Whitsunday Times - - LOCAL NEWS -

■ “It’s an hon­our to be work­ing with the lo­cal pro­duc­ers who have cre­ated some of the fresh­est and best food in Aus­tralia and the highly pro­fes­sional team at Pep­pers Air­lie Beach.” Matt Golin­ski – pro­fes­sional chef

“I would hope this makes peo­ple in the area who were maybe think­ing it was too hard to get hold of lo­cal pro­duce start re­al­is­ing it’s a lot eas­ier than they think and start adopt­ing some of these things onto their menus.” Greg Devine – Ex­ec­u­tive Chef, Tides Res­tau­rant, Pep­pers Air­lie Beach

“I want ev­ery lo­cal who reads this pa­per to walk into their lo­cal res­tau­rant, cafe, burger joint or pub, their lo­cal butcher, green­gro­cer or re­tailer and ask ‘is this food lo­cal and who was the farmer that grew it’. If we all did that we would start a food revo­lu­tion in the Whit­sun­days.” Rose Wright – Farm to Plate pro­ject leader

“I hope that the lo­cal restau­rants and the lo­cal deli’s start to re­alise that buy­ing lo­cal food is the way to go be­cause the con­sumer wants to know where their food has come from.” Christina della Valle – Whit­sun­day Beefalo and Berk­shire Gold

“Peo­ple aren’t go­ing to come from Bris­bane to go to my res­tau­rant – they’re go­ing to come to Air­lie Beach so I think all of us should be pri­ori­tis­ing our re­gion not our­selves and think­ing about pro­mot­ing a lo­cal food cul­ture.” Kevin Collins – Fish D’Vine, Air­lie Beach

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