SHORT OR­DER

The Weekend Australian - Travel - - Indulgence -

CHRIS Bin­don is ex­ec­u­tive chef at The Botswana Butch­ery in Queen­stown, New Zealand. Best re­cent din­ing ex­pe­ri­ence: An ex­tended fam­ily meal with huge west coast cray­fish caught by my fa­ther-in-law, av­o­ca­dos grown by my fa­ther and toma­toes from my gar­den, plus Mount Ed­ward’s The Drum­lin ries­ling. Must-buy in­gre­di­ent: Gusto Tart Ap­ple Syrup; 48kg of New Zealand ap­ples in ev­ery bot­tle. Most em­bar­rass­ing pantry item: Plas­tic-wrapped cheese slices. My two-year-old daugh­ter loves them. Can’t live with­out: My Le Creuset casse­role, Wusthof knives and Mi­croplane grater. What I’m cook­ing at home: Whole­some com­fort food to nour­ish the fam­ily through win­ter. Next big thing: The shared-ta­ble din­ing ex­pe­ri­ence. Worst meal I ever ate: The rice pud­ding I was served as a 12-year-old while a house guest on a rugby trip. Who was to know not ev­ery­body’s mother makes rice pud­ding like mine? I hate: Over­cooked eggs and foods out of sea­son. Favourite cui­sine: The rus­tic food of cen­tral France. Big­gest culi­nary in­flu­ence: My gar­den and Cen­tral Otago’s vine­yards and or­chards. Favourite cook­book: Bou­chon by Thomas Keller. My last sup­per: Whole spring lamb roasted over coals, Jer­sey Benne pota­toes, as­para­gus and Fel­ton Road Block 3 Pinot Noir.

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