste and big agri-business.
Mr Barton, who discovered dumpster diving while in Manhattan, finds the waste generated by the modern food system irritating.
"I hoped I wouldn't encounter the same in my beloved ... New Zealand but I have found that Auckland food retailers throw away enough food, of such quality, that I can turn it into an extravagant gourmet meal."
Menu
Entree
Ajoblanco - a spanish soup with almonds, garlic, olive oil, grapes
Three types of crostini
Romesco - a nut and red pepper-based sauce with crumbed smoked gouda
Main
Panade - a dish made from bread that's similar to lasagne
Potato cakes with tomato sauce
Potato salad
Salad with greens, croutons, pinenuts, parmesan, sundried tomatoes and radish
Dessert
Bread and banana pudding.
