Mark Jensen's new cookbook "The Urban Cook -- Cooking and eating for a sustainable future" is far more than a few recipes -- it is almost a bible for those wanting to know and understand the foods which are sustainable and ethically grown.
As the Head Chef at Sydney's Red Lantern, voted in the top ten most environmentally sustainable restaurants, Mark works closely with Luke Nguyen. He is passionate about ethical eating, sustainability and the carbon footprint we leave through our food production. The book itself has over 106 seasonal recipes, but Mark also looks at some very interesting facts about food production and provides consumers with the ability to make ethical decisions more easily about what we eat.
The dream at 'Red Lantern' is to leave as light an environmental footprint as possible while staying true to their Vietnamese origins.
Two things which stand out in the book are that most of the amazingly delicious recipes are made with only a few ingredients including the simple challenge to readers to prepare meals around vegetables rather than the protein component. This interesting and fascinating father, chef and health fanatic will be launching his new book at berardos restaurant & bar on Friday 29th April to share his knowledge and expertise in good foods and how to get the most pleasure from them.
The launch of "The Urban Cook -- Cooking and eating for a sustainable future" will be at berardo's restaurant & bar and Mark will be available to discuss your thoughts on one of life's great pleasures -- eating.
RED LANTERN CHEF -- MARK JENSEN -- LAUNCHES BOOK AT BERARDO'S
3 courses with a glass of sparkling on arrival
$65 per person
12 noon on Friday 29th April. Bookings are essential.
To book your seat call 5447 5666.
Berardo's is open for dinner each evening.
Berado's Hasting Street, Noosa Heads
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