Food and wine

Or­ganic and lo­cal prod­ucts

Public Sector Manager - - Contents - Writer: Non­pumelelo Mqwebu

Fine din­ing em­braces or­ganic and lo­cal prod­ucts

The in­ter­na­tional Bal­ly­maloe Food Lit­fest held in County Cork, Ire­land ear­lier this year delved into “Look­ing to the fu­ture – the fu­ture of our food and the fu­ture of the planet”.

The in­ter­na­tional fes­ti­val high­lighted where food comes from, who pro­duces it and whether it is sus­tain­able. Also dis­cussed were is­sues around nu­tri­tion, be­ing well-in­formed about what goes into each meal, and em­brac­ing tra­di­tonal food-prepa­ra­tion meth­ods.

Speak­ers in­cluded in­ter­na­tion­ally renowned chefs such as Copen­hagen's Chris­tian Puglisi, owner of the first Miche­lin star restau­rant to be cer­ti­fied or­ganic in 2013, to Ja­cob Kennedy of Bocca di Lupo in Soho, Lon­don, to one of my high­lights, the co-owner of the Peren­nial restau­rant in San Fran­cisco, Karen Lei­bowitz.

And cen­tral to the dis­cus­sions and demon­stra­tions was how to sup­port lo­cal pro­duce, pre­par­ing nu­tri­tious meals.

A meal by Soho's Ja­cob Kennedy

Ja­cob Kennedy is co-owner and head chef at Bocca di Lupo in Soho, Lon­don.

Starters

Shaved radish and cele­riac salad with pome­gran­ate and truf­fle oil

(Serves 4)

In­gre­di­ents for salad:

Seeds of 1/2 a pome­gran­ate

1/2 black radish or 1 large wa­ter­melon radish

50g pecorino Romano cheese

50g – 60g peeled cele­riac

1 bunch (about 8) break­fast radishes Hand­ful of pars­ley leaves

In­gre­di­ents for dress­ing:

1 tsp white truf­fle oil

5 tsp ex­tra vir­gin olive oil

1 tsp white bal­samic vine­gar Juice of a 1/4 lemon

In­struc­tions:

Dress­ing

Mix all the dress­ing in­gre­di­ents and sea­son well to taste.

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