Eating according to the seasons has for many people been largely consigned to the past now that you can buy produce, such as strawberries and asparagus, year-round thanks to refrigeration, heated greenhouses and global transportation. Unfortunately, these methods create “food miles” (the distance the food has travelled from producer to consumer); every single mile adds to the food’s carbon footprint and the expense.
To achieve sustainability, food should be sourced “locally” wherever possible, to minimise the energy used in production, transport and storage. It must also support farmers, sustainable agriculture and local communities.
Getting creative with local fresh produce is a priority for Head Chef, Peter Tzimas and his kitchen team at The Golden Ox Restaurant.
As the seasons change he adapts his dishes to use only the freshest of produce and keep it local wherever possible. When planning new dishes Peter says, “I love cooking with fresh produce so the first step is to find out what is available for the season and then get planning and testing in the kitchen.”
The Golden Ox Restaurant has our own garden on-site, where you will often see our chefs heading up the stairs with vegetables and herbs picked fresh from the garden.
Of course living on the Bay means we have access to some of the best seafood in the country which is no doubt one of the reasons why we are one of a handful of finalists in the Best Seafood Restaurant category of the annual Restaurant & Catering Australia (R&CA’s) Awards for Excellence.
Book your site visit today by calling The Golden Ox Restaurant & Function Venue on (07) 3283 1833. We look forward to seeing you soon.