Tuesday December 26 2017
Chef stars in new food book By Sarla Donovan ROOTS Restaurant, chef Jonny Schwass, Otakaro Orchard, and the urban farm, Cultivate Christchurch, all feature in a new book about food. Kai and culture: Food stories from Aotearoa takes a closer look at New Zealand’s emerging food identity. It explores current trends around growing, making and eating food through essays, profiles and recipes. Chef and co-owner of Lyttelton’s multi-award-winning Roots Restaurant, Giulio Sturla, features in the book. Writer Aaron McLean tells the story of the chef’s journey to New Zealand from Chile, setting up Roots with his wife Christy five years ago, and subsequently shaking up the New Zealand food scene. Although the food served at Roots bears little resemblance to what most of us cook on an average evening, Mr Sturla said that was exactly how he liked it. He wants to create an appetite and a market for foods that aren’t readily accessible to most Kiwis – like scampi, paua, crayfish, truffles and certain types of vegetables. His argument goes like this: Because producers don’t think there is a market here, consum-
FOOD FIRST: Roots Restaurant owner and chef Giulio Sturla. PHOTO: MARTIN HUNTER
ers end up paying export prices. “There are so many foods available in New Zealand but not for everyday people. They’re there, but they’re costly for households and many people may not even know how to get hold of them. There isn’t a 24/7 farmers’ market or fish market here (for example).” He would also like Christchurch restaurants to develop more of a focus on their food. “I’d like to see smaller restau-
rants with an ingredient-focused kitchen – these big kitchens aren’t sustainable. Christchurch doesn’t have enough people. The only way to make them (financially viable) is through alcohol sales. Why do you have to create a big bar and hide the kitchen? I’d like to see more balance between alcohol and food. So many new places focus on the fit out, rather than making an interesting menu.” Roots was one of only eight
Kerbside Collection Dates for Christmas and New Year Starting this Christmas, you’ll notice a change with your wheelie bin collection. For the weeks starting Monday 25 December and Monday 1 January 2018, wheelie bins will be collected the day after their usual collection day. MON
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Monday collections will be picked up on Tuesday Tuesday collections will be picked up on Wednesday Wednesday collections will be picked up on Thursday Thursday collections will be picked up on Friday Friday collections will be picked up on Saturday
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In Brief DYERS PASS SPEED LIMIT More than 500 submissions were received on proposed changes to speed limits on Dyers Pass Rd. The city council is looking at introducing a flat speed limit of 60km/h from the Sign of the Takahe to the intersection of Governors Bay and Dyers Pass Rds. It also wants to put no-passing lines along some sections. Consultation on the proposals closed last week. The Banks Peninsula and SpreydonCashmere community boards will make a decision on the nopassing lines by March, while the city council has the final say on speed limits. RUBBISH COLLECTIONS As New Year’s Day falls on a Monday, the city council’s Monday rubbish collection will move to Tuesday, the Tuesday collection to Wednesday, the Wednesday collection to Thursday, the Thursday collection to Friday, and the Friday collection to Saturday. Normal collection resumes from Monday, January 8. All eco-drops and transfer stations will be closed on New Year’s Day. Libraries will have variable opening days/times until January 3.
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restaurants nationally to gain the maximum three “hats” at this year’s Cuisine Good Food awards – and the only one outside Auckland. But Mr Sturla is adamant his restaurant wouldn’t work anywhere else but Lyttelton, and he plans to keep on doing exactly what he has been. Editor Emma Johnson has assembled a wide range of contributors for the book, including Dr Siouxsie Wiles, Alex Davies, Fleur Sullivan, Rebekah Graham, David White, Dr Tracy Berno, Rachel Tauelelei and Monique Fiso. Ms Johnson said she loved food and had always wanted to produce a book about it. “All the new initiatives that were springing up around the city post-earthquake, from urban farms through to markets through to restaurants like Gatherings and Roots using our local, edible resources, it just seemed to indicate people were wanting to know more about where their food was coming from.” •Kai and culture: Food stories from Aotearoa is available at Scorpio Books, Frances Nation, Barry’s Bay Cheese, Black Estate and Piccadilly Books
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Published on Dec 21, 2017