MARCH 10 2018 LISTENER 39
Activity Guidelines for New Zea-
land Adults (2015). That change
was in line with World Health
Organisation sugar intake recom-
mendations for adults and children
(also published in 2015) – namely,
that we limit intake of sugars
from foods such as fruit juice.
The ministry recommends eating
fresh fruit
and drink-
ing plain
water instead
of fruit juice,
which is high in
sugar, as “fruit is
more filling than
juice and provides
available vitamins,
phytonutrients (beneficial
chemicals), fibre and much
less sugar than juice”.D
ried fruit also got the thumbs-
down. The sticky stuff gets
wedged in your teeth, increas-
ing the risk of cavities, and
without its natural water content,
dried fruit becomes a very high sugar
snack we can more easily overeat.
No one is suggesting we ditch leg-
umes, such as chickpeas, altogether,
of course. Far from it. The ministry’s
eating guidelines suggest at least
two daily servings of nuts, seeds or
legumes or, alternatively, one serving
of fish, other seafood, eggs, poultry
or red meat. Ireland agrees with
that. “Although chickpeas are not
included, we encourage their con-
sumption as part of a healthy diet.”
Rich in nutrients and high in
fibre, legumes, nuts and seeds are
a useful protein source. In fact,
chickpeas and other legumes are
particularly high in protein, which
makes them a cost-effective and
nutritious protein source for omni-
vores and vegetarians.
Flour made from rice or wheat
is classified as a grain rather than a
vegetable. And although potatoes are
vegetables, classifying a refined flour
made from peeled potatoes as
a serving of vegetables
is a bit of a stretch.
So, if you eat
chickpeas in the UK,
they’ll count towards
your daily target,
but in this coun-
try they won’t. lHow has Nobu’s arrival influenced Clooney’s cuisine?
Having discussed our direction in depth, we’ve
decided to go completely New Zealand with our
ingredients, and regional where we can. It’s some-
thing I’ve been thinking about for some time and
it’s nice to have that support. It causes problems,
but also makes us appreciate what we have and
work so much harder.What is the most amazing overseas dining experi-
ence you’ve had? Noma in Mexico was a dining
experience like no other. That man [chef René
Redzepi] is a genius, and his knowledge and com-
prehension of ingredients and how they can be
used were mind-blowing.Have you ever eaten at McDonald’s? Never.
What’s a favourite childhood food memory? Work-
ing at my father’s fruit and produce market in the
school holidays, going to work at 4am, unloading
the train wagons filled with every fruit and vege-
table imaginable, then waiting for the auction
room to fill up and auctioning to take place.Is healthy eating a priority? Yes. I never
eat deepfried food and I make a
point of eating a balanced diet.How would you describe your diet and lifestyle?
It’s a bit erratic. I have a great breakfast, seldom
eat lunch and have a staff meal when working at
night. I definitely eat better on my days off. Sunday
is always a trip to the Avondale markets where I
buy a heap of tomatoes to reduce to use in various
ways over the week. That keeps the family fed and
me with an easy snack if I do take a lunch break.What did you have for breakfast today? Six slices of
MacKenzie Station Seed & Grain toast with half
a banana on each, six Weet-Bix and Puhoi Valley
homogenised milk and a protein shake with
another four bananas.What did you have for lunch today? Nothing.
What’s a typical evening meal at home?
I try to barbecue when the weather
is good. It’s usually Te Mana lamb
or scotch fillet, fish – ideally a small
hāpuku – tacos or handmade pasta.What happens when you dine at friends’ homes?
I’m a nightmare when out in restaurants,
always thinking of changing something,
so I make a point of shutting up and
relaxing at friends’ homes.What’s your idea of food hell?
My mother cooking meat.Tony Stewart
The owner of Auckland fine-dining res-
taurant Clooney is “incredibly excited” about
the future of his eatery, thanks in large part
to the arrival of new head chef Nobu Lee. “He
is such a humble, hard-working and talented
chef, and we have the same vision for Clooney.”Email your nutrition
questions to
nutrition@
listener.
co.nzDried fruit also gets
the thumbs-down,
as without its natural
water content, it’s a
high-sugar snack we
can easily overeat.