More and more chefs are embracing the idea that they should cook the produce from the land and water around them.
It’s not new, but doing it properly and with conviction is.
Many restaurants go through the motions. They name-drop Kiwi and local ingredients on their menus. The true bold step is to live the philosophy of eating seasonal food from their patch, even with the limitations and hard work that can create.
This year’s Cuisine Top 100 list features a huge variety of restaurants, and some of the most exciting have committed themselves to this.
READ MORE:
* Quirky Kiwi cuisine puzzles tourists
* Cuisine’s top 100 restaurants for 2017
* ‘We have pockets of brilliance’
from Olivia W’s Blog Rss http://www.stuff.co.nz/life-style/food-wine/food-news/95122242/Groundbreaking-chefs-who-are-inspired-by-their-backyard
from
https://oliviawhinham79.tumblr.com/post/163707989486
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