Otago Daily Times

Cel­e­brat­ing our food pro­fes­sion­als

As the tur­moil of Covid­19 con­tin­ues to swirl, here in our lit­tle cor­ner of the world it is time to cel­e­brate our won­der­ful food pro­fes­sion­als. Re­becca Fox asks Dunedin’s Titi owner and head chef Hannes Bare­iter about cook­ing for his fam­ily of four.

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Do you get a chance to cook at home much?

I usu­ally cook at home on Sun­day and Mon­day nights, my week­end. Our old­est daugh­ter Lalu is often the home cook. Her ab­so­lute go­to is riga­toni with vodka sauce.

What do you like to cook at home?

Often I cook dishes out of ran­dom left­over in­gre­di­ents we have in the restau­rant, at home or in the gar­den — zero wastage all the way. In sum­mer, my goto is sal­ads, often in com­bi­na­tion with bar­be­cue. In win­ter, it’s hearty dishes, often pasta or some Ger­man clas­sics.

What is your go­to meal when in a hurry?

That would be some­thing like sour­dough bread with a fried egg, radish, tomato, cu­cum­ber and pickles . . . or a cheese­board.

How do you deal with fussy/al­lergy eaters in your house­hold?

Mila, our 7­year­old, is prob­a­bly one of the fussi­est eaters around. She is prob­a­bly the rea­son we often cook pasta, as that is her ab­so­lute favourite. She does love desserts, so usu­ally we can get her by say­ing ‘‘eat your veges or no dessert for you’’.

Last time we spoke you were get­ting into your gar­den. How is that go­ing?

Yes, def­i­nitely some­thing I like to do and wish I was able to spend more time with. Our fruit trees are flow­er­ing and the chooks just got back into lay­ing, so that’s great and helps with the late­night sand­wich.

What is al­ways in your fridge?

Pickles, miso, mus­tard, cheese, horse­rad­ish, milk, a bunch of veges and fruit, but­ter, fruit juice, beer and wine.

What would we not ever find in your fridge or cup­boards?

Baked beans, Mar­mite, spaghetti in a can, sil­ver­beet, sweet­ener, lun­cheon, soup mix pow­ders.

What ad­vice would you give the home cook to make life eas­ier for them?

Buy great pro­duce, that al­ready tastes great, and keep it sim­ple.

If you can’t grow it your­self, sup­port your farm­ers and al­ways buy sea­sonal. Or­der on­line straight from the farm. When it comes to pro­tein, spend the ex­tra money for the bet­ter qual­ity, or­ganic chicken, fresh, lo­cal, sus­tain­able fish and talk to your butcher to get tips and in­spi­ra­tion.

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 ?? PHOTO: SUPPLIED ?? Titi owner and head chef Hannes Bare­iter with his fam­ily (from left) daugh­ters Lalu (20), Mila (7) and part­ner Me­lanie Hart­man.
PHOTO: SUPPLIED Titi owner and head chef Hannes Bare­iter with his fam­ily (from left) daugh­ters Lalu (20), Mila (7) and part­ner Me­lanie Hart­man.

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