Sid Sahrawat, owner of Si­dart Restau­rant in Pon­sonby, gives his take on re­spon­si­ble food – and two great Christ­mas starters.

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Glob­al­i­sa­tion has been great for the food in­dus­try, with a range of ingredients from around the world avail­able. How­ever, I feel now there is more aware­ness about the is­sues caused by this phe­nom­e­non.

Once you have been spoiled for choice it is of­ten hard to be se­lec­tive and re­spon­si­ble. I try and source mostly farmed fish caught lo­cally. At the mo­ment, how­ever, Tuna is not farmed in New Zealand and so from next year it will be off our menu. A happy, healthy an­i­mal has the best tast­ing meat. Si­dart uses only free-range eggs, quail, veni­son, pork, lamb, chicken and beef.

I change the menu at Si­dart ev­ery sea­son. This en­sures that all the pro­duce is sea­sonal and sourced lo­cally. We grow some of our own herbs at the restau­rant and in our home. Of­ten the lo­cal parks have an abun­dance of wild flow­ers grow­ing like bor­age and gar­lic flow­ers, which I pick for the restau­rant.

All in all I be­lieve we must try to buy freerange, farmed and sea­sonal pro­duce. Try to grow your own if you can. Sup­port Fair­trade and lo­cal ar­ti­sans.

They say ev­ery drop makes an ocean so it is up to each of us to try.

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