Some cook­books seem like a good idea at the time, then wind up gath­er­ing dust. This one, on the other hand, is a sit­ter for be­com­ing dog-eared and cov­ered in splat­ters.

Homestyle New Zealand - - CONTENTS - RECIPE S Matt Wilkin­son & Sharlee Gibb PHOTOGR APHY Patricia Niven

Recipes for real life.


reper­toire of reg­u­lars? Five? Six? UKborn Mel­bourne chef Matt Wilkin­son and his part­ner Sharlee Gibb (also an ac­com­plished cook) are busy par­ents of two young boys, and to­tally get it. With Mr & Mrs Wilkin­son’s How It Is At Home,

they’re here to help us spice up our lives by adding a cou­ple more fall­backs to our lists, while tak­ing the stress out of the daily food-prep grind and putting the flavour and fun back in.

The cou­ple are known for Mel­bourne din­ing precinct Pope Joan, which is lauded for its homely dishes made with lo­cal, sea­sonal in­gre­di­ents – ex­actly what you’ll find on th­ese pages. With notes from ‘Mr’ and ‘Mrs’, it’s real-life food they serve them­selves, from one-pot and last-minute won­ders, to ideas for Sun­day bak­ing and res­ur­rect­ing left­overs.



Mrs: Per­fect for a win­ter’s day; when some­one asks me to make a chicken broth, this is the recipe I turn to.

1 tbsp ex­tra-vir­gin olive oil 500g free-range bone­less, skin­less

chicken thighs 1 leek, white and light green part only,

halved length­ways and sliced 500ml (2 cups) chicken or veg­etable stock 2 × 7cm pieces kombu sea­weed (op­tional) 80g (½ cup) soup pasta (such as risoni or

mini mac­a­roni) 1 bunch bok choy, leaves sep­a­rated Zest and juice of 1 le­mon, plus le­mon

wedges, to gar­nish Pars­ley sprigs, to gar­nish

Heat the oil in a large saucepan over a medium heat, add the chicken thighs and brown on all sides, then add the leek and sauté for 2 min­utes. Pour over the stock and 1 litre (4 cups) water, add the kombu, if us­ing, and bring to the boil. Re­duce the heat to low, cover with a lid and leave to sim­mer for about 12 min­utes un­til the chicken is cooked through.

Re­move the chicken and shred into pieces us­ing two forks. Set aside.

Mean­while, add the pasta to the broth, cover with a lid and sim­mer for a fur­ther 10 min­utes un­til the pasta is cooked through. Add the shred­ded chicken, bok choy and le­mon zest and juice, and cook for a fur­ther 2 min­utes. Spoon into bowls and serve gar­nished with some pars­ley sprigs.



Mr: At Pope Joan, we leave our to­mato juice in the fridge to in­fuse with all the ad­di­tions for up to two weeks so that all the flavours get to meld to­gether, but straight up like this is good too. For a vir­gin ver­sion, just leave out the vodka.

45ml good-qual­ity vodka 70ml to­mato juice 30ml raw fer­mented kim­chi juice (op­tional) Juice of ¼ lime, plus a wedge to gar­nish 5 dashes Worces­ter­shire sauce 3-6 dashes Tabasco chilli sauce (de­pend­ing

on how hot you like it) 1 dash cel­ery bit­ters (op­tional) Ice cubes 1 small pinch cracked black pep­per 1 small pinch salt flakes 1 cel­ery stalk or cu­cum­ber stick, to gar­nish

Add the vodka, to­mato juice, kim­chi juice, lime juice, Worces­ter­shire sauce, Tabasco and cel­ery bit­ters, if us­ing, to a nice tall glass, fill with ice and stir ev­ery­thing to­gether. Sprin­kle over the cracked black pep­per and salt flakes, then gar­nish with a lime wedge and a cel­ery stalk or a stick of cu­cum­ber. •


SERVES 2 Mr: I’ve had the plea­sure of spend­ing some time at Cloudy Bay Clams in Marl­bor­ough, which boasts some of the best and most sus­tain­able aqua­cul­ture in the world. It’s their clams that I’d use for this recipe, though if you can’t get your hands on them, I sug­gest you use the best-qual­ity and most sus­tain­able op­tion you can find. 100ml ex­tra-vir­gin olive oil 1 gar­lic bulb, cloves peeled and crushed 2 shal­lots, diced 1kg di­a­mond-shell clams, large pipis or

even mus­sels, cleaned 100g salted but­ter 2 le­mons, cut into quar­ters, seeds re­moved

and flesh juiced 100ml ver­jus or sweet white wine ½ bunch flat-leaf (Ital­ian) pars­ley, chopped 1 pinch cracked black pep­per grilled or toasted foc­ca­cia slices, to serve Heat the oil in a small saucepan over a low heat, add the gar­lic cloves and shal­lots and cook gen­tly, stir­ring oc­ca­sion­ally, for 5-7 min­utes un­til golden.

Set a large saucepan over a high heat and leave for 1 minute, then add the gar­lic and shal­lot mix­ture, clams, but­ter, le­mon quar­ters and juice. Cook, stir­ring, for 30 sec­onds, then pour over the ver­jus, cover and leave for 5-7 min­utes, or un­til the clams have opened.

Re­move the pan from the heat and scat­ter over the pars­ley and pep­per. Spoon the clams into a serv­ing dish or in­di­vid­ual bowls along with the cook­ing liquor, dis­card­ing any that haven’t opened, then serve with toasted foc­ca­cia.


MAKES 4 Mrs: I made th­ese as an im­promptu dessert one night on the fly and they were magic. You could use other stone fruit like nec­tarines here, or even a big hand­ful of cher­ries in­stead. 2 large ready-to-eat peaches, quar­tered and stones re­moved, or 4 small peaches, halved and stones re­moved 2 tbsp honey 8 small thyme sprigs 1 frozen but­ter puff pas­try sheet, thawed vanilla ice cream or whipped cream, to serve Pre­heat the oven to 180°C. Line a bak­ing tray with bak­ing pa­per.

Put the peach pieces skin side down in a saucepan with the honey, half the thyme and 2-3 ta­ble­spoons boiling water, and cook over a low heat with the lid on for 5-6 min­utes un­til slightly soft­ened.

Cut the pas­try sheet into quar­ters and lay them out on the pre­pared bak­ing tray. On each of the pas­try squares, gen­tly score a line about 1cm in from the edges us­ing a sharp knife.

Lay two peach pieces skin side down in the cen­tre of one of the puff pas­try squares and driz­zle over a lit­tle of the syrup from the pan, then fold over the edges of the pas­try to the scored line to form a raised bor­der; this will stop the honey spread­ing dur­ing cook­ing. Re­peat with the re­main­ing peach pieces and puff pas­try squares, then top each with a thyme sprig.

Trans­fer the tray to the oven and bake the tartlets for 30 min­utes, or un­til the pas­try is golden brown. Serve warm with a dol­lop of vanilla ice cream or softly whipped cream. •


Mrs: Though we love hav­ing juices in the morn­ing, we’re not so in love with clean­ing the juicer, so we don’t have them ev­ery day. When we do, we like to com­bine lots of lovely fruit, veg­eta­bles and herbs to make bright, colour­ful drinks. Here are a few of our favourites.


2 or­anges, peeled and cut into chunks ¼ pineap­ple, peeled and cut into chunks 2 car­rots, cut into chunks 2cm piece fresh gin­ger, cut into chunks Put the orange, pineap­ple, car­rot and gin­ger pieces into the juicer, switch­ing be­tween them as you go so you end up with a nicely mixed juice.


4 kale leaves 1 small hand­ful pars­ley 1 small hand­ful mint 2 green ap­ples, cored and cut into chunks 1 cel­ery stalk, cut into chunks 1 Le­banese cu­cum­ber, cut into chunks Be­fore turn­ing it on, pop the kale, pars­ley and mint into the juicer, fol­lowed by the ap­ple – this will help push ev­ery­thing through. Then start juic­ing, adding the cel­ery stalk and cu­cum­ber and al­ter­nat­ing be­tween pieces.


1 small hand­ful mint 2 beet­roots, cut into chunks 2 red ap­ples, cored and cut into chunks 2 car­rots, cut into chunks Be­fore turn­ing on the juicer, put the mint leaves in, fol­lowed by the beet­root – this will help push the mint through. Start juic­ing, adding the ap­ples and car­rots and al­ter­nat­ing be­tween pieces.

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