FIVE MINUTES WITH DES HARRIS

Acclaimed chef Des Harris is the new Culinary Director at Hilton Auckland, heading up FISH restaurant. We caught up with him to chat about the NZ food scene & what inspires him.

What excites you about NZ hospitality at the moment?

Businesses learnt through lockdowns the need to adapt quickly; their survival was at stake. The one thing I think of as a positive from the whole experience is that with all that change comes innovation – it gives business more confidence to change it up and take risks.

What is a food trend you love at the moment?

It might be comfort food reimagined by chefs. Think Ben Bayly’s scampi hot dog or Gochu’s Korean milk bun with beurre blanc.

You’ve described your cooking style as incorporating ‘modern’ and ‘primal’ techniques. What does this mean?

It’s important to mix up the cooking techniques within your menu to give each dish its own distinctive character. Cooking over coals is an example of ‘primal’ where I might grill a piece of protein but where appropriate I’ll still sous vide a protein to achieve a perfect temperature.

Who is your food inspiration and why?

Al Brown shaped my palate, made me understand the role of correct cookery, correct seasoning, the role of acid and the purpose of texture within a dish.

What is your go-to dish when cooking at home?

When I have the time I make risotto. The kids don’t even mind if I shave a couple of heads of broccoli into it. It’s a bit of a labour of love, it takes an hour to make it properly. I love frying the leftover the next day in a skillet.