SIDE DISHES

Farro founder Janene Draper; culinary talent Ryan Moore; Wellington’s Bar Mason; and expert tips on growing your own.

Ryan Moore

Uk-born Ryan is head chef at Auckland’s The Grove, which has earned a stellar reputation in the realm of degustation dining. He reveals his favourite New Zealand destination, why he doesn’t use cookbooks, and recalls a dish so good he had to order it twice.

What’s a cool ingredient discovery you’ve made recently?

Ryan: It’s not really a new discovery but one of my favourite ingredients to work with is yuzu. It’s got such a unique flavour, I absolutely love it. There are a few yuzu growers in New Zealand so it’s great to have the fresh product.

Can you share a favourite food memory?

Ryan: Probably the most memorable dish I have ever eaten was Turbot Grenobloise at a restaurant called Bibendum by Claude Bosi – a French chef in London who holds two Michelin stars. It was a very simple, classic dish but done with a modern twist. I could have eaten it over and over – I even asked if I could have it again as an extra course on the seven-course taster menu.

Where’s next on your New Zealand travel list?

Ryan: I haven’t been to Wellington yet – I’ve heard lots of good things about it so hopefully there. What five things do you always have in your fridge? Ryan: Mayonnaise, cheese, butter, onions and hot sauce.

What part of New Zealand do you love most, and why?

Ryan: I haven’t long come back from a little trip down south to Queenstown; it was so much fun. Lots of incredible restaurants and wineries, plenty to do and of course amazing scenery.

Who would you most like to invite for dinner, and why

Ryan: Tiger Woods, for some golfing tips; Mr Bean, for the comedy; and Gordon Ramsay – he’s just the man. An idol.

What music do you listen to when you’re cooking?

Ryan: We go pretty hard on the old drum and bass in the kitchen at work; seems to get everyone going.

What do you like to cook when friends come over?

Ryan: A proper barbecue – rib-eyes, snags, burgers, some fresh veges. The works! What do you do if things are getting a bit stressed? Ryan: Plenty of beers or wine normally solves most of the problems. What are you most looking forward to cooking over the next month or so? Ryan: I’m looking forward to getting the barbecue lit now it’s starting to get warmer.

Get growing

Fancy growing your own fruit and veges? Or maybe you’ve given up because your last attempts failed? Well don’t throw in the trowel just yet… Brie from Palmers is here to help with her foolproof tips for producing your very own backyard bounty.

What are the best fruit/veges to plant now?

Brie: Plant what you like to eat, or regularly use in your cooking. Crops that give fast results are a go-to at this time of year; they include radish; leafy greens such as lettuce, rocket, spinach and kale; or herbs. It’s a good idea to stagger-plant, i.e. plant crops at regular intervals instead of all at once, so you have a continuous supply instead of having salad every night for weeks. Microgreens are also an awesome place to start. You can put them in stir-fries, pizzas, pies, dips, soups, salads, sandwiches – pretty much anything! They’re quick to grow, so are perfect if you’re impatient, or are trying to get your kids into gardening. If you’re short on space, they can be popped on a windowsill. You can buy microgreen sprouting kits, or seed packets; pop them on a tray or shallow container with a sprinkling of soil and voilà!

You can grow potatoes at this time of year too. Depending on the variety, they can take anywhere from 90 days to produce a crop, but are relatively undemanding. To give them a head start, ‘chit’ them before planting – i.e. let them sprout for a few weeks; the sprouts should be a purple hue. Pop in a large container, potato bag or garden bed and cover with soil. Continue to ‘mound’ the soil around the potato shoots until they’re around 30cm tall – this protects them from wind and prevents light from turning the tubers green.

Citrus trees are an essential in a Kiwi garden. If you lack space, plant them in pots or containers; just be sure to water and feed them regularly as they dry out faster than in a garden bed. Citrus trees do take a few years to fruit, but Palmers sell larger grade trees that are already fruiting.

Blueberry plants are another favourite. They can be grown in a pot or container, have attractive foliage and no thorns!

They prefer full sun, but can handle some afternoon shade. If planted in pots or containers, water them regularly, especially in the warmer months. Remove the flowers in the first year; this allows the plant to put its energy into establishing its roots and foliage to be able to sustain future crops.

Which plants are good for the time-poor?

Brie: Microgreens don’t need much maintenance and are ready in weeks. And leafy greens – they’re versatile in cooking, and don’t require anything laborious as long as you water them and check for pests or diseases as you do so.

What do you always have in your own vege garden?

Brie: Kale! It is so easy to look after; I have mine happily growing in a pot on the front steps; I grew this current crop from seed. I love being able to race outside and grab a handful to throw into the evening’s meal and, believe me, it goes in everything! I’m also growing broccoli in a pot. My garden beds are taken up with shrubs, so I’ve had to be a bit creative to grow my vegetables.

Any good tips for someone starting out?

Brie: Just to give it a go! You learn so much as you go; even seasoned gardeners still learn new things. And don’t get disheartened by a crop failure; it can happen to anyone. It depends what you’re growing, but some essentials are gloves, compost, potting mix, containers or pots if you don’t have garden beds set up, a trowel and a watering can. Also a fertiliser to give plants a good feed. Tui Novatec premium fertiliser is a good all-rounder.

I also regularly use Tui Organic Seaweed Plant Tonic to promote healthy plant and root growth, making them less susceptible to frosts, heat, pests and diseases. You can also soak plants in a bath of it before planting time. Seedlings do give you a head start, however nurturing a plant from a tiny seed to a beautiful garden of blooms or a table full of fresh produce is so satisfying.

What do you do when herbs such as coriander go to flower quickly?

Brie: Don’t give up! Coriander loves the sun, so a spot on a windowsill or in a conservatory is ideal. It will go to seed in very hot conditions, which isn’t a bad thing as the seeds are a deliciousseasoninginasianormexicandishes. Buttopreventithappening,trymulchingtokeep the roots cooler. Also ensure your plant is well watered, especially if it’s in a pot or container. palmers.co.nz