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.

Cuisine - - NEWS & VIEWS -

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.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.