SIDE DISHES

Products, people, places and trends to keep abreast of.

The first time I had pig’s part soup, as a 13-year-old, in Singapore. How come so many parts of the pig taste so good? Also braised tofu and century egg on rice. Along with pickled vegetables. And gravy! Gravy!

and My husband Joe Turnbull, who is my biggest supporter. I know he’ll be dressed sharp and add something new to the conversation.

Starting with a good platter stimulates the conversation; then a shared main too. A pescatarian option complemented by vegetables from the garden usually does the trick.

Eating at The Square. In its time it was one of the most phenomenal Michelinstarred restaurants in London. I arrived in London – from Te Awamutu in the Waikato – when I was 24, and I had never seen food like that before. I went there to see about getting work, and I was on the pass with the executive chef, who showed me some dishes. It blew my mind. Not just the food, but there was a huge brigade of chefs working together. I wanted to work in that kitchen so bad! And I did end up working there. I remember having foie gras, which I’d never tasted before, with roasted pineapple and a bit of chilli and vanilla. Far out…

I’m always on the lookout for things. I’m loving working with seaweed at the moment. And the yummiest thing I had recently was water buffalo meat from Whangaripo near Matakana. That’s definitely going on the menu at Ahi [in Auckland’s Commercial Bay development]. You could compare it to beef in taste. It’s essentially a water cow. but not during service. Sometimes right after service we’ll have an “hour of power”, techno or something. I have really eclectic music taste. At home sometimes I’ll put on some Erik Satie piano.

My grandparents. And I’d love to cook for the other two grandparents who are not around any more. But if it was someone famous, it’d be Obama.

Matterhorn and Mighty Mighty!

Wellington for my Atlas pop-up September 1. Waipara for my Black Estate Winery pop-up on October 3.