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.