By using only produce from within a 100-mile radius, this cafe is saving the environment, one dish at a time. They are aiming to prove that our reliance on internationally imported food is unnecessary, while boosting the local economy and saving on the large amounts of fossil fuel that would be used to deliver the food. The menu is full of modern Australian cuisine with a Japanese accent and plenty of home-grown variety. Think pan-fried Murray cod with tomato and lime salsa; or roasted duck with celeriac puree, watercress and pickled carrot salad. Even the most supermarket-happy shopper might be inspired to start their own vegetable patch.
Chef: James Stone and Ikuei Arakane
 |