The Sustainable Kitchen
Opening on Geelong West’s Pakington street back in 2013, Tulip broke the local restaurant mould with its minimal, modern space, shared dining and ingredient-driven dishes cooked with contemporary technique and an eye, first and foremost, for flavour. In this little book, chef Graham Jefferies shines a spotlight on some of the producers who supply this local favourite with the sustainable, high welfare produce that he champions, while also reflecting on the importance of wellbeing and quality of life across the board –and not just that of the produce but also that of the chef and the rest of the hospitality team! Woven in among its collection of over 20 carefully curated recipes it quietly and cleverly asks some of the big questions including… just what does it mean to be a sustainable kitchen (and restaurant) in today’s world?
96 Page paperback
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Cover: Mock up only*
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