Fleur Sullivan had known ever since she first set on the small fishing village of Moeraki, on the east coast of New Zealand’s South Island, that this was where she would eventually come to live. “It had this beautiful atmosphere of the ocean and the simple life; it just seemed the most ideal way to live.” Indeed, it’s name in te reo, the Māori language, means “a place to rest by day”.
But when Fleur came to Moeraki, she realized that its fishing boats were disappearing, and with them the way of life she had been searching for. But rather than accept this fate or move on, Fleur made a bold decision: she would do what she knew how to do—to cook—in order to help this fishing community.
And so it was that set up her eponymous restaurant: Fleur’s Place, with the twin goals of providing greater revenue to local fishers and reducing the amount of food waste by taking the fish that wouldn’t normally be sold or eaten.
Twenty years on, Fleur’s Place has proven a big success, gaining international recognition from far and wide; more importantly though, it’s restored some pride to the local fishing community. As Fleur recounts, fishers who might once have described themselves simply as fishermen, may now say they “fish for Fleur”.
The Food Talks are digital format for Slow Fish 2021: ten minutes talks on the environment, fishing and food: a collective framework of the future we want and need. The protagonists of the Food Talks are fishers who, together with anthropologists, ecologists and experts, offer their vision of the seas, their problems and potential solutions. Food Talks are supported by UniCredit.
Event languages: IT, EN