And winning ideas

March 2009

There are chefs who stand there and cook and chefs who get what food is all about. Among the latter, I’d put Justin North of Bécasse (204 Clarence Street, Sydney, Ph 9283 3440) in the front row. They recently held their first Producers Lunch there, with a few invitees from the press (thanks, Justin) and a majority of paying customers.

The idea was to introduce us to the food he sources and the farmers and fishos who send it to him. We had Macleay Valley rabbit, a Mediterranean stew of Hawkesbury calamari, school prawns and ocean jacket (leather jacket) and a dessert using Cutaway Creek raspberries and blackberries. As well as the enjoyable food, we were treated to the ABC’s Simon Marnie interviewing the good people responsible for the produce.

Justin and the other chefs who give recognition to their suppliers deserve our support. In times like these we must be careful not to dump the good stuff for the cheap stuff. I’d rather eat less and pay more than the other way around.

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