Get your fill of greens

Sunday Territorian - - NEWS - By DAVID WOOD

SEL­VAM Kan­dasamy is putting out a chal­lenge for Territorians to eat more lo­cal veg­e­tar­ian food.

The owner and chef at Saf­fr­ron In­dian restau­rant at Parap buys lo­cal fruit and veg­eta­bles and is pro­mot­ing veg­e­tar­ian dishes in his restau­rant this week.

Farm­ers NT chief ex­ec­u­tive of­fi­cer Grant Fen­ton said he was aware of some restau­ra­teurs us­ing lo­cal pro­duce, cit­ing Jimmy Shu from Dar­win’s Hanu­man restau­rant and said it was some­thing the or­gan­i­sa­tion re­ally wanted to pro­mote.

Mr Kan­dasamy said lo­cal pro­duce was al­ways a fea­ture of his menu.

‘‘Ev­ery now and then we pick some­thing spe­cific, in June we fo­cused more on lo­cal seafood and I wanted to do that with veg­e­tar­ian be­cause our food is more veg­e­tar­ian usu­ally,’’ he said.

‘‘So we have a lot of op­tions here.’’

He said he bought his pro­duce at Rapid Creek mar­ket but also went to a Humpty Doo farm.

Among the pro­duce he uses are snake beans, var­i­ous types of spinach, egg plant, okra (also known as lady’s fin­gers) and man­goes.

KA­T­RINA BRIDGEFORD

Chef Sel­vam Kan­dasamy wants Territorians to eat lo­cal veg­eta­blesPic­ture:

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