SHORT OR­DER

The Weekend Australian - Travel - - Indulgence -

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.

otahuna.co.nz

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