Food and wine
Organic and local products
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.
Shaved radish and celeriac salad with pomegranate and truffle oil
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
Mix all the dressing ingredients and season well to taste.