Issue One Winter 2015

FEATURING:CONVERSATIONZ

A GASTRONOMIC DIALOGUE

NZ$19.95 PRINTNZ$13.95 DIGITAL

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Prop courtesy of Roots RestaurantPlate handmade by Liane Leesment

“It’s not what we do that’s better,it’s what we do that’s different”

GIULIO STURLA - ROOTS RESTAURANTCuisine good food awards 2015Restaurant of the year & Innovation award

CONTENTS THE ARTISAN BUTCHER A day in the life of Chris Carthy from Bycroft Artisan Meats

A GASTRONOMIC DIALOGUE The culinary conversation worth having

CELEBRATING THE HARVEST Putting life back into an old orchard

THE PEG BAY WAY Making the most of South Island produce

SENSATIONAL A multisensory meal

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COVER PHOTO: Figs, ricotta, honey and rosemarycreated by Matt Lambert from The Musket Room, New York in his collaboration with Roots Restaurant in May. Photography - Meredith Dyer

All content is copyright Scroll Magazine 2015. The contents may not be reproduced in any form, either in part or whole without

permission

ContributorsMeredith Dyer - Words and Photography

Enquiriesinfo@scroll.nz027 383 1272

ISSUE ONE JULY 2015

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EDITORIALI have photographed a few hundred plates of food over the last few years and during this time I’ve been fortunate enough to meet and talk to some incredibly creative and talented chefs. After hearing the stories and philosophies that drive their passion, a common theme started to emerge. Produce, and where it is sourced is of great importance.

My interest started to go beyond the plated food and I found myself wanting to know more about what goes on behind the scenes. Most chefs I talked to loved to let me know where they source their lamb or where they foraged for naturally growing miner’s lettuce. Through this experience I began to understand how important it is to consume locally grown and seasonal food. My whole perspective on food consumption changed. The quality of fruit and vegetables purchased from supermarkets had always disappointed me. Not to mention the fact that some of them have serious amounts of air miles on them. Finding out where to source quality, locally grown and seasonal produce was the next step. Soon after I discovered Farmers’ markets. Buying vegetables from someone who can tell you what to do with a Daikon Radish is an experience you can’t put a price on. Sourcing fresh fruit, bread, vegetables, eggs and cheese from a local supplier is about much more than just reducing air miles. It is about supporting a small business whose passion is to grow or make the very best product they can. You are supporting their life and their family and encouraging them to continue doing what they love.

With my new found inspiration for all things culinary, I set about trying to find a platform in which I could tell the sorts of stories I wanted to write. After some searching, it became apparent I needed to create my own. Motivated by a set of photographs I took at a ‘Cook Up’ collaboration between chefs Guilio Sturla and Matt Lambert for our main story on ConversatioNZ, I set about putting the first issue together. The stories have found their way to me. Take Chris Carthy from Bycroft Artisan Meats for example. His name came up during an interview with Giulio for a story I was writing on Roots Restaurant nearly three years ago. Chris has been on my radar ever since and he was more than happy to have me out in the butchery for the day. Thanks Chris! Another mention needs to go to Giulio, Christy, Liane and the team at Roots Restaurant/ConversatioNZ. Without your positivity, inspiration and guidance this may not have come to fruition.

In the Canterbury region and in this country we have wonderful artisan producers and growers who all have a narrative. There are chefs who have the desire to bring the attention back to making conscious decisions about where we source our food. Ready and waiting in the wings is the New Zealand food scene. We just have to find a way to bring it to the centre of the worlds food stage.

Scroll is all about telling real food stories. Our aim: to inspire, educate and inform our readers and encourage an alternative perspective on our current food system.

Enjoy!

Meredith

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