My colleague John Roughan is very accurate in encouraging greater consumption of local foods. His advice brought to mind a dinner I had at the Casablanca Restaurant in Honiara a quarter century ago: It was of local pork, taro & sweet potato, with local greens. It was prepared by a trainer chef from NZ who was helping the restaurant get started. He brought out flavours I'd forgotten about, the food was delicious.
This tells me that an addition to John's message might be a call to local chefs to do a better job of using local foods.
Local Food (J Roughan article)
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