Garbage food
We're not advocating dumpster diving, we're just saying ''give leftovers a chance". Rather than throwing away lemon rinds and carrot tops, bones, shells and peels, foodies like San Franciscan celebrity chef Roy Choi and local food maven Andrea Burgener, of the Leopard restaurant, champion the zero-waste trend that's hitting the ethical food wave.
By using every part of the meat and produce paid for - and by buying less popular cuts like short rib and a few imperfect vegetables we can strive to be more inventive in our cooking and conserve our resources one dish at a time.
Instead of wallowing in the grease of the latest American food trend, like the current fascination with every kind of pulled meat imaginable, we should look to reinvent local flavours and food styles.
The idea is to cultivate national pride in food and also to use seasonal flavours and produce. This practise is perfected by chefs like Luke Dale Roberts of the Test Kitchen in Cape Town, who incorporates a fusion of flavours from across our many cultures. Try melktert-flavoured kulfi ice cream or Falooda waffles.
Ever noticed the recurring splash of sushi, steak and pasta on most of the menus you peruse these days, regardless of what a restaurant's speciality is? While staring at ever- expansive menus, enlightened restaurant goers have finally realised that less is more.
The celebrated Cape Town food scene has been the first to jump on the singular focus food bandwagon, with bacon restaurants, bagel shops and gin bars springing up all over the city. Slowly the rest of us are starting to see the light. - Sylvia McKeown
Source: The Times
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