GINNY GRANT LOOKS TO THE STREETS FOR CHOICE SNACKS.
Ginny Grant brings street food into the kitchen
BEEF SHORT RIB KIMCHI TACO recipe page 78
THE EXPLOSION OF food trucks and pop ups over the last few years has provided a wealth of eating options. Beloved by many – especially late-night revellers – old-school street eats cover the realm of burgers, fish and chips and toasted sandwiches. But there has been a change; many of those setting up food trucks today are chefs who are looking to do something different. And the attraction? They are relatively cheap to set up and run, compared to a restaurant; concepts, menus and recipes can be tried and changed with the near-instant feedback from customers; there is flexibility, too, in the use of social media to announce when and where they will be selling their products.
So how does this fit into our New Zealand issue? As a young country with a correspondingly young food culture we take a magpie approach to food, welcoming the healthy diversity of foods from different cultures. We are happy to snatch an ingredient from one cuisine and mash it with another without a slavish devotion to its origins. And that is pretty much what is going on in these recipes. Street eats, from the classic to modern-day mixes.