How to eat like a local
Updated: Oct 7, 2019
Ahhh, local food, so much more than the catch-cry of the new age, seeking and finding locally produced fodder is as much a means of appealing to the senses as it is a means of strengthening communities. Local food these days means crunchy, bubbled crusts of sourdough overrun by oozy cheese, shinning goblets of red wine, shot through with the gleam of sun sinking beyond a vineyard's view of Bass Strait, and fresh fruit and vegetables which taste like they have escaped from the fabled cornucopia.
In South Gippsland we are fortunate to be blessed with fertile soil and a diverse range of locally produced foods. It is also a blessing that the value of supporting small, local economies is developing strength in the modern consciousness, and accordingly we have seen an upsurge in restaurants and businesses which specialise in foods sourced from the local area, often within a 50 kilometre radius.
On Phillip Island and in surrounding towns like San Remo, Corinellla and Kilcunda, restaurants and cafes are making it their raison d'etre to source food locally and we are fortunate to benefit from the skills of so many aware and committed chefs. Thus, in a community where the economy is so typically fuelled by tourism, a wonderful opportunity arises for tourism businesses to support local restaurants, caterers and cafes through word-of-mouth recommendations and reciprocal relationships.
Truly eating like a local, that is, eating a broad range of fresh, locally grown food is dependent on what is produced, supply and demand. As a local or as a a tourist we have the ability to influence our region's commitment to excellent local food by seeking out and supporting its producers.