FLOUR AND WATER

We tend to turn to lighter food in the brighter days of summer; Jane Lyons shows us clever ways to lighten our impact on the earth too

Jane Lyons on how to be a more sustainable foodie.

Summer is in full swing and the sun-soaked produce around us is looking and tasting better than ever. Now is a good time to start thinking about what slivers of summer you’d like to keep with you all year – maybe a berry shrub to sweeten winter cocktails or some pickled peaches to brighten your cheese on crackers. And if you’re a seafood eater, spare a thought for what choices you might be making this year with your kaimoana – as consumers we can all do our bit to make sustainable decisions in this area that will benefit the ocean and our plates.