As a child I was always a picky little eater, to be honest I never really grew out of it until I was about 25. However I have always loved being in the kitchen, as a child I was right there by my mothers side watching, listening and learning. I must admit the big turning point in my diet was meeting my wife who is Japanese. This opened up a whole new world of food for me, and I’m not just talking about rolled sushi! Now food is the first thing I think of. So much so, that when picking locations for travel the first thought is what amazing foods can I eat, followed by what can I see and do.
There was a stage in me life when I did fancy myself as a bit of a chef, after high school I applied for both chef school (in beautiful Central Otago NZ) and Mechanical Engineering. In the end engineering won out, although now I work for Fisher & Paykel I can indulge in both my passion for design and cooking, funny how things have a way of working themselves out!
OK – so even at 34, I’m still a little picky about food but the challenges have become greater. At 6 years old it was Grandfather's mystery mince with hidden offal surprise (I just happened to be there one day when he was mincing the ingredients). Now it’s raw squid fermented in its own guts and raw chicken sashimi that I just can’t bring myself to stomach (next time I visit Japan I may have mustered enough courage - keep you posted).
The alarm rings at 4:30 in the morning, feels like I only went to bed about 4 hours ago and that’s probably because I did. Bursting out of the hotel doors we are hit by the thick hot humid air of mid-summer in Tokyo city.
This is a fantastic way to get a little variation in your BBQ line-up this summer. After you are completely and utterly over the usual steak and sausage offerings try this wee stunner. This is a great way to cook salmon and add a little smoky flavour too. Rolling the salmon in its skin protects [...]
I have made this recipe a couple of times over the summer break, it always gets a great reception. The lemon and yogurt marinade really plays well against the richness of the lamb, making for a well-balanced dish.
This Christmas post is inspired by an afternoon of fierce competition, in the lead up to last year’s celebrations. My wife and I were invited to a gingerbread bake-off, we really didn’t know what to expect as the invitation was very mysterious.
I have been to Japan many times now, and always without exception I end up in an izakaya having a couple of beers and eating some of these delicious ‘octopus balls’. Now ‘octopus balls’ as a description may not sound that appealing to many of you out there, but take my word for it these [...]
Here it is – well the miniature version – bite sized morsels, perfect for sharing with friends over a long leisurely brunch. Banana, bacon and maple syrup are a classic sweet and savoury combination. Enough said, short and sweet just like these little bites!
This has to be my ultimate Sunday morning ritual, and Saturday too, if I can muster the energy. A simple recipe with a big punchy tomato flavour, this is quick to make and fills you up ready for a big day of adventure.
This is my kind of comfort food; food you can always turn to, that is easy to prepare, looks after itself and is satisfying to eat! And, with the added bonus of the whole meal being cooked in one pot it’s easy clean up too.
This is a great flavour packed dish that I enjoyed on a trip to Vietnam during last years Christmas holidays. Inspired by a cooking class that my wife and I attended in the little historic coastal trading port of Hoi An.
I’ve got a real love affair with bread, have all my life. Our little farmers’ market down here in Dunedin has a bakery which produces the most beautifully textured bread with a crunchy outer crust - when Friday rolls around I am already excited about getting up early on Saturday morning just to secure my favourite [...]
When it comes to desserts at Christmas, and yes there are usually multiple, this is the big one. I don’t remember a Christmas that has passed without Nana’s apple shortcake and the battle it incites.
For retro month I’m going to take you way back in history, with a fruit that was possibly cultivated even before the apple. Famed for its floral perfume, amazing bright yellowy green colour and fluffy outer layer the quince is quite a treat if prepared in the right way.
This blog is born of the passion of a group of friends here at Fisher & Paykel. Ardent lovers of food and cooking, we want to inspire our readers, share our recipes and impart knowledge.