Shannon’s approach to a greener plate
Impressed by how ingredients in Japan all have a complete “narrative”, Bennett replicates the philosophy in his kitchens – for instance, baking bread in house with organic flour.
Bennett makes a commitment in his kitchen to use — wherever possible — natural produce grown without chemicals.
He uses Sydney rock oysters and angasi oysters that are native to Australia and therefore adapted to the environment rather than Pacific oysters, which are from Asia.
One of the reasons Bennett chooses Nespresso for Vue de monde is because of its sustainable management of coffee farms and use of recyclable aluminium.