T. Dining by Singapore Tatler - - Food For Thought -


Self-con­fessed eco-geeks and pas­sion­ate divers An­drew and Marit Min­ers founded Misool Eco Re­sort in Raja Am­pat, In­done­sia with sus­tain­able tourism in mind. The pri­vate is­land is home to the rich­est ma­rine diver­sity in the world, one that ma­rine bi­ol­o­gist Dr Mark Erd­mann says “is im­prov­ing rather than de­clin­ing”. This is only pos­si­ble with the joint ef­fort of the own­ers and the lo­cal com­mu­nity and their com­mit­ment to up­hold mea­sures that have pre­vented over­fish­ing through “no-take” con­ser­va­tion zones and em­ploy­ing pa­trol rangers who guard the wa­ters from il­le­gal ac­tiv­i­ties such as shark finning. The next time you’re drink­ing a Sonoma County wine, per­haps the su­perb 2015 Lit­torai The Haven Pinot Noir, Sonoma Coast—re­mem­ber that you’re do­ing Mother Earth a favour. Thanks to the re­gion’s com­mit­ment to be 100 per cent sus­tain­able by 2019, prac­tices there have been set to in­form and ed­u­cate wine grow­ers about wine­mak­ing and farm­ing tech­niques that en­sure we will be able to en­joy th­ese wines in the fu­ture.


Sturia might be the green­est va­ri­ety of farmed caviar to date—with re­gard to its oper­a­tions. Its stur­geons are also fed on gran­ules made us­ing flour and fish oil, mixed with plants, min­er­als and vi­ta­mins. Directeur Com­mer­cial Guy de Saint-lau­rent says that the feed is free from an­tibi­otics, growth hor­mones or any MGO prod­ucts, and is sourced di­rectly from a Ma­rine Stew­ard­ship Coun­cil as­sured lo­cal man­u­fac­turer (Biomar) lo­cated less than 100km away from the farm near Bordeaux, France. In Sin­ga­pore, it’s served at restau­rants such as Stel­lar at 1-Al­ti­tude.

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