It’s early, it’s the middle of winter, the boys’ are off through the darkness on a coffee fueled run to Oamaru. On our way to the Pig Day Out, an annual event held at Riverstone kitchen, a great little restaurant set in the rural south, turning out amazing dishes full of local ingredients, thanks to owner and head Chef Bevan Smith and his team.
Picture this – waking up at 6 in the morning, you pull back the curtains, outside it’s pour down with rain, wind gusting and oh by the way it’s the day you organised to go to the Otara market one of Auckland’s biggest outdoor markets. It’s not often us southerners make the trek from our home in Dunedin to the big smoke of Auckland, but when we do we always seem to bring the weather with us, well that’s what people there would have us believe.
March has come around awfully quickly and the whole team in Our Kitchen is in full swing with life moving faster than we would like it to some days. Lauren has been in China for work and has been treated to some wonderful hospitality.
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.
I’m writing this post on a train as I leave the light-studded apartment blocks of Tokyo behind me, on my way north to Narita airport. I am also leaving with fond memories of food, family, pottery and footbal.
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