Where food comes from

I’ve been thinking a lot about supply chains. Where things come from is as important as what we do with them. If you have enough kitchens to justify it you can begin to take control of a lot of the supply side of food too. Marlow and Sons has a bakery, first established to supply their own kitchens but now with a retail side. Closer to home, Hip Group in Auckland has a number of excellent eateries but also provides a lot of its own produce including bread but also cheese, honey, fruit and herbs, as well as doing its own butchery. It injects an added dimension into their food; what’s in season, what’s on their own trees, what they are personally passionate about, it all shows up in their kitchens and on their menus in a fluid and honest way.

Hip Group is worth seeking out if you’re up that way. There’s Kohi Beach Cafe, Rosie in Parnell, there’s The Store, The Diner, The Butchery, there’s four Hip Group offerings just at Britomart – you can’t book, you can’t even call because there’s no phone. Drop in, check the wait, mooch nearby, come back when there’s space (they’ll give you a gizmo to let you know).

Traceability is more and more a buzz word in food production. From a kitchen’s point of view it is vital we know where something comes from, but we don’t need to bore customers with it. If it’s part of what we do, then we can relax into trusting it’s the best, and we can get on with treating it well, respecting it and respecting you by serving it up as good eating.

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