The Urban Cook by Mark Jensen – Murdoch Publishing | Img. 2 Recipe from the book
Rob Lennon is The Beef Guy that provides the famous beef meat marbled Wagyu (the first farms in Italy opened in 2008 and from now can be found it here) to Red Lantern in Sydney, Mark Jensen’s restaurant, author of The Urban Cook, published by Murdoch’s publishing Australia. Along with the salmon and ginseng farm, the water of Tasmania, the Single Origin Roasted Coffee and other fair trade and organic products, have made the restaurant famous in the world as 100% environmentally friendly. The dynamics of consumption, such as recycling cooking oil and water savings using wok-kind kitchen are not enough to describe how it works and how Mark wants to spread his action for a sustainable future. His cuisine use seasonal fruits and vegetables, it is a bit Asian (his Thai wife Pauline and her brother Luke works as well in Red Lantern) and makes us in love for a dish like lamb in a fish sauce. Although he cooks Berkshire pork (the oldest English breed and not easy to find) he describes how to prepare daily the recipes for a sustainable future based on vitamins and quality proteins. To eat well is one of life’s greatest pleasures. To eat food that truly nourishes accounts for a life well lived.
Mark’s suggestion: Application Sustainable Seafood Guide