Mumu Grill, a steak house in Crows Nest, NSW is showing us that we don’t need to stop enjoying meat to eat sustainably and ethically. All of the animal products served are grass fed or organic, while produce is purchased from local growers. Owner and head chef Craig Macindoe says serving food that is in season keeps him inspired. “For me it’s all about ‘this is what’s coming into season, so I need to get used to working with it’. You’re talking to farmers and asking things like when stinging nettle will be available … so it becomes a real interaction between the food and us,” he says. Macindoe says the life of the animals is a major concern for him and the producers he deals with. He ensures they’re cared for properly and fed on native perennials and grasses. For Macindoe, the restaurant industry should be all about honest, clean and fresh tasting food... “People should know where their food comes from because it makes the producers more accountable. As part of the whole Slow Food Movement, people need to think of themselves more of a co-producer, rather than the end consumer. “...If we know where every-thing comes from then there’s some kind of accountability and we tend to eat fresher and better quality. " “It’s like a spiral of goodness. We do regular dinners where we invite the farmers in and they speak. Then I’ll talk about why we do certain things and that sort of education is the backbone of our business”
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