It would be without exaggeration to make the statement that my life has grown to revolve around food. I don’t know where the obsession came from but I cracked on early in life that satisfying appetites was a way to make people happy.
I learned my culinary skills as a child by watching cooking shows; Graham Kerr was the first to captivate me. Once I had had enough of Graham and his bowls of pre-measured ingredients I moved onto Jaques Pèpin and Martin Yan. After leaving secondary school I trained then worked for the next 5 years as a chef. Although I loved (and do love) cooking, I have always been interested in the bigger picture- what are we eating and why are we eating it.
Food represents an occasion; it’s related to memories and emotions. It’s the roasted prawn, pomello and fish roe betel leaves my sister’s boyfriend prepares when we go to Sydney (and probably why I love Sydney so much). It’s the pipi fritters that we make every year at the beach- the entire process; gathering, steaming, chopping, whisking, stirring, frying and finally eating them straight off the BBQ with lemon juice and black pepper or between 2 slices of fresh bread. They can be little bit gritty but secretly that’s how I like them. I love the fact that one simple food cooked with care and respect like Dad’s crispy potatoes can be just as memorable and magnificent as a complex meal with layers of flavours. I can always remember the food I was eating at a particular event in my life, I don’t know if that is astute or just completely obsessive.
After a day working in the kitchen, slogging through beef carpaccio canapés for hundreds of people, I decided that I needed more. I went to University and graduated with a Bachelor of Science, majoring in Human Nutrition. I am back to cooking in my spare time (and watching cooking shows) for the pleasure and immense satisfaction gained from all that is good in food.
19th September 2011
Pulled pork sandwiches
If you haven’t tried pulled pork before, you must and ideally as soon as possible.
I used a Jamaican Jerk paste and massaged it into the pork before slow cooking it for over 12 hours – and when I say “used” I don’t mean “made”, I mean
1st September 2011
A month for the Blokes
This year little NZ is playing host to the Rugby World Cup which has inspired this month’s theme of Blokes Food. In less than one week we are going to be bombarded with a movement of potentially over-zealous and certainly hugely passionate rugby fans. Auckland is looking prettier than ever and I have been declaring my new-found lust for this city to anyone who will listen.
1st August 2011
Tips and tricks for the perfect dinner party
Dinner parties don’t have to be stressful and some careful planning can ensure your dinner party is successful. It’s nice to put on an impressive show and wow your guests with your culinary talents but it’s more important that you
25th July 2011
Red cabbage and fennel slaw with apple dressing
Growing up, I can remember Mum’s dinners often comprising of a side of coleslaw, rich and creamy from the condensed milk dressing. I can remember my sister and I offering to make it and sneaking cheese into it…I think we had just discovered that everything tasted better with cheese.
21st July 2011
Eggplant, buffalo mozzarella & mint fritters
I have just finished compiling a list of tips and tricks; suggestions which I hope will make your next dinner party all the more successful. At the risk of sounding like know-it-all when it comes to this subject, I would like to share a series of unfortunate events
27th June 2011
Chocolate tart with creme and blood orange
You don’t see blood oranges all that often in Auckland supermarkets so when I saw a display of them at the counter of Emma’s little corner fruit shop I was overwhelmed with excitement and happiness.
13th June 2011
Chicken and tofu laksa
What I love about food is that it can be adapted to suit taste, the seasons and even mood. So this is my take on Laksa, it may not be traditional but it is to my taste (and those lucky enough to have had it for lunch today!)
4th May 2011
Crock pot braised beef
For me, this is soul food. It never ceases to amaze me that with a simple formula of “heat + time” an underwhelming combination of cheap beef cuts, vegetables and mediocre wine can transform into a beautiful dish of succulent meat enrobed in a this-is-guaranteed-to-put-hairs-on-your-chest type gravy
24th April 2011
Almond, linseed and sunflower seed muesli
I love muesli and I like to surround myself with other people who love muesli. My mum has eaten muesli for breakfast her whole life and my boyfriend Luke eats muesli for dessert. In fact if left unsupervised, Luke will eat an entire box in one day. His muesli-habit can quickly get out of control so we generally try to make our own or we add our favourite
1st April 2011
Healthy eating
Long before studying Nutrition at university, I have been interested in the properties of food. So it’s with this passion that I am writing the intro to this month’s theme: Healthy Eating.
31st March 2011
Pasta and vege fritters with tomato sauce
These fritters are a nice alternative to making cabonara or macaroni cheese for hungry little mouths.
I’ve just come home after spending 5 days in Oz with my sister, her boyfriend and his two daughters.
14th March 2011
Frozen yoghurt and ice cream sundaes
I thought I was really clever with this recipe – serving up a healthier alternative to the traditional ice cream sundae. But as Rhylee, (our model and chief taster for the day) took her first mouthful, her wide, excited eyes narrowed and her smile disappeared. She looked at me sideways and said “oh……is this yoghurt”.