ALTA BISTRO

The team at Alta Bistro takes the restaurant’s connection to the land seriously. It goes beyond a commitment to local and sustainable – staff actually get their hands dirty, too. For their winter seafood dish, they headed out to Rootdown Organic Farm in Pemberton, where a patch of coriander is grown just for them, and picked the seeds. “It has an amazing aromatic smell and flavour,” says sous chef Edward Tatton. “It’s a beautiful by-product that rarely gets used.” The harvest is used to cure sustainable steelhead salmon, which the bistro serves with puffed amaranth, nasturtium aioli, local radish, cauliflower-kraut and compressed purple carrot. “The amaranth is puffed like popcorn and adds a beautiful texture, and a flavour similar to sesame,” Tatton says. The cauliflower sauerkraut brings a spiced and sour element to the dish. To accompany the dish, Bar Manager Ted Lowe turns to France. “I have a beautiful M. Chapoutier Tavel,” he says. “It’s a Grenache Rosé that pairs perfectly with the steelhead. Medium acid with great flavour that won’t overpower the dish. Delicious!”