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We looked inside some of the posts by eatoutethical-blog-blog and here's what we found interesting.
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Listen to this great interview with Grant Hill by Margaret Throsby.
Grant Hilliard has worked in the food industry for over 20 years. He now works in the area of ethically produced meat and poultry for restaurants and private individuals. His interests are in sustainable farming, ethical meat production, sustaining soil health and promoting genetic diversity in farming.
He is the founder and co-director of Feather and Bone, a Sydney-based providore specialising in sourcing pasture-raised produce for both the restaurant and private markets. Their focus is on meat and poultry but it is an approach that applies equally well to wine, cheese, garlic, oil or eggs.
Grant and his business partner Laura Dalrymple seek to restore transparency to the production and distribution of food.
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These guys are one of the amazing organisations that are helping farmers to farm ethical beef, while at the same time focusing on sustainable farming practises.
Certified Australian Angus Beef® and Animal Welfare
At Certified Australian Angus Beef (CAAB), we believe that the highest standards of animal welfare are not just expected by our community and our consumers, but are fundamental to our beliefs and values as professional branded beef owners. We see it as our moral responsibility to ensure cattle produced for CAAB are raised ethically and sustainably to produce high quality beef meals.
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If you care about where your meat comes from (and you should) check out these guys. Sustainable Table do amazing work and fund a number of excellent projects. If you have a second check out their facebook page and send them a big thank you!
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Kitchen by Mike is an amazing canteen style restaurant, and it is even more amazing thanks to the efforts of Mike and the team to grow all of their own herbs.
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Kitchen by Mike #Freerangefriday
Today's #Freerangefriday was at one of my favourite restaurants in the world - Kitchen by Mike (http://kitchenbymike.com.au/).
Mike's ethos about food is simple.
At Kitchen by Mike we’re aiming to strip down traditional restaurant dining to find something more honest. Take away the fancy cutlery, the reservations and the waiters and discover a canteen with candid cooking and responsible food. We set the menu daily based on what we find at markets; the commonality in every menu is seasonality, simplicity and freshness, above all.
The food is always delicious and today we had spiced chicken, two amazing salads, and fresh bread and Pepe Saya's (http://www.pepesaya.com.au/) heavenly butter.
I had a great chat to Mike about Eat Out Ethical. Not only was he extremely generous with his time but he was also excited about the idea (which means a lot).
So if you are after an amazing breakfast, or beautiful rustic lunch with the freshest, most amazing ingredients then head down to Kitchen by Mike - I promise you won't regret it.
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Rad Pizza at Rocket Boy #Freerangefriday
It's Friday night and I have been running around all day. The bf says let's go out, but I am too tired - it's going to be a pizza night!
But it's hard finding Pizza Joints that use ethical food, so we have resorted to mostly just eating vegetarian (which is fine). But the other day I was walking along King Street and I spied Rocket Boy and the signs in their window that proclaimed proudly that their Chicken was ALL free range, and that their prawns are Australia wild prawns.
So we ordered. And then we ate.
The pizza's are amazing. We ordered the wholemeal crust as well and amazingly it was not dry or doughy but exactly like you would expect a pizza crust without the sugar hit you get from the normal one. The pizza's were well loaded and incredibly tasty.
We ordered 1 x medium and 1 x large pizza and it ended up at the $40 price mark with delivery. Which we both thought was great value for the quality of pizza.
Verdict = I think I have just found my new pizza home!
If you like pizza and want to feel good about your food visit Rocket Boy at http://rocketboypizza.com/ or you can also order like we did through menulog.
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