A French man and a Spanish women, if ever there was a time to cook rabbit this was it. “What are you planning for this evening?” “Lapin au moutade.” “Oh, awesome, great I love Lapin. It’s very French.” “Cauliflower gratin and tart au citron too.” Over the moon understates his reaction. Choosing what people might [...]

Start with a gentle whiskey and ginger in the afternoon, add white rum, mint and lime. Let mellow for an hour. Add litre beer. Gently mix. Hit with a couple of shots of Frena Menta. Add punch and beer. More shots. Introduce loud bass lines and vigorous vertical shaking, periodically add more beer and shots. [...]

“I can’t snowboard as well as I would like to think I can,” my explanation for the broken hand, “third day in Chamonix.” Just arrived for a holiday of chalet cooking and steep mountains. At there best – like heli-skiing from lifts. The harsh valley put a quick stop to my entertainment but I was [...]

The self-proclaimed king of capitalism was Armadillo’s most loyal customer and one of the few willing to give me the critical feedback I demanded but struggled to handle. I first made his acquaintance in Conchar. My boss told me, “this guy is an important customer.”   The timing sucked, as he was enjoying an after meal [...]

As a chef I feel I should be able to answer this question. Somehow whenever I try I end up listing ingredients and dishes. We have our namesake fruit and plenty of premium produce even though most of it is immediately exported. My excuse for a decadent extended summer holiday was to investigate Kiwi cuisine, [...]

I think we really need at least one. I propose we start with a simple snapper stock. Snapper bones and heads, carrot, onion, celery, bay leaf, parsley stalks, etc …. Use this as a base for kiwi fish soup. This is how far I have got. Suggestions please

Well we are making tortillas and salsa already. I just read a Kim Severson recipe. Julia Moskin and her battle for the best $50 dinner party for six. Frank Bruni judges the challenge between his colleges a diplomatic tie. The New York Times food section is leagues ahead of the rest. So we  make carnitas [...]

Beetroot, a egg and what else? Do we include cheese, pineapple, onion, bacon? I used to hate beetroot, then I discovered that like all vegetables canning doesn’t do them any favours. Cut thin on a mandolin or grated raw they make awesome salad bases. Tom Colicchio from Top Chef doesn’t think a beet can be [...]

A great northern kiwi getaway was the plan. Swimming, fishing, maybe a surf. Rent car and drive north, aviod the ever present traffic concerns by leaving in the afternoon. Turn off while the rest of Auckland continues north. Two hours with traffic and destinating tent pitch. A harbour is generally not the most appealing beach [...]

Before cooking on a Mexican billionaire’s boat I had a Kiwi idea of what constitutes Mexican Food. Old El Paso – enchilada kits with Simpsons-yellow corn tortillas, crispy-shelled tacos and Watties chili beans nachos. The one place in New Zealand that didn’t sound embarrassing to take my lovely Latina was shut until February. So with [...]

I managed to try some. It was good. The eel bone sauce proves that anything tastes good if you put enough sugar with it. Pinboning -I found a line of bones and pulled them out. Done ready for slicing tomorrow. The plan turned into eel on a stick. There are never enough slimy sea creatures [...]