rock the kitchen*
Surfing the local food
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ANT ELLIS, A ROCK ‘N ROLL FOODIE BORN AND RAISED ON THE EAST COAST, IS PASSIONATE ABOUT EATING LOCAL, SUPPORTING THE LITTLE GUYS AND SAVOURING EVERY LAST BITE
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resource usage programmes (check out wwfsassi.co.za to learn about our responsibilities as consumers) before we tuck in. Of course, we have every right to ask our food providers about their awareness of (and contributions to) ensuring we’ll always have plenty of seafood to enjoy in the future. A key philosophy of mine as both a late-starting student of the culinary arts and as a bona fide food geek, is that independent restaurants – as well as their suppliers – should be the places we seek out to eat, drink, and party. We
n coastal locales the world over, there exists a simple and inimitable truth – sunshine and seafood are a match made in foodie heaven. Just the thought of a fresh, salty ocean breeze, sand between my toes and a weekend’s worth of downtime evokes something energetic in me – and of course, it’s directly connected to my appetite. In every culinary language from Spanish to South-east Asian, Mexican to French and beyond, chefs, cooks and even food truck rock stars agree that seafood – when treated with respect and creativity – is the “most valuable player” on their seasonal menus. From bright, zesty ceviches to savoury fish curries, steaming mussel pots or endless other seaside favourites, a key principle behind preparing most of Neptune’s bounty is to keep it light and fresh. Of course, it’s essential that we know the origin of our fish and shellfish, and that we’re supporting sustainable
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should know our local servers, bartenders, chefs and managers by name, and they should know us. National restaurant and take-out franchises serve a purpose, but central kitchens delivering mass-produced tartare sauce by the barrel to a distribution centre should be the exception, rather than the rule. Let’s face it, we owe it to the indie heroes who feed us every day without the benefit of buying networks, marketing budgets or HR departments. Brothers Daryl and Brett Bartho of Bartho’s Fish Co in Durban North, know a thing or
