17 Mar 2017

Food: Ethical protein

From Jesse Mulligan, 1–4pm, 3:07 pm on 17 March 2017
Rabbit

Rabbit Photo: supplied/Cazador

 

Chef Dariush Lolaiy from Cazador Game Food Restaurant Auckland talks about the importance of ethical and sustainable protein, particularly following the questions over the veracity of free range eggs

He believes the hospitality industry can take leadership on these kinds of issues, and his restaurant is part of The Realness - a nationwidecommunity of independent, owner-operator restaurants which hold one another to specific standards, including using only ethical protein.

He also shares a recipe for rabbit pappardelle which he says is much more sustainable alternative to chicken

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