grill & foodservice – in print, online & coming soon, to a mobile near you. When grill magazine was first conceived, it was to deliver high quality commentary and professional intelligence to the hospitality and food service industry. Now grill & foodservice is continuing that commitment in the context of the rapidly evolving media environment that incorporates print and digital.
The passing of Professor Sir Don Beaven, CBE, KNZM in a recent accident in Little Akaloa, near Christchurch, marks an end to a significant development era greatly impacting the many fields in which Don was involved during his life.
Awful offal is a phenomenon of modern times, of the age of wimps. Way back when we hunted live animals for our food, the most prized part of the fresh kill was the stomach, warm and filled with the partly digested remains of the dead beast’s final meal. The bravest hunter claimed this prize, and ate it on-site or shared it with his team if they had been part of his success.
IN THEIR PRIME • Fresh scallops, cockles and pipi. Flounder, mullet, all the inshore fish really. • Local bananas, berries, redcurrants and stone fruit. • All the game meats and of course lamb. • New season potatoes and kumara. Beans, tomatoes all the summer vegetables and some decent garlic at last.
SHOT TO BITS • Whitebait sadly, and piper. • Most citrus, tamarillos and cherimoya. • Yams and brussel sprouts.
Click on the Market Intelligence link on the menu bar above for a comprehensive update on produce, fish and meat supply.
Eat My Shorts
United States government funds eating local
Last month, the United States Federal Department of Agriculture announced an initiative to fund greater links between farmers, retailers, restaurants and consumers. The new programme, branded “Know Your Farmer, Know Your Food” has already allocated US$230,000 on research.
Free range and organic may be fashionable, but if your source is not honest you risk losing your business. Producers and consumers are getting angry about the number of restaurants making misleading claims about their raw materials. As more public interest is being shown in the provenance of food, consumers are growing very selective about issues such as animal welfare and organics, and the risks of a restaurant being prosecuted under the Fair Trading Act are growing.
If we are going to take a definitive step towards controlling the possum pest in New Zealand, possum has to become a featured meat in New Zealand restaurants. This is the opinion of grill resource editor John Clarke, a long time hunter and chef of game food who has operated in the fishing and hunting guide business as well as in upmarket restaurants.
grill & foodservice – in print, online & coming soon, to a mobile near you.
