Sunset Food and Wine shares two tasty dishes

• WHO: Jack Ingram, chef/owner
• WHAT: Local – very local – restaurant on Kangaroo Island

• WHERE: 4564 Hog Bay Road, Kangaroo Head, South Australia 5222, Australia

“Kangaroo island lamb rump with eggplant, miso, black garlic – this dish is a great example of ingredients speaking for themselves, and of local produce. The lambs are raised very close to the restaurant, and are fed on lush grass. The eggplants are grown in our own kitchen garden which we use with miso and make into a terrine. The miso is handmade in Tasmania. We source the black garlic from a garlic farm in the north of Kangaroo Island, which we mix with confit garlic. The dish then gets finished with lamb jus and kale which also grows in our garden.

“Smoked snook pâté with sourdough and condiments – snook is a very un-popular fish which is in abundance in the waters around Kangaroo Island. We brine and smoke the fish before making into a pâté. It is served with a variety of condiments, like a traditional caviar plate would be served, including chopped shallots, pickled cucumber, capers, chopped gherkin, crème fraiche, chive batons and sourdough croutons made with leftover sourdough from the day before.”

To read more about Sunset Food and Wine visit their Truth, Love & Clean Cutlery profile here.

Botanica Restaurant & Market champion Californian produce

• WHO: Heather Sperling & Emily Fiffer, owners
• WHAT: A restaurant & market devoted to vibrant, creative, vegetable-centric cooking

• WHERE: 1620 Silver Lake Blvd., Los Angeles, California 90026, USA

“Our food celebrates the bounty of Southern California. We are passionate about what we refer to as nourishing hospitality. We believe that healthful eating and cooking can be vibrant, abundant and satisfying, and this philosophy extends to everything we do at Botanica: our warm and welcoming service, our natural wine list, our herb/fruit/vegetable-based cocktails and, of course, everything on the plate. We use beautiful local produce and the best possible products to create food that is colourful, creative, exciting and nourishing – food that makes you feel good.”

To read more about Botanica Restaurant & Market visit their Truth, Love & Clean Cutlery profile here.

Botanica & Market, Los Angeles, California, USA

Harissa Kitchen on community spirit

• WHO: Nick Smith, manager
• WHAT: A restaurant and takeaway serving fresh & colourful food from all corners of the Mediterranean
• WHERE: 31–35 Starbeck Avenue, Newcastle upon Tyne, Tyne and Wear NE2 1RJ, UK

“Community is at the heart of Harissa and the educational work of Food Nation. We've focused on making sure Harissa can be a positive environment for the community. We host a weekly Social Lunch Club where we open the doors on a day when the restaurant is closed. Each week we have a free healthy lunch for anyone from the local community to come together and enjoy around one big table. This is a chance for people to meet new people, make new friends, and enjoy good conversation. In turn, it strengthens peoples’ support network. Over the past two years, we have seen the impact of this simple activity on people's personal lives with stories of how important this weekly get together has become for some of the regular attendees.”

To read more about Harissa Kitchen visit their Truth, Love & Clean Cutlery profile here.

Harissa Kitchen, Newcastle upon Tyne, UK

Rasoterra talk the slow food movement

• WHO: Chiara Bombardi & Daniele Rossi, owners
• WHAT: A vegetarian & vegan bistro that uses local, seasonal ingredients
• WHERE: Carrer Palau, 5, 08002, Barcelona, Spain

“We organize every Saturday morning a Slow Food Earth Market that connects normal citizens with small producers. In this market we also have tasting and educational workshops for children and families. There's also always a slow food restaurant cooking one traditional dish. We are also about to start a new project to teach foreigners and locals traditional and local cuisine by educating them on how to buy (in the Santa Catarina Market) and how to cook.”

To read more about Rasoterra visit their Truth, Love & Clean Cutlery profile here.

Rasoterra, Barcelona, Spain

PRINT. on why choosing local and organic matters

• WHO: Adam Block, owner & Gary King, chef
• WHAT: A Hell’s Kitchen restaurant with the mission: if it’s grown in the region, eat it in season

• WHERE: 653 11th Avenue, New York, New York 10036, USA

“During the growing season (May through October) there are times when PRINT. is able to attain a ninety per cent fulfilment of local, traceable products on the menu. Organic and traceable products that are not indigenous or grown in the region, such as citrus and coffee, or some winter menu ingredients, are responsibly sourced through farms and foragers in their respective regions. In order to maintain this level of commitment, PRINT. employs an in-house forager as part of our culinary team to research, quality-check and liaise with purveyors including farms, local winemakers, craft breweries and greenmarkets. Some of the best products can come from very small vendors who don’t have the same infrastructure and supply chain as larger farms or distributors. By employing a forager, PRINT. can source these special items while supporting small farmers and purveyors.”

To read more about PRINT. visit their Truth, Love & Clean Cutlery profile here.

PRINT., New York, USA

Terroirs d’Avenir shares their seafood sourcing

• WHO: Alexandre Drouard & Samuel Nahon, founders
• WHAT: Retailers & wholesalers of produce from small traditional farmers & fishermen
• WHERE: 3, 6, 7 et 8 Rue du Nil, 75002 Paris, France, plus other locations – see website

“We work directly with about fifteen fishermen and passionate wholesalers who support the small trades of artisanal fishing. This choice results from both an environmental ethic and a quality requirement. Passive fishing gear (longline, straight nets, etc.) allow for reasonable sampling of the resource, thus limiting overfishing; by targeting a species and a size of individuals, they also limit bycatch. In addition, these fishing techniques offer a much higher quality of product. As such, the example of hake is very telling. This fish owes its bad reputation to the fact that consumers only know the version caught by trawling; it’s very fragile flesh suffers from the crushing that occurs in nets. Fished by longline, a traditional craft of the Basque Country, its flesh is incomparable.”

To read more about Terriors d’Avenir visit their Truth, Love & Clean Cutlery profile here.

Terroirs d'Avenir, Paris, France

The Bay Fish & Chips on staying sustainable

• WHO: Calum Richardson, owner/founder
• WHAT: A fish & chip shop located on the seafront in the rural Aberdeenshire town of Stonehaven
• WHERE: Beach Road, Stonehaven AB39 2RD, Scotland, UK

“We strive to make our business as sustainable as possible – even the starch from the potatoes is put to good use! Having invested in a special kit that enables our staff to filter off potato starch, we decant this by-product, so it can be collected by our farmer to feed his pigs. We are extremely strict with the potatoes, ensuring that no other food comes into contact with them, and our farmer regularly picks up fifty litres of starch at a time. When the Refill scheme launched, encouraging people to ask for tap water, we knew it was an initiative that suited us perfectly – promoting better hydration and encouraging reuse of plastic or glass bottles before they are recycled.”

To read more about The Bay Fish & Chips visit their Truth, Love & Clean Cutlery profile here.

The Bay Fish & Chips, Scotland, UK