Cafe Royale’s sus­tain­able style

The Tribune (NZ) - - YOUR EVENTS AND ENTERTAINMENT GUIDE -

Plant-based food is sus­tain­ing the world and Cafe Royale owner, Robert Win­ters, wants to play his part by pro­vid­ing the very best dishes from lo­cal free-range and or­ganic pro­duc­ers.

Robert firmly be­lieves for our globe to have a sus­tain­able fu­ture we must max­imise the food that’s grown from crops. It’s the only way a 50 per cent in­crease in the world’s pop­u­la­tion by 2050 can be fed.

Robert is do­ing his bit by of­fer­ing a com­pre­hen­sive menu of plant­based dishes at Cafe Royale, which is now well es­tab­lished in The Square Edge Arts Cen­tre.

His point of dif­fer­ence is his com­mit­ment to lo­cal pro­duc­ers whether they’re sup­pli­ers of freerange eggs, or­ganic wheat, her­itage breed sausages and chorizo from Horowhenua or fiery sauce from Feilding-based Chilli Wind.

Robert uses qual­ity in­gre­di­ents to make his own bread, pizza dough and pas­tries with­out un­nec­es­sary ad­di­tives.

‘‘We make ev­ery­thing from scratch and the metic­u­lous care we give to our dishes and black­board food pro­vides the dis­tinc­tive taste,’’ he says.

‘‘We make our food ab­so­lutely de­lec­ta­ble through our prepa­ra­tion and the use of nat­u­ral sauces, herbs and spices.’’

Two pop­u­lar dishes are a wal­nut and mushroom pizza and jack­fruit burg­ers. Robert ex­plains that jack­fruit is a small trop­i­cal, tasty fruit which ab­sorbs and en­hances other flavours such as barbecue and Ja­maican jerk.

In want­ing the world to be sus­tain­able, Robert is en­cour­ag­ing his sup­pli­ers to em­brace the same phi­los­o­phy and be more sus­tain­able them­selves.

Two years ago Robert came home af­ter win­ning the Scot­tish Eatery of the Year in 2012 for his or­ganic bak­ery busi­ness. He’s now es­tab­lished the same rep­u­ta­tion for dis­tinc­tive, qual­ity food in Palmer­ston North.

Every day Robert tries to achieve a del­i­cate balance.

A third of his food is veg­e­tar­ian, a third is ve­gan and the other third are meals that fea­ture lo­cally sourced meats and fish.

‘‘We don’t do commodity stuff. We make a greater ef­fort in pro­duc­ing food that is dif­fer­ent, de­li­cious and healthy,’’ he says.

His com­mit­ment to qual­ity is en­joyed by loyal reg­u­lars.

Robert has a 103-year-old as­set up his sleeve or at his fin­ger­tips. He’s re­stored a 1913 vin­tage Whit­mee flame cof­fee roaster that he brought back from Scot­land. The cof­fee beans, which he im­ports, are tum­bled di­rectly through a flame which gives them a dis­tinc­tive toasty char­ac­ter.

Robert be­lieves his ma­chine is the only one of its kind work­ing in the world and prom­ises that the taste of his eth­ni­cally sourced cof­fee is dif­fer­ent from any­thing else his cus­tomers have tried.

Cafe Royale is fully li­censed and open seven days a week for break­fasts and lunches and on Thurs­day to Satur­day evenings too.

Robert Win­ters dis­plays the spe­cialty of the house, a potato and grilled vege stack.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.