Aussies may not know this guy but Ive always know Simon Gault to be fairly robust and his food always very high end, amazing flavours but very rich. I am gobsmacked at his transformation! I look at Pete Evans and now at Simon and I think well, maybe the drive to better eating habits is going to come from chefs and not dieticians, Im telling you, if someone like Simon Gault can ditch refined sugar and heated olive oil, then thats a coup. Chefs historically would poo poo the idea that food could taste amazing and be good for you, it just isnt a consideration! I think we are seeing a change in dining out, we are becoming more aware of what we eat (from both health and ethics points of view) but also how we feel after we eat. Its great that very established chefs are buying into this, because as well as teaching us that food can taste incredible and be good for us they are influencing chefs of the future! nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=11337129
Posted on: Sun, 05 Oct 2014 00:14:08 +0000
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