A matter of TASTE
Jan Bilton’s latest book is for a good cause
Celebrated Kiwi food writer and cookbook author Jan Bilton and her husband Michael Ryan have combined their culinary, writing and photography skills to produce Taste Waikato, a fundraising cookbook for Rotary Cambridge.
The couple moved to Cambridge from Malborough over two years ago and joined the Rotary club as a way to meet people and become part of the community.
The cookbook is a showcase for the bountiful Waikato — an ultimate smorgasbord of recipes by Jan and stories told by Michael.
It covers the area from the Coromandel to south of Taupo including growers and producers who have funded the book, allowing the proceeds from all sales to go directly to Rotary.
I asked Jan a few questions:
How did the idea for come about?
Rotary worldwide is known for its philanthropy. But the money to assist good causes involves fundraising. In August last year Rotary Cambridge had a fundraising brainstorming session.
A cookbook was mooted. They approached ‘moi’ — a member — and I suggested they publish a book showcasing the bountiful Waikato from the Coromandel to south of Taupo.
Who contributed to the book?
We presold the book to growers and producers, all of whom have amazing products.
We interviewed most of them personally and my husband wrote interesting little stories about them together with entertaining intros that background their products. I developed the recipes and did the food styling and photography.
How long was it in the making?
For various reasons, we really couldn’t start until the beginning of this year. It took seven months of long hours but we managed to make the publishing deadline.
Who or what influenced your love for cooking?
My mother. She was a good oldfashioned cook but also liked to experiment. She also loved entertaining — something I have inherited.
How would you describe your style of cooking?
Eclectic. I’m always testing recipes for my food columns so I tend to concentrate on the themes for upcoming weeks. But I do enjoy Asian flavours which might be apparent in many of my recipes.
What was the first thing you ever cooked?
Scones. A treat my mother encouraged me to make in the weekends. She always liked to add an egg.
What did you have on your school lunches?
My fave? Marmite and crunchy lettuce.
What would be your go-to comfort meal?
Slow-cooked lamb, beef or pork — with Asian or Middle Eastern flavours.
If you could invite absolutely anybody to dinner who would it be and what would you cook for them?
It would have been Anthony Bourdain but unfortunately he is no longer with us. I interviewed him a couple of years ago and love his excellent writing style. My menu would have included my version of Thai fish with all the trimmings.
Any foods you just don’t enjoy?
Tripe, plus deep-fried foods that have been cooked in over-used oil.
What about a favourite?
Seafood. Cooked as a simple pan-fry or combined with Asian flavours. However, salmon poached in red wine is also a favourite.
What are three things you always have in your fridge?
At least three types of cheese, hoisin sauce, fresh fruit and veges.
And in your pantry?
New Zealand extra virgin olive oil, canned anchovies, flaky sea salt.
Tell us three things about yourself that would surprise.
■ I’m married to a miracle man. Michael survived serious stomach cancer in 2006 and two years ago suffered four strokes leaving him with impaired eyesight, prosopagnosia (face blindness) and absolute exhaustion. Yet he wrote the interviews and intros for Taste Waikato. Amazing how the brain can heal and develop if you push it. So proud of him.
■ I really wanted to be a fashion designer but, due to unforeseen circumstances, I didn’t become a ‘Trelise Cooper’.
■ I get great satisfaction from mowing the lawns.