Seven featured TL&CC restaurants this week

13 December 2018
Laneway Speciality Coffee, Parap, Northern Territory, Australia

Some more of our food heroes share their food philosophies.

Laneway Speciality Coffee on the importance of community

  • WHO: Lisa Heames, Adam Mann & Dannielle Mann, owners
  • WHAT: Great coffee, simple fresh food & top-end hospitality
  • WHERE: 4/1 Vickers Street, Parap, Northern Territory 0820, Australia

“We love our community and that our cafe is a hub where people can come together and enjoy each other’s company. We have many regulars who walk up to the café with the kids and a puppy in tow (dogs welcome!), and our staff know our customers by name and coffee order. We give back to our local community by supporting charities with fundraising and donations. Our main fundraisers through the year are Red Nose Day and Café Smart, which we have supported each year since we opened four years ago.”

To read more about Laneway Speciality Coffee visit their Truth, Love & Clean Cutlery profile here.

The Drawing Board on two of their most special dishes

  • WHO: Rosie Wiggins, owner
  • WHAT: A feel-good food kitchen with an apothecary-inspired craft cocktail bar
  • WHERE: 190 Kentucky Street, Petaluma, California 94952, USA

“Spring Baby Vegetable Crudite with Miso Tahini Paste: This dish is as nutritious as it is delicious. In its preparation we celebrate the centuries-old art of miso-making and the health-supportive benefits that come along with fermented foods. The Miso Tahini Paste serves as the foundation for the dish and is accompanied by the freshest local baby veggies available at the time.

“Kimchi Pancakes with Kewpie Mayo: This dish is a favourite for more sentimental reasons. It is an homage to our bar manager, Jenn Moonbrick, and her mom. Jenn's mom is originally from South Korea and sends giant containers of homemade kimchi from her home in Tennessee (along with pounds and pounds of jujubes and hand-harvested chaga mushrooms!) to keep the The Drawing Board team healthy. Inspired by her ancestral recipe, we created the kimchi pancake.”

To read more about The Drawing Board visit their Truth, Love & Clean Cutlery profile here.

The Drawing Board, Petaluma, California, USAThe Drawing Board, Petaluma, California, USA

Ceremony on sustainable practices

  • WHO: Ali Dedianko & Joe Stokoe, co-owners
  • WHAT: A modern vegetarian restaurant with equal focus on food & drink
  • WHERE: 131 Fortess Rd, London NW5 2HR, UK

“Most of our sustainable practices are tied in with our other practices, namely, using vegetables from our own garden, using seasonal produce, reducing the use of single-use plastic, composting, working with local suppliers to reduce our carbon footprint. We also strive to have almost zero food waste, using the entire vegetable wherever possible. Additionally, we don't have bottled water in the restaurant, but rather use a water filtration system for both still and sparkling water and refill the glass bottles per use. Leftover water and ice are stored in a large container in the garden that also collects rainwater and is then used to hydrate the plants."

To read more about Ceremony visit their Truth, Love & Clean Cutlery profile here.

Ceremony, London, UKCeremony, London, UK

O.My on the cycle of seasonal cooking

  • WHO: Blayne/head chef & Chayse Bertoncello/owner
  • WHAT: A fully farm-focused degustation restaurant
  • WHERE: 23 Woods Street, Beaconsfield, 3807 Victoria, Australia

“At O.MY we use only what we grow on our farm. Doing this keeps us in a constant cycle of true seasonal cooking. We do not out-source any vegetables or fruit. It is important for us to do this because we will try not to take any of the produce for granted, also farming is not easy and yield is always an issue. We have to figure out unique ways to use our very limited supply. This puts us in a state of near-desperation, which stimulates the brains of the chef to start using parts of the plants in ways that no one else would usually. It challenges and grows the passion and determination of everyone involved. Seeing a plant grow from a seed, harvested and then placed on the plate is something that every person should see. Growing all of our own produce has changed our outlook on life."

To read more about O.My visit their Truth, Love & Clean Cutlery profile here.

O.My, Beaconsfield, Victoria, AustraliaO.My, Beaconsfield, Victoria, Australia

Cosecha on women in hospitality

  • WHO: Dominica Rice-Cisneros, chef/owner
  • WHAT: A fresh Californian Mexican food prepared from scratch every day in Downtown Oakland
  • WHERE: 907 Washington Street, Oakland, California 94607, USA

“At Cosecha, it’s important for me to support women in this industry. I am passionate about helping women to find their voice, teaching them a second language, teaching them management skills, and taking all women to the next level in their careers. We have a mix of people working together from grandmas to high school students, and we prioritize staff hours around daycare needs and school schedules. We hire a lot of moms and grandmas who are great cooks but may have never worked in a restaurant. We need to start doing that as business owners so that we don’t lose women in the kitchen as soon as they start to have families. These women have talent, seasonality and perspective on tradition in a big way.”

To read more about Cosecha visit their Truth, Love & Clean Cutlery profile here.

Cosecha, Oakland, California, USACosecha, Oakland, California, USA

Kebaya Dining Room on seasonal cooking

  • WHO: Chris Ong, owner & Zachary Choong, chef
  • WHAT: Innovative Nyonya cuisine in a restored mansion
  • WHERE: Stewart Lane, 10200 Georgetown, Penang, Malaysia

“We are passionate about reinterpretation, seasonality and the cultural calendar. We are blessed with a year-round summer in Malaysia, the ingredients are fairly abundant all year with the tropical fruits mainly being seasonal. The wait for perfectly ripe durian calls for a soufflé or the plump and juicy lychee are begging to be gently warmed in a curry. At Kebaya, it brings us great pleasure to incorporate seasonality and innovative cooking with the cultural calendar.”

To read more about Kebaya Dining Room visit their Truth, Love & Clean Cutlery profile here.

Kebaya Dining Room, Penang, MalaysiaKebaya Dining Room, Penang, Malaysia

Landhotel Hirschen on the slow food philosophy

  • WHO: Silvana & Albi von Felten, owners
  • WHAT: A place of culinary craftwork in Switzerland
  • WHERE: Hauptstrasse 125, CH-5015 Erlinsbach, Switzerland

“As a family-owned business, we are proud that our guests share our slow food philosophy and are willing to pay a slightly higher price than elsewhere. This philosophy is the based of all our meals. Our employees are educated constantly to ensure they meet all standards."

To read more about Landhotel Hirschen visit their Truth, Love & Clean Cutlery profile here.

Landhotel Hirschen, Erlinsbach, SwitzerlandLandhotel Hirschen, Erlinsbach, Switzerland

Previous posts

13 December 2018

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13 December 2018

We chat to Chilean-born chef Sturla about foraging, sustainability and his Lyttelton, New Zealand restaurant Roots.

06 December 2018

We asked Acorn's Richard Buckley, to answer the Truth, Love & Clean Cutlery Questionnaire. There are only two rules – you have to tell the Truth, and do it with Love.

06 December 2018

Seven special restaurants share their passions, ideas and philosophy