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).
This has to be one of the best ways to unwind after you have devoured a great mid-winter spread. Once all the pots and pans have been washed and carefully put away and the benches are sparkling clean.
This simple dish was inspired by a mystery gift from one of the guys at work. I asked him to bring back a cooking implement unique to his home country, Germany. He came back from his holiday with what I can only describe as a strange looking cheese grater with a hopper attached to it. [...]
These little bite-sized morsels are my absolute favourite item from the yum char menu. I quite often meet my wife and her family for a yum char lunch during the week. It makes a nice little break from my working day, and even better the restaurant is right across the road from the office.
Ok so you will have realised from the title that I have diverged a little from this months Yum Char theme. The reason for my straying is to share a recipe with you that is inspired by a recent trip to Italy. I was fortunate to travel to Italy for the last 2 weeks in [...]
Kulich is a sweet fruit bread traditionally served at the table of Russian families to celebrate Easter. I was intrigued by the shape of the kulich, and when I found the shape was made from baking the cake in a coffee tin, well I just had to try it. Easter for me is a time [...]
We have been working with our Italian colleagues for a few years now. The Italian factory is situated near the picturesque town of Bassano del Grappa, with its historic wooden bridge over the Brenta river (pictured below).
At the moment I am really into eating bits and pieces, like little tapas or Japanese style izakaya dishes. There are always two great components to this style of eating – sharing the experience with friends and trying many different flavours.
Personally I don’t do detox, so I had to think hard this month. Meeting detox halfway seemed a good compromise to me, a dessert with some possibly tenuous detoxifying qualities.
Seems the last word goes to me this year so I would like to start by thanking all our regular readers and all those that have enjoyed looking and trying all the many great recipes we have blogged this year.
There is a little coastal town about half an hour north of where we live, perched right on the edge of the pacific ocean. One of these little New Zealand places where locals swear by the lifestyle; surfing, fishing or just sitting back enjoying the view.
This month being man month, I decided to go with a dish that can satisfy a man sized hunger while offering some additional health benefits to my fellow males out there. At home here in New Zealand, the month of September is prostate cancer awareness month.
This post has been a long time coming! I have been waiting for the perfect opportunity to put it up. The first time I had ever seen or tasted this cake was in Japan although its origins are German.
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.