New Zealand has a lot of milk. We produce billions of litres of the stuff every year. But farmers aren't making any money. Problematic for a farming nation and not very sustainable. The dairy industry seems more bust than boom. We can try ride it out, grin and bear it, cut costs, production and hope milk price improves or consider it an opportunity for some Kiwi ingenuity.
Central city artisan grocer and sustainable eatery Scarecrow are shining a light on New Zealand's peak milk production month with a dairy industry dinner. Chew the cud with a series of dishes that encourage thinking about how and what we eat.
Through a specially curated, dairy-focussed menu, the event intends to ask questions like: Can you taste the price difference? Which is better for brand New Zealand? Could you or should you give up cheese? If we think veal is ethically questionable should we drink milk? bread and butter, wild wheat sourdough, radishes, artisan and commodity butter.