Play on French Toast
Dish #2 involved ginger syrup, honey, some luscious wet and natural jam, strawberries... a sweet dance on the tongue and very pretty to look at. Next, David whipped up what he calls "a play on French Toast".
He blithely cooked while telling us the truth about bright orange salmon (source of colour: carrot pellets). A not-so-pretty tale behind a lovely colour; a good lesson in deciphering "real and fresh" from "lies consumers believe", I think!
David's emphasis on fresh and local food came through from start to finish of his demo by way of little facts like the colour we may expect fresh salmon to be - salmon feeding on kura may be reddish in colour, while salmon feeding on seaweed may tend towards white tones, etc.
He reminded us that when we reject fresh and local produce in favour of perfectly shaped, unblemished, brightly coloured produce, growers have little choice but to (1) import from overseas, (2) discard perfectly good produce that doesn't meet these "ideals", (3) add additives/modify our vegetables to meet our demands. Sure makes me think twice about how I pick my veges!
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