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By Eliza Wood
Wednesday, 27/08/2008
Rainwater from Tasmania's King Island has made it into the fridge of the top restaurant in the world.King Island Cloud Juice, as it's branded, is on the water list in Spain's El Bulli - a restaurant that has nearly one chef per guest and a three year waiting list.Cloud Juice founder Duncan McFie says water appreciation is becoming trendy."Twenty years ago you'd go to a restaurant and you could get red or white wine. Today you go into any restaurant and you get a wine list. Now you go into a restaurant and most restaurants are going to have sparkling or still water. More and more restaurants are starting to get a water menu," he said.Mr McFie says he's honoured to have his water on the menu of El Bulli."I got to have dinner there and it was mind-blowing. I was getting chills from some of this food. At one stage I had tears because I could not believe how this food could be doing what it was doing."
In this report: Duncan McFie, founder, King Island Cloud Juice.
Wednesday, 27/08/2008
Rainwater from Tasmania's King Island has made it into the fridge of the top restaurant in the world.King Island Cloud Juice, as it's branded, is on the water list in Spain's El Bulli - a restaurant that has nearly one chef per guest and a three year waiting list.Cloud Juice founder Duncan McFie says water appreciation is becoming trendy."Twenty years ago you'd go to a restaurant and you could get red or white wine. Today you go into any restaurant and you get a wine list. Now you go into a restaurant and most restaurants are going to have sparkling or still water. More and more restaurants are starting to get a water menu," he said.Mr McFie says he's honoured to have his water on the menu of El Bulli."I got to have dinner there and it was mind-blowing. I was getting chills from some of this food. At one stage I had tears because I could not believe how this food could be doing what it was doing."
In this report: Duncan McFie, founder, King Island Cloud Juice.
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