TALENTED KIWI CHEF HAYDEN McMILLAN (EX-TRIBECA) IS SET TO HEAD UP THE KITCHEN AT THE ROVING MARROW IN MELBOURNE’S CARLTON, WHICH OPENS IN APRIL.
CRAFT BEER CORNER hosting a Mother’s Day afternoon tea on 10 May. In Auckland, she’ll speak at a lunch at Sails Restaurant on 14 May, and at the Aotea Centre on 15 May. Go to dunedinwritersfestival.co.nz and writersfestival.co.nz What’s your guilty pleasure? Can I be nauseating and say I don’t really have one. I like the occasional chocolate bar, and I love a good cake, but that doesn’t make me feel guilty. Greed is perhaps the answer. If something is really delicious, I probably eat too much of it! What’s the weirdest thing you’ve ever eaten and where? I think it would have to be sashimi of raw squid in Japan. I love squid, but not raw. It sticks to your tongue and the roof of your mouth, and needs a lot of chewing, while you concentrate on not gagging! Are there any foods you can’t bring yourself to eat? I once watched [Vietnamese chef and writer] Luc Nguyen swallow a live snake’s heart and I just knew I could not have done it. If you had to eat only one culture’s cuisine for the rest of your life, what would it be? Probably Italian, but then there is France... Your most embarrassing cooking moment? In my restaurant days, preparing to reheat a carefully cooked, but imperfectly cooled bollito misto [mixed boiled meats] and discovering that one part of it had fermented. What would you cook to impress a date? Something simple but perfect! And something that cooked itself effortlessly in the oven so that my full attention could be on my companion. What’s your favourite kitchen gadget? Probably my food processor. I just love it. What food did you detest as a child but love now? Brussels sprouts and I would have to say we get on better now, but I still don’t love them. If you were a vegetable, what would you be? A soft-hearted lettuce, just needing a small slurp of the very best Australian extra virgin olive oil and a flake of sea salt.