|photo by Peter DaSilva courtesy of NY times article|
Check out this article from yesterday's NY times - headline: Chefs look for Wild Ingredients Nobody Else Has. It seems that since Rene Redzepi of Copenhagen restaurant, Noma, was in Sydney talking about his food concept, it's all I keep hearing and reading about ! I was very sorry to miss hearing Redzepi speak in Sydney (his talk was held in the Concert Hall on on same night as Rosenkav opening !). The fundamental principal behind this new movement is to root cuisine in "time and place". Discovering and utilizing what is growing natively locally, Redzepi argues, is the truest way of creating an authentically local cuisine.
A very sustainable and very interesting concept and the more I read about it, the more convinced I am. The creativity required to make these 'new' ingredients work is exciting and even a bit inspiring ! It must be said, however, for those fans of the UK River Cottage, Hugh Fearnley-Whittingstall is a champion for local foraging from way back - he was doing it before it was cool ! (What a guy.)