Newspaper article Sunshine Coast Daily (Maroochydore, Australia)

The Food Comes Low and Slow

Newspaper article Sunshine Coast Daily (Maroochydore, Australia)

The Food Comes Low and Slow

Article excerpt

Byline: NIKITA LEE

FAST food is a common term in this day and age but have you heard about the slow food revolution?

Slow Food Noosa is a group of 80 residents committed to leaving only a low carbon footprint when shopping for food and eating out.

River House Restaurant owner and chef David Rayner's philosophy for the past three years has been to "cut out the middle man" and go straight to local and fresh goods.

Yesterday, Mr Rayner cooked ingredients he had gathered from within a 100km radius to serve up a low carbon footprint lunch with the slow food group at his Noosaville restaurant.

The innovative chef makes daily changes to his menu based around seasonal local produce and as a result, can make the most of fresh produce at its prime.

Noosa's spanner crab, locally-grown avocados and organic duck from Bendele Farm at Gympie were all on the menu yesterday.

Mr Rayner said while it was the first lunch of its kind, he had held dinners in the past where the ingredients used were found within 50km of the area. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.