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