Travel and food writer, Natural American Delights, Adelaide market, Anthony Bourdain interview, recipes

NATURAL AMERICAN DELIGHTS

The need for sustainable resources in an ever-shrinking world is often discussed in the media. However, it's not a phrase I would have expected to hear from a young Brazilian chef operating at a boutique hotel — The Belamar — in Manhattan Beach, just a $US20 taxi ride south of Los Angeles airport. On a much-needed stopover there for two nights, I caught up with Vania Almeida whose family are restaurant owners in Brazil "But the USA is where I really learnt to cook", she says.

Vania, together with food and beverage manager Emir Dedic (son of restaurateurs in Croatia), are slowly introducing foods to the menu that can be sustained long term with minimal effects on the environment. Organic produce is chosen where possible, including wines and teas. Californian foods are represented on the menu with goat, sheep and cow's milk cheeses being popular choices. (My favourite — the delicious Humboldt Fog goats' cheese). Plus there are several gluten-free and vegetarian options. Altogether, healthy choices are what the two are aiming for.

The small team is headed by hotel manager and food connoisseur Tom Beedon (he was once maitre d' at the exclusive Club 33 at nearby Disneyland) who has encouraged the trend towards sustainability. "As Albert Einstein said, 'Problems cannot be solved at the same level of awareness that created them'."

For more information visit: www.larkspurhotels.com/collection/belamar and www.secondstoryrestaurant.com

Perks at The Belamar include:
• Second Story Restaurant
• Complimentary wireless Internet access
• Complimentary 24 hour business center
• Adrenaline fitness center
• Outdoor heated pool and jacuzzi
• Sundry shop
• Concierge services
• DVD movie library
• Complimentary Valet parking
• The Sunset Garden - to calm your soul
• 100% smoke-free environment