“For us it’s about creating love in a black takeaway container,” said Two Good’s head chef Jane Strode. “We work with our suppliers to get the best ingredients. Each dish is full of fresh, nutritious produce and cooked with love by our Two Good team.”
No Meat May is a great campaign to participate in this month. By choosing to eat less animal products, or going meat free, you can help protect the planet, improve your health, and save living beings from suffering (www.nomeatmay.net).
Pulses are good for you, beneficial to farmers’ livelihoods and have a positive impact on the environment. Even though dried beans, lentils and peas have been around for centuries, they will play a fundamental role in our sustainable future.
ULTIMO: A restaurant utilising surplus food has “popped up” in Harris Street, Pyrmont. OzHarvest has taken a three-month lease on an empty restaurant space owned by City West Housing. Ronni Kahn, founder and CEO of OzHarvest, says food destined for landfill will be transformed into gourmet, high-quality restaurant meals.
“At the end of the day, it’s just not sustainable in a world approaching nine billion people to demand meat every day, let alone with every meal.” Ryan Alexander is a passionate advocate for animal rights and vegetarian ethics. “Humans can live, happy, healthy and fulfilling lives without meat,” he says. “There really is no need to eat meat in our culture. It is a choice, weighed down by the inherited thinking of ‘need’ and the mass marketing machine of big business which feeds off this thinking.” He talks to Andrew Collis about the No Meat May campaign.
NEWTOWN: Andrew Christie (landscape architect, writer and food blogger) is a man on a mission. He and his wife Cath are eating their way from the north to the south end of King Street, sampling various menu items, comparing table service and cafe-bar-restaurant ambience as they go. “We’re about halfway now”, Andrew says, enjoying a flat white at Cafe C.
REDFERN: In February the Purple Goanna Café on 137 Redfern Street will start over as “PepperBerries at Redfern”. Newly at the helm will be Aunty Beryl Van-Oploo, the well-known Aboriginal hospitality teacher from Yaama Dhiyaan. “We want to provide fresh and easy Indigenous food for everyone and make this place feel like home. We hope this café will be a destination for everyone,” she said.
REDFERN: All year the Rabbitohs have worked hard for their success. There are so many aspects to the making of a winning team. Aside from masterful coaching and training, there is another matter of great importance: what the Rabbitohs eat!
Tucked away in the industrial estates of Alexandria is a big slice of café-style heaven. The Grounds of Alexandria is situated within the gutted exterior of a 1900s’ pie factory, which explains the café’s timeless warehouse aesthetic and all-round nostalgic feel.
I was wondering if you had ever tried any of the delicious vegetables that originate from China. I have found that you can buy a number of them here in Sydney and as they are so healthy to eat I thought that I had to mention them to you.
REDFERN: Pigeonhole Gatherings is an initiative of Katie Hatch and Lauren Quinn, with graphic designer Swah who created the group’s distinctive logo. Swah also edits a zine (available from the Rag Land Cafe in Raglan St, Waterloo) and contributes online material. The three friends share an obvious love of good design and entrepreneurial community service. On Saturday June 15 Pigeonhole Gatherings hosted a Bake Sale vs Cake Stall at the Redwater Markets.
Almost three years ago, acclaimed Danish Chef, Rene Redzepi, was invited to talk on food philosophy at the Opera House for the Sydney International Food Festival. His restaurant, Noma, several times named World’s Best Restaurant, was at the forefront of the foraging movement and Redzepi encouraged Australian chefs to look at using more of the native ingredients that were right under their eyes. “It was a little bit hard to swallow,” says Chef Raymond Kersh, who, with sister Jennice, has been championing the use of native Australian ingredients for more than 30 years.