JIMMY McIntyre is executive chef at Otahuna Lodge near Christchurch, New Zealand, which has reopened following the February earthquake. Best recent dining experience: At home: fried groper fillet on a prawn and lemon risotto with a shaved fennel, rocket and pickled lemon salad. Must-buy ingredients: Yams, parsnip and cavolo nero. Most embarrassing pantry item: Store-bought mayonnaise. Can’t live without: Lemons — a must with so many foods. What I’m cooking at home: The kids love sukiyaki, a Japanese dish comprising shaved beef, vegetables, udon noodles and tofu, cooked at the table in a soy, mirin, dashi broth. Next big thing: Families growing their own produce. I hate: Buying fresh fish only to find it is not so fresh. Favourite cuisine: Mediterranean or Asian, as long as it is cooked fresh and with love. Biggest culinary influence: The gleaning of knowledge over the 30 years I have been cooking. Favourite cookbooks: Cooking by Hand by Paul Bertolli, The French Laundry Cookbook by Thomas Keller, A Cook’s Companion by Stephanie Alexander and The Zuni Cafe Cookbook by Judy Rodgers. My last supper: Fried snapper with asparagus and tomato basil salsa; duck confit, potato puree, red onion and quince tart with fresh spinach, followed by a selection of the finest local cheese.