ACTIVISM AND INNOVATION
“With any movement, there’s a long, slow uphill battle, then sudden momentum. That momentum is happening now. For me, this is [the] result of so much slog! I’ve been involved in activism for well over 20 years – I was literally carrying soy milk around with me, from café to café.”
In two short years, Grater Goods has gone from a humble commercial kitchen for vegan food, to a café and bistro riding the wave of a cultural revolution. Owners Flip Grater and husband Youssef Iskrane are the pair behind the eatery – encouraging patrons to explore a menu with plenty of taste, umami, and texture.
Flip, a musician, mother, and now a restauranteur, feels fortunate to be witnessing Cantabrians embrace the Grater Goods ethos.
“It’s been amazing to watch plant-based eating, animal rights, and activism move with momentum – there actually is a cultural shift and attitude change around what vegan food is and how ‘doable’ it is. We’re using innovation with ancient technique.”
Youseff mentions opening Grater Goods was ‘a bit of a gamble’.
“We really wanted this to become a destination, but we went about it the complete opposite way to tradition. We grew the space, rather than taking on a huge risk of empty space, or considerable financial debt.”
And empty it is not. On a weekday afternoon, the space is filled with sun, music, and the aromas of lunches on their way to diners. The space is eclectic but relaxing – you’ll want to spend an afternoon here.
The aim is simple – to “hit all the pleasure points with kai”.
There’s more on the cards for 2021, as the café leans more into the bistro side of dining. Frequent live music nights will put Orbell Street on the map. New dishes are being tested for the menu.
“As soon as there is demand, people can afford to innovate. These are as good, or better than the things you can have on a platter in New Zealand right now. It’s exciting to exist in that space.”