Shane Yardley is the man in charge of Fish, the restau­rant with the best views in town, in the Hil­ton Ho­tel on Princes Wharf.

Element - - Cover Story -

Sus­tain­abil­ity be­comes more im­por­tant in the way we live our lives, nour­ish our bod­ies, carry out our daily rou­tines and man­age our ca­reers. I spend my life search­ing for fresh qual­ity pro­duce, new flavour com­bi­na­tions and per­fect tex­ture matches. In­ter­est­ingly enough, it seems that in my kitchen, cre­ativ­ity doesn’t nec­es­sar­ily em­brace the idea of com­plex dishes with ex­otic pro­duce. Sourc­ing fresh, lo­cal and, where pos­si­ble, or­ganic pro­duce, I try to bring to the ta­ble clean, fresh flavours and, where ap­pro­pri­ate, a real piece of the­atre. Se­lect­ing sus­tain­able, or­ganic pro­duce is a re­lated step to­wards de­liv­er­ing a qual­ity din­ing ex­pe­ri­ence. The choice of sus­tain­able pro­duce is a mat­ter of re­spect to­wards the com­mu­nity and environment we live in, but also re­spect for our­selves. We need to be syn­chro­nized with what na­ture dic­tates as good in a spe­cific ecosys­tem and sea­son.

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