17 Mar 2017

Food: Ethical protein

From Afternoons with Jesse Mulligan, 3:07 pm on 17 March 2017

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

Get the RNZ app

for easy access to all your favourite programmes

Subscribe to Afternoons with Jesse Mulligan

Podcast (MP3) Oggcast (Vorbis)