Food standards are certainly a funny thing. For example, the rulebook says that if you’re a restaurant, you have to have a working oven. In fact, it has to be a commercial oven that meets a high standard, and not just a little thing that you’d have in your kitchen at home.
Fair enough…most restaurants DO need an oven. But I think the fact that we don’t means that we should be exempt from the rule. Sounds like something you could escape if you happened to have friends in high places, if you know what I mean. Alas, we just had to go and open up Melbourne’s only No-Cook Restaurant. This is where you come when you want a meal that’s 100% natural, unaltered besides being shaped and/or cut. We’re not going to slap a whole piece of broccoli onto your plate, but you can rest assured that what DOES end up on your plate is totally fresh, and has not been cooked. We DO have commercial ovens, but they’re never switched on. Or maybe we can use them as heating in the winter…probably inefficient.
Of course, we have nothing against places that DO use their ovens and steamers and woks and whatever else. This isn’t taking a moral stand; we just wanted to offer something different. Many of our dishes consist of fish, or fruit, vegetables that don’t require cooking, nuts, some types of dairy, and of course, many variations and combinations of all those things. It’s fresh, it’s tasty, and you wouldn’t believe how good you feel after a no-cook meal. Of course…it’s also art on a plate.
I’m hoping it takes off. And if it doesn’t, then…hey, there was a whole kitchen when we got here. That commercial-grade deep fryer might just come in handy after all. Still need to think of another gimmick, though…