Former executive chef of Longrain Sydney Martin Boetz has thrown in the apron and headed to Sackville an hour out of Sydney to start the Cooks Coop, where he and other local producers band together to supply produce to some of Sydney's best restaurants such as Pilu, Kitchen by Mike and the recent Noma Sydney pop-up.
Through the art of storytelling, Martin is truly delivering the idea of 'soil-to-plate' by reconnecting chefs back with regional growers and providing them with fresh, seasonal produce within 12-14 hours of being taken out of the ground.
In this week’s episode of PICKLES, we chat with Martin about The Cooks Co-op, harvest veggies from his flourishing garden and cook up a seasonal storm in his shed turned commercial kitchen. Here he reminds me of the beauty of using the whole vegetable, cooking everything in butter and never holding back on parmesan. YES.